Sampan at Novotel - Juhu, Mumbai.

"Lost recipes, Treasures of the past..." I exclaimed as I heard a garbled message over the long range radio. I had no idea where I picked up that signal from but I knew that as a sailor I would never leave an opportunity to find treasures. Especially, if they are edible. We drifted on the sea randomly until the signal became stronger. Experience suggested that we were getting closer to our destination and soon I spotted Juhu Beach. I knew that the source was somewhere near the beach. And thats when me crew pin pointed Novotel overlooking the beach. Time for another foodventure.

When I first heard the name Sampan, I thought that it was an Indian name until I learned that it means 'Boat' in Hokkien. And as I love anything that is sea or sailing themed, I obviously accepted an invitation to sample some of the treats from their special event Menu.

Sampan is an old gem that has been around for 38 years and has seen the change of eras, styles and generations. But the legendary Masterchef Penpa who ran the kitchen at the very beginning is still at the helm treating patrons with real Chinese food even today. From Holiday Inn to Novotel, Chef Penpa has been around for a while. God, I'd love to have durability like that. His food must really be great.

With the old master, comes an experience of decades and a taste of times long gone. From August 6 through 16, 2015, Sampan will be serving some of its favorites from the past decades. When times change, the menu changes too. Many dishes popular in the 70s or the 80s are no longer the "in things" in today's era. But style and trends are temporary, knowledge is eternal. Eager to taste food that existed even before I was born, I stepped me foot into inside. Let the Voyage begin aboard this Sampan.

Sampan has an elegant yet humble ambiance. It feels like a mix of 70's Chinese restaurants(If the old Jackie Chan movies are a good sample to go by...kidding I looked up some old pictures of 1970s Chinese fine dines) and modern day fine dining standards. The furniture and walls appear simple while the small bar shines out like a Golden island in the sea.

 The atmosphere is very comfortable and if you are fortunate enough to get a table near the windows, you can even have the pool and the sea by your sides. The beautiful Chinese oldies in the background feel as a relief when compared to loud clubs with in your ear pop music. I guess Novotel's professional experience rubs off in its establishments.

Me Table

Moving on to the food, I was treated to all of the special menu's entrees. The things to note about Sampan are its generous portion sizes and old world Chinese cooking. The food comes with a certain charm which can only be found in the books of a bygone era. There is no fancy plating and naming, just good old Chinese food. Its comfort food for the soul.

Talumein Soup was a tasteful medley of prawns, carrots, purple cabbage and coriander in a dense soup. I like my soup thick so I was completely enamored by this one's complete package. It had a savory-umami flavor with a little bit of tang somewhere. The after taste felt a bit sweet which made it an interesting blend of flavors. I finished it to the very last drop in the bowl. So one could say that it is bowl lickin' good.

Captain : Can I have seconds please?

Crewmate : Wait you already finished your first serving?

Captain : I finished yours too. 

Crewmate : What in the world..You couldn't have...where is my soup?

Prawn Snowball is a rare to come across treat and is usually found in select places. This little morsel was packed with tasty prawn meat and went well with the hot Garlic sauce. Though I felt that the coating may have been a little thicker than needed. Nonetheless, I would love to have a snowball fight with these balls. A fight where I would open my mouth and chomp on the tossed snowballs, ha.

Roasted Chicken in Hong Kong style was well cooked and a bit crunchy. For a chicken with bone, it had quite a lot of meat and less of bone. While the item itself was good, I did feel that it paled in front of the other delights that were offered at Sampan. Even Ozzie would look small if he stands in between MJ, Beethoven and Mozart.

Stuffed Chicken wings with Prawns mushroom intrigued me at the start. Rarely have I seen multiple meats fusing into great Asian dishes. And those dishes I have always encountered outside India. In fact, you won't find this item even on Google that easily. (I tried)

This was the first time that I found a dish with a perfect fusion of prawns and Chicken in India. The thing had a good texture, the coating was perfect and the taste was quite addictive. These are the kind of dishes one expects from a master chef like Chef Penpa. This should be a permanent fixture on their menu I feel.

