花园酒店 中山路第四分店

This outpost of the Hong Kong-based chain is well known among locals and tourists for its nicely made traditional Cantonese fare, such as crispy roast pork belly, and slow-boiled or double-boiled soups. Kick off your meal with chilled jellyfish salad; the mildly tangy black vinegar accentuates the lovely crunch. Save room for the grand finale – a double dessert whammy of sweet almond milk and steamed sticky rice jujube cake.

Named after the owner-chef who also runs Taian Table, Stiller is a different dining concept altogether. Start the meal with a personalised cocktail at the bar or the lounge area by the floor-to-ceiling windows. Then head to the colourful dining room with comfy couch seating. The menu features seasonal offerings alongside some German-inspired dishes which are rare to find in the town. Also ask servers for recommendations.

As the name suggests, Laifen noodle soup is the main item sold at this rustic shop, and is served alongside ingredients such as barbecue pork, beef balls or octopus. The creamy rice soup has hints of mushroom and dried shrimp flavours. "Water caltrop", consisting of rice noodles shaped like bite-size buffalo nuts topped with shredded egg, preserved cabbage, cracklings and peanuts, is an old-time dish that is hard to find elsewhere.

Since 1983, Dayang has been synonymous with double-boiled soups, which dominate its menu. Three stacks of steel steamers in the corner turn out tasty health tonics every couple hours and you never know in advance exactly what will be available. In the top-selling silkie chicken soup in whole coconut, meaty and nutty flavours mingle. The quail soup is also popular. Adventurous eaters might like to try the turtle jelly with milk and honey.

Since 1985, this tiny gem has been specialising in double-boiled soups. The menu boasts some 20 health tonics that are grouped by medicinal properties – some nourish the lungs; others boost energy levels. Those slow-cooked in whole coconuts are especially loved by customers, like the coconut chicken soup that imparts sweet aromas. Steamed rice with pork patty and pickled mustard greens entices with briny umami and juicy, silky pork.

You can't miss the long queue at the door, but that doesn't put avid foodies off coming here. Available in both Singaporean and Malaysian styles, bak kut teh is simmered for three hours with pork ribs, garlic, white peppercorns and herbs until the meat falls off the bone. You will even find Thai and Vietnamese classics on the menu – the sautéed Chinese violet buds in Vietnamese fermented shrimp paste taste floral and pungent at the same time.

This three-storey building is the brand's first outlet, dating back to 1981. Known for traditional Cantonese food at bargain prices, the restaurant prides itself on meticulous cooking techniques and attention to detail. Their speciality of steamed chicken uses only free-range birds from Qingyuan for their firm, silky flesh and fine, springy skin. The goose intestines blanched in soy sauce are also impeccably made.