广州粤海酒店

The chain started life as a stall, before this hugely popular outpost opened in 1996. The veteran crew follows ancient recipes to craft its reasonably priced Cantonese fare. The signature Ze Ze eels are swamp varieties served sizzling in a claypot; the fried mantis shrimp in spiced salt bursts with sweetness; and the house-made ice cream is a must. Only private room reservations are accepted. Otherwise, come early to beat the long wait at peak hours.

Besides river views and stunning murals, Hongtu Hall is prized for its exquisitely crafted dim sum ranging from the classics to novel creations, as well as velvety congee and juicy roast meats. Make sure to try their shrimp dumplings and shrimp shaomai. Tableside tea service is also a nice touch. The restaurant is always busy during opening hours and reservations are accepted for guests staying in the hotel only. Other customers have to simply join the queue.

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.

The dimly lit space is dotted with red lanterns and bamboo screens; the sizzling sounds and intoxicating smells from the semi-open kitchen prime diners for a feast that engages all senses. The menu features around 30 dishes served in claypots, complemented by an array of home-made sauces – try the rice paddy eel variety with firm, flavoursome meat. The double-boiled soups and home-made ginger juice milk curd ice cream are also worth trying.

Still going strong after 30+ years, this branch may lack the views of its Lizhiwan counterpart, but the food tastes just as good. Springy duck egg noodles are made in its Lizhiwan factory, blanched à la minute and tossed either in shrimp roe or in a flavourful broth made with dried plaice, pork bones and dried shrimp. Don't miss the beef offal soup – the thinly sliced organ meats are rid of any odd taste and boast velvety textures.

Nestled in an old neighbourhood, this shop has kept regulars coming back for almost three decades with their no-frills, tasty food at frugal prices. Come early for their double-boiled soups which tend to run out early. Fish head soup particularly entices with succulent flesh and a hint of Chinese herbs; brace yourself for the heady aromas when you lift the paper lid. Steamed chicken, roast goose and steamed pork patties are also popular choices.

This joint expanded in 2020, adding a dining room across from the original shop. Its signature Yixin chicken remains the key draw – birds from Qingyuan weighing about 1.8 kg are slow-cooked in a white marinade with herbs and dried scallops, boasting juicy, silky flesh and glistening, springy skin. Also try its osmanthus roll, an ancient very rare recipe, consisting of fatty pork and salted egg yolk in a duck intestine casing, sliced and doused in honey glaze.