广州市水荫路派客酒店

中餐

The Singapore-based chain opened its first outpost here in 2019. The head chef from Hong Kong ensures that Chaozhou traditions are respected in the kitchen, while adding a refined touch to his repertoire. The fried tofu skin roll in sweet and sour sauce is filled with ground pork, water chestnuts, shiitake and dried shrimps, delivering a variety of textures. The pork tripe soup with salted mustard greens and peppercorns warms the heart and soul.

The decor mimics quaint mansions in the Xiguan district, with prints depicting Cantonese opera stories on the walls. The menu focuses on healthy cooking with seasonal, organic ingredients. Signature dishes include braised Doumen mud crab with hairy squash, which imparts robust seafood flavour, and juicy roast lemongrass-scented squab. To avoid disappointment, pre-order signature dishes and seasonal specials when booking your table.

中餐

Named after hawker stalls in Malaysia, this cheerful little spot in a shopping mall occupies a bold yellow room with Malaysian flags everywhere. With years of history, this is their only shop. The owner also rolls up his sleeves to prepare the country's national dishes, such as laksa (seafood noodle soup) and nasi lemak (coconut rice) served with juicy fried chicken and house-made sambal. For drinks, try the teh C special (three-layer milk tea).

Christened after the dynasty and a nod to the owner's name, this award-winning place has pillars covered with stainless steel bricks and gigantic glass-feathered wings hung from the mirrored ceiling that lend an eerie sense of space. Standouts on the predominantly Sichuanese menu include spicy boiled tiger grouper, jujube wood-roasted 42-day Peking duck, and spicy crab. Try the Sichuan street food, too – such as stuffed pancake, and Zhong's dumplings.

The head chef, who hails from Guangdong, has been cooking professionally since the age of 15 and has extensive experience at hotels in Shanghai and Nanjing. Each dish embodies the utmost finesse and attention to detail. The range of dim sum at lunch is dazzling – especially the deep-fried taro dumplings with shrimp and chicken filling. His signature crispy-skin chicken, made with birds from Qingyuan, boasts robust flavours and a velvety texture.