{"id":51492,"date":"2019-02-14T07:51:38","date_gmt":"2019-02-13T23:51:38","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=51492"},"modified":"2019-02-13T00:40:32","modified_gmt":"2019-02-12T16:40:32","slug":"the-sampan-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2019\/02\/14\/the-sampan-singapore\/","title":{"rendered":"The Sampan, Boat Quay: Pan-Asian Cuisine with a River View"},"content":{"rendered":"

\"\"Nestled between overpriced shophouse restaurants, The Sampan<\/strong> is an iconoclastic gastronomical gem in the tourist trappy Boat Quay<\/strong> area. This restaurant serves pan-Asian cuisine <\/strong>with little moderation to the original dishes, thus paying homage to tradition but modernised with small tweaks. The Sampan sits along the beautiful, iconic Singapore River with a stunning view to boot.<\/p>\n

\"\"The Pani Puri ($6++),<\/strong> filled with curried lentils, has dough that is airy and crisp. The mashed curried lentils inside is lightly spiced. Definitely a suitable start to the meal. The Semolina Dusted Baby Calamari ($12++) <\/strong>while not spectacular in any way is decently delicious. I think a simple Chinese salt and pepper spin on it would have made it that much more delectable. For now, I wouldn\u2019t specially order it.<\/p>\n

\"\"The Szechuan Pepper Chicken Spare Ribs ($12++)<\/strong> are reserved in spiciness. I can see how this tweak might allow the food to be more universally appreciated but personally, I\u2019d prefer a greater numbing spiciness \u2013 more shiok. That said, the spareribs are moist and well-seasoned. The sweet and spicy sauce that comes with it is unnecessary but it is also an unproblematic addition.<\/p>\n

\"\"This isn\u2019t the first time I\u2019ve seen a healthy, literal (dreadfully unfortunate) take on the Pork and Chicken Choi Bao ($4++)<\/strong>, using romaine leaves for the wrap \u2013 this also isn\u2019t the first time I\u2019m disappointed by this overplayed rendition. Why can\u2019t it be a semi-roasted leaf of savoy cabbage? Or just stuff it in dough as it is meant to be! The green does not value add. It reduces. However, the filling is a substantial meaty mix of chicken, pork, lapcheong and chestnuts \u2013 good flavour. Though, if it had been more focussed \u2013 just pork for instance \u2013 the filling would have been that much more delightful.<\/p>\n

\"\"I always like my food to have a hint of sweetness. My perfect flavour combi for me is oil, salt and sugar to simulate umami, and their pot stickers definitely hit the spot for me. While these Chicken and Vegetable Pot Sticker Dumplings ($9++)<\/strong> don\u2019t pack as savoury and meaty a punch as your traditional ones, they don\u2019t fail to please. The moist, slightly sweet filling is a wonderful textural contrast to (my favourite part) the crispy disc of fried slurry that holds the dumplings together.<\/p>\n

\"\"The two salads \u2013 Coconut Chicken Salad ($16++)<\/strong> and Crispy Chilli Beef & Mango Salad ($18++)<\/strong> are appetising. The beans could be chopped smaller and seasoned or par-cooked because as it is it doesn\u2019t incorporate well into the general refreshing fruity coconuttiness of the salad \u2013 it stands out too much as a raw green. The crispy chilli beef salad seems like a misnomer because the beef certainly isn\u2019t crispy but it is most definitely tender, delicious and the salad as a whole is scrumptious with well julienned carrots and green mango \u2013 it is nutty, shalloty, refreshing and filling all at once.<\/p>\n

\"\"The grilled Whole Baby Chicken ($26++) <\/strong>with its tomato sambal accompaniment is moist and flavourful though I didn\u2019t really get the tomato sambal \u2013 it is neither here nor there; no true rounded sweetness or tartness of tomato, no true spiciness of chilli. It is enjoyable though \u2013 like an atas ketchup. If I were to ignore the naming, this is easily the best dish of the night. Super yummy with the tender chicken and its sweet, savoury, lightly spiced sauce.<\/p>\n

