With Wild Rocket’s demise and Restaurant Labyrinth’s move deep into exploring Singapore’s terroir, there aren’t that many solid options for old-school modern Asian fare. The debut of 15 Stamford by Alvin Leung (“15 Stamford”) at Capitol Kempinski Hotel Singapore last December tosses up some credible options for foodies with Alvin Leung’s brand to wit.
Serving breakfast buffet catered to hotel guests in the morning, 15 Stamford transforms into a moden Asian eatery by lunch and dinner, with an a la carte menu of modern Asian dishes that combine South East Asian flavours with minute elements of flavours represented in Leung’s restaurant Bo Innovation in Hong Kong.
An easy way to select dishes to try is to look for items with a signature symbol and chief amongst these items is Leung’s corn salad dish – baby corn, pop corn and charred corn kernels tossed with heirloom and cherry tomatoes in a vinaigrette concocted with Hong Kong’s iconic “pat chun” sweetened vinegar. An unusual salad dish with an intensity of sweetness and mild acidity, this dish is the closest one can get to a Leung’s Bo Innovation-esque dish yet.
One dish alone does not make a meal and diners wanting comfort food may look to Leung’s “har mi” (dried shrimps) linguini ($36) tossed with the floss and oil of dried shrimps for carbs-fueled pleasure. Simple pasta dish it is and the seared prawns that arrive with it do not hurt.
15 Stamford’s short ribs rendang are also worth an order. Chunks of beef redolent of the heady flavours of the spices they’re cooked in arrive with, oddly enough, pickled purple cabbage and deep-fried kaffir lime leaves but no carbs – the only thing missing being a bowl of rice or some roti to soak up the thick sauce. Let’s just say that I wouldn’t miss the pickled purple cabbage too.
15 Stamford Road, Singapore 178 906; http://www.kempinski.com/en/singapore