15 Stamford @ Kempinski Capitol Hotel
Our favourite Demon Chef, Chef Alvin Leung, is back again with another establishment here in Singapore. This time, he's taking the lead at 15 Stamford by Alvin Leung, the in-house restaurant in the new Kempinski Capitol Hotel.
The last time we had a taste of the Demon Chef's creations was at Forbidden Duck, which featured Cantonese food with an interesting twist.
This modern restaurant showcases an interesting array of Chef Alvin's favourite recipes in Asia, paying humble homage to different cuisines through Korea, the Philippines, Thailand, Malaysia, Hong Kong and Singapore.
Trust us when we say that you'll be in for a sensorial expereince here.
Let's get down to some of the awesome dishes we tasted here.
For starters, we had the Bluefin Tuna Tartare in Gojuchang Sauce served in Nori Taco ($18), which features a housemade seaweed taco shell filled with raw bluefin tuna cubes mixed with Korean red chilli paste sauce. At first glace, it sort of looks like the local Kueh Pie Tee, but the only slight similarity it has to the local dish is the spiciness.
The Hokkaido Scallop with Salted Plum and Shiso ($26) was my one of my favourite dishes here. As an oddball who doesn't fancy sashimi, this dish surprised me as I found myself reaching out for more. The scallop sashimi was served in a salted plum sauce, which gave it a nice savoury and tangy touch, while the Japanese sesame oil added a touch of umami.
The Hamachi with Calamansi Ponzu on Roasted Sesame ($28) was a favourite among my other peers. From what I remembered from when I first met Chef Alvin at Forbidden Duck, calamansi is one of his favourite ingredients. Hence, this came as no surprise. The hamachi sashimi was tossed in the tangy calamansi ponzu sauce and finished off with calamansi gel and fried garlic chips, making it a rather refreshing and appetising starter.
It's not all about the raw fishies here. The Hokkaido Scallop with Adobo Butter and Ginger ($12 per piece) was absolutely divine. I found myself slurping up every last bit of the butter and ginger sauce.
Here's a corny salad -- Three-style Corn, Heirloom Tomatoes and Cucumbers in Hong Kong "Pat Chun" Sweet Vinegar ($18). In this dish, you'd find charred butter corn, baby corn, tomatoes and cucumbers tossed in a sweet vinegar dressing and topped with something you'd never find elsewhere, POPCORN. I was just as surprised but the popcorn added a nice crunchy touch to the whole dish.
While you're here, don't forget to check out some of the food on grill, such as the Whole Boston Lobster served with Mangosteen, Tomato and Spicy Thai Dressing ($58). Though this may be a pretty pricey dish, I personally thought that it was worth it. My absolute favourite dish for the night, the lobster was super juicy and the mangosteen added an extra sweet touch to the meat.
One of Chef Alvin's favourite Asian dishes is the herbal Bak Kut Teh. With this inspiration in mind, he created the Chargrilled "Bak Kut Teh" Pork Chop with Compressed Watermelon, Angelica, Barbecue Sauce ($38). As a Malaysian who grew up eating herbal Bak Kut Teh, I personally didn't find that this tasted like it. But that doesn't mean that it wasn't good. The pork was marinated over 12 hours in more than eight different spices, giving it a nice herb-y flavour.
Rendang is a dish that is widely known in most parts of Southeast Asia, with even a food war breaking out to claim which country did it best. And dare I say that Chef Alvin did a pretty good job with his Bone-in Beef Short Rib Rendang served with Cabbage Salad ($68). Featuring beef chunks that have been sous vide for 72-hours, the beef was super tender and melts in your mouth.
I also very much enjoyed the Singapore Laksa with Jasmine Tea-smoked Onsen Quail Eggs, Housemade Dried Shrimp Oil, Shrimp Floss, Tiger Prawns Tempura ($32). The broth has a strong flavours of prawn and coconut milk, which could get rather heavy for some. Interestingly, the onsen quail eggs smoked in jasmine tea was a good addition to the whole dish.
And last, but not least, dessert! I had the Mango Pomelo Sago with Coconut Snow ($16). Be sure to whip your phones out for this, as this is a pretty theatrical dish. The traditional mango pomelo sago is topped with nitrogen coconut ice, giving it a grand entrance when served.
15 Stamford by Alvin Leung is now open to public, so what are you waiting for?
15 Stamford by Alvin Leung
The Capitol Kempinski Hotel Singapore,
15 Stamford Road,
Tel: +65 6715 6871
Lunch: 12:00 to 15:00,
Dinner: 18:00 to 22:30