Fans of the Demon Chef Alvin Leung, made famous by Michelin-starred Bo Innovation in Hong Kong, rejoice! His eponymous Singaporean restaurant 15 Stamford by Alvin Leung is proud to unveil a new menu, offering up more of his signature interpretation of Asian cooking style and flavours that fans have come to love.

Greenland Shrimp

Starter plates

A completely new addition is an Asian Ceviche section that will whet appetites with cured seafood of a vast variety in Peruvian Tiger’s Milk. Don’t miss the Greenland Shrimp, a tangy, spicy ceviche of shrimp served with lime avocado and a touch of creamy, pressed cucumber and apple for crisp crunch and spiced tomato essence for an added layer of umami. The Yellowfin Tuna Akami will also hit all the right spots, served in a crunchy nori pie tee for a local spin, furikake for a Japanese flair and Gochujang dressing for a Korean element. The firm, sweet taste of Japanese Madai served with sea urchin, lime turnip, pomelo, ikan bilis, and chincalok will create an explosive blend of flavours and texture for your taste buds.

For salads and sides, the crowd favourite Three-style Corn Salad is retained on the menu, securing its spot with heirloom tomatoes, cucumber and Hong Kong ‘pat chun’ vinaigrette for a juicy, crunchy appetiser bursting with the sweetness of corn. Classic flavours are personified with the Fried Hand Cut Russet Potato Fries, golden slivers of potato flavoured with little more than smoked chilli sea salt, ginger flower and tamarind vinegar, as well as the 5/4/1 Mashed Ratte Potato, a silky whipped potato elevated with the earthy brine of salted fish floss and chives.

Grill Plates for juicy meats

Main plates

Mains are now split into Grill Plates for juicy meats seared just right over open fire, Charcoal Plates for items packed with smoky char and Asian Plates for an introduction to Asia’s colourful food scene.

Options entice with signature items like the “Bak Kut Teh” Pork Prime Rib with Compressed Watermelon, Angelica, Barbecue Sauce, where pork ribs are marinated with over eight herbal spices for 12 hours and served with angelica syrup-infused watermelon alongside with Bak Kut Teh-infused Barbecue sauce. The Wagyu Beef Brisket appeals with its tender, choice meat cooked with chickpea purée, spiced coconut kale, red wine shallot, and soya mustard jus. Seafood lovers will be enamoured with the meaty Red Sea Bream that comes with turmeric mousseline, papaya relish, and 13 spices curry broth – an umami and nutrients-packed dish. Not to be missed is the Laksa with Smoked Onsen Quail Eggs, a glorious bowl of thick bee hoon in lemak (creamy coconut milk) broth, brimming with chargrilled tiger prawns, jasmine tea-smoked onsen quail eggs housemade dried shrimp. An innovative twist for the bold would be the Foie Gras Kaya Toast, the rich, decadent foie gras accompanying the creamy, flavourful kaya gel that are served with organic egg foam and brioche. Also an option is the Beef Short Rib, grilled to tender perfection and served with Nyonya pickles and Rendang sauce.

Foie Gras Kaya Toast

Sweet plates

For dessert, choose from the house signature Yong Ji Kam Lu” Mango, Sago, Pomelo and Coconut Snow that piques the taste buds with three different textures from the sweet mango, chewy sago, bittersweet pomelo and delicate coconut, or the Hazelnut Soufflé, a light as air souffle seducing with the nutty fragrance of hazelnut, served with curry biscuit, yoghurt crispies and pumpkin ice cream for different layers of bite. Alternatively the Pandan Soufflé brings the light creaminess of soufflé but infused with the familiar local flavour of pandan, served with lemongrass pistachio biscotti and palm sugar ice cream. If absolutely torn, the Chendol will never fail with its traditional flavours served in a modern rendition of Gula Melaka curd, pandan jelly, coconut water espuma and azuki bean ice cream.

Yong Ji Kam Lu” Mango, Sago, Pomelo and Coconut Snow

A Stylish Home

The 150-seater restaurant, with a separate 12-seater Private Room, is nestled in The Capitol Kempinski Hotel Singapore, designed to evoke the sense of a multi-faceted Asian kitchen is designed by AvroKO, blending in beautifully with the graceful heritage of Stamford House, and the stunning interiors of The Capitol Kempinski Hotel Singapore by the late renowned Jaya Ibrahim.

Address: 15 Stamford by Alvin Leung,
The Capitol Kempinski Hotel Singapore,
15 Stamford Road, Singapore 178906

Phone: +65 6715 6871
Email: reservation.15stamford@kempinski.com
Opening hours: Lunch: 12:00 to 15:00, Dinner: 18:00 to 22:30

Easy Travel Recipes

Author Easy Travel Recipes

Easy Travel Recipes provides simple travelling guides and cooking tips for the couple to enhance their honeymoon experiences.

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