\"\"The Sri Lankan Vegetables Curry ($14++)<\/strong> is easy to eat and well flavoured with cardamom and turmeric and with a daintily sweet aftertaste. The garlic fried rice while not as heartily garlicky as I\u2019d like it is a tasty dish regardless: savoury with a nice thin coat of oil. \u00a0The two, however, don\u2019t particular enhance or complement the flavour of each other.<\/p>\n

\"\"The Organic Soba Noodles ($18++)<\/strong> feels like an unnecessary anomaly: soba a little too al dente; salmon a little dry. Even if this were executed perfectly, it is just out of joint with the bar-ry, beer type foods that came before. \u00a0I don\u2019t think it is an imperative to have one healthy dish if that is not the gastronomical vibe you\u2019re going for anyway.<\/p>\n

\"\"The desserts are on the whole a satisfying finish. The espresso ice cream in the Valrhona Chocolate and Caramel Cr\u00e8me Brulee ($14++) <\/strong>while strongly redolent with an earthy coffee aroma isn\u2019t overpowering even when paired with the richly chocolatey cr\u00e8me brulee. The Valrhona Chocolate & Tofu Mousse ($12++)<\/strong> is velvety and smooth and is complemented nicely by the tart passionfruit curd which cuts through the richness. The chai shortbread that comes with the dish doesn\u2019t tie in well with the whole \u2013 the shortbread is crumbled too finely making it hard to enjoy the buttery texture of a shortbread; similarly, the finer bits make it hard to locate the taste of chai. But the flavour idea is a good one.<\/p>\n

\"\"The Warm Apple Fritters ($11++)<\/strong> themselves are really thinly crispy with a luxuriously comforting moist and warm cinnamonny apple puree. The rum-spiced custard that comes with however is a little thin \u2013 both in texture and in rum-flavour. A more gooey, creamy, alcoholic custard would have hit the mark.<\/p>\n

On the whole, The Sampan is worth a visit for the variety of well-executed and modern Pan Asian cuisine. The food is delicious; the price affordable. This makes for an easy, breezy post-work tummy treat or a casual weekend gastronomic excursion.<\/p>\n

\n

Menu<\/strong>
\n\"\"<\/a> \"\"<\/a><\/p>\n

\n
The Sampan<\/a><\/strong>
\n63 Boat Quay, Singapore 049851
\ntel: +65 6732 1698 \/ +65 6732 1687
\nM-F: 11.30am \u2013 2.30pm, M\u2013Sat: 5pm \u2013 12midnight, Closed Sun
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 7\/10
\nD\u00e9cor \/ ambience: 7\/10
\nPrice \/ value: 6.5\/10<\/p>\n

\n

You may be interested in…
\n–The Wine & Gourmet Friends, Bukit Pasoh Road: Affordable Modern Asian Food Paired with Wines<\/a>
\n–Cook and Brew, The Westin: Modern Canadian Food with Unexpected Asian Twist, Playful and Delicious\u00a0<\/a>
\n–House of MU, Mohamed Sultan: A New Gem Serving Fine-Dining Modern European Cuisine at Affordable Prices<\/a>
\n–Nude Grill, Marina One: Contemporary Asian Grill House Serves Fantastic Food<\/a><\/p>\n

\n

Written by Paul Ng<\/a>.\u00a0Deathrow meal: steamed uonuma koshihikari rice, sunny side up eggs drizzled with slow-rendered pork lard, kicap cair dark soya sauce with a side of gribenes. And a bowl of uni. Aspiring taitai. Also co-owner of Provisions Food<\/a> – local maker of baked goods, snacks, condiments and sauces inspired by the flavours of Asia.<\/em><\/p>","protected":false},"excerpt":{"rendered":"

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