Quite nice to have dinner at the sort of place which is becoming increasingly rare.

The lamb pot, while quite nice, fell short of expectations. Part of this was due to the accompanying fermented tofu sauce being a bit flat and unengaged to the taste buds. Other places provide a dipping sauce which is full of pizazz. So, bit of a disappointment here. The stock used also seemed a bit less robust than it could have been.

The pigeon was nicely roasted and tasted great. Although not a large bird (substantial portion), it had a nice taste, little fat, and a crispy (yet not too tough) skin.

The battered fried squid was next. The batter was well done and complimented the taste of the squid. Both salt and vinegar dips were provided. The salt made it overpoweringly salty, while the vinegar better complimented the taste. Although (obviously) deep-fried, it was not greasy; and had a nice light taste.

The last was the battered fried oysters. This was, unfortunately, too greasy. And , as most dishes of this sort, led to palate fatigue and a lack of consumption. There was nothing either complex or bold about the taste. So, This dish was a bit disappointing. If only because the squid dish proved that this eatery can prepare deep-fried foods which are not greasy.

True and authentic Dai Pai Dong located below Wo Che public housing estate. The atmosphere is bustling and all the people are laughing and enjoying their food at this place.There was absolutely no waiting system, the waiter told us that we should secure our own table once we spotted people leaving. It's left us no other choice than waiting in between random tables and to keep an eagle eye on the tables. We did not felt annoyed by this "seating system" as it gave us a good chance to glance over the tables and look around what the people were ordering. The smell from all the surrounding dishes seemed absolutely promising. After waiting for about 20 minutes, we were able to get a table.

We started by ordering a bucket San Miguel to celebrate the fact that we were finally seated and because most Dai Pai Dongs food are extremely beer friendly.

We had a big appetite and decided to place the following order:
- Salty skin chicken
- Stir fried clams in black bean sauce
- Steamed prawns with garlic and chillies
- Fried small fish (I forgot the Chinese name, and the waiter recommended it to us)

The chicken came first and it was very tender and juicy. Normally I would prefer not to eat chicken skin, but the salty taste of the chicken skin was too good to ignore, and another pleasant fact was because the skin was not fatty.The clams came second and they were HUGE. We had to overcome our fear for the monster clams at first, but once we tasted the clams we quite quickly finished the whole dish.

Then the fried fish arrived. The batter was good and non greasy, but we did not like the fish itself. It was a bit mushy and almost fell out of itself by holding the fish. I suppose it's a very popular dish because many tables around us were ordering the fish as well, but it was just not our cup of tea.At the end they forgot our steamed prawns, which was a good thing because our stomach reached maximum flexibility by the time we finished our beers, chicken and clams.

It was an amazingly pleasant experience and we will definitely bring our friends to experience true Dai Pai Dong food when they are in town.