KUALA LUMPUR, March 27 -- The soon hock or marble goby fish won't dazzle you with its looks but who cares as it's prized for its delicate flesh.

A mainstay in premium Chinese restaurants, the "ikan bodoh" looks like it just met Medusa which Greek mythology tells us can turn anyone or anything which looks at her into stone.

Madam Fish Noodle House takes a radical approach that many will call sacrilegious in its use of such a premium fish.

Tradition calls for it to be steamed. Not chopped up, deep fried and served with a milky fish soup.

With a price tag of RM28 for their Soon Hock Fish Head Noodle, it's not your everyday bowl.

Commonly, grouper, snakehead or even salmon, is used to prepare fish head noodles. Each type of fish has thei...