K-house 酒店

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.

This long-standing institution boasts a classical landscaped garden complete with pavilions, bridges and water features. It makes the perfect backdrop for a dim sum lunch. The food is mostly Cantonese, with the odd dish from other provinces. Try their banded grouper two ways – steamed fillet rolls are silky and juicy; deep-fried bones are spiced up with peppered salt. Private rooms are worth splurging on for special occasions.

This tiny gem has changed hands, but the kitchen is still run by Chaoshan natives. The small menu stars all the greatest hits of Chaoshan cuisine, with raw marinated mud crab that packs tons of oomph standing out in particular. Diners need to book via a texting app and pre-order their food, which does streamline the process immensely. To round out your meal, try the ‘ginger potato’ and split mung bean sweet soup.

中餐

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.