Captain : What do you get when you put prawns inside chicken lad?

Crewmate : An oddity?

Captain : A tasty oddity..

Yam Potato in Sweet and Spicy Sauce was the perfect bar nibble. If you are vegetarian, you would love this one. Its difficult to imagine Potato and Yam being together in one dish and yet maintaining their traits. But this dish achieved that smoothly. The Yam provided natural sweetness while the potato provided the savory. The sweet and spicy sauce made it a delectable mixture. The Tuber tag team did well in this game.

Crispy Okra is another star that would make a great bar snack. Regardless of what you are drinking, a bowl of Sampan's Okra would surely fit in. I never imagined Bhindi being used so creatively outside Indian cuisine. The world is certainly vast and this sailor learns something new every moment. The dish looks vibrant and colorful. The flavor is dominated by the water chestnuts but all other ingredients play their part in making the perfect snack. It tastes savory and would easily be a nice replacement to unhealthy potato chips. Forget the 70s and 80s. This is another item that should be a permanent fixture on their menu in 2015.

Fried Corn Cream feels much more recent with its modern artistic plating and the application of cheese and cream. If you like cream or cheese then this appetizer would certainly satiate your senses. Each bite lets out a creamfall of gooey goodness.

I have absolutely no idea what Santee Noodles are but I could write an entire page of praises for it. These were the best noodles that I have ever had, anywhere. I used to think that certain people over react or exaggerate their feelings when they come across really good food. But now I can relate with them.

This preparation was so good that it literally brought tears of joy into my eyes. I felt that I was sitting in a place like Guangzhou in an old street side restaurant and eating Chinese food as its meant to be. I could even feel a bit of Sepia tone seeping into my overactive imagination. The noodles were very smooth with a taste of Chicken, spinach and perhaps a bit of egg. I do not know if anyone else would feel this way but the Santee noodles made me really happy. My day was literally made after this.

Co-incidentally, this item is the chef's favorite too which he states is a regular at his home. That would make sense since this item has been evolved to ultimate perfection.

Crewmate : Whats wrong Cappy? A man of the sea must not cry.

Captain : I am not crying lad. I am just sweating with my eyes.

Sampan Special Rice was decent. But I felt that it paled in front of the noodles. This is not a bad thing since the noodles were at a completely different level. This rice was fragrant, soft and full of flavor. This would go great with any gravy.

Due to a little confusion the drinks were served after the appetizers but that was not a big problem.

Me drink is the one with the heart shaped melon pieces.

I turned to my friend who was drinking the thing with a slice of Cucumber and made a dramatic dialog. "Mere Paas Dil hai. Tera pas Kya hai?" (I have got a heart, what have you got?) and my friend instantly responded with "Mera pass Kakdi hai." (I have got a cucumber) Whether he found it funny or not, I had a 'hearty' laugh.

Rosemary was a cooler with the flavors of cranberry, watermelon, rose syrup and watermelon working in tandem. It had a hint of Rosemary, apple and perhaps raspberries too. Quite a fancy virgin mix.

Captain : I have got a heart. What have ya got lad?

Crewmate : I have got a Cucumber. (Laughs)

Captain : I just had a feeling of Deja vu.

Crewmate : Deja who?

Moving onto the mains and other assorted delicacies.

Steamed Egg pouch felt like a traditional dumpling swimming in a bit of a salty savory broth. While it may find fans in a dumpling enthusiast, I found this to be a bit mediocre.

Roasted Chicken in Cantonese style was a gravyful(if there is such a word) dish made with chunks of roast chicken. While this mixture had unique spicy overtones, I felt that in essence it very much resembled the Roasted Chicken in Hong Kong style. Well that is possible considering Cantonese is the main language of Hong Kong so a link seems to exist.

