Friday, March 25, 2016
Dai Pai Dong Dinner
These days we often use the term Dai Pai Dong (大牌檔), which literally meant "Big License Stall" in Cantonese, in the generic sense, referring to any local, casual restaurant serving cheap, home-style food, but Tin Cheung is one of the few "real" dai pai dongs that remain, one that operates at designated location on the street using the now-obsolete cooked food stall license known as the "big license" (as opposed to the common, "small" license which only permits sale of drinks and ready-made food on premise)
Tin Cheung took up half a block in this aging neighborhood in northwest Kowloon, in an area lined with auto repair shops, recycling factories, rundown residential buildings and not far away from the public housing estates. Right across the street taking the other half of the block was another equally famous dai pai dong, with both packed with customers as we arrived slightly before 9.
The menu offered a wider variety of dishes, filled with what you would expect from a typical dai pai dong plus a few "signature" items not commonly seen elsewhere. Taking a quick glance of what they have in the menu, we ordered our food in quick-fire fashion and the food began to arrive soon after.
We soon realized we may have over-ordered a little bit when dishes after dishes were coming our way, filling up both of our tables even after we were properly stuffed with food. But never mind - we did manage to finish most and packed the rest home. To us, this was a truly blessed evening – and that went way beyond just one satisfying meal at this awesome place with such wonderful, kind-hearted people.
When? February 25 2016
Where? Tin Cheung Restaurant - 98 Yee Kuk Street near Shek Kip Mei Street, Sham Shui Po, Kowloon
Menu Highlights? Baked Fish Intestine with Eggs (雞蛋焗魚腸)
Got Instagram? Please follow me on my IG at https://www.instagram.com/g4gary/