Review: Top 5 Eats at 15 Stamford by Alvin Leung

Review: Top 5 Eats at 15 Stamford by Alvin Leung

The luxurious restaurant at Capitol Kempinski hotel is a magical culinary journey through Asia, paying tribute to great Asian food

15 Stamford by Chef Alvin Leung, is located at The Capitol Kempinski Hotel Singapore. He holds 3 Michelin stars for Bo Innovation in Hong Kong, and serves as one of three judges on MasterChef Canada. The menu at 15 Stamford beckons to everyone, evoking a sense of nostalgia. Expect a heightened sensory experience, as Chef Leung, a matchmaker of Asian flavours, ingeniously preserves the DNA of the cuisine yet infusing a contemporary take on it.

Here are 5 of our recommended eats: 

1. Beef Short Ribs Rendang

72 Hour Beef Short Ribs Rendang with Pickled Cabbage, topped with scallions. Photo: 15 Stamford by Alvin Leung

The Malaysia-inspired Beef Short Ribs Rendang with pickled cabbage, is an elevated version of the original dish, and every bit as robust. It is not difficult to see why this is one of the restaurant’s signatures. The beef chucks have been sous vide for 72 hours in rendang marinade, hence locking in all moisture, and intense flavours of the herbs & spices into the meat. They served a very generous cut of beef, and a side of freshly preserved purple cabbage, similar to the German sauerkraut, which was a great complement to the meat. The tanginess from the preserved cabbage, and the sweet & savory rendang sauce from the beef, creates a perfect balance in every bite. You may also want to try their other signature meat dishes, e.g. Pork Prime Rib ‘Bak Kut Teh’ with compressed watermelon, angelica syrup, and barbeque sauce, that is slow cooked at 75 degrees Celsius for over 12hrs.

2. Laksa

Laksa, a bowl of creamy haven, with a burst of surprise. Photo: 15 Stamford by Alvin Leung

The Laksa with smoked onsen quail eggs, king prawns and dried shrimp floss, is a glorious bowl of well-loved lemak (creamy coconut milk) broth, with thick beehoon snipped in a Singapore Katong-style laksa tradition, so that one can inhale this bowl with just a spoon. The subtle charred taste of the succulent grilled king prawns, that infused with the broth, and the house-made dried shrimp floss, was a savory decadence. Filling the broth with extremely rich flavor and intense aroma. The best part was the small surprise, that came with the smoked onsen quail egg. As you bite into it, a burst of jasmine tea infused, runny egg yolk fills your mouth, and it beautifully ties together all the intense yet harmonious flavours, in this luxe bowl of creamy goodness.

3. Spicy Tuna Tartare

Spicy Tuna Tartare in Nori Crackers. Photo: 15 Stamford by Alvin Leung

The Spicy Tune Tartare is a Japanese and Korean take on the traditional Kueh Pie Tee. The tuna tartare mixed with avocado, is seasoned with gochujang (a Korean red chili paste) and stuffed into a crispy shell made of nori (seaweed). It is topped with furikake- a dry seasoning, that consist of a mix of seaweed, sesame seeds, and dried bonito flakes. The filled shells are then firmly held to the plate, by using a traditional method of placing various coloured beans to firmly secure them in place. The plated dish was aesthetically pretty and colourful, that looks like a mini Japanese zen garden. Brimming with flavour of the sea, and the combination of the light heat of the chili with the cool of the diced tuna, makes it a perfect starter before the mains. Another starter to consider, is the Grilled Hokkaido Scallop- perched beautifully in a scallop shell, with Adobo butter and ginger ($14).

4. Fremantle Octopus

Fremantle Octopus. Photo: 15 Stamford by Alvin Leung

As you walk into the restaurant, you’ll find that the center piece of the open kitchen is the hot coal grill. Hence, as you may have figured it out, the grilled items on the menu are also the restaurant’s signature. They select only the freshest produce to be grilled over a curated combination of wood and charcoal, in order to create the perfect char for each dish. The Fremantle Octopus was perfectly grilled, it was moist, tender, and not heavily seasoned, in order to retain the fresh taste of the octopus. The unique jambu (rose apple) slaw with thinly sliced onions, was tangy and refreshing, with a natural sweetness from the fruit, complements well with seafood. The wok fried green chili paste not only gave a kick to the dish, but it blended well with the charred flavor of the octopus, further enhancing the overall flavor of the dish. You may also find other grilled dishes on the menu, like the Kuhlbarra Barramundi ($34), in Buah Keluak sauce.

5. Chendol

Chendol, all ingredients of the traditional dessert, same same but different. Photo: 15 Stamford by Alvin Leung

A deconstructed and lavish form of the popular shaved ice dessert- the Chendol, is presented in a young Thai coconut shell. There is the Gula Melaka coconut panna cotta, adzuki bean ice cream, homemade pandan jelly, coconut water espuma, and is garnished with dehydrated red beans to add texture to the dessert. It was an interesting experience to have a chendol in a different form, the taste was not compromised at all, and is comparable to the original dessert. In fact, the way it was creatively deconstructed, brought out the flavours more prominently, layer by layer. The dessert menu has an interesting take on traditional local desserts, definitely worth trying, e.g. Cheng Tng ($20) – made of panna cotta, puffed barley, white fungus gel, and red date longan ice cream. Also, the Hazelnut Souffle ($28) – curry biscuit, yoghurt crispies, and pumpkin ice cream.

Location: The Capitol Kempinski Hotel 15 Stamford Road, Singapore 178906. Lobby Level


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