广州沙面岛YATLAND酒店

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.

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.

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.

After moving along the street to a corner unit, this place now has an updated room equipped with a live fish tank of seafood from the Chaoshan area, such as lobsters and tuatua clams – ask the owner about the catch of the day. Their signature remains Chaoshan-style fish congee featuring various marine fish and dried seafood in a flavoursome pork bone broth. The rice noodles from Tongkeng town are another speciality. The snacks are worth ordering too.

The rows of stoneware pots on charcoal stoves not only look spectacular, but their contents also smell heavenly. It is precisely these slow-boiled soups that draw diners day and night. Each pot takes four hours to make and they tend to sell out early. The chef, who has been crafting Cantonese fare for over 20 years, also makes a mean Cantonese barbecue, as well as stir-fries and claypot dishes. Try the live seafood from the fish tank, too.

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.