City dining guide
24 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
A husband-and-wife team has been running this simple shop since 2014. Unlike typical Wenzhou fish balls made with brown croaker, they use mackerel instead for a bouncy texture. Fish ball soup and noodle soup are cooked to order and the sliced fish cake, equally tasty and springy, is also worth a try. Their tossed noodles are served on a bed of bean sprouts and topped with pork sauce. A drizzle of scallion soy sauce imparts a rich onion flavour.
Come here for no-frills dishes at sensible prices. The bright, airy dining area extends over two floors, with the main dining room on the lower floor and private rooms upstairs. Warm wood tones impart Wenzhou charm with a modern spin. The menu is seafood-centric as the tanks near the entrance illustrate. Take your pick and check the blackboard for ways to prepare them. Signatures include glass noodles with sea anemone.
This unassuming shop has won the hearts of local gourmets with its signature noodle soup topped with brown croaker bone or brown croaker head. Both are deep-fried until crispy and cooked with garlic, onion and carrot into a rich dense broth. Other toppings include seafood, offal and meat. Spiced soy-braised pork cheek boasts springy skin and tender meat. They also excel at turning brown croaker scraps and trimmings into tasty snacks.
For over 20 years, this shop specialising in pork offal and blood curd noodle soup has been a favourite with the locals. Their broth, made with pork bones, sports a hint of sweetness. Soft but chewy intestine, jiggly blood curd and slippery rice noodles present a mouth-watering ensemble. Their house-made wheat pancakes are also a must – try the salted mustard green and fatty pork variety that packs big flavour and briny richness.
Located in a bustling part of the city, this cosy restaurant has enjoyed substantial success almost since it opened. The seafood displayed in the live fish tanks at the entrance is superlative. In addition to signatures like seaweed sausage and fish cake, also try the steamed crab with pork belly strips and fermented shrimp paste: the porky richness deftly complements the seafood umami. Sensible prices are another strong selling point.
Locals can’t get enough of the authentic, super fresh seafood here that is geared towards the local palate. Spanning the ground floor of two buildings, the main dining room is colossal and there are 60+ private rooms of all sizes. Pick your favourite critter from the tank and tell the wait staff how you want it cooked. Specialities include steamed mud crab with sweet potato brimming with crab roe and river eel braised in yellow wine that boasts fine texture.
This shop dates back to 1891; its founder made nightly rounds with wonton soup hanging from a bamboo pole carried on his shoulder. It is now run by the fifth generation owner who still makes wontons like his great-great grandfather did. The skin is translucent and velvety, the pork filling is lightly seasoned to highlight natural flavours, the broth is crystal clear with winey sweetness, while laver and shiitake add depth and umami. A simple treat that everyone enjoys.
You can’t miss this noodle shop – just look for the queue. It’s hugely popular with the locals and always busy. The signature beef offal rice noodle soup is the must-try. The offal is braised in marinade until tender and flavoursome and ideal to pair with umami-laden beef bone broth and velvety rice noodles. For a special occasion, order other beef cuts to go with your noodle soup. Try the ribs with a fat cap that keeps the meat moist.
One of the most popular breakfast joints in Wenzhou, it has been feeding hungry locals for over 30 years. Their sticky rice is a must, topped with chopped deep-fried dough stick and scallion before drizzled with shiitake ground pork broth. Then try the egg drop savoury soymilk seasoned with soy and pork sauce that warms the heart and soul. There is a wide range of Wenzhou side dishes to pair with their signature sticky rice. Expect to queue at peak hours.
This shop opened its doors in 1976 and the interior exudes a rustic flair thanks to latticed windows, wooden furniture and grey brick walls. There is only one thing on the menu – pork offal and blood curd noodle soup, with a choice of large intestine, small intestine or both. The pork bone broth is laced with a spicy marinade for extra depth. The offal is well prepared and perfectly cooked; a sprinkling of garlic greens boosts the aromas.
In the 1930s, the founder of this shop hawked wonton with a bamboo pole on his shoulders, before he settled down on Jiefang Street and made a name for himself on Wenzhou’s culinary scene. Nowadays, his successors continue to sell his famous wonton on the same street, stuffed with pork, beef or shrimps, in a flavourful broth made with dried shrimps, laver, carrot, coriander and shredded omelette. Their rice noodles and potstickers are also recommended.
This tiny, nondescript noodle shop appeals to locals with meticulously made noodles and dumplings at bargain prices. The wheat noodles are hand-pulled, cut to order and boast a remarkably springy texture. Try the soy-marinated pork and egg variety garnished with dried shrimps, diced potato, calabash and the must-try house-made salted mustard greens that hit the spot with salty umami. The handmade dumplings are equally tasty.
Without bells and whistles, this century-old wonton shop appeals to gourmets with its heritage vibe and old-fashioned flavours. It sells only 200 servings of wonton each day; shrimp and pork are wrapped on the spot in translucent ‘skin’ made in-house from scratch. The broth is another highlight – scallion, homemade pork floss, wine-soaked dried shrimps and laver contribute to the layered flavours. Consider adding a chicken egg or duck egg as extra.
