Located in Singapore’s charming civic and cultural district, the iconic Capitol Building and Stamford House have been restored to unveil as The Capitol Kempinski Hotel Singapore. A quintessential masterpiece of beautifully conserved architecture uplifted with a modern touch and bespoke hospitality, this exclusive retreat promises luxury at its finest. Timeless yet contemporary, the hotel features 157 guestrooms and suites, a lobby lounge, an outdoor saltwater relaxation pool, a fitness centre and Spa, and an exclusive event space, as well as a bespoke bar and a signature restaurant helmed by a Michelin-starred chef.
15 Stamford by Alvin Leung at The Capitol Kempinski Hotel Singapore is Chef Alvin Leung’s latest gastro-adventure to rock the Lion City. The London-born chef shot to fame for his multi-faceted cuisine at three Michelin-starred Bo Innovation in Hong Kong, using rule-breaking culinary rebellion as his personal brand. At 15 Stamford by Alvin Leung, Chef Leung has taken inspiration from his years of walking through Asia to pay humble tribute to Asian cuisine.
The menu beckons to everyone, from those new to the cuisines of Asia to exacting locals who will be expecting a sensorial experience. The mercurial Chef Leung is always up the challenge, having preserved the DNA of the cuisine, but imbuing his wealth of experience in contemporary tinkering.
Bluefin Tuna Tartare in Gochujang Sauce served in Nori Taco
[$18]
Hokkaido Scallop with Salted Plum and Shiso
[$26]
Hamachi Sashimi, Soy, Calamansi Gel, Roasted Sesame
[$28]
Chargrilled “Bak Kut Teh” Pork Chop with Compressed Watermelon,
Angelica, Barbecue Sauce
[$38]
This dish is marinated with over eight herbal spices for 12 hours. The tender char-grilled pork chops are complemented with angelica syrup-infused watermelon alongside with Bak Kut Teh-infused Barbecue sauce to create a reminiscent of earthier Malaysian-styled bak kut teh.
72 Hour US Short Ribs Rendang with Pickled Cabbage
[$68]
This dish is every bit as robust as the original stew. The dish features 72-hours sous vide beef chunks in rendang marinate around freshly preserved cabbage salad, and topped with fried scallions.
Grilled Hokkaido Scallop with Adobo Butter and Ginger
[$12 per piece]
Perched inside a beautiful scallop shell is the Grilled Hokkaido Scallop with Adobo Butter and Ginger. Fresh Hokkaido scallop is grilled with Adobo butter, then made punchier with drizzles of freshly squeezed lime and fried ginger shreds.
Whole Boston Lobster with Mangosteen, Tomato and Spicy Thai Dressing
[$58]
Singapore Laksa with Jasmine Tea-smoked Onsen Quail Eggs, Housemade Dried Shrimp Oil, Shrimp Floss, Tiger Prawns Tempura
[$32]
The Laksa, Housemade Dried Shrimp Floss, Chargrilled Tiger Prawns and Smoked Onsen Quail Eggs is a glorious bowl of well-loved lemak(creamy coconut milk) broth. Brimming with chargrilled tiger prawns, jasmine tea-smoked onsen quail eggs and housemade dried shrimp floss, this luxe dish offers savoury decadence. Its spools of thick bee hoon are snipped in a beloved Singaporean Katong-style Laksa tradition, so that one can slurp this bowl of Laksa up with a spoon.
15 Stamford by Alvin Leung,
The Capitol Kempinski Hotel Singapore, 1
5
Stamford Road,
Singapore 178906
15 Stamford by Alvin Leung,
The Capitol Kempinski Hotel Singapore, 1
5
Stamford Road,
Singapore 178906
15 Stamford by Alvin Leung,
The Capitol Kempinski Hotel Singapore, 1
5
Stamford Road,
Singapore 178906
The Capitol Kempinski Hotel Singapore
15 Stamford Road
Singapore 178906
