This coming weekend, Michael Schulson expects to roll out — quite literally — dim sum brunch service at Sampan. His new brunch menu will offer as many as 10 authentic dim sum dishes, presented to diners on custom-built dim sum carts constructed from salvaged wooden palates. Some of the highlights of the brunch menu, which Schulson and his new chef de cuisine Khamla Vongsakoun, formerly of Buddakan and Atlantic City’s SeaBlue, developed together, include corned beef Char Sui Bun with sauerkraut and smoked mustard, General Tso soup dumplings with soy, ginger and scallions, pork bao bun with spicy shallots, mint and sweet chili and chicken feet with black bean, soy and ginger.
In addition to dim sum, the new brunch service, which will be available Saturdays and Sundays, from 11 a.m. to 4 p.m., will also feature a variety of larger brunch dishes, like Spanish octopus satay with lemon, arugula, and soy-balsamic vinaigrette, crispy crab Rangoon with cream cheese, scallion and wonton, steak and eggs, a filet, sunny-side up and fries, and “Eggs Benedict” with Berkshire pork belly, spinach, and sriracha hollandaise.
Click here to view Sampan’s entire dim sum brunch menu.