AK Noodle House is a restaurant under the Ah Koong Eating House Group. The Ah Koong name 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 was 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, and Subang Jaya.

At AK Noodle House, 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) and Yellowtail Fish, where the fish balls are made everyday and prepared in Ah Koong's factory under strict hygienic condition. AK Noodle House is a well-known fish ball noodle specialist in Malaysia, using their aforementioned in-house fish balls to do the job as well as their in-house noodles. The clear soup used in this 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. AK Noodle House also serves yong tau foo, fish soup and porridge, fresh oyster soup, abalone soup, laksa and many other dishes should fish ball noodles not be your cup of tea.

Ultimately, there are very few that can pull off fish based dishes like AK Noodle House, thus it would be wise to give this restaurant a try.