City dining guide
40 guide-listed restaurants — Michelin, Bib Gourmand, Black Pearl, Must-Eat List, World's 50 Best and more. Reference quality signals; never ranked by commission, no in-app checkout.
The incredible range of quality live seafood on offer, prepared meticulously with exquisite technique, is the main draw here. There is no menu – diners choose from the three-tier fish tanks at the entrance themselves, then specify how they would like their pick to be cooked. Enjoy the soft roe and firm, flavourful meat of the chilled swimmer crab, or try the silky and aromatic swamp eel braised with tea seed oil and basil.
“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.
WebsiteFor 10-plus years, this flagship establishment has been packed with loyal patrons. The modern stylish interior showcases top-notch dried seafood which is used in the famous Fujian Buddha jumps over the wall dish, but you can also enjoy other first-rate dishes without breaking the bank. Try Minnan prawn noodles in orange coloured tomalley soup or made to order black mochi packed with black sesame aroma. The seasonal menu is also worth exploring.
Famous for its beef dishes, this shop was named after the owner, whose moniker means "wryneck". His signature braised beef rib exudes curry flavour and a hint of Chinese herbs. The fork-tender meat goes well with the buttery seasoned rice. Another highlight is the double-boiled oxtail – the meat is slow cooked until gelatinous; infused with Indian mulberry root, the broth tastes mildly sweet. Certain items tend to sell out fast, so come early.
Since 2018, Antstory has been running this historic three-storey red brick villa. The young local chef reinterprets traditional Fujian recipes with modern techniques, home-made sauces and condiments. First-timers can pick from ‘10 classics’, like Shima five-spice pork roll and braised yellow croaker with scallion. The chef’s vinegar pork is a new take on the Quanzhou classic – pork marinated in apple cider vinegar, deep fried and served with wafer and macadamia nuts.
Away from the city centre, this joint serving home-style Fujian cooking has earned acclaim from locals for over two decades. Like its numerous counterparts, there isn’t a menu – just pick your seafood and meat from the fish tank and chiller, then ask the server for the best way to prepare them. With tender meat and rich aromas, ginger duck stew is a best-seller. Fried green lobster in peppered salt stands out with bouncy meat and crisp flavours.
The founder was a hawker who sold fish ball soup over 150 years ago, during the Qing Dynasty. Now run by the fourth-generation owner, the brand has grown into a restaurant chain, but its speciality remains the same. Catch of the day is deboned, puréed, hand-beaten and hand-squeezed into flavoursome globes served in a pork bone broth. The mock chicken roll, made with water chestnut, minced pork and fish, is another must-try.
For over 40 years, this noodle shop has prided itself on its lor mee, or Fujian-style noodles in thick starchy gravy. In his 70s, the owner still helms the kitchen himself and cooks each order of lor mee in individual portions. You may have to wait for your order, but you won’t be disappointed. For toppings, choose from beef, pork liver, oysters or shrimp. Peanuts and garlic make the gravy nutty and aromatic. Made to order vinegar pork and fish roll are also worth trying.
Founded in 1999 under a different name, it has ever been popular with local ginger duck fans. On the right side of the entrance, row upon row of claypots make quite a spectacle. Muscovy duck is slow-cooked in rice wine with ginger and other herbs for two hours to build irresistible aromas. The duck is tender and falls off the bone and the broth is gingery, but not spicy. The soft, chewy pork blood sticky rice cake is also recommended.
A veteran chef hailing from Quanzhou opened this rustic noodle shop in 2022 selling only Hokkien hae mee, or Fujian-style prawn noodles. Bouncy noodles of medium thickness served in a broth simmered for seven hours with complex depth and flavours. Though the signature hae mee is a must, you can add your own personal touch with incredibly fresh and umami-laden seafood toppings such as baby lobster, prawn, crabmeat, squid or razor clams.
Tucked away in an alley, the restaurant is rather hard to find, but look for the small courtyard under a big tree. It is the epitome of vintage and adorned in splendid antique pieces. The menu is also a picture of nostalgia. Yongchun taro noodle soup boasts creamy mashed taro in flavorsome broth. Stir-fried pork liver is cooked perfectly, both tender and crispy. Ask for a table in the courtyard on a sunny day.
