AK (Ah Koong) Noodles House humbly began in 1987, with only five tables in a small space in Johor Bahru. But what seemed at first a modest family-run business, it has now become a full-fledged venture with more than eight outlets, not just in Johor Bahru but also Kuala Lumpur and Selangor. So, what is exactly the reason behind its success?
To answer the question, Gaya Travel team recently attended the opening ceremony of the chain’s latest addition within the newly launched DC Mall, a brand new chic shopping centre that is a part of the RM2.5 billion integrated luxury commercial development on Damansara Heights’ prime freehold land. Although DC mall is still new with shoplots that are yet to be occupied, we could see how DC Mall could become a hip and trendy place to hang out in Klang Valley in the near future due to its brilliant design and accessible location.
AK Noodles House, being among the pioneering outlets to open at DCD Mall, proves to be the go-to spot for those who want to go easy on their lunch and dinner. The outlet serves a wide range of light meals, especially noodles that come in various forms such as kuey tiaw, mee hoon, loh see fun, mee poh, wan tan mee and spinach noodle, all cooked in Asian fusion style. To gloss one of the three words in the restaurant’s name, we must say that the noodles are good because they have a firm bite and springy texture minus the ‘alkaline’ taste generally found in Chinese noodles due to the presence of baking soda as one of its ingredient.
Besides noodles, AK Noodles House also takes pride in its popular fish balls and fish cakes made according to the original recipe of the founder, Mr. Tan Ooi Koong, who combines both traditional and modern techniques to achieve their chewy and compact texture. These snacks are made daily from fresh local Wolf-herring and Yellowtail fish without adding preservatives and boric acid – no fish balls or fish cakes are spared after two days in order to maintain quality.
We specifically loved the delicious and aromatic Curry Laksa Noodle (RM9.50) that comes with generous amounts of ingredients like tofu puffs, clams, fish balls and fish cakes, including the mildly spiced soup with the right mix of sauce and chilli that blend exceptionally well with the noodle, though we wished that the Curry Laksa could be thicker. The restaurant’s Dried Spinach Noodle with Soup (RM8.50) is also lip-smacking should patrons prefer less spicy meal.