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15 Stamford By Alvin Leung Continues To Impress With Reimagined Asian Flavours

A culmination of flavours and recipes from around Asia

The Demon Chef Alvin Leung does it again! With the success of his restaurant, Forbidden Duck at MBFC, he has opened yet another restaurant concept called 15 Stamford at the regal Capitol Kempinski Hotel. The modern dining establishment showcases an interesting array of his favourite recipes from Asia, paying humble tribute to different cuisines such as Korea, the Philippines, Thailand, Malaysia, Hong Kong and Singapore.

The interior is full of old world heritage charm— the Kempinski’s building being a piece conserved architecture itself, with lovely Peranakan tiles adorning the bar and, leather and teak wood furnishings and the building’s own panelled windows letting in plenty of natural light.

The menu beckons to everyone, from those new to the cuisines of Asia to exacting locals who expect a refreshed sensorial experience— and it certainly does not disappoint!

Chef Alvin pays homage to Thailand with the Whole Boston Lobster with Mangosteen, Tomato and Spicy Thai Dressing($58.00). Now most of us will be thinking “Mangosteen?!” but trust us, this tangy, fruity sauce works wonders when accompanying the meaty lobster; and we definitely loved how there were also chunks of mangosteen in the dish too!

The Singapore Laksa with Jasmine Tea-smoked Onsen Quail Eggs, Housemade Dried Shrimp Oil, Shrimp Floss and Tiger Prawns Tempura ($32.00) is a great take on the well-loved local classic. Served with two pieces of tiger prawn tempura on the side, the jasmine tea-smoked onsen quail eggs are definitely the highlight of this dish with its rich, runny centre and smoky fragrance. However, with such a high price point, we’re not sure whether this is worth spending on.

The Bak Kut Teh-inspired Chargrilled “Bak Kut Teh” Pork Chop with Compressed Watermelon, Angelica, Barbecue Sauce ($38.00) is marinated with over eight different types of spices for over 12 hours. The tender char-grilled pork chop is then complemented with angelica syrup-infused watermelon, alongside a Bak Kut Teh-infused Barbecue sauce—reminiscent of earthy Malaysian-style herbal bak kut teh soup.

The Capitol Kempinski Hotel Singapore, 15 Stamford Road, Singapore 17890

A Chinese version of this article can be found here.