At age five, a family dinner at a restaurant could be boring if not for the promise of dessert in the 1990s. Going to Sampan at then Holiday Inn in Juhu meant honey noodles with ice cream. A large serving of crispy fried and honey tossed and sesame topped noodles and a rotund scoop of vanilla ice-cream.

Today, the dessert is served with flat, wanton noodles giving it a bright orange flame tinge, but the same nostalgic comfort. The restaurant is running its 35th year, with chef de cuisine, Pempa Tsering, at its helm from inception.