位于八打灵再也的Restoran Ah Soon Kor曾经已越南餐勇闯大马美食界，而现在已成功转型为主打沙巴独有的面食类，仅是一道沙巴斗亚兰面（Tuaran Mee）就已噱头十足。
沙巴斗亚兰面 Tuaran Mee - 沙巴斗亚兰面在西马属于非常稀有的面食，这都多亏Restoran Ah Soon Kor为我们从沙巴引进这独有的面条，我们才可大饱口福。以鸡蛋制成的面条为主要食材，然后放入叉烧和焖鸡肉再使用葱油以大火炒香，一股浓浓的蛋香味立即四处飘散。面炒得非常入味，尤其那股爆香的香气，完全融入在面条里，吃起来也不会觉得太过油腻，再大一碗都不嫌多。
沙巴保佛面 - 沙巴保佛面属于非常接近沙巴客家人口味的面食类，口味偏咸，味道非常的道地。除了火候味十足，配上充满香茅香气的辣椒酱，更是别有风味。
Tilapia Stem with Nyonya Curry - 所使用的鱼都是从沙巴运过来，所以这道菜并不是经常可以吃到的。以娘惹咖喱的煮法烹煮，味道带酸甜辣，但是并不会太重口味，而且汤的质感也比较稀，所以越吃越开胃，丝毫不会觉得腻或是有负担。
Deep Fried Ikan Basung - Ikan Basung（Mackerel），中文称为鲭鱼。平时大家所吃到的鲭鱼多为盐蒸的煮法，而油炸后的鲭鱼，口感味道和Kampung鱼非常相似，无论是肉质和肉感都非常接近。原本就属于比较有质感的鱼皮，经过油炸后变得更脆。肉则厚实松软，嚼劲十足。配上特制的酱汁，酸甜辣的口味更是丰富了鲭鱼的风味。
Homemade Pork & Yam - 说到客家菜，怎能少得了芋头扣肉。尤其像是沙巴属于客家人居多的地方，沙巴式的芋头扣肉也变得更有说服力。芋头不会煮得过于绵烂，依然可以吃到芋头本身的口感，而且还混合了肉香味在其中。煎过的三层肉，肉质非常有弹性，口感十足。酱汁则咸中带点甜，香味扑鼻，叫人难以抗拒。
Sabah Tuaran Mee - Sabah Tuaran Mee is considered quite a rare find in Penisular Malaysia, and thanks to Restoran Ah Soon Kor, we are able to snack on these delicious noodles imported from Sabah. The noodles are mainly made out of eggs, and adding Cha Siew, braised duck meat, and scallion oil to the noodles to stir-fry, that aormatic fragrance fills the air and completeley infuses into the noodles. Even after having an entire bowl of it, it is not unctuous at all, and we could even go for another bowl!
Sabah Beaufort Mee - The Sabah Beaufort Mee is very closely related to the Sabahan Hakka noodles, where the flavours are more savoury and local. Other than the wok-kissed flavours of the noodles, the lemongrass taste in the complimenting chilli sauce is also great as well.Tilapia Stem with Nyonya Curry - The fish used are also imported from Sabah, so you can't find this dish easily elsewhere. With a nyonya curry cooking style, the flavours are sweet, sour and spicy, but it is not too overwhelming. the soup base is also not too thick, so it is very appetizing and unburdensome to the body.
Deep Fried Ikan Basung - Ikan Basung is what we call Mackerel in english. The usual mackerel that we eat are steamed with salt, but the deep-fried version of it taste more like Kampung fishes, be it in terms of texture or flavour. The mackerel skin is already quite thin in nature, and that makes a really crispy texture after being deep-fried. The fish meat is chunky and light, giving a good bite everytime. Further pairing it with the special sauce, the sweet, sour and spicy taste further accentuates the fish.
Homemade Pork & Yam - When we talk about Hakka dishes, how can we miss out on pork and yam. As Sabah has a majority of Hakka ethnicity, the Sabah version of the Homemade Pork and Yam is even more convincing. The yam is not overcooked till it is mushy, but just at the right consistency and texture, with the addition of the pork flavours in them. The pork belly is grilled beforehand, so the meat is juicy and springy. The sauce is savoury with a hint of sweetness, and the aroma is irresistibly pleasant.