YISHANG HOTEL

This three-storey building is the brand's first outlet, dating back to 1981. Known for traditional Cantonese food at bargain prices, the restaurant prides itself on meticulous cooking techniques and attention to detail. Their speciality of steamed chicken uses only free-range birds from Qingyuan for their firm, silky flesh and fine, springy skin. The goose intestines blanched in soy sauce are also impeccably made.

The room is divided into zones with different ambiances – satin tablecloths signal a chic, formal vibe, while distressed wooden tables feel hip and casual. The culinary highlight is undoubtedly the piping hot congee claypot loaded with fresh seafood, from sand shrimps to mud crab. You can also pick your own fish from the tank and ask servers the best way to have it cooked. Cantonese stir-fries and sizzling claypot dishes exude exceptional wok hei.

Since 1989, this household name has been building a loyal fan base with its signature swamp eel rice. Of all its branches, this two-storey one in the old part of town is the flagship. As well as its famous rice dish topped with crisp, tasty eel that imparts wok hei, the kitchen recommends fatty roast char siu, Guangzhou-style stir-fries, and eel dishes such as sautéed mottled eel slices with capsicums, which promise firm meat in a savoury sauce.

Shi shi chicken – steamed chicken served with fermented clam dip – ranks among the top 10 chicken dishes in Guangzhou, but it’s hard to come by these days. The chef, who once worked in a prestigious hotel, uses Qingyuan birds for this dish because of their bouncy skin and silky flesh. Besides the clam dip, it comes with soy sauce and ginger scallion dip. Also try the rice noodles made from scratch in-house and dressed in a secret soy blend.

This outpost of the Hong Kong-based chain is well known among locals and tourists for its nicely made traditional Cantonese fare, such as crispy roast pork belly, and slow-boiled or double-boiled soups. Kick off your meal with chilled jellyfish salad; the mildly tangy black vinegar accentuates the lovely crunch. Save room for the grand finale – a double dessert whammy of sweet almond milk and steamed sticky rice jujube cake.

Named after the owner-chef who also runs Taian Table, Stiller is a different dining concept altogether. Start the meal with a personalised cocktail at the bar or the lounge area by the floor-to-ceiling windows. Then head to the colourful dining room with comfy couch seating. The menu features seasonal offerings alongside some German-inspired dishes which are rare to find in the town. Also ask servers for recommendations.

This restaurant with wood-rich finishes primarily serves dishes made with soybean products or mushrooms – no dairy, eggs, garlic or onion are used. Sweet and sour monkey head mushrooms and vegan meat with pickled cabbage are both tangy creations with layers of textures. The house-made mugwort-scented dumplings and plant-based yoghurt are also popular. Reservations recommended on the 1st and 15th day of every lunar month, when Buddhists go meat-free.