A Journey across Land and Sea at 15 Stamford
CONTENT: Adriel Yong
Located within The Capitol Kempinski Hotel Singapore, from the moment I stepped through the doors, I was impressed by 15 Stamford‘s elegant ambiance and attention to detail that had been put into crafting the dining experience.
The menu from Executive Sous Chef Jay Siaw immediately piqued my interest with its focus on showcasing fresh, seasonal ingredients. I began with the refreshing Cobb Salad, enjoying the blend of flavors and textures. This was the perfect appetizer to awaken my palate for the meal to come.
Several standout dishes followed. The Lobster Bisque En Croûte had an incredibly rich yet nuanced flavor profile.
Within the buttery pastry shell, I was greeted by chunks of sweet mud crab alongside a touch of crème fraiche, all balanced by the subtle seafood notes of the bisque. Both flavors and textures melded seamlessly on the palate. I was also intrigued by the Foie Gras Kaya Toast, mooth foie gras mousse balanced the natural fattiness with hints of banana and rum-raisin compote. Paired with the crisp brioche and kaya gel, each bite offered new discoveries of flavor. Both courses left me eager to explore more of what the kitchen had to offer.
Moving on to the mains, the chunky slab of Dry Aged Black Angus Beef OP Prime Rib MS 3 and Char-grilled Wood Smoked Quail are noteworthy inclusions, showcasing the restaurant’s commitment to varied and carefully prepared menu offerings.
The beef was an impressive 800-gram cut of tender, juicy meat with rich marbling. It practically melted in my mouth with each bite. Accompanied by crisp vegetables and sauces, it was truly meant as a challenge to be shared amongst friends.The quail arrived in an exquisite wooden chest, its smoky aroma instantly transporting me. The delicate yet flavorful meat retained a subtle hint of smoke even after grilling. A standout dish that truly elevated the experience.
The seafood selection, including the Broiled Chilean Sea Bass was expertly cooked, its moist flakes flaking with the gentlest pressure. Wilted spinach and an assortment of savory sides like the soy milk curd heightened the sea bass’ natural flavors. I also relished the tender morsels of Braised Wagyu Beef Cheeks that fell apart at the touch of a fork complemented with a rich red wine sauce coated the succulent meat, and a creamy potato mousseline with roasted shallots.
No meal at 15 Stamford is complete without indulging in one of their artistic desserts. I finished on a sweet note with the Pandan Soufflé, enjoying the blend of local flavors in the light yet decadent soufflé, alongside lemongrass pistachio biscotti and palm sugar ice cream.
Throughout my dining experience, the attentive service further enhanced the evening. I appreciated the elegant yet comfortable ambiance within the restaurant’s walls. It was the perfect setting for savoring every delightful moment. 15 Stamford has certainly set the new standard for fine dining in Singapore, and I look forward to returning again soon.
15 Stamford is located at The Capitol Kempinski Hotel Singapore, 15 Stamford Road, Singapore 178906
