Pomela skin treats at Fresco

Fresco Dim Sum (Western District)
I was surprised this restaurant did dim sums because Fresco does not sound Chinese at all.

Their menu was really good because they had English, but there was only one item I was interested in so I got a takeaway.
I got the pomelo skin because not places serve it and for good ones it takes days to prepare.

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Pomela skin with dried prawn roe:

For $14 you can't really complain, but there could have been more prawn roe (ie the prawn roes are not really visible in this photo).
The texture was not velvety or mushy but more like soft white carrot.
Overall, it's not a bad dish and I would prefer it less salty and oily.
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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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