This seafood restaurant, which sports a dockside theme, has earned wide acclaim with its home-style Wenzhou dishes. A magnificent lineup of seafood shipped straight from the port is displayed at the entrance – yellow croaker, white shrimp, freshwater crab, sea anemone, razor clams... You can take your pick or ask the server for recommendations and ways to prepare. Prices are reasonable and the cooking highlights natural flavours.
From rubble masonry to rain cape and bamboo hat, the room sports a farming theme to complement its rustic, country-style lineup. There is no paper menu, so diners browse the display counters as if in a wet market and place their orders directly with the staff. The super-fresh seafood platter is particularly popular. Ask to have your pick braised home-style like the locals, adding pointy-ended nut-filled dumplings known as ji deng wan.
This tiny gem in the city centre is famous for its authentic Wenzhou-style snacks, like ‘gao tou’ – a rice cake wrap stuffed with veggies, dried tofu, fried dough stick, braised pork and a scoop of meat gravy. Tofu pudding can be served as a dessert or a savoury dish with soy and a hint of garlic. The husband-and-wife team provides friendly service and they make everything from scratch every morning to ensure maximum freshness.
Local gourmets have been flocking here since 2006, drawn by outstanding Wenzhou-style seafood dishes– typically blanched, steamed or braised. The naturally sweet and umami flavours of over 30 kinds of local seafood take centre stage; most ingredients are sourced directly from local fishermen to ensure freshness. Try the braised dried cuttlefish with taro that tastes creamy and briny-sweet, while homemade tofu pudding is the perfect way to end a meal.
This family-run noodle shop, in business for over two decades, has won the hearts of many locals. The menu is concise: eponymous ‘san xian mian’ is noodles and three kinds of seafood served in a rich, umami-loaded seafood broth made fresh every morning. You can also opt for mud crab or mantis shrimps to go with the starch of your choice. In addition to rice or wheat noodles, sticky rice cake and shredded omelette are also great options.
This noodle shop started out as a street hawker stall back in 1989. It is now run by the second-generation owner who cooks with only the freshest seafood delivered daily. Their signature ‘san xian mian’ features three kinds of seafood, namely shrimps, clams and fish; the noodles are springy in texture and the seafood broth boasts deep, complex aromas thanks to vintage wine. Stir-fries like spicy sautéed pork kidney are packed with wok hei.
A testimonial to the traditions and society of Wenzhou, this seafood restaurant, which started out as a street stall in 1979, is of great cultural significance. Its convenient location, classic decor and plethora of banquet halls account for its popularity. There is no paper menu – just take your pick from the fish tank. Traditional Wenzhou specialities include raw marinated swimmer crab in a tangy spicy sauce and pork-filled lamprey meatballs in clear broth.
This tranquil red brick mansion set in verdant landscape is home to one of Wenzhou’s most long-standing upmarket restaurants. Beautiful river views and the nightly light show make the perfect backdrop for traditional Wenzhou cooking, jazzed up with modern techniques and eclectic influences. Home-style braised Wenzhou turnip delivers a crispy texture and natural sweetness. There is no paper menu and diners make their pick from the display counters.
On the banks of the River Ou, this elegant restaurant affords 180-degree river views and the nightly light show can be seen from some tables. The seafood-heavy menu focuses on modern Wenzhou cooking and state dinner recipes. Home-style braised yellow croaker uses a dense chicken broth made with Jinhua ham and dried seafood. Other deftly-crafted, Wenzhou favourites include raw marinated crab and braised fish skin with garlic cloves.
For 10-plus years, locals have been flocking to this shop, open round the clock, for its fish ball soup and sliced fish cake made with fresh brown croaker. Loaded with umami and rich in soft texture, the fish balls are oblong rather than round in shape. The clear, flavoursome broth is best enjoyed with a dash of white vinegar and pepper. For noodle soup, choose between rice vermicelli and wheat noodles for a satisfying meal.
The modern interior features stylised Wenzhou motifs and meticulous, understated yet luxurious details. The head chef, who hails from Guangdong and has over 20 years of experience under his belt, savvily puts a new spin on the classics as he melds Cantonese and Wenzhou cuisines. The seafood is prepared in a myriad of ways. For example, yellow croaker, which can be braised home-style or cooked in scallion oil, is silky and boasts distinctive aromas however crafted.
TripAdvisor review sample · 3.8/5 · 80 reviews
Ou Ju Hai in Asti serves Zhejiang and Cantonese cuisine, holding an average TripAdvisor rating of 3.8/5 from 80 reviews. Food quality receives mixed feedback: while many praise the authentic flavors, fresh ingredients, and specific items like steamed and pan-fried dumplings, others criticize dishes as bland, overly boiled, or tasting of burnt oil, with some suspecting reheated leftovers. Service is generally described as friendly, attentive, and efficient, with regular table maintenance; however, negative reviews highlight rude attitudes, slow pacing, and inconvenient billing processes. The ambiance is typically clean, comfortable, and quiet, suitable for families, though the central location can occasionally be noisy. Despite occasional inconsistencies, the restaurant maintains a loyal local following and is considered a historic dining option in the area.
Suitable for families seeking traditional Chinese flavors who can tolerate inconsistent service.