希尔顿花园酒店 厦门白鹭洲公园

A three-storey historic building is home to this Chaoshan restaurant. The ground floor sports several tables, while private rooms on the upper floors require a minimum spend. The kitchen team of Chaoshan natives excels in authentic dishes made with fresh produce. Braised goose web in spiced marinade is flavoursome and gelatinous in texture and the local green lobster with taro-scented wax gourd hits the spot every time.

“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.

Into the second generation, this family business founded in 1993 features in many Xiamenians' childhood memories. It prides itself on Minnan cooking, especially fresh seafood dishes. The threadfin blanched in claypot has oily, silky flesh and remarkable umami. The deep-fried baby eels in peppered salt are crispy and flavoursome, the mildly spicy kick making them a perfect companion for alcoholic drinks. The friendly service is a plus.

Opened by a restaurant group based in the city of Shishi some 30 years ago, this branch has stood the test of time. The kitchen team, trained in the Shishi flagship, is overseen by a Minnan master chef. The interesting menu includes a host of Minnan classics, plus regional small bites. Watch the chefs making the signature scallion buns behind a glass partition. The mackerel fish ball soup with pork tripe and pickled mustard greens is also a must-try.

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.

With live fish tanks lining the entrance, this is clearly the place to be for fresh seafood. The owner sources his fish directly from local fishermen, ensuring his catch is always the best. Minnan-style seafood defines the menu, and the peanut worm salad in a mustard dressing makes for an interesting start. The braised carpet shark belly and liver is another must-try: the liver is creamy, like tofu, and the belly has a fine, springy texture.

What started out as a street stall over two decades ago has firmly established itself as a favourite dining spot among locals. There is no menu – you just browse the fish tanks and light boxes to see your options. Seafood is their strong suit, but so are authentic Minnan dishes. The a la plancha threadfin with Sichuan pepper sauce boasts umami heightened by aromatics. Try the stir fried pork liver with pickled bamboo shoot, too.