Legacy Meets Innovation: Sampan Returns with a Bold Pan-Asian Makeover in Novotel Mumbai Juhu Beach

Novotel Mumbai Juhu Beach has officially reopened the doors to its iconic restaurant, Sampan, now reborn as Sampan 2.0, a bold new iteration of Pan-Asian excellence that blends legacy with innovation. 

A new and expanded menu, a sophisticated service approach, updated tableware, and new staff uniforms are all part of this daring rethinking. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

With its roots in tradition but its focus on innovation, Sampan 2.0 shows a profound awareness of Mumbai diners' changing tastes. The menu is a bold departure from Sampan's previous, mostly Chinese offerings, featuring everything from wok-tossed main courses, sizzling small plates, and Asian-inspired desserts to rich ramen broths and artisanal dim sums. A strategic repositioning in Juhu's competitive dining scene led to the relaunch; Sampan now coexists with upscale eateries while setting itself apart with a decidedly Pan-Asian aesthetic and a carefully chosen guest list. Every component has been carefully chosen to provide visitors with an exciting and engaging voyage through the flavors of China, Japan, Thailand, and Korea.

Kunal Shanker, General Manager at Novotel Mumbai Juhu Beach said, “Sampan has always been a part of Mumbai’s culinary memory, and with Sampan 2.0, we are honoring that legacy while redefining what modern Pan-Asian dining can look and feel like. Our aim was to create something far more than a menu variation. We wanted a change that speaks to the senses, rooted in authenticity and delivered with finesse.”

The menu is a celebration of regional diversity and craftsmanship, offering dishes like Korean Fire Chicken (Bul Dak), Spicy Kimchi Curries, Pork Belly in Yellow Bean Sauce, soft-shell crab with Thai sweet spice, and crowd favorites such as Dragon Rolls, Siu Mai, and Massaman curry. Vegetarian guests can indulge in delights like Furikake Corn Ribs, Crispy Lotus Stem, Mapo Tofu, and the chef’s signature Sampan-style paneer. Complementing these dishes is an elevated beverage offering, featuring Asian beers such as Asahi, Singha, and Tsingtao, alongside Soju, Sake, and a lineup of cocktails infused with regional botanicals.

Chef Avinash Kumar, Director of Culinary said, “This menu is a love letter to Asia. Each dish tells a story, not just of flavour, but of culture and care. We have stayed true to the origins of each cuisine while adding our own creative flair. It’s a kitchen that respects tradition but isn’t afraid to experiment, and I can’t wait for guests to experience the result.”