Silken Tofu in Lemon sauce was the vegetarian friendly main in the menu. I however felt that it would make more of an appetizer than a main. The Tofu was very ordinary but the lemon sauce had a zesty, tangy and candied feel to it. Made with lemon and butter, this sauce was quite addicting and transformed the ordinary tasting Tofu into something quite delicious.

Brocolli, Mushrooms, Carrots and Water chestnuts were a tasty affair. Soaked in a creamy Garlic sauce, this dish combines Chinese seasonings and Chef Penpa's experience into a visual and gustatory delight. This would surely be a pleasant experience for vegetarians all around. And it is quite a colorful delight.

Captain : This dish feels like sailing on a river of Garlic sauce through a colorful island.

Crewmate : Edible island, I reckon.

Captain : Indeed.

Chicken and Prawns dimsums were a slightly above average affair. The flavor and dumpling tenderness very much resembled momos which I adore so I was quite fine with it. Although a fifth piece in the basket would have made it more visibly inviting but I guess that's me nitpicking.

The Banana pancake made quite a good end to a great food voyage. It was more of a puff pastry with Caramel, banana, nuts and Caster Sugar than a pancake. But I am not complaining. It was a tasty affair although I would have been happier with a more oriental dessert.

Special mention for this cup of Jasmine tea. The unmentioned staple accompaniment of any Chinese Fine dine has more benefits than the traditional tea. I was feeling a bit sleepy and sickly when I had arrived at Sampan. This tea expelled all those feelings and made me quite cheerful. I had always been a lover of Green Tea and avoided Jasmine Tea until today. New things work, Thanks Sam I am.

The service was excellent, as expected of Novotel's standards. Resham who served our table with his team was well spoken, well informed, professional and incredibly patient dealing with all of the food paparazzi. He knew a lot about the restaurant's history, transitions and the meaning of many Chinese symbols around the place. I have been to a lot of places and have seen glitchy service but there was not even one error anywhere in my Sampan experience.

The pricing tends to be on the higher side as its a fine dine inside one of the most iconic five star hotels of Mumbai. But they do full justice to the food and portion sizes. One would completely get their moolah's worth over here.

Sampan has been a timeless classic that has charmed multiple generations of customers. Combined with the seaside view, charming ambiance and Chef Penpa's golden grub - This place is easily amongst the best that Mumbai has to offer. Do check out Penpa's classics over the time from 6th-16th August 2015.

The Captain's Score : 9/10

"Best stray signal that we ever caught, eh mates? Treasures do exist across the infinite blue. Now lets resume our hunt for even more treasures."

Map Co-Ordinates
Sampan at Novotel
Juhu Beach, Balraj Sahani Marg,
Juhu, Mumbai

-I was invited as part of a Blogger and reviewer meet by the Restaurant. Special Thanks go to Palki Hatangadi, Ruban Das, Amarjeet Singh, Chef Penpa and Resham.-

Shanghai Club - ITC Grand Central - Parel, Mumbai

Me ship urgently needed repairs. Our small electricity generator had been under the weather and we needed to find a shore for spares. The lookout spotted something spectacular in the sea. There was an island with a single grand palace on it. Intrigued and left with no choice, we decided to dock on this island. Upon closer inspection, we found that the palace had some restaurants within it. All the lads wanted to join me on this fancy excursion but the ship Engineer claimed dibs on the spot. She said that she needed to find spares on tis island and hence is the ideal candidate for the restaurant party. Well no one could argue with that sound of a reasoning.

(Picture taken from Restaurants website. Apologies, I could not get a good image of the place)

To quote Hawkeye "The city is flying! We're fighting an army of robots! And I have a bow and arrow! None of this makes sense!". I was invited to Shanghai Club (within ITC Grand Central) to try a new Sangria menu (plus seafood) made by Chef Yuanzhong Jia with in an Asian themed restaurant. While the seafood made sense, I was surprised about the Sangrias. But just like the Avengers movie, sometimes things that make little sense together turn out to be a great experience in the end.

