While this place is popular for their fish head noodles, it is the the fish maw noodles that I tend to order most of the time. The soup is savoury yet naturally sweet with a hint of tanginess from the tomatoes and it is further enhanced with Chinese cooking wine. It may not be as “kau” as it used to be, and the fish maw pieces are not as thick these days but it’s still overall a really good bowl of noodles. It’s no wonder they have been in business for 15 years. There might be a crowd during peak hours especially on weekends but the wait isn’t too bad. 15 minutes ought to do it.