The restaurant is very spacious and is separated into the bar area and the main dining area. The whole place is very dimly lit which according to my friend made him feel sleepy, but I thought it was very relaxing and chill! If you're dining here, it's a great opportunity to dress up as well because you don't wanna come in slippers and berms.

We had a really hard time deciding what to order especially because there were four of us and we wanted to share the dishes. After thinking for 30 minutes, here's what we ordered!

First were the appetizers - the Grilled Eggplant (S$14), Fried Hand Cut Russet Potato Fries (S$12), Torched Beef Tartare (S$34), and the Lobster & Scallop Macaroni & Cheese (S$42).

The Grilled Eggplant came with saikyo miso and Nanami chilli pepper. The eggplant was very soft and I really liked the garlic bits, but I would have liked the flavours to be a bit stronger as I thought it was quite mild!

The Fried Hand Cut Russet Potato Fries was made with smoked chilli sea salt, ginger glower, and tamarind vinegar. The fries were plump and thick, super crispy on the outside and soft on the inside. Most importantly, I liked how it did not make me feel like I was going to get a sore throat.

The Torched Beef Tartare was really delicious and was served with perilla leaf, avruga caviar, pork skin crackling, and spicy lime egg emulsion. The only complaint I had was that the pork skin crackling didn't really go well with the other soft, mushy textures, and felt a bit like a cock-block when I was trying to enjoy the food. But otherwise, this was an amazing dish that was almost refreshing.

The Lobster & Scallop Macaroni & Cheese was one of my favourite dishes of the night and had Mimolette cheese, Jinhua ham floss, and chives. A very simple dish but you could taste the cheesiness and creaminess of it all, although I would have liked the sauce to be a little more generous.

For mains, we had the Pork Prime Rib Bak Kut Teh (S$38) with compressed watermelon and angelica barbeque sauce. Guys, this was a fantastic, amazing, whoppingly delicious 10/10 dish. This is not your traditional bak kut teh - it was served like ribs and the meat slid off the bone. The sauces were sweet and savoury and I just kept dipping the tender meat in it.

We also had the Tajima Wagyu Beef Hanger Steak MB 6 (S$58) which was served with Sarawak black pepper sauce! I'm from Sarawak so I was so excited to try this sauce with the wagyu, and it did not disappoint. The wagyu was cooked beautifully in medium-rare and had this bright pinkish colour on the inside. It was a little hard to slice into because it was thick so I thought it may be hard, but the texture was so soft and chewy. I'm literally salivating now as I write this because it was so good. The Sarawak black pepper sauce made the flavours of the entire dish stronger which I loved.

We also had the Bangalow Sweet Pork Rack (S$44) with sesame ginger verde. It's really just a personal preference, but I didn't like the ginger sauce with the pork. The pork was also very dry for some reason and tough to chew. I would say this was quite a disappointing dish.

To make up for the pork we ordered the Charred Baked Lotus Leaf Fried Rice (S$34) with tiger prawns, smoked onsen quail eggs, and dried shrimp floss. This was one of the best fusion fried rice I've ever tasted - the wok hei was superb and the flavours were fragrant. Honestly, taste-wise it tasted like regular fried rice but with stronger flavours, but all the ingredients mixed so perfectly together and so seamlessly. The rice itself was also soft after being soaked in the sauce.

Once the mains were done we had dessert! We ordered the Baked Valrhona Chocolate (S$22) and Pineapple & Coconut Souffle (S$24). Both dishes require a waiting time of 20 minutes.

The Baked Valrhona Chocolate would be the perfect dish for chocolate-loving persons with a sweet tooth. It was served with rum gelato and bak kwa sable, which I know sounds weird but they managed to pull it off. This dessert was literally oozing with chocolate and was a messy affair!

The Pineapple & Coconut Souffle came with a sea coconut cookie (which was quite hard LOL) and a cempedak ice cream. The ice cream tasted super strong, but the souffle itself was plain and simple, which made the pairing perfect.

Our bill totalled about S$300 that night, but we went home with extremely happy stomachs. The food is expensive, yes, and the portions are not the biggest, but the quality of the food is undeniable. The recipes are also very creative and it was fun tasting the unique dishes.

If you have money to spare, 15 Stamford By Alvin Leong is definitely worth a try. That's all for today's blog post, thanks for reading and see you next post!

Telephone: +65 6715 6871