Thanks to all for contributing and sharing experiences in Hong Kong.
My short bucket list included pomelo skin, pigeon, grouper and whatever comes up.
Pomelo Skin: We did not make it to Xin Dau Ji, Wai Kee, Fu Sing or Tasty Congee. All the more reason to rush our next foray.
On our last chance for Pomelo skin (CNY eve), we had dinner at Ho Hung Kee Congee & Noodle Wantun Shop in Causeway Bay. Did not know this is a Michelin *, as we were leaving, we noticed the signage and confirmed with the manager.
Very similar in level and style to Tasty Congee. The food was very good, for the most part.
Pomelo Skin: very soft, very little taste of pomelo skin. I’ll chalk this up to " the no one makes it better than grandma effect". 
I’d remember a firm yet spongy texture, with a unique Pomelo rind flavor. An acrid taste I did not enjoy as a youngster, but which I yearn for now. I’ll try the other restaurants on the next go.
We had the wonton and dumpling soup combo. The wonton was good, though not as good as street level wonton houses (Mak’s, Mak …). The dumplings, on the other hand, were superb! Great snappy chew and nice combo of flavors. The shrimp was just barely done, and the wood ears, chives and (carrot?) added more crispy bite. I’d go back and just order the dumpling, no wonton.
I’d never had egg white with scallop fried rice before. This was delicious, all the ingredients worked together in flavor and texture. A very well done dish.
The final dish was a perfect steamed fish head with green onions, ginger and chiles. We cook fish heads often at home (with and without the body of the fish), and order fish heads often during our travels. This was simply but perfectly done. Every morsel and bite was delicious. Just a bit of slippery meat, soft gelatinous pieces and some parts that were in between meat and gelatin. My wife and I were both glad I could not cook this as well at home, if I could, we would have this every week.
I’ll post more about the goodies we enjoyed later, after I get caught up some.
