SAI NAN HOTEL

Standing the test of time since 1988, this operation started out as an ‘ice parlour’ serving cold drinks and light snacks. Now firmly in the 21C, it has morphed into a chain famous for home-style cooking and this branch pays tribute to the charm of historic Guangzhou. Signatures include steamed Qingyuan chicken and soy-marinated goose. The stir-fried eel fillet with French beans seduces with aromas of garlic and shallot as the naturally sweet veggies work wonders with the firm eel flesh.

The owner was behind a legendary, now-shuttered restaurant, and opened this much smaller spot, keeping some of the menu's most popular items. The chef has decades of experience and his Hakkanese cooking is a pure delight. The signature poached chicken, using birds from Qingyuan, boasts robust flavour and juicy flesh; scallion and sand ginger dips elevate the dish further. The house-made pickles and white radish pork balls, are also recommended.

This street was once known for the sheer number of seafood restaurants on it. Though most of its competitors were shuttered for good, Xin Ji is still going strong after over 30 years of service. And of course, picking live critters from the fish tank at the door is part of the ritual. If you have no idea what to pick, try their signature eel dishes – freshwater eel braised with roast pork and swamp eel rice, both boasting fatty, firm flesh.

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.

Tucked away in an alley, this two-storey, no-frills joint has been around for over 30 years. You're not here for the ambience, but for the poached chicken – only free-range pullets (that have not yet laid an egg) are used, for their springy skin, oily richness, silky flesh and robust flavour. The creamy chicken congee is loaded with juicy, velvety meat. Seasoned with soy sauce, the stir-fried ribbon rice noodles with beef seduces with smoky wok hei.

For over 50 years, this shop has attracted a faithful following not only for its house-made E-fu, but also its freshly made egg noodles. The soft and springy E-fu has a faint egg aroma. For toppings, choose between beef brisket, zhajiang, pork hock or intestine. The flavourful broth made with dace, pork bones, shrimp roe and dried shrimp pairs perfectly with the noodles. Congee and lai fun noodles are served in the morning only.

Chinese