The word Sampan
comes 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.
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.
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
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.
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.
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.
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.
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
Email id : email@example.com
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