Who cares if their receptacles are battered and wonky. What's boiling away in the delicious soup is all that matters. For my parents and I, it's got to be the white pomfret. The cut-up pieces of the fish are cooked with the standard sliced yam, vegetables, seaweed and "ti po" (dried flat fish).
We've been coming to "Tian Wai Tian Fishhead Steamboat" for as long as I can remember. And this place is always bustling from the moment they open at 5pm. To accommodate the crowds that stream in continually, tables are lined up along the five-footway of a few neighbouring shops. Even then, during peak hours, customers still have to hover around for one to be available.