Our Story
Two people from the food industry. One idea they couldn't let go of. And a snack that took over a year to get right.
We are not nutritionists. We are not personal trainers. We are two people who genuinely love food, the kind of love that means eating your way through a city on holiday, knowing which hawker stall or restaurant has the best version of a dish, and spending a Saturday afternoon debating whether a recipe needs more heat or more acid.
Between us we have spent over two decades in the food industry. One of us as a professional pastry chef, the other building a food business from the ground up. We know how food gets made, what it takes to get it right, and how easy it is to produce something that looks good on paper but falls apart in the eating process.
The snack gap
We also exercise. We pay attention to what we eat. Not obsessively though, neither of us is tracking macros at dinner or turning down good food for the sake of a number.. But we think about nutrition the way most people in their thirties do. Consciously, without making it a personality.
The problem we kept running into was snacks. Specifically, the gap between snacks that taste good and ones are actually worth eating. The crunchy ones were mostly empty calories. The high-protein ones were mostly protein bars, which are fine but they are not a snack in the way that reaching for it and eating it is genuinely satisfying as a snack. We wanted something that did both and we couldn't find it.
So we made it.
More than a year in the making
The idea of a high-protein soy crunch cube was clear early. Getting it right took much longer. We went through round after round of samples, adjusting the texture, refining the seasoning, testing whether it held up as a topping as well as a straight snack. We were specific about the flavours because we wanted them to reflect the food culture we grew up eating. Not approximations of Asian flavours for a nervous mainstream audience. The real thing.
Mala that actually numbs. Kimchi Jjigae with the depth of the dish it's named after. Seaweed with the umami you'd expect from someone who grew up eating Asian snacks. And Original, clean, lightly salted, versatile enough to go on everything, for when you just want the crunch without the conversation.
Ambrosia was the mythical food of the gods. We liked the idea that something genuinely good for you could also taste mythically good. That became the brand promise: everyday fuel, mythically good.
The thinking behind the nameBrand of Singapore
Ambry's is registered in Singapore and made with Singapore in mind. The flavours come from the food culture around us here, but also from travels. The brand was shaped by the way people nowadays eat; communally, curiously, without apology for bold flavour. We wanted a snack that felt at home at in a run club, alongside beer at a hawker centre, in a gym bag, on an apéro board, and at a game night equally.
What we stand for
Uncompromising flavour
We never water down the taste to make it more palatable to a broader audience. If the mala doesn't numb slightly, it's not right. We'd rather lose some customers than compromise on that.
Nutrition without the lecture
34g of protein per 100g. More than cooked chicken breast. We mention it because it's true and it matters, not because we want Ambry's to feel like medicine. It's a snack. It just happens to be a very good one.
Made for real life
In the gym bag, on the desk, at the dinner table, at the bar. We designed Ambry's to fit into how people actually live, not an idealised version of it.
We are a small team and we are at the beginning of this. We hope you find a flavour you love, or a way to use it you didn't expect. If you do, tell someone. That's how brands like ours grow.
Thanks for being here early.
The Ambry's team