Manjinder Siingh – Building Ambar Surrey with Experience
- Mar 24
- 4 min read
Success in the restaurant industry is rarely about one idea. It is built over time through trial, error, and constant learning. Ambar Surrey Restaurant reflects that kind of journey.
Behind the restaurant is Manjinder Siingh, an owner who has worked across India, Portugal, and Canada before launching his own business in Surrey in 2021. His path shows how experience, not shortcuts, shapes long-term results.
“I didn’t rush into opening my own place,” he says. “Every step before that taught me something I needed later.”
Early life and culinary training in India
Manjinder was born and raised in Punjab, India. Food was part of daily life, not just a profession.
That early exposure shaped his interest in cooking. He later pursued formal education, earning a Bachelor’s degree in Hotel Management and Culinary Arts from Uttarakhand University.
This step gave him structure and discipline. It also helped him understand the business side of hospitality.
“School teaches you systems,” he says. “But real learning starts when you work in the kitchen.”
First industry experience at Crowne Plaza
After graduation, Manjinder began working in New Delhi at the Crowne Plaza Resort and Hotel. This was his first exposure to large-scale hospitality.
The environment was fast and demanding. Standards were strict. Every detail mattered.
“In big hotels, you don’t get second chances,” he explains. “You learn to be precise.”
This phase helped him build consistency. It also gave him insight into how professional kitchens operate under pressure.
Running restaurants in Portugal
Manjinder later moved to Portugal, where his career shifted from employee to business owner.
He owned and operated Taste of India for seven years. At the same time, he worked as Master Head Chef. This meant managing both food quality and daily operations.
“You are responsible for everything,” he says. “Food, staff, customers, problems. You learn fast.”
After that, he launched another venture, Safira Pub and Bar, which he ran for three years. This experience did not go as planned.
“I learnt from my failure at Safira,” he says. “It showed me what not to repeat.”
Instead of stepping away, he used that experience to refine his approach. He focused more on structure, consistency, and long-term planning.
Why he moved to Canada
In April 2017, Manjinder moved to Canada.
This was another reset point in his career. He did not open a restaurant right away. Instead, he worked at Jagga Sweets for over three years.
This decision helped him understand a new market.
“Canada is different,” he says. “Customers expect different things. You have to learn first.”
During this time, he studied customer preferences, service styles, and operational differences. He treated this phase as preparation, not a step back.
Opening Ambar Surrey Restaurant in 2021
After years of experience, Manjinder opened Ambar Surrey Restaurant in February 2021.
The timing was not easy. The industry was facing uncertainty. But he relied on what he had learned across three countries.
“I wanted to build something stable,” he says. “Something based on experience, not guesswork.”
Ambar Surrey was built around clear ideas:
Consistent food quality
Strong kitchen discipline
Focus on customer experience
Continuous improvement
“Every day, we adjust,” he says. “You don’t stop learning when you open.”
What makes Ambar Surrey different?
The restaurant reflects a mix of tradition and experience. Manjinder continues to stay involved in the kitchen. He experiments with recipes and refines dishes based on feedback.
“I still enjoy creating new recipes,” he says. “It keeps things fresh.”
At the same time, the business avoids distractions. It stays focused on food, service, and operations.
“We keep it simple,” he explains. “Good food. Good service. That’s what matters.”
This clarity helps maintain consistency, which is critical in the restaurant industry.
Lessons from failure and adaptation
One of the defining parts of Manjinder’s journey is how he handles setbacks. His experience with Safira Pub and Bar shaped his approach moving forward.
“Failure is part of the process,” he says. “You either learn from it or repeat it.”
This mindset shows in how Ambar Surrey operates today. Decisions are based on experience, not assumptions. He also emphasizes adaptability.
“I am open to new changes and possibilities,” he says. “You have to adjust to survive.”
Community and long-term thinking
Beyond operations, Ambar Surrey connects with the local community. The restaurant supports sports events and fundraising initiatives. This involvement helps build relationships outside the business itself.
“Community matters,” he says. “You grow with the people around you.”
This approach reflects long-term thinking rather than short-term gains.
A career built step by step
Manjinder Siingh’s journey is not defined by one moment. It is built through stages:
Learning in India
Operating businesses in Portugal
Resetting and studying the market in Canada
Launching Ambar Surrey with a clear strategy
Each step added to the next. “Nothing was wasted,” he says. “Every experience helped me build this.”
The ongoing work behind Ambar Surrey
Ambar Surrey Restaurant continues to evolve. The focus remains on steady improvement and consistency. Manjinder does not describe success as a final point.
“It’s ongoing,” he says. “You keep improving every day.”
His story shows how experience, patience, and adaptability can turn ideas into something lasting. Not through shortcuts. But through doing the work, step by step.
