15 Stamford by Alvin Leung and New Resident Chef Elden Lee Unveils an Exciting New Menu with Bold Flavours

Home / Eats / 15 Stamford by Alvin Leung and New Resident Chef Elden Lee Unveils an Exciting New Menu with Bold Flavours

Nestled in The Capitol Kempinski Hotel, 15 Stamford by Alvin Leung is excited to announce the appointment of Resident Chef Elden Lee. Taking an experiential approach to gastronomy, with a penchant for playing with different flavours, Chef Elden is eager to revolutionise the restaurant dining experience with innovative dishes.

Chef Elden was previously the Sous Chef at 15 Stamford by Alvin Leung since the restaurant opened and is no stranger to Chef Alvin’s “X-treme” philosophy. In this new menu, Chef Elden fuses modern culinary techniques with traditional flavours, all while prioritising ingredients of high quality for a truly immersive dining experience with loved ones.

The aspiring chef’s ability to play with flavours is apparent from the tantalising Hiramasa Kingfish, a cold appetiser with Green Szechuan Pepper sauce. This exquisite dish centres on a melt-in-your-mouth sashimi balanced with a burst of refreshingly-citrusy flavour from the calamansi and lime, with a sprinkle of ikura added for the perfect umami finish.

The essence of Laksa — a 15 Stamford by Alvin Leung crowd-favourite dish — is embedded in the Tuna Tartare. A luscious laksa emulsion is blended into the tartare and balanced with a dollop of fresh lemongrass-infused coconut cream, while perfectly smoked nori rice crackers complete the dish.

The Chargrilled Fremantle Octopus is a clever fusion of modern Asian flavours, achieved by blending salted egg yolk with a creamy base made from shallots, Sauvignon Blanc, and white garlic, resulting in a smooth puree that complements the perfectly tender octopus. Adding brined anchovies, smoked tomato, and parsley elevates the dish and adds depth of flavour.

Chef’s Ocean Plate

The mains on the refreshed menu are served on generous sharing platters, fostering community and conviviality as guests enjoy the flavours from the restaurant’s signature hot coal grill. Guests can delve into the 21-day Dry-Aged USDA Prime Bone-In Angus Beef Striploin, which brings a rich and savoury aroma with a hint of smokiness. This dish offers robust flavours from dry aged well-marbled beef, seared to a crispy exterior while remaining juicy and tender on the inside, cooked to a perfect medium well.

The Chef’s Ocean Plate features a stunning display of grilled seafood served on a rustic wooden board. Indulge in succulent fresh catches such as Wild Caught King Tiger Prawn, Fremantle Octopus, and Hokkaido Scallop, and new additions such as Salmon Trout and Hiramasa Kingfish Collar, each grilled to perfection and bursting with oceanic flavours. Various parts of the whole salmon and kingfish are used creatively and sustainably in the restaurant – from its a la carte menu to Sunday Brunch. These fresh catches are expertly cured with European sea salt, resulting in exceptional flavour and freshness that will leave guests wanting more.

Guests can choose from a range of side dishes to complement the mains. The 50 & 50 Mashed Potato with salted fish floss and chives will impress guests with its velvety and creamy texture. The addition of salted fish floss brings a delightful umami flavour to the dish, while the chives provide a fresh and herbaceous note that balances out the richness of the mashed potato. The Sautéed Mushrooms also make a great accompaniment to any main dish; cooked to perfection, with a tender juicy texture enhanced by the fragrant herbs and topped with a meat gravy that ties everything together.

Grilling sweet treats is a fantastic way to elevate them to the next level, and the Rotisserie Sarawak Honey Pineapple is a perfect example. This dish features a succulent grilled pineapple coated with a sweet and sticky Sarawak honey glaze, perfectly complemented by the rich flavours of Gula Melaka and a touch of tangy lime salt. The dish is served with a scoop of dark rum ice cream, providing a delightful contrast of flavours and textures.

Pandan Soufflé

For the perfect medley of Asian flavours, try the Pandan Soufflé featuring lemongrass pistachio biscotti and palm sugar ice cream or the Okinawa Black Sugar Poached Pear, featuring a delicate poached pear infused with the unique sweetness of Okinawa black sugar. The latter is paired with the chewy texture of candied peach gum and the nutty flavours of red date powder. To balance the sweetness, the dish is finished with a refreshing and icy longan granita, bringing a perfect balance of flavours and temperature to the dessert.

“Being a part of this exciting project is a true privilege. I am grateful to the team for granting me the creative freedom to immerse myself in the process of crafting the new menu while staying true to Chef Alvin Leung’s ‘X-treme’ philosophy. As a chef, I am increasingly conscious of the fact that dining is an integral part of socialising. This awareness has motivated me to create dishes and serving portions that are intended for sharing, aiming to foster a sense of familiarity and community among our diners. At 15 Stamford by Alvin Leung, we are excited to make fine cuisine fun and approachable to all,” expressed Chef Elden Lee.

Guests are welcome to visit 15 Stamford by Alvin Leung for a delightful dining experience. Lunch is available from Monday to Saturday, between 12 PM and 3 PM, and dinner is available every day from 6 PM until 10:30 PM.

For booking enquiries, please call +65 6715 6871 or email reservation.15stamford@kempinski.com. For more information, visit www.kempinski.com/singapore or follow them on Instagram for updates.

Images: Capitol Kempinski Hotel

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