兰屿酒店-永庆坊分店

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.

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.

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.

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.

For over 50 years, this shop has attracted a faithful following not only for its house-made E-fu, but also its freshly made egg noodles. The soft and springy E-fu has a faint egg aroma. For toppings, choose between beef brisket, zhajiang, pork hock or intestine. The flavourful broth made with dace, pork bones, shrimp roe and dried shrimp pairs perfectly with the noodles. Congee and lai fun noodles are served in the morning only.

Tucked away in an alley, this two-storey, no-frills joint has been around for over 30 years. You're not here for the ambience, but for the poached chicken – only free-range pullets (that have not yet laid an egg) are used, for their springy skin, oily richness, silky flesh and robust flavour. The creamy chicken congee is loaded with juicy, velvety meat. Seasoned with soy sauce, the stir-fried ribbon rice noodles with beef seduces with smoky wok hei.