Sampan

When you think of the word legendary, this one by Novotel does come to mind. It’s nostalgia and authentic Chinese cuisine in a soothing ambience that still retains its old-time charm with red and gold interiors, antique wood detailing, aesthetic Chinese art, papier-mâché lanterns that hang delicately so and traditional music to complement your meal. Sampan has particularly been a favourite among celebrities with a taste for Cantonese food who reside in Juhu and around, and ours, too, through the years. The Chef de Cuisine for the past 40 years  – since Holiday Inn days – is one of the primary reasons for this; that’s Chef Penpa Tsering, a guarantee that quality comes with consistency, straight from the hands that feed.

Pick a high stool for a set experience or a table for two or more at Sampan and get set for the gastronomic ride, characterised by the ingredients, method of cooking and spices quintessential to Chinese cuisine. Chef’s signatures and crowd-pleasers would certainly be the Cha Chu Prawns – fried simply in chilli garlic and crushed pepper – the classic Sampan Chicken, Trio Mushrooms that go into a Chicken Pot Rice, or the Baby Corn & Paneer, a wholesome Pot Rice for the vegetarians, and these two remnants which we feast on here: the Spicy Duck Fry and the Sesame Prawn Toast. Chef Penpa also delivers his unique style in the Lobster Dragon Tail, with shiitake mushrooms, rice wine, celery and more. For the vegetarians, Cha Chu can also be rustled up with potatoes, FYI. Do try and let us know. If you’re in the mood for duck – which would pretty much be par for the course at a Chinese restaurant – the Duck Pancakes served with a hoisin sauce are at your service.

Dessert is very much at your service at Sampan where a caramel custard runs and a sizzling brownie are also for the taking but you have to go with the Honey Noodles served with vanilla ice-cream and the satisfying date pancake. Warm minced dates in wonton skin with ice-cream, satisfying for sure.

Now, the word sampan refers to an East Asian boat typically with oars at the stern. And rightly so, the folks behind the restaurant’s burners run a tight ship when serving the best of Chinese fare from the Southern coastal regions. The food is also inspired by Southwestern China, better known as Sichuan – one of the more familiar cuisines among us Chinese food lovers in India. Either way, it’s scrumptious Chinese the way we like it, at the legendary Sampan.