ITC's Grand Central is a majestic property. Located away from the busy main streets, this palace like place always wins the peeks of the people passing by. I mean, would you look away if a gorgeous Ferrari drove past you?

A little late to the party, I was escorted to the restaurant by the maitre. At first, I was a little confused since the restaurant I entered was of an Indian theme but that was just the part of the way. Adjoining the Indian restaurant was Shanghai Club. The decor was quite intriguing. It looked like a miniaturized version of a colonial era Chinese restaurant. The vases may not have been Ming era relics but they did invoke the name in my head. I joined a group of connoisseurs seated on a large communal table.

The theme of the dinner was Seafood and Sangria. Hence we were presented with a quartet of four Sangrias. Each of these was an excellent concoction on its own.

Very Berry Sangria was made by blending berry juices with Red Lady Merlot. This clear Ruby colored Sangria had a tangy flavor with a strong undertone of the wine.

Classic Spanish Sangria was a twist to the classical concoction with fruit punch and rum mixed with red wine. It had chopped and diced fruits added to it as well. While the fruits definitely felt one with the Sangria, I did feel that the fruits were a bit more than needed.

Cherry and Plum Sangria was made with the flavor of Cherry and Plum fused with White Wine. The sweet fruity flavor of Cherries and Plum seesawed with the tang of the white wine. It was an interesting experience for someone who had come to associate Sangrias with red wines only.

Like most people, I always save the best for the last. Watermelon and Basil Sangria was undoubtedly the best amongst the Sangrian selection. The melon's tropical flavor combined with the wine provided a soft soothing sensation to the taste buds while the basil provided a savory kick when the drink went down the hatch. I very much enjoyed this and it seemed to pair well with the seafood for me. Tis was a rich experience.

Moving from the divine wine, the second half of the game began with the Seafood. We were informed that some of the served delicacies were from the restaurant's Asian style set dinner meals all of which come with an unlimited pours of Sangria.

Captain : Cheers lass. A toast to us not finding any spares and yet fine dining without notice.

Engineer : Its fine Capitan, as long as we don't tell the crew about this.

Captain : Aye, they'd be envious.

Steamed Prawn with Asparagus was a bite sized amuse gueule that seemed to go well with wines and also signaled the diners about the food to come.

Steamed Scampi was tossed with Hotbean sauce and Mango. The shrimps seem to go quite well with the sweet savory mixture. It made me crave for more, hence was a good appetizer.

Crispy Pomfret was a relatively simple dish made with fish and Barbecue sauce. The appearance was soft and smooth, the taste crunchy and the Barbecue sauce created a juicy sweet flavor. This goes on to show that a simple preparation done right can do wonders. I was quite thankful that they did not use the overused Basa. Shanghai Club lived up to its stature of a fine dine.

Prawn Bamboo shoot and Water chestnut Shumai was the classical Prawn Siu Mai. The flavor of the prawns somehow was suppressed by the Water chestnuts and bamboo shoots making the dumplings taste unnaturally vegetarian. These were still better than most dumplings I have had but these could have easily been better.

Singapore Chilli Crab with Egg white was a grand looking Crab dish which would make any Asian restaurant jealous. I usually avoid Crab dishes because they tend to be messy and I am averse to breaking the shell. Today, the crab invited me. Knowing fully well that its impossible to go the fork and knife route on the crab, I took it in my hands and in one stroke broke the shell as if I had been doing it for a very long time. Then I enjoyed the delicious meat literally oozing out.

The egg white made the flavor rich and the greens really lit up the plating. It was a bit surprising that this was served before the appetizers. This feels more fitting as a main. I enjoyed the crab and it also felt like a little achievement - breaking the shell on my own. No pun intended.

Seafood Chilli Butter soup had an eclectic mix of flavors. The lemon's sour citric flavor at the first sip reminded me of sweet and sour. But then the Chilli came barging in and made itself right at home. Bits of seafood provided a satisfying experience. The aroma was quite appetizing too and the colors very appealing. It was carefully crafted and the pieces had been placed together just right. I found myself finishing this to the very last drop.

