佛山里水凯悦酒店

This is not only a noodle shop, but also a factory that makes bouncy noodles for various restaurants in Guangzhou and Hong Kong. These famous strands made with duck eggs are dried outside the shop, which is nestled in a picturesque park. Dried plaice toasted on charcoal is added to the broth alongside pork backbones and dried shrimp for depth. Plump and brimming with filling, the flying fish roe wontons have umami-laden beads that pop in the mouth.

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.

Standing the test of time since 1988, this operation started out as an ‘ice parlour’ serving cold drinks and light snacks. Now firmly in the 21C, it has morphed into a chain famous for home-style cooking and this branch pays tribute to the charm of historic Guangzhou. Signatures include steamed Qingyuan chicken and soy-marinated goose. The stir-fried eel fillet with French beans seduces with aromas of garlic and shallot as the naturally sweet veggies work wonders with the firm eel flesh.

Situated in a popular district for late night supper, this shop is open well into the dark hours and always jammed with hungry diners. The signature Taishan swamp eel rice comes in two sizes, both with generous portions of eel despite the humble price tags. The fish is flavoursome; the chewy rice grains are easily separated and dressed evenly with sauces. Claypot dishes and home-style stir-fries are also worth a try.

Time is of the essence when it comes to cooking claypot rice. In this popular two-storey joint, both the rice and soups are made to order, so expect to wait for at least 15-20 minutes, longer at peak hours. The rice is perfectly cooked, soft but toothsome with a crispy golden crust. Choose from an array of toppings: pork liver, chicken, pork patty, preserved pork and sausage, raw or fried eggs…

The dining room had a facelift in 2022 and now boasts modern décor with Beijingese motifs. For more privacy, consider booking one of their well-appointed individual rooms. Helmed by a Beijingese kitchen team, it prides itself on Peking duck — sliced tableside and served with an array of condiments and toppings. Besides traditional Beijingese cooking, novelty dishes that reinvent Cantonese flavours in unexpected manners are also worth trying.

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