At just the age of 27 years, Chef Ahmad, is taking The Sampan diners on a uniquely Asian culinary journey. Growing up in Singapore’s rich cultural tapestry, Chef Ahmad was always fascinated by the depth of flavours and colours of Asian food. When offered to lead the kitchen at The Sampan and share a highly inspiring Asian-inspired menu to his diners, Chef Ahmad was instantly excited.
As an Asian Chef, he believes that understanding and respecting the cooking methods and diverse flavours of the region is important. At The Sampan, he is able to do just that and share his knowledge and passion for incomparable dishes found only in Asia. Chef Ahmad hopes to take diners down memory lane with absolute iconic dishes renowned the world over, but most importantly, to introduce new techniques and flavour profiles that will get foodies excited.
With The Sampan’s fantastic location right in the heart of Boat Quay, Chef Ahmad is hoping to use his creations inspired by the Silk Road, a true marriage of East and Western influences, with his local and international diners.
Chef’s recommendations from the menu and not to be missed because of its innovative approach are the Pana Puri, the Chilli Beef Mango Salad and the Chocolate and Tofu Mouse with chai spiced shortbread.
Chef Ahmad graduated from SHATEC, the country’s leading institution for aspiring Chefs and hospitality professionals. Following his formal training, he immediately entered the restaurant scene with his first stint at a Japanese kitchen.