Asian Fusion at 15 Stamford by Chef Alvin Leung (Or the Demon Chef)

Sunday, July 05, 2020



Did I hear Chicken Satay? Yes, it's Chicken Satay all right. A plate of 6 sticks of tender juicy marinated sweet chicken skewers grilled to perfection. The dish was served with onions, cucumber strips and water apple (jambu), and pineapple peanut sauce. It reminded me to Poh Kee Satay I used to have along Upper Serangoon Road. The water apple was a superb addition to the traditional cucumber and onion slaw. I would have eaten better Chuen Kee Satay @ Old Airport Road Food Centre or Poh Kee Satay. Overall, it is so-so. (Food rating: 2.5/5)

Chicken Chop. Who have never eaten chicken chop? But, this was Corn Fed Spring Chicken Chop. When served, I was shocked as the dish came with the deboned whole spring chicken. I was amazed how the chef did it. It was as if the chicken flesh was a piece of clothing and was taken off from the chicken. There was no stitching of body parts at all. Back to the spring chicken chop... I loved the lightly charred grilled chicken. The housemade coleslaw was tangy and light but the fries was so-so. Drizzle the chicken gravy atop the chicken chop and enjoy the dish. It was delightful and I smiled reminiscing that dish. 👍 🐔 (Food rating: 4.5/5)

There is a 50-50 chance that you either love it or dislike it. For me, I disliked the Foie Grass Kaya Toast. Instead of using butter slices like any other kaya butter toasts, foie gras slices were sandwiched between kaya gel and broiche bread. Throw away the soft boiled eggs and be served with organic egg foam. The buttery, mild liver and rich flavour was too heavy and did not blend well with the kaya gel. I still love the good old butter kaya toast. Too fancy to my liking. (Food rating: 2.5/5)

The Hokkaido Scallop was served with mango, passionfruit and green curry ptitim. Ptitim is a type of toasted pasta shaped like rice grains, similar to couscous. The scallops were freshly prepared and the passionfruit and mango gave its tangy and sweet flavour. Delightful but expensive. (Food rating: 3.5/5)

Pork Prime Rib 'Bak Kut Teh' was one of the signature dishes by Chef Alvin Leung. It was served with compressed watermelon and Angelica Barbecue Sauce. This is a dry version of a typical Bak Kut Teh. What was astonishingly good was that the sauce tasted like Bak Kut Teh. However, I did not enjoy much on the pork ribs as I found it dry. It could be done better. (Food rating: 3/5).

I enjoyed the Rosedale Ruby Angus Beef Rib Eye served with Sarawak Black Pepper Sauce. The beef was tender and juicy. The black pepper sauce was light and not overpowering. It complemented well with the beef rib eye that made the dining experience divinely delightful. (Food rating: 4.5/5)

Every cut of Rosedale Ruby A+ premium grade free-range beef comes from a herd of young, award-wining, prime Angus Charolais cattle that are approximately 20 month of age. The name Rosesale Ruby draws upon the rich history and the exceptional qualities of "Ruby" who was a grand champion cow from a stud farm "Rosedale" which is located in Australia's lush, green food bowl over the great diving range, just four hours west of Sydney, Australia. - Providore Global

The Murray Bridge Pasture Fed Lamb Rack was equally good and the rack was served with cucumber mint yogurt. I loved the charcoal grill smell on the meat that added that extra boost to both the taste and experience. The meat, goes without saying, was tender and juicy. (Food rating: 3.5/5) 

Our final dish was the Maine Lobster served with Tomato Jambu Vinaigrette. The dish was overrated and I can just say, it is just so-so nia. (Food rating: 2.5/5)

Well, Chef Leung did reinvent the local Asian dishes in one way or another. I loved the way he added Jambu to the Chicken Satay and the way Bak Kut Teh can be served differently. Some dishes, however, were overrated because of the use of premium ingredients. 


During my dining experience, there were a number of service lapses. Firstly, the dishes were served wrongly. The dishes were put on my table and then taken away for another table. Though it was taken away almost immediately, I wished that they could be more alert in a premium restaurant like 15 Stamford. Secondly, when we asked for the bill, one of the servers acknowledged the request. After waiting for at least 15 minutes, we were not served with another bill. I had to asked another server for bill which was attended to within minutes. Perhaps the former server's shift had ended as he was not around after that. But still, this is still a service lapse. Another table had items added into their bill that were not supposed to. The lack of attention and service were extremely disappointing. 

Will I dine there again? I am doubtful as the price we pay for food, service and experience did not match our expectations. Thanks 15 Stamford by Alvin Leung. 


Address: The Capital Kempinski Hotel, 15 Stamford Rd, Singapore 178906
Price: $$$$
Food Rating: 3/5 🌟🌟🌟
Recommended dishes: Rosedale Ruby Beef Rib Eye, Corn Fed Spring Chicken Chop

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