Semri Hotels&Resorts

For 10-plus years, this flagship establishment has been packed with loyal patrons. The modern stylish interior showcases top-notch dried seafood which is used in the famous Fujian Buddha jumps over the wall dish, but you can also enjoy other first-rate dishes without breaking the bank. Try Minnan prawn noodles in orange coloured tomalley soup or made to order black mochi packed with black sesame aroma. The seasonal menu is also worth exploring.

“Hokklo” means "hospitable" in Fujian, in keeping with the welcoming space furnished in elegant East-meets-West style. Hailing from the Minnan region, the head chef champions a refined modern take on traditional Fujian cooking. Signatures include steamed wine-scented yellow croaker, mud crab braised in aged wine with dried longans, and Hakka-style braised He Tian chicken claypot with salt and wine. Peruse the seasonal offerings and extensive wine list, too.

Separated from the city centre and Xiamen Island by a harbour, this shop specialising in sha cha noodles is popular with students. Thanks to the coarsely ground peanuts, the sha cha broth is brimming with rich nutty flavours; the level of spiciness is also spot on. For toppings, in addition to classics such as oysters, pork tendon and beef short loin, the dried tofu, duck blood curd, pork kidney and pork intestine are also excellent choices.

Dai Tai opened its doors in 2011, specialising in Yunnanese home-style cooking, especially the cuisine of the Dai ethnic group. The all-Yunnanese kitchen team has most ingredients shipped from their home province to ensure authenticity. The food is mostly spicy, but diners can ask the chefs to tone it down. Try the Dai-style deep-fried pork skin starter – a crunchy, zesty treat. Follow up with fresh sweet bamboo shoots stir-fried with Yunnan ham.

Founded in 2003, this restaurant was named after Tongan, the cradle of Xiamen culture. The space is bright and airy, with a wall of oyster shell collage as a focal point. Formerly a fisherman, the owner is picky about his fish. Try the boneless giant mottled eel in claypot – the rich sauce complements the oily fish nicely. The quintessential Tongan classic of seared pork belly with dried oysters, chestnuts and shiitake is also recommended.

In the old town, this noodle shop with over 20 years of history is always bustling with diners who come for its prawn noodles. Hundreds of prawn heads are used to make the umami-laden broth with orange oil from the tomalley floating on top. Grated garlic adds depth and aromas. In addition to shelled prawns, the noodles are topped with prawn balls, lean pork, char siu, pork intestine and bean sprouts. The prawn ball soup is also popular.

Zhen Zhen runs the whole place alone: she's the owner, server and chef. She's picky about seafood, having it delivered a few times daily to ensure freshness. The well-made dishes at bargain prices have secured a loyal fan base. The menu comprises 20 items, mostly small plates, such as braised pork rice, and shrimp ball soup. Her oyster omelette is packed with plump oysters and garlic sprouts.