Filipino fusion with Filipino friends. Fare from a chef who combines classical training with Filipino flair, a rather fascinating find.
Starting with an app of Tempura Squash Blossoms, you can see the proficiency with hints of creativity. The calamansi adds a scent of citrus to the cheese, the blossoms carry their delicate fragrance, and the zucchini keeps its texture.
Of all their dishes, the Skyflake Caviar is the most interesting by far. A pile of all the good stuff served on Filipino saltines, the combination of wagyu with uni and caviar creates a surprisingly cohesive umami mix.
How can you not get something called "Crab Fat Fried Rice"? Aromatic and authentic with a buttery crab that goes quite deep, this dish has just enough flavor and just the right amount of restraint.
The Crispy Duck Pancit, unfortunately, is my least favorite of the lot. The duck is woefully underseasoned and sadly unadorned. Simply sliced and laid across the top of scant shredded veggies and very few noodles, this noodle dish is little more than a miss, especially at the whopping price of $48.
The Ube White Chocolate Souffle should get props, if nothing else for daring to serve a souffle. This souffle is solid, well-risen and not too much egg, with a lovely pandan anglaise to be poured inside.
I didn't love it all, but I do remain intrigued. Unfortunately, I don't think I could truly see the skills of this chef based on what we ordered, but I see some real potential in the flavors of those apps. I need to come back to Sampa to try a few more things, and based on what I've had so far, Sampa is something I'd gladly try again.
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