Holiday Inn Express Zhangzhou Zhangpu by IHG

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.

By the pier, this roof-top dining room commands gorgeous views of Gulangyu. The owner chose to re-create the ancient Fujian-style architecture and landscaping in his stunning venue, complete with a water feature, lush greenery and stone arches. The menu is focused on Minnan fare, illustrated by deep-fried taro dumplings with pork filling. Salt-baked Japanese scad accentuates its oily, natural flavour. Don’t miss the puppet show at night.

With decades of history to its name, this noodle shop is always busy. There is just one thing on the menu – sha cha noodles – but over 20 different toppings to choose from: an array of seafood, including plump razor clams and creamy oysters, and pork offal – even pork heart and pork tripe – are solid options. Less garlicky than its counterparts, its broth is made from toasted, not fried, peanuts to accentuate nuttiness and umami.

This noodle shop has been around for more than 40 years. What it lacks in space and grandeur, it makes up for in good food. Besides the secret sha cha broth bursting with a deep peanut flavour, diners also appreciate the dazzling and almost infinite array of toppings – pork intestine, pork bladder, dried tofu, fish balls, duck blood curd, pork liver, lean pork... Pair the noodles with roast pork sticky rice dumpling for a truly filling meal.

This is the third address of the household name since it opened in 1999. It has built a loyal following thanks to its authentic Tong'an home-style cooking. The flavoursome, melt-in-the-mouth Tong'an braised pork belly exudes aromas of garlic, dried shrimps, shiitake, chestnuts and lotus seeds. The pork kidney dressed in coriander sauce boasts a crisp, springy texture. You can order à la carte, or the set menus cater to your party size flexibly.

For almost a century, this shop in the old town has been making prawn noodles the traditional way. The broth derives deep umami from the shells and heads of whiskered velvet shrimps, which are toasted, pounded and slow cooked for 4 hours. Order extra toppings to make it a feast. Their giant fish ball soup is equally stunning – a fist-sized fish ball made with white eel and stuffed with juicy pork filling is served in a milky pork bone broth.