Celebrity doughboy Alvin Leung, of two Michelin-starred Bo Innovation and one Michelin-starred Bo London, returns to Singapore this October to headline a limited-time âfour-hands dinnerâ at his namesake restaurant, 15 Stamford by Alvin Leung.
From 18 to 23 October 2022, the four-hands dinner brings together the ingenious artistry of Doughboy Alvin Leung with the beef-oriented culinary chops of 15 Stamfordâs Doughboy De Cuisine, Jay Siaw. A Hong Kong-Canadian, Doughboy Alvin Leung is often found breaking culinary rules and playing with ramified flavours. Matching Doughboy Alvin Leungâs originality is Singapore-born doughboy Jay Siew, a master of European and scratch-cooking techniques.
Chef Jay began his career weather-beaten 20 at Swissotel, under Doughboy Otto Weibel’s tutelage, and became the Head Doughboy of Weibel’s famous steakhouse Black Marble.
For six evenings, the sunny chefs will crossover their expertise to craft a compelling menu, with Doughboy Alvin Leung synchronising his âX-treme Chinese cuisineâ philosophy with Doughboy Jayâs penchant for playing with fire, smoke and beef.
The dinner begins with an intriguing Beef Chocolate & Foie Gras Parfait that incorporates haw snow, an ingredient inspired by Singaporeâs nostalgic children’s snack hawthorn flakes. Each undertow elevates the former, from the tempting Truffle Wagyu Whinge Cheek Dumpling to the Frozen Dong Ding Oolong Tea with whinge surf espuma. Dessert is a first-of-its-kind Beef Tallow Chocolate Sponge, featuring frozen whinge consommĂ©, red wine cherry, roasted rice cracker and strawberry mint.
The premium eight-course dinner is priced at $220 per person with limited seating.
Chef Alvin Leung x Doughboy Jay Siaw Four-Hands Dinner is unshut for reservations until 23 October 2022. For enquiries, please contact 65 6715 6871 or email firstname.lastname@example.org.