15 Stamford by Alvin Leung

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Maverick, rebel, extreme. Chef-founder Alvin Leung is known for being all the above, made famous by three Michelin-starred Bo Innovation in Hong Kong. Leave aside the molecular gastronomy and discover another side of his culinary talent as he unveils 15 Stamford by Alvin Leung at the Capitol Kempin ...More

Maverick, rebel, extreme. Chef-founder Alvin Leung is known for being all the above, made famous by three Michelin-starred Bo Innovation in Hong Kong.

Leave aside the molecular gastronomy and discover another side of his culinary talent as he unveils 15 Stamford by Alvin Leung at the Capitol Kempinski Hotel Singapore. The modern restaurant showcases an interesting array of his favorite recipes in Asia, paying humble tribute to different cuisines through Korea, the Philippines, Thailand, Malaysia, Hong Kong and Singapore.

The menu beckons to everyone, from those new to the cuisines of Asia to exacting locals who will be expecting a sensorial experience. The mercurial Chef Leung is always up for the challenge, having preserved the DNA of the cuisine, but imbuing his wealth of experience in contemporary tinkering.

The Laksa, Housemade Dried Shrimp Floss, Chargrilled Tiger Prawns and Smoked Onsen Quail Eggs (S$32) is a glorious bowl of well-loved lemak (creamy coconut milk) broth. Brimming with chargrilled tiger prawns tempura, jasmine tea-smoked onsen quail eggs and housemade dried shrimp floss, this luxe dish offers savoury decadence. Its spools of thick bee hoon are snipped in the beloved Singaporean Katong-style Laksa tradition so that one can slurp this bowl of Laksa up with a spoon.

The Chargrilled “Bak Kut Teh” Pork Chop, Compressed Watermelon and Angelica BBQ Sauce (S$38) is marinated with over eight herbal spices for 12 hours. The tender char-grilled pork chops are complemented with angelica syrup-infused watermelon alongside with Bak Kut Teh-infused Barbecue sauce to create a reminiscent of earthier Malaysian-styled bak kut teh.

Whole Chilli Alaskan King Crab and Cornbread (seasonal price). The buttery housemade cornbread with polenta, hot from the oven, is best dipped into Chef Leung’s specially concocted chilli crab sauce – which takes on a sweeter character to match the comforting bread.

Chef Leung’s philosophy at 15 Stamford by Alvin Leung was honed over many years as he walked through Asia to understand each country’s culinary nuances. He says, “I take my inspiration from each country and also its culture because each nation has different ways of appreciating food. Paying tribute to different heritage cuisines, I look for the elements of comfort in each dish and bring out these tastes in noveau ways so that both its heritage and modernity can be appreciated.” (Jan 2019)

DISHES WE LOVE

Laksa, Housemade Dried Shrimp Floss, Chargrilled Tiger Prawns and Smoked Onsen Quail Eggs, Chargrilled "Bak Kut Teh" Pork Chop, Whole Chilli Alaskan King Crab and Cornbread, 72-hour U.S. Short Ribs Rendang and Pickled Cabbage