Jian Lai Fa started out as a snack stall back in 1984. Now in its third generation, it has grown into a restaurant that is spread over two storeys. The kitchen team strives to re-create authentic home-style Minnan cooking with a nostalgic tang. Their signature braised duck in rice wine with ginger and salt boasts tender meat that falls off the bone. Other star dishes include marine fish braised in soy and scallion and razor clam in peppered salt.
The 40-plus-year-old shop has stayed true to its origins, boasting red wood furniture and old-school vibes. Niu Pai is the Chinese term for beef steak. Rather than being seared on a grill, here, it is braised with curry spices until it melts in texture. Veal from yellow cow boasts robust meaty flavours that work well with the complex, mild heat. With deep umami and faint herbal aromas, double-boiled oxtail soup impresses with a gelatinous texture.
By the fading sign and vintage enamelware, it’s not hard to believe this noodle shop opened its doors 40 years ago. It focuses on mee sua gou – a wheat vermicelli soup of porridge consistency. Feel free to jazz it up with toppings like vinegar pork, pork intestine or oyster. Suck up the broth with a fried dough stick. Sautéed pork liver is another must-try: lightly coated in sweet potato starch, the liver has a burnt crust and a juicy centre.
For over 10 years, regulars have been flocking here to sample ingredients that are rarely found elsewhere. The owner used to be a food distributer and has always been picky about his seafood. Adventurous eaters may try wild-caught mudskippers braised with shallots and black beans for springy meat. Gigantic sea snails and swimmer crabs are also exceptional and can be paired with home-style staples like braised pork rice, tofu in sa cha sauce or blood curd soup.
This local culinary landmark is famous for braised duck, which is cooked in dozens of claypots that exude heady aromas by the entrance. The most popular item is ginger duck in rice wine. Consider paying extra for the gizzards before they run out. If you don’t fancy duck, you can choose free-range chicken or Silkie chicken instead. Also try Minnan home-style dishes like stir-fried duck blood curd with chives, garlic and bell pepper.
In business since 1994, this no-frills joint is part of the collective culinary memory of many locals. The menu on the wall is for reference only – head to the glass-fronted fridge to see what's in store that day. The signature dish is feng rou: skin-on pork trotter braised until tender in a brown sauce with chestnuts, mushrooms and dried shrimps. Ordered by almost every table, the sautéed frog is succulent, well-seasoned and nicely caramelised.
This is the first flagship of a local restaurant chain. The faux-industrial decor works nicely with the greenery and ocean views. The menu is dominated by local seafood and Minnan dishes, depicted by shrimps in sa cha sauce that boast firm texture, mild heat and a deep nutty flavour. Also try Buddha jumps over the wall, crab roe stewed rice, Angus beef in mustard sauce or Chic’s very own sea perch thick soup with fish maw.
The chef-owner has almost 30 years' experience under his belt, with notable stints in various hotel restaurants. Respecting traditions while re-inventing Minnan cuisine by incorporating Western techniques and creative touches, he has come up with a menu that is familiar and fresh at the same time. Try his oyster omelette, in which umami meets the crispness of water chestnut and celery. The slow-cooked pork belly with shiitake is another treat.
This restaurant is set up in a Fujian red-brick mansion, with a black, white and wood colour scheme punctuated by pops of bright red. Both the owner and the chef are Sichuan natives, specialising in cuisine from the city of Zigong, famous for its salt industry. To ensure authenticity, most condiments are shipped from Sichuan. Try the chilli fish roes and fish maws with pickled cabbage and ginger, or diced rabbit hot pot in Sichuan pepper sauce.
Separated from the city centre and Xiamen Island by a harbour, this shop specialising in sha cha noodles is popular with students. Thanks to the coarsely ground peanuts, the sha cha broth is brimming with rich nutty flavours; the level of spiciness is also spot on. For toppings, in addition to classics such as oysters, pork tendon and beef short loin, the dried tofu, duck blood curd, pork kidney and pork intestine are also excellent choices.
Deep inside a cultural park, this restaurant is reached easily by following the signs. Its idyllic, lush location is part of the charm; the Zen-inspired interior is equally serene. Changing twice a month, the single set menu follows the Chinese calendar's 24 solar terms. The 10 courses go from light to heavy flavours with the climax being the minced mushroom patty in a black pepper sauce. The private rooms of various sizes must be booked in advance.
