“From Sea to Spoon, Sustainably – Ah Koong Restaurant”

#earthdayjourney Ah Koong Restaurant, established in 1987 by Mr. Tan Ooi Koong, stands as a beacon of sustainable dining in Malaysia. With multiple outlets across Johor Bahru, Kuala Lumpur, and Selangor, the restaurant is renowned for its commitment to environmental responsibility and culinary excellence.  Sustainable Practices • Local Sourcing: Ah Koong prioritizes sourcing raw ingredients and seafood from local farmers and fishermen. This farm-to-table approach ensures freshness while supporting the local economy and reducing transportation-related carbon emissions. • Eco-Friendly Packaging: The restaurant offers vacuum and seal packaging for its fish products, minimizing the need for single-use plastics and extending shelf life without preservatives. • Waste Management: Although specific waste management practices are not detailed, the emphasis on fresh, preservative-free ingredients and efficient packaging suggests a conscientious approach to minimizing waste and environmental impact. Signature Dishes • Authentic Fishballs: Crafted daily from 100% fresh Wolf-herring (Ikan Parang) and Yellowtail fish, these fishballs are free from preservatives and boric acid. The combination of traditional handcrafting and modern techniques results in a smooth, springy texture that has become a hallmark of the brand.  • Crispy Fishcakes: These golden-brown delights feature a crispy exterior and a chewy, flavorful center, making them a favorite among patrons. Ah Koong Restaurant’s dedication to sustainability, from sourcing to serving, makes it a model establishment for eco-conscious dining. Its blend of traditional recipes and modern sustainability practices offers patrons not only a delicious meal but also the satisfaction of supporting environmentally responsible business practices.