希尔顿花园酒店 厦门白鹿洲公园

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.

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.

“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.

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.

This neighbourhood duck congee shop opened its doors in 1983. Locals come in droves 24-7 for a bowl of comforting porridge that warms the heart and soul. Those overwhelmed by the 20-plus toppings available can opt for one of the popular combos – ‘signature’ with duck meat and offal; ‘seafood’ with duck, oysters, and squid; or the ‘classic’ with duck, pork liver and marinated egg. Always order a deep-fried dough stick to mop up the broth.

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.