| James Kon |
BANGING on its freshly cooked signature dish of fish head mee hoon soup and fresh fruit snow ice, Kojo Teppanyaki Restaurant Catering Sdn Bhd officially opened its doors for business following a ribbon-cutting ceremony yesterday.
The Halal restaurant is located at the Higher Point Complex, Kiulap.
The ribbon-cutting ceremony was officiated by the owner Peter Yong and his family as well as specially invited guest Bibi Lim Moi Hwa.
Peter Yong said, “Our signature dish is the fish head mee hoon and the snow ice. We use fresh fish to make the fish head mee hoon, while we use fresh fruit in the snow ice.”
“We also have pizza, grilled food as well as Asian food to cater to the public at reasonable prices,” he added.
He said that its location at the Higher Point Complex is ideal as Kiulap is a buzzling commercial area.
“The restaurant can hold up to 55 patrons and we also have outside catering services,” he added.
Currently, the restaurant has two local staff working as waitress and cashier. The remaining staff who are foreigners work as chefs and assistant chefs.
Kojo Teppanyaki Restaurant Catering Sdn Bhd was previously located at Foodzone and Centrepoint food court.