Love good food? Enjoy even more with thousands of 1-for-1 deals with Burpple Beyond >
close

730 Upper Serangoon Road
#01-01 Yeley Building
Singapore 534613

(open in Google Maps)

Monday:
Closed

Tuesday:
10:00am - 05:00pm

Wednesday:
10:00am - 05:00pm

Thursday:
10:00am - 05:00pm

Friday:
10:00am - 05:00pm

Saturday:
10:00am - 06:00pm

Sunday:
10:00am - 06:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Enjoy 1-for-1 Deals

at Amber Ember
Jaffles
SAVE ~$14
Jaffles
SAVE ~$14
Jaffles
SAVE ~$14
Jaffles
SAVE ~$14

Reviews

From the Burpple community

I’m obsessed with the Mocha. They are known for their jaffles and their yummy fries too. But always, for me, the Mocha.

First time trying jaffles which are essentially toasted sandwiches. Felt that they could have gone easy on the sauces since the fillings were already rather flavorful! If you don’t like food with too heavy flavors, this could be a little gelat after a while. But overall, very filling and yummy brunch at $15 for both dishes.

1 Like

They totally nailed it. Loved the mocha, good ratio of chocolate, espresso and milk! And that mac n cheese, a good mix of several types of cheese giving it a rich and deep flavour ($15)! WORTH IT! Good portioning as it won’t get too “jelat”

Ordered Nice to Meat you & The Fun Guy
Simple and yummy meal for a weekend brunch 😋

Inspired by the traditional dimsum, Har Gow (Prawn Dumpling), the team of chefs came up with this interesting twist.

Instead of the gelatin-like skin, a thinly sliced preserved daikon takes its place; covering grilled fresh prawns, packed with a bubbles of ikura and chives cream.

To dress the dish, a crustacean foam, made from flower crab & prawns is layered on, together with burnt scallion oil.

The combination is a mix of pure genius from the saltiness of each pop of ikura, together with the flavours of the sea with the crustacean foam to the sweetness of the daikon. The burnt scallion oil helped to elevate the saltiness to give it an extra oomph.

An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!

3 Likes

As part of their 7 course rice-themed dinner, the pumpkin cracker was part of the starters. Inspired by the pumpkin cake from Guangzhou, this reinvented version is made of pumpkin purée, coated with rice crispies with seaweed powder, and rimmed with marinated egg yolk before being deep fried & served.

The end result is a crispy savoury outer layer, with a soft sweet center of pumpkin purée. Each bite gives you that perfect crunch with a hint of sweetness trailing behind it.

An Amber Ember & Lune3.0 collaboration; every weekend in August is a surprise based on the themes that the chefs have come up with! The next theme is on Preservation / Fermentation, which will be held on the weekend of 2-3 Aug. Check out @lune_3.0 on Instagram to find out more!

1 Like
ADVERTISE WITH US