Aside from the newly introduced fried wantan, this is another good choice for snacks or appetizer. Each were hand wrapped with thin wantan skin and then deep fried.
Mouth bite size wan tan perfect to go with any drinks or dishes. It is good as a snack or appetizer all day long.
A bowl of hand made dry pan mee pair with cuts of pork chop.
Red snapper fish fillet marinated with home made secret recipe batter that seals the fish juiciness within the batter. A generous cut of the fish fillet deep fried to golden brown and paired with home made special chili sauce just for this fish dip. Fresh zucchini slice were served together as a sideline to this fish fillets.
A bowl of home made recipe fish head noodle cooked in a special soup based that are more healthy and does not have the bones (Chicken or pork bones) smell which usually used in other stalls. The fish used in this dish is the fresh red snapper fillet and head which are pre fried and put on top upon serving the noodle.
Superior grade rice vermicelli is use to pair with this dish and it won’t... [Read more about this article ...]
Chilli Pan Mee is born in Kuala Lumpur. Pan Mee most of it were served in potato leaves. But later on after some research and innovation work done, this dish is getting popular and widely accepted by all ages. You should start off with little bit of chillies and put more as you like it later on.
Please CLICK HERE to see how to eat Chilli Pan Mee the way it should be.
Home made secret recipe chilli... [Read more about this article ...]
You may have tried a lot curry laksa noodles or curry mee. Have you ever tried it with Pan Mee? It taste even better. The noodle are made upon ordered and the curry gravy are our home brewed recipe.
Home made tofu deep fried to golden brown and placed on top of Thai Chilli sauce. Fresh sliced cucumber and peanut sesame seeds mix were place on top as a perfect combination.
Quench your thirst after a fiery hot bowl of noodle or on a hot sunny day. The ambra food is simply full of vitamins and is one of the most popular drink in our restaurant. Every glass are fresh presses upon ordered and topped with 2 sour plum to spice up the taste. It is very addictive too …. one will never be enough.
Traditional Pan Mee is something not to be missed as this is one of the most eaten by Chinese people for breakfast, lunch and dinner in Klang Valley. You can opt for the choice of thin or hand tear. The noodle come with crunchy fried anchovies, shredded black mushrooms, fish balls, fried shallots and also egg with a runny yolk. Not to forget potato leaves which it is a vital to have in every bowl... [Read more about this article ...]
Fresh imported Hong Kong baby Choi Sam vegetable. Lightly blanched and topped with fried garlic bids and served.
Fresh hand picked potato leaves cooked in anchovies soup together with pork balls. Simply irresistible.
Sinfully wrapped in a thin layer of wanton skin with considerable amount of minced pork fillings. Then all were cooked together in a daily brewed anchovies soup with fresh choi sam vegetables.
Ever have the problem of losing appetite and don’t know what to eat? This is a good one for you to have a light meals. The bean curd skins were stuffed with little bit of fish paste and then cook in a daily brewed anchovies soup which used in cooking pan mee. Besides the bean curd skins, there are also potato leaves and pork balls which makes the whole bowl complete as a meal.
Hand wrapped piece by piece and then cooked in a home brewed anchovies soup accompany with fresh Choi Sum vegetables. Every piece of this dumpling are made from thin layer of sui kow skins that wrapped a sinful amount of fillings which consist of prawns, pork, dried sea weed and also water chestnut.