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Ah Koong Restaurant is started in 1987 by Mr Tan Ooi Koong in serving the most authentic fishballs. Mr Tan continues the philosophy of his father, and staying true to retain the recipe of making authentic fishballs only from fresh Wolf-herring fish (locally known as Ikan Parang). In the early years, Ah Koong Restaurant was first opened at Johor Bahru with just only five tables. Today, Ah Koong Restaurant has expanded to a total of six outlets, mainly in Johor BahruKuala Lumpur and Selangor with over hundreds of workers.


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