I would have tried that but preserved duck eggs are too heavy if you eat too much.
Pickled chinese radish:
They were slightly spicy as well compared to the ones at Lau Sum Kee in Sham Shui Po.
The radish was evenly pickled with a refreshing sour taste.
Braised pomelo peel with shrimp eggs:
The top of the pomelo seemed a bit dehydrated as if it was reheated by the microwave.
The sauce surrounding the pomelo was really rich and had finely chopped dried scallops in it as well.
Bamboo mushroom with shrimp eggs:
I tried the soup first and it was very viscous and similar to snow fungas soup.
They serve the complete bamboo mushroom with the delicate lacy skirt that hangs beneath the cap which is why the soup was really viscous because that part of the mushroom is slimey.