厦门梦楼酒店

Tucked away in a nondescript alley, this simple shop with its bright red wall can't be missed. Owner Wu Lan has been making sha cha noodles for decades, with a foothold on this spot for over 20 years. She makes her sweet, mildly spicy and deeply nutty broth every morning. Complemented by toppings such as pork liver, shrimps and even abalone, it is addictive! In addition to the sha cha noodles, try her golden and crispy oyster omelette.

A three-storey historic building is home to this Chaoshan restaurant. The ground floor sports several tables, while private rooms on the upper floors require a minimum spend. The kitchen team of Chaoshan natives excels in authentic dishes made with fresh produce. Braised goose web in spiced marinade is flavoursome and gelatinous in texture and the local green lobster with taro-scented wax gourd hits the spot every time.

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.

“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 decades of history to its name, this noodle shop is always busy. There is just one thing on the menu – sha cha noodles – but over 20 different toppings to choose from: an array of seafood, including plump razor clams and creamy oysters, and pork offal – even pork heart and pork tripe – are solid options. Less garlicky than its counterparts, its broth is made from toasted, not fried, peanuts to accentuate nuttiness and umami.

What started out as a street stall over two decades ago has firmly established itself as a favourite dining spot among locals. There is no menu – you just browse the fish tanks and light boxes to see your options. Seafood is their strong suit, but so are authentic Minnan dishes. The a la plancha threadfin with Sichuan pepper sauce boasts umami heightened by aromatics. Try the stir fried pork liver with pickled bamboo shoot, too.

Ever since this neighbourhood joint opened its doors in 1996, there have only been four items on the menu – ginger duck stew, duck gizzards, blanched leafy greens and steamed rice. In the most famous restaurant for ginger duck in the whole of Xiamen, rows and rows of claypots containing local Muscovy duck and old ginger sizzle in rice wine and sesame oil, exuding addictive aromas. The duck gizzards tend to run out, so come early.