Time Out says
Curtained by the chewy vermicelli are large pieces of fried fish, preserved vegetables, ginger and slices of semi-ripe tomatoes, the fish head noodle soup here is drenched in a steaming fish-flavoured soup. Choose either fried or steamed fish, or fish paste, vermicelli or yee mee, evaporated milk in the soup or without. But of course, any finicky food enthusiast will tell you that lots of milk is the way to go. The rich briny broth simply reveals that only quality fresh fish is used in making the soup.