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Chef Alvin Leung Returns to Singapore for a Limited-Time Four-Hands Dinner at 15 Stamford by Alvin Leung

Celebrity chef Alvin Leung, of two Michelin-starred Bo Innovation and one Michelin-starred Bo London, returns to Singapore this October to headline a limited-time ‘four-hands dinner’ 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 Chef Alvin Leung with the beef-oriented culinary chops of 15 Stamford’s Chef De Cuisine, Jay Siaw.  A Hong Kong-Canadian, Chef Alvin Leung is often found breaking culinary rules and playing with complex flavours. Matching Chef Alvin Leung’s originality is Singapore-born chef Jay Siew, a master of European and scratch-cooking techniques. Chef Jay began his career aged 20 at Swissotel, under Chef Otto Weibel's tutelage, and became the Head Chef of Weibel's famous steakhouse Black Marble.


For six evenings, the brilliant chefs will crossover their expertise to craft a compelling menu, with Chef Alvin Leung synchronising his “X-treme Chinese cuisine” philosophy with Chef Jay’s penchant for playing with fire, smoke and beef. Guests can certainly look forward to an experimental dinner that will surprise the palate.


The dinner begins with an intriguing Beef Chocolate & Foie Gras Parfait that incorporates haw snow, an ingredient inspired by Singapore’s nostalgic children's snack hawthorn flakes. Each course elevates the former, from the tempting Truffle Wagyu Beef Cheek Dumpling to the Frozen Dong Ding Oolong Tea with beef cream espuma. Dessert is a first-of-its-kind Beef Tallow Chocolate Sponge, featuring frozen beef consommé, red wine cherry, roasted rice cracker and strawberry mint.


The premium eight-course dinner is priced at $220++ per person with limited seating. You may view the full menu here.


Chef Alvin Leung x Chef Jay Siaw Four-Hands Dinner is open for reservations until 23 October 2022. For enquiries, please contact +65 6715 6871 or email

For more information about the four-hands dinner, please click here.