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Featuring Portico Host (Alexandra), Mr Fish & Chips at Cafe Wok Inn, LeNu Chef Wai’s Noodle Bar (Bugis Junction), East Manhattan (Lorong Kilat), BurgerUp (Waterway Point), Punggol Pasar Malam, Al Hamra Lebanese & Middle Eastern Cuisine, Wah Kung Fu 蛙功夫, Lotus Thai Restaurant (Jalan Besar), Woorinara II Korean Restaurant (West Coast)
Ivan Teh
Ivan Teh

Not for the faint of heart.
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This has a sharp zesty sour fruity sweet spicy flavour, with a short lingering burn down the back of the throat.
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It features a blend of mango juice, mint, white sugar, lime juice, and chili infused tequila. A little like drinking fire.
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The Sampan
More details in profile & blog

How good can grilled sea bass be? Really good, as evident here.
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Plated with gloopy rough mashed potato puree with bold sweet salty flavour, and a refreshing crunchy juicy salad (cucumber, red radish, white onion, cherry tomato) with bright vegetal sweet flavour on the side.
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The medium sized fillet of sea bass fish is sourced fresh daily from a kelong off the shores of Pulau Ubin, and grilled till it has a lovely smoky aroma.
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The fish is glazed with a light soy sauce, has a tender and juicy texture with a slight crisp edge to the skin, and bold sweet savoury salty smoky flavour.
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Beautiful, would return just for this signature dish.
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The Sampan
More details in profile & blog

This fared well, with its long flat egg noodles tossed in light soy sauce, dark soy sauce, fish sauce, and brown sugar.
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Nice chewy bouncy al-dente texture with bold salty savoury sweet flavour.
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Garnished with fresh deshelled shrimp, squid, red onions, shallots, and chili.
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The assorted seafood has decent bouncy textures with sweet savoury flavour. The portion is really large though, and best shared between 3 - 4 people.
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The Sampan
More details in profile & blog

We loved this addictive snack and couldn't stop reaching for it!.
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What makes this good is they've fried it to order - the result is piping hot, super crisp gnetum gnemon nut crackers, with a light grainy salty flavour that makes you crave more.
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The Sampan
More details in profile & blog

We love this off-menu experimental dessert.
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This dish combines the classic 'chocolate banana' ingredients in a novel, exciting way.
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Served with a creamy smooth banana ice cream that has good fruity sweet flavour, the dense but soft moist chocolate brownie is infused with espresso coffee, and carries deep chocolatey sweet flavour.
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Stuffed within, the sticky gelatinous mochi rice cake with grainy sweet flavour, causes amazement with its contrast of textures and flavours.
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Completed with a sprinkling of blueberries and dried cranberries, which lend a juicy chew with fruity sweet flavour. Hope this goes on the menu soon!.
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The Sampan
More details in profile & blog

This is Chef's signature dish, a showcase of traditional flavours presented in a stylish, modern manner.
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Plated with chunky tender, vegetal sweet smoky grilled vegetables (cauliflower, carrot, broccoli, cherry tomato), the slow braised beef brisket has absorbed all the lovely rendang spices, resulting in a fork tender juicy texture, with bold savoury spice salty flavour.
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The soft moist ketupat steamed rice cakes have a good density, being easy to cut, with a light grainy sweet flavour. So good.
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The Sampan
More details in profile & blog

This is their most popular salad, because of the novel contrasts of textures.
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The slices of beef are fried till crisp, almost like a cracker when bit, crunching beautifully.
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Plated with crunchy vegetables; carrots, white onions, parsley, and mint leaves, then topped with wispy crunchy noodle crackers.
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Each mouthful is a burst of vegetal sweet sour herbal earthy savoury flavour. Lovely and tasty.
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The Sampan
More details in profile & blog

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This is served with a quenelle of vanilla ice cream on the side, which melted way too quickly on the warm plate.
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The pandan / screwpine leaf infused pancakes are glazed with a sticky gula melaka / palm sugar syrup, and have a soft moist chew to texture, with delicate floral earthy sweet flavour.
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The garnish of crushed peanuts lend a lovely contrasting crunch, and a layer of nutty flavour.
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We enjoyed this, and suggested to the kitchen that it should be served on a cold plate instead.
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The Sampan
More details in profile & blog

1 Like

Done Japanese kakiage tempura style. Within the cornflour coated fritters, I detect carrot, white onion, purple cabbage, burdock root, and mitsuba / parsley.
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These have a beautiful vegetal savoury salty sweet flavour, but the dish is paired with a thick sweet spicy chili dipping sauce instead of the usual tempura gravy.
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The Sampan
More details in profile & blog

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This has nicely diced cubes of daikon radish carrot cake / chye tow kueh, studded with a generous portion of preserved radish bits, steamed till soft, and stir-fried with eggs, diced carrots, and strips of pork bacon.
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You get the soft moist bite of the daikon radish cake, the light crunch of the carrots, and the chewy bits of the pork bacon. Has bold savoury salty sweet flavour. Unique and tasty.
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Carrot Cubes
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This is a pure rice sake, brewed by the Kiku-Masamune Brewery in Kobe, Hyogo prefecture, Kansai region of Japan.
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It has a clear, transparent colour, with tastes and aromas of green apple, grass, white rice, and mountain water.
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The body is smooth, clean, and dry, with a delicate earthy herbal sweet flavour, and a semi-dry finish.
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Sumire Yakitori House
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Or Black Sesame Ice Cream.
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Served in a large scoop, and has a smooth creamy soft texture.
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The kuro goma / black sesame seeds flavour in the ice cream is pronounced, lending nutty sweet earthy flavour in each bite.
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I wonder if it's possible to sprinkle muki goma / white sesame seeds on this.
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Sumire Yakitori House
More details in profile & blog

Ivan Teh RunningMan Corporate Adult Educator. Blogger (Lifestyle, Food, Travel, Ed). L&D Futurist.

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