Steam River Sole was freshwater sole cooked in a ginger Soya concoction. While the fish tasted well on its own. I felt that the Ginger felt a little offbeat. It could very well have been a personal thing but somehow this dish did not appeal to me. Had the ginger concentration been slightly lesser then this dish would have been more palatable to me.

Stir Fried Lobster with Guzion sauce was without a doubt the highlight of the night. The dish was plated well. It smelled heavenly, enough to overpower the greatest seafood epicure and certainly the regular guy who uses an oceanic theme in his posts. The lobster was soft and succulent. It could just melt in one's mouth like butter. The sauce added most of the flavor. Sadly, I don't have the slightest bit of knowledge about Guzion sauce nor could I google it up. But it looked like a mixture of Garlic, Soya, chilli and perhaps a bit of meat stock. I can describe its flavor as salty, savory and tasty.

Captain : I wonder what Guzion is.

Crewmate : Who cares Capitan? Its tasty.

Captain :  Go easy on the food lass. Think of your Captain.

Not much to write about the rest of the mains. Stir Fried Asian Greens tasted average. Steam Rice and Fried rice both seemed to be made of Basmati. These would have been closer to the authentic deal had Jasmine rice been used instead. The noodles looked and tasted ordinary, though they seemed to complement some of the meat mains well.

The best part of the dinner was definitely the Dessert's selection.

New World Star Anise Torte was quite a visual delight. Almost perfect in appearance, its top layer reflected light like a silvered mirror. The white marshmallow pearls and chocolate tile provided perfect plating. The star element(excuse the lame pun) was the Star Anise. This Chinese spice often tastes like liquorice. The layers look delightful and the star anise provided the unique twist. Although I can't say that it was my favorite of the night, it still made me quite happy.

Captain : This reminds me of my trips to the New world lass.

Engineer : Are you going to make a Caribbean reference now?

Captain : I would have, but you called it out and ruined it. 

Red bean and Vanilla Ice cream was mostly premium vanilla ice cream. Since I have had Red bean ice creams during my Hong Kong travels and loved it, I did expect something of a similar quality here. The red bean flavor had not fused with the ice cream and instead the few Red beans present had sunk to the bottom of the ice cream. A true red bean ice cream has red bean bits present all around the serving.

Jasmine Flavored Tiramisu can best be described as the orient meets the occident. It was a premium quality Tiramisu blended perfectly with Jasmine flavor. In a true case of "How is this even possible?", the sweet aroma and essence of Jasmine had partnered well with the mochastic Tiramisu. The cream layering at the top had a beautiful texture as seen in my picture. This dessert satisfied the eyes, nose and the tongue. Now only if it could play the piano like Yanni.

Captain : Through the soft layer of Mocha and Jasmine cream.

Engineer : Ah, the fellows told me about this.

Captain : Lies the most delectable island made of cake crusts.

Engineer : How does one even get high on dessert?


The service was on par with any fine dining outlets. The servers were articulate, knew the dishes well and served properly without their sleeves even nearing the dishes.

To conclude, I loved the Basil and Watermelon Sangria. The desserts were fun for the most part, just that the Red Bean ice cream needs work. The crab, Scampi and Stir Fried Lobster were the highlights of the seafood course. Makes me curious about what else is there on the menu. I would definitely come again to try the rest of their menu.

Whether some politician's tall claims of remaking Mumbai like Shanghai happen or not, Shanghai Club definitely brings a piece of Shanghai into Mumbai.

The Captain's Score : 8/10

"All right lads, bad news is that we found no spares. The Good News is we had some great grub. Now back to the seas to find our spares."

Map Co-Ordinates
Shanghai Club

ITC Grand Central,
287, Dr Babasaheb Ambedkar Road,
Parel, Mumbai

-I was invited as part of a Food Bloggers association of India meet to the establishment. Thanks go to the staff of the restaurant for inviting and tolerating us food monsters.-