Novotel Xiamen Downtown

“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.

This restaurant is all about à la minute cooking, and diners get to witness the action in the glass-clad kitchen. Home-style Fujian dishes are their strong suit: the pork soup with whelks is loaded with umami and briny sweetness. The braised pork trotter with mashed Fuding taro boasts bouncy, flavoursome meat and creamy, starchy taro. All-you-can-eat steamed rice, and sweet potato congee are a nice touch. With only 10 tables, expect a wait.

Into the second generation, this family business founded in 1993 features in many Xiamenians' childhood memories. It prides itself on Minnan cooking, especially fresh seafood dishes. The threadfin blanched in claypot has oily, silky flesh and remarkable umami. The deep-fried baby eels in peppered salt are crispy and flavoursome, the mildly spicy kick making them a perfect companion for alcoholic drinks. The friendly service is a plus.

Opened by a restaurant group based in the city of Shishi some 30 years ago, this branch has stood the test of time. The kitchen team, trained in the Shishi flagship, is overseen by a Minnan master chef. The interesting menu includes a host of Minnan classics, plus regional small bites. Watch the chefs making the signature scallion buns behind a glass partition. The mackerel fish ball soup with pork tripe and pickled mustard greens is also a must-try.

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.

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.

This simple shop is famous for beef noodle soup and noodles dressed in beef ragout. The signature beef noodle soup with pickled cabbage is a must – the beef long loin is perfectly cooked to be tender but firm. The beef bone stock is flavoursome, and the pickle cuts through the richness. The red-braised beef noodle soup, and the marinated meat platter with dried tofu, hard-boiled eggs, beef tripe, intestine and shin are also popular.