G/F, 14-18 Cheong Lok Street, Jordan Tel: 2388 6020 Opens: 6pm-3am Cuisine: Cantonese, specialising in dai pai dong dishes such as pan-fried clams with black bean and chilli sauce. Ambience: There are tanks of fresh seafood near the entrance to this two-storey restaurant. Inside, the decor is warm, with pictures of old Hong Kong and some colourful Chinese lanterns. The tableware is classic Chinese, painted with designs of chickens. Although we went on a Monday night (typically a slow evening) the restaurant was full. Price: Reasonably priced, with most dishes ranging from about HK$50 to HK$100. A dinner for four costs about HK$480. Pros: Xin Dau Ji provides a comfortable environment for delicious dai pai dong dishes that are enticing, well-presented and delicious. They smell good, look good and taste good. Cons: It's a popular restaurant, but it only serves dinner and accepts reservation for only 6.45pm or 8pm. Recommended dishes: We ordered the restaurant's signature dish of deep-fried fresh garoupa with corn sauce (HK$98, left) and it was the best we've ever tasted. Covered with a thin, delicate, light yellow crust, the fillets were still juicy and fresh tasting after having been deep-fried. The corn sauce, served separately, was neither too watery nor too thick. Almost every table ordered the deep-fried spareribs with sweet and sour sauce (HK$48), so we did, too. The crisp, tender spareribs were coated with a well-balanced orange-coloured sweet and sour sauce. Another highlight of the meal was fried clams with black bean and chilli sauce ($48). The clams were slightly spicy and had absorbed the rich black beans flavour. We also tried the deep-fried rice noodles with beef and XO sauce (HK$78), which was beautifully cooked: the noodles weren't oily, but were infused with the flavourful sauce. What else? The old Xin Dau Ji was a popular restaurant, but it closed. A few months ago, one of the regular diners hired the old staff and reopened the restaurant.