GTOOO 酒店

This friendly neighbourhood shop specialises in sourdough rice noodles. While preserving her hometown culinary tradition, the owner also dials down the sourness to cater to local tastes. Noodles are made to order – fermented rice batter is squeezed into boiling water and then drenched in soup, or tossed with pickled string beans, ground pork and deep-fried tofu. You can also opt for the beef brisket version. Prepare to wait after placing orders.

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.

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.

Though Zijin occupies two adjoining ground-floor units, there is barely an empty seat throughout the day. For over 10 years, locals have been fans of the impeccable barbecue meats, which are displayed in all their glory at the front of the shop. The signature goose braised in premium soy boasts velvety meat and deep flavours. Double-boiled soups, stir-fries and claypot dishes are also popular. Come early, as certain items tend to run out.

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.

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 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.