The Ah Koong Eating House Group’s
legacy can be traced all the way back to 1987, with the founder, Mr. Tan Ooi
Koong at the helm. In the early years, Ah Koong Restaurant first opened at
Johor Bahru with just only five tables. Today with the help of a large customer
base, Ah Koong Restaurant and AK Noodle House has expanded to a total of six
outlets, mainly in Johor Bahru, Kuala Lumpur, Petaling Jaya, Subang Jaya, and
Taman Sentosa.
At Ah Koong Restaurant in Taman
Sentosa, Mr Tan upholds his father’s teachings and philosophy, by staying true in
retaining the recipe of making authentic fish balls, which are only from fresh
Wolf-herring fish (locally known as Ikan Parang) and Yellowtail Fish. The fish
balls are made every day and prepared in Ah Koong's factory under strict
hygienic condition. As far as the menu is concerned in the Taman Sentosa
outlet, it remains consistent throughout the different outlets, thus, customers
can expect their famous bowl of fish ball noodles, using their aforementioned
in-house fish balls to do the job as well as their in-house noodles. Similar to
the other Ah Koong Restaurant and AK Noodle House outlets around, the clear
soup used in the bowl of fish ball noodles is made from chicken bones and
anchovies and is cooked for at least 4-5 hours to fully develop the great
flavour. Should fish ball noodles not be your cup of tea, the restaurant also
serves yong tau foo, lobak, fish soup and porridge, fresh oyster soup, abalone soup,
laksa and many other dishes to help satisfy your appetite.
With a name that has stood the
test of time for almost 30 years, its hard to go wrong with Ah Koong Restaurant
and their respective outlets, including the Taman Sentosa outlet.
