Other delicacies as well as their famous noodles @ Wing Wah

Apart from their famous Sun jook noodles, they also have other delicacies such as the braised pomelo skin and bamboo mushroom soup, so I tried them both.

 

The preserved ginger, coconut and duck egg was also interesting because the usual pairing is just preserved duck eggs and ginger but here they have coconut too.
I would have tried that but preserved duck eggs are too heavy if you eat too much.

 

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Pickled chinese radish:

 

 

These pickled Chinese radish cubes were quite good as a palate cleanser.
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.
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Braised pomelo peel with shrimp eggs:

 

 

 

I felt that the sauce was too strong and it was too sweet and salty as well.
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.
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Bamboo mushroom with shrimp eggs:

 

 

The bamboo mushroom was served in a soup with shrimp eggs sprinkled on top.
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.

 

I was quite impressed because not many places serve the whole bamboo mushroom and it was sand free as well.
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Steamed crab legs in egg white and Huo Diao Wine

After trying the hot pot, found out there were some other dishes to try so went back for the Steamed crab legs in egg white and Huo Diao Wine.
I have always wanted to try this dish but not many places have it.
The difference here is the crab, you are given crab legs instead of a whole crab and they do not have chicken oil on the egg white and it does not have 陳村粉 as served at The Chairman in Central.
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Steamed crab legs in egg white and Huo Diao Wine:

 

When it came the dish was piping hot, I tried the egg white first and I could not taste any Huo Diao Wine, however after letting the dish cool down for a while it tasted much nice and you can taste the wine.
The texture of the steamed egg was smooth.
The crab legs were managable and with the aid of scissors the crab meat came off easily.
The crab meat was fresh and the unami taste was present.
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Bamboo Piths:

 

 

Had the hot pot a well and this time they were promoting bamboo piths which were impressively clean without sand.
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