The Ampang Kitchen Private Dine-in Lunch Menu

$60 per pax. Minimum group size of 8 pax required, up to 28 pax. Bookings for lunch to be made at least 3 days in advance.

Please select any Six (6) items in our menu.

Soups, Salads and Desserts are included as part of the six (6) items. You can add extra item(s) at $8 per dish, per pax.

Pig Tripe with Ginko & Pepper Soup

A generous serving of soft tender pig tripe, refreshing water chestnut and gingko nuts, simmered over a slow fire of rich pork and chicken bone broth, making the soup explosive with flavour using Sarawak pepper! 

Kiam Chye Duck & Pig Trotter Soup

A whole fresh duck and pig trotter with kiam chye and mushrooms simmered over 3 hours.

Ampang Rojak

Served chilled like a Western Salad, you get everything you would want - pineapples, cucumbers, bang-kwang (turnip), green mangoes, starfruit, generous serving of yew teow and century eggs; all mixed in our special homemade rojak prawn paste with ground peanuts and sesame.

Prawn & Mango Kerabu

Our Prawn & Mango Kerabu is a salad combi with green mango, shallots and cucumber in a belachan, chilli and lime sauce, topped off with the sweet goodness of perfectly poached fresh prawns. 

Ayam Buah Keluak

Cooked with chicken leg, using fresh herbs and spices for the rempah and very generous portion of Buah Keluak Meat in the gravy, we will say it is quite unmatchable.

Assam Fish with Ladies Fingers

This is a great version of curry for those who love sour-spicy flavours. We cook our assam fish using fresh Red Snapper fish, a specially selected assam, fresh lime juice, pure Thai tamarind, topped off with lady's fingers and tomatoes.

Beef Rendang

Using Beef shin which has streaks of tendon in the meat, cooked with our homemade Rompah (spice paste) that has 17 different herbs and spices, coconut milk, gula melaka and kresik (grated pan fried coconut) over 4 hours of slow fire.

Itek Sio

This unique duck (Itek) dish has a signature aroma and unique taste that comes from the exceptional amount of coriander and other earthy spices used in the cooking. Sio is a Peranakan gravy that has a sweet and sour flavour with some assam sour-ishness.

KL Style Char Siew

A thick and juicy belly pork from Holland (2 KG un-cooked weight) marinated with our family guarded recipe, slowly roasted and charred to perfection.

Nonya Chap Chye

Cooked in traditional Nonya style with white and red bean curd, mushrooms, black fungus, lily buds, dried bean skin, ginko nuts, cabbage and carrots.

Nonya Chicken Curry

Using chicken leg and potatoes simmered in a pot of thick and fragrant curry that is made with fresh herbs and spices (we don't use curry powder!).

Sambal Prawn with Petai

Generous portions of fresh prawns, scattered abundantly with bright emerald petai, stir-fried with our unique rempah paste.

Nonya Chap Chye

Cooked in traditional Nonya style with white and red bean curd, mushrooms, black fungus, lily buds, dried bean skin, ginko nuts, cabbage and carrots.

Penang Tau Yew Bak

A swirl of salty-sweetness, slightly pepperish in flavour, fried with spices that is guaranteed to have you hooked on the first bite!

Prawn and Pork Rib Noodle Soup

Our Prawn and Pork Rib Noodle Soup is the ultimate! Our soup base using pork and chicken bones, prawn head shells fried in lard is slow simmered and prepared the day before.


Our Chendol is homemade using fresh pandan leaves (no artificial colouring or essence), fragrant Gula Melaka (coconut palm sugar), USA kidney beans boiled for 3 hours and fresh creamy coconut milk!

Pulot Hitam with Dried Longan

Our Pulot Hitam is the Penang style that is thick and creamy with coconut cream. We add dried longan as the source of sweetness to this classic thick and gooey black sticky rice, making it really unique!


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