The word Sampancomes from the original Cantonese term used for the boats which literally means three planks. It popularly refers to a flat bottomed eloquent wooden boat gliding down the tranquil water ways, laden with the significant things of life. A sight which is very commonly visible in Asian lands, these boats appear to be sacred against the mesmerizing back drop of nature and the rhythmic sound of chopping of yuloh….the oars. More than a lifeline to the hard working natives of these lands, the boats are a symbol of simplicity.
Inspired by these sampans, our celebrated Pan Asian restaurant SAMPAN, located atop the magnificent façade at The Suryaa New Delhi, is a confluence of simplicity, traditions, exotic flavors of food and aesthetics of land. The impressive interior of the restaurant made us spellbound. The rich wooden texture on the walls and ceilings are highlighted by Oriental style custom crafted artifacts. Chinese letters are cleverly used as motifs at the open kitchen and the entrance door. The dim yet clever lighting adds an ethereal charm to the entire space. 3 different seating arenas, the formal table set up, the luxurious lounge seating with couches and sofas and a discrete private dining area would again amaze you with their contemporary elegance.
Keeping the same virtues of Pan Asian cuisine SAMPAN under the able hands of Executive Chef Sanjay Thomas and Chef Tenzin have brought a culinary delight to the food scene in Delhi. The new menu boasts of subtle Cantonese, hot and bold Sichuan, traditional Mandarin to new style cuisines of Shanghai and Beijing. The menu also focuses on the South-East Asian cuisines like Thai, Myanmari, Vietnamese, Malaysian and and even some dishes from SInagapore. They have a wide range of items from the Japanese cuisine too. The Sushi’s of different types and the grills.
Chef Tenzin Nyandak, a Tibetan national, after completing his Culinary Diploma from SOSVTC Dehradun, joined The Metropolitan Hotel Nikko and worked in their famed Japanese Restaurant Sakura, under the tutelage of Chef Nakamura San.
In his thirteen plus years of experience, he has worked with The Leela Hotels, Radisson Hotels and Resorts, Taj Hotels and resorts, Sheraton Hotels and Resorts, before joining The Suryaa New Delhi.
According Chef Tenzin “An emphasis on preserving the natural flavor of the food is the hallmark of Cantonese cuisine ” . A Cantonese chef would consider it a culinary sin of the highest order to produce a dish that was overcooked or too heavily seasoned … Same was virtually evident when he presented the Baby Bokchoi and water Chestnut dumpling … Freshness of Chestnut was there in every bite. He also presented Ladakhi Momo’s which is similar to Cantonese cuisine. Dumplings were made of wheat Flour rather than refined … Flavors of shallots coriander and ginger were quite sensitive on pallate and lamb meat was little grainy than minced one … gave freshness to dish.
Highlight of the SAMPAN is chilli mountain chicken. This is Chef’s specialty .The Lovely flavors of Asian sauces with crunchiness of sesame and tingling of chili. Absolutely awesome.
The all new SAMPAN promises to be an epicurean’s delight. Showcasing a perfect blend of traditional and authentic flavours amid a contemporary setting where all the diverse Pan-Asian cuisines unite rather than divide. For being spoilt for choice and to get mesmerized in the most authentic Pan Asian flavors, you need to visit SAMPAN at the earliest.
SAMPAN , The SURYAA , NFC , New Delhi – 110025
Coverage By : Vickrham (vicky) & Ambika Sukumar
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