HISTORY
Ah lam started out as a mere apprentice at his uncle’s minced meat noodles store. After many years of learning the secrets of the trade, he proceeded to open his very first stall in Lavender Street in his early 20’s. Over the years, Ah lam has continued to pride the main core of his business on maintaining the quality of his food as well as coming up with new and interesting innovations
1975:• Opening of our first coffee shop in Race Course. This outlet has become our historical place where dwell all the traditional know-how and flavors
1989:
• Ah Lam has established himself as one of the pioneers in Singapore’s F&B industry for having brought abalone dishes into the coffee shops.
1997:
• Creation of Mini wok which has been backed by countless media accolades and is now well loved by both the young and old
2009: • Kong Fu duck is a creative combination of Chinese roasted duck stuffed with “Foie gras” (picture
2011: • Ah Lam has formulated a recipe for salt baked chicken that even rivals the famous stalls in Ipoh Malaysia. This year also marked the opening of our first mini restaurant in Marina square
2012:• Opening of our outlet at Parkway parade and Causeway point.
2014:
• Opening of our second coffee shop at Toa Payo and introducing of new salt baked series such as salt baked potatoes.
• Marina square revamping is our first move into our new brand strategy. Further innovations such as the “Douguo” and others to come will be introduced in our new menu (picture of Douguo)
2015: • “Mini Wok” is replaced by “Watercress meat ball soup”, a healthier and more balanced meal for our customers.
2016: • Opening of our outlets in Pungol Waterway Mall and Ion Orchard shopping mall.
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