When everyone talks about Muar, we know is famous for it's otak-otak, if you look everywhere, everything is served with otak otak. I don't think we can count how much otak-otak are consumed everyday.

At here we don't introduce the origin of the otak-otak, according to research, there are about 100s of households who know how to make otak-otak, each of them has it's own different taste and different recipe. So it's depend on personal taste, and you can't say who is the best.

A-class is not exception, their recipe is passed down from the family, and through second generation, it has expand to a big scale business. Everyday they have to produce thousands of otak, and they are the first one who produce square box otak-otak, easier for tourist to bring back to enjoy them, very considerate indeed.

Otak-otak main ingredient is wahoos fish because this fish has lesser bones and it's meat is rather stickier, when you eat is firm not soft. These days they invented new flavors, such as crabs, prawns and sotong.

What's respectful is that they still use toothpick to close both end of otak-otak, it is a traditional way of doing it. A lot of other business abandon this way because they want to do things quicker, so they used stapler instead. The boss thinks that although using staplert is quicker but it has less the feel of traditional.

Customer can call A-class to book your order and tell them what time you guys are collecting them. Currently, not only they supply in Malaysia, they even supply to very strict country, Singapore. No wonder Johor's sultan also must come to this place to eat their otak.