Food Review: 15 Stamford at The Capitol Kempinski Hotel Singapore | Asian Inspired Dishes by Chef Alvin Leung

Posted on April 26, 2019 by theRantingPanda in Food

The Place Expectations ran high when 15 Stamford by Alvin Leung opened early this year, especially when the consulting Chef is Alvin Leung of 3-Michelin Starred Bo Innovation in Hong Kong, who also manages Forbidden Duck in Marina Bay Financial Centre. The elegant restaurant is located in the swanky Capitol Kempinski Hotel Singapore, where the dining space is huge along with an open kitchen.

The Food No molecular gastronomy at 15 Stamford in case you are wondering, but dishes inspired by local and Asian flavours. I started with the Bluefin Tuna Tartare in Gochujang Sauce served in Nori Taco ($18) snack. I enjoyed the pronounced nori taste on the cone, which holds the refreshing and fresh flavours of the tuna tartare. The Gochujang sauce also adds a slight tangy flavour in a positive way.

One dish which infused an Asian element well here is the Indonesian Spiced Roasted Bone Marrow, Braised Ox Tongue and Shallot Marmalade ($22). Bone marrow in itself is quite flavourful, but the uses of spices here further elevates the taste. Topped with deep fried garlic and bread crumbs, this bone marrow is also served along with prawn crackers and shallot marmalade which is a great pairing with the bone marrow.

The other starter I enjoyed is the Grilled Hokkaido Scallop, Mushrooms, Adobo Butter and Ginger (S$12 per piece). It is a plump piece of fresh scallop which is quite flavourful, and I especially like the added texture of the deep fried shredded ginger which topped it.

For something to share, go for the 72 Hours US Bone in Short Ribs Rendang and Pickled Cabbage ($68), where the beef is sous vide for three days in Rendang, giving it a strong and delicious flavour.

Skip the Chargrilled “Bak Kut Teh” Pork Chop, Compressed Watermelon and Angelica BBQ Sauce (S$38), where the pork chop comes across as way too dry for me despite being marinated over 12 hours in more than eight Bak Kut Teh spices. It is served with compressed watermelon, angelica syrup and house made barbecue sauce infused with Bak Kuh Teh herbs, which do little to salvage the dish. We suggest a change of the meats to a more juicy cut.

Alternatively, the Turbot (Whole Fish, S$120) is another sharing dish which is lightly seasoned with salt, then chargrilled. Served with two house-made sauces of Thai Salsa and spicy Peppercorn Sauce, the flavour of the fish is light on its own and may come across as bland if not for the accompanying sauces.

If you still have space, one carb dish to try is the ‘Har Mi” Linguine and Tiger Prawns (S$38), where the linguine is cooked in red prawn stock. I like the strong prawn factor of the pasta, which is something reminiscent of Singaporean style prawn noodles.

For desserts, I had the Mango Pomelo Sago with Coconut Snow ($16), where the coconut snow is made with liquid nitrogen.

Rants Local dishes like the Bak Kut Teh Pork Chop and Laksa fail to impress, which do not warrant the high price tag.

Will I Return Again? It was my second visit to 15 Stamford where my first visit was admittedly underwhelming. The dishes I had this time round are much better, and the ambience and space of the restaurant still makes it worthwhile to check it out.

This was an invited tasting, though all opinions expressed are our own.

Make your reservation instantly at 15 Stamford by Alvin Leung here.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 3.5/5