15 Stamford by Alvin Leung Unveils New Tropical Sunday Champagne Brunch

A brand new Tropical Sunday Champagne Brunch has just launched at 15 Stamford by Alvin Leung. The perfect place to hunker down with a group of friends and enjoy a lazy Sunday, amidst a plethora of wonderful food, buzzy music and an oh-so-relaxing ambience.

Having walked down Stamford Road so many times, I was shocked that I had not noticed this beautiful space carved out in little coves. That was the point. So private in a busy part of Singapore!

Shown around the buffet spread, there were many different corners that housed different food. I was thankful it was not the usual row of dishes on one table that often attracted a queue.  

Starters of salad and sushi rolls were laid out on a bar. I noticed a cold seafood section that drew my attention. Oysters accompanied by a variety of delightful condiments, this was most definitely a must. A full plate of half a dozen oysters, I tried the Thai assam vinaigrette and cilantro & lime emulsion, tart to the taste buds. A great start to the afternoon.    

Sashimi laid out in steps on a mound of ice, a feast for the eyes. So many different types of fish that I did a circular tour around the table before deciding what to have. Top quality grades of tuna, kingfish and salmon to name a few, were up for grabs.

I wanted to leave some space for the fine charcuterie and cured fish station, so I skipped the baby lobster, tiger prawns and clams station. Just too lazy to get my hands dirty! Smoked haddock and thinly shaved chorizo got me. Paired with some divinely marinated olives and anchovies, I loved the rye crisps that added crunch to it.

A sip of Telmont Reservé Brut Champagne Brut was a great start to this brunch. Chilled to perfection, this complemented the starters on my plate brilliantly. Sitting back with good company at the table, this was the life.

For $188++ this was a good deal. Free flow champagne, cocktails, wines and beer  I felt 15 Stamford by Alvin Leung knew how to please guests. Champagne connoisseurs could upgrade to their choice of champagne for a top-up price. Nice! I know many who would.

It was time for a hot meal. Bypassing the pasta and noodle station, I was surprised at the number of guests putting in their order for a signature laksa. That would be the end of brunch for me if I did succumb to this delicious dish. It was held in high acclaim by those at the table who ventured a try.

Concoct your own pasta too, was available. With a smorgasbord of sauces – cheese, aglio olio, pesto, truffle cream and even yellow curry cream, I would have loved to try one but alas it was not going to happen.

Having a high protein preference I stopped at the grill carving section. With chef on hand to serve guests, I tried a piece of all beef cuts on offer – Wagyu hanging tender, Angus ribeye and Wagyu flank. Accompanied by a few pieces of grilled asparagus and a red wine mustard sauce, this was me keeping it traditional. The way I like my meat!

The Hokkaido roast pork belly was another not-to-be-missed item. Juicy on the inside with crispy skin on the outside, I loved that chef carved small chunks that gave me the opportunity to go back for more, if needed.  

What I really loved about 15 Stamford by Alvin Leung was that each section had just the right amount of variety that didn’t require too much decision making. The Indian station had a well spiced fish curry with naan, pappadums, chutneys and raita. I tried a bit of briyani, mutton masala and aloo gobhi which hit the spot.

A harpist moved to her music as she strung her fingers through, feeling every note while guests absorbed the culmination of a wonderful sensory experience. Everything that made the brunch so complete.

It was dessert time. Thai coconut ice cream and Matcha Financier got my vote. A full tray of Peranakan kueh were popular but I decided a coffee and some cheese were calling out to me, as a better end to this meal.  

I have to say this was a brunch that took all of us by surprise. I loved the fact that guests were dispersed to different areas of the dining room. It gave an elegant and stylish feel to the whole experience.

Impressed at the interior design of 15 Stamford by Alvin Leung, we were all in agreement that this was the brunch that made it to the top of our list.  

15 Stamford by Alvin Leung is The Capitol Kempinski Hotel Singapore's signature Asian bistro and grill restaurant by Canadian chef and MasterChef Canada judge Alvin Leung.

This time, I had the pleasure of visiting the restaurant to sample their Tropical Sunday Champagne Brunch. The experience is luxurious, with a buzzing atmosphere and funky electric harp entertainment catching your attention immediately after entering the restaurant.

What buffet does not have a Cold Seafood Buffet? Wait to you get to this one! The seafood is served in a separate room, and you have a seafood medley of oysters, fresh baby lobster, chilled tiger prawn, and crab legs. Love sashimi? You will love the selection of Tuna Akami, Hiramasa Kingfish, and Norwegian Salmon.  I usually start with my oysters. Fresh, plump, and briny, this is my first pairing oysters with unique condiment choices like Thai assam vinaigrette or yuzu ponzu.  Shallot vinegar is also available.

You will find various cold cuts at the Charcuterie and Cured Fish Station. These include Beef Bresaola, Mortadella Bologna Pistachio, Jamón Ibérico De Bellota and a delicious thinly-sliced Chorizo Ibérico. The fish charcuterie includes Hot Smoked Salmon and Smoked Haddock, with side options such as horseradish cream, Lilliput capers, marinated olives, and anchovies. Both of the smoked fish was delightful.

At the Pasta & Noodles Section, you can create your pasta with capellini, fettuccine, or macaroni. The chefs will cook them a la minute with sauces such as aged cheddar cheese sauce, Asian aglio olio, classic basil pesto, decadent black truffle cream, and the fusion yellow curry cream. Let me say one thing about the aged cheddar cheese sauce…yumz!

The restaurant is known for its hot coal grill, so we have Grill Carving and Rotisserie Spit Roast Section. You have a delicious choice of succulent meats and seafood chargrilled to perfection. Get into the Wagyu Beef Hanging Tender, Wagyu Beef Flank, Hokkaido Pork Belly Char, and Angus Beef Ribeye freshly carved from the grill, alongside spit-roasted Red Snapper, Gammon Ham, and Pasture Fed Lamb Leg. Compliment the flavours of the meat with an array of out-of-this-world sauces: adobo butter sauce, wood-smoked barbeque sauce, Asian chimichurri, Sarawak black pepper sauce, mentaiko hollandaise (…oh, you eat this by the spoonful!), and cilantro olive. Grab a big plate with enough room for a dollop of every unique sauce.

Finish off this superb brunch with incredible dessert selections. Three ice cream flavours are Matcha, Thai Coconut, and Calamansi. There is a Chocolate waterfall fondue with roasted almonds and seasonal fruits. Also available are assorted cakes and Peranakan Kueh. 15 Stamford by Alvin Leung will feature a weekly rotating selection of five premium seasonal cheese varieties alongside accompaniments such as crackers, lavash, quince paste, grapes, muscatel and honeycomb.

To complement this fantastic luxurious brunch, you can ask for the various cocktails and wines on the menu and spritz it up with free-flow champagne courtesy of Telmont Champagne House. Founded in 1912 through four generations of visionary winegrowers, Telmont is a champagne house that counts Rémy Cointreau as its majority shareholder.

Sadly, I did not make room for the local Asian offerings from the Chinese and Indian sections. The Chinese station featured a variety of familiar dishes, including three types of dim sum. On the Indian side, I spied a fish curry, a mutton masala and accompaniments like naan and biryani rice. On my next visit, I will try these local culinary highlights here.

The Tropical Sunday Champagne Brunch at 15 Stamford by Alvin Leung is a must-try experience for anyone looking for a culinary twist on the Singapore Sunday brunch scene and savours modern Asian classics, mouth-watering grilled meats and seafood, and an indulgent selection of desserts. The attention to detail in every dish and the use of high-quality ingredients make it a standout Sunday brunch destination.

This brunch is most definitely worth the splurge.