Its façade may be nondescript but its open-air kitchen provides quite a spectacle. Minnan-style soups are slow-cooked over heated sand on clay stoves for three to four hours so need to be pre-ordered; the availability of some soups is limited. Signatures include Muscovy duck soup with mud crab, which combines seafood umami with meaty flavours, and braised soft-shelled tortoise seasoned with ginger and green Sichuan peppercorns.
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.
Founded in 2003, this restaurant was named after Tongan, the cradle of Xiamen culture. The space is bright and airy, with a wall of oyster shell collage as a focal point. Formerly a fisherman, the owner is picky about his fish. Try the boneless giant mottled eel in claypot – the rich sauce complements the oily fish nicely. The quintessential Tongan classic of seared pork belly with dried oysters, chestnuts and shiitake is also recommended.
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.
WebsiteWhat 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.
Tucked away in a nondescript alley, this simple shop with its bright red wall can't be missed. Owner Wu Lan has been making sha cha noodles for decades, with a foothold on this spot for over 20 years. She makes her sweet, mildly spicy and deeply nutty broth every morning. Complemented by toppings such as pork liver, shrimps and even abalone, it is addictive! In addition to the sha cha noodles, try her golden and crispy oyster omelette.
In 1989, Lvdao opened its doors with only six tables. Nowadays, it has turned into a leading F&B chain in Shishi and this flagship establishment now spans two floors. Though it specialises in Fujian fare, especially seafood, there are some Cantonese options on the menu. Try the umami-laden swimmer crab – the locals prefer it steamed with black sticky rice or taro balls. Round off with custard-filled buns, best enjoyed with sweet peanut soup.
WebsiteThe red-brick façade is matched by the retro mosaic flooring and dark peach wood furniture inside. The menu, too, pays tribute to the culinary heritage of the Minnan region – it features standout dishes such as ginger duck stew, which boasts tender meat and deep aromas. The braised taro in meat gravy is starchy, creamy and flavoursome. On a balmy day, request a table on the terrace overlooking the Confucius Temple next door and take in the scenery.
With dark wood finishes and painted tile flooring, Nan Qi Lou exudes a retro vibe in keeping with this century-old neighbourhood. Quanzhou has been home to the Chinese diaspora in Southeast Asia for centuries, hence the menu combining Minnan and Southeast Asian cuisines. The mildly spicy Quanzhou curry crab (without coconut milk) is infused with flavour by dried seafood. Their ginger braised squab leg is a variation on the classic ginger duck stew.
This restaurant stands in the heart of the old city, atop a hotel. Acclaimed for his home-style dishes made with local seafood and seasonal produce, the executive chef honours Fujian traditions while thinking outside the box with modern techniques and thoughtful plating. Pre-order his gourmet "Buddha jumps over the wall" without shark fin: the umami-rich brown broth is packed with hand-picked dried items such as abalone, sea cucumber and fish maw.
WebsiteSince 2018, Chef Yang hailing from Jiangsu has been helming the kitchen with a menu that is half Cantonese and half Minnan. Chilled peanut sweet soup is a modified version of the Fujian classic, with a velvety peanut custard over a bed of toothsome algae. The west-facing views over Wuyuan Bay make Xia the perfect spot for a romantic dinner at sunset.
WebsiteThe seafood chain started out as a fishmonger’s back in 1994. It began running a roadside food stall in 2016 and rebranded itself in 2023 with this upmarket flagship in a shopping mall. Live fish tanks are showcased next to a museum-like display of 100+ taxidermy crustaceans. Pick your favourite seafood from the tanks and specify how you want it cooked. The menu also offers other Minnan specialities to accompany your meal.
This household name opened its doors in 1996 and moved to this historic villa in 2009. The kitchen specialises in Xiamen classics and the menu is concise yet appetising. Don’t miss the ubiquitous double-boiled Muscovy duck soup with crab, whose robust meaty flavour melds with seafood umami. It is best enjoyed with Xiamen rice noodles that suck up the goodness. Other favourites include oyster omelette and deep-fried five-spice rolls.
This is Argentinian chef Agustin Balbi's first joint venture in Fujian. With a clever play on light and shadow, the space melds the modern and the classic. His tasting menu is an ensemble of ingenious creations made with quality local ingredients and underpinned by European and Japanese techniques. Tuna tartare with garlic mayo, paprika foam and puffed rice is topped with 10-year-old caviar. His hearty signature caldoso rice is a homage to his grandma.
Having shuttered his acclaimed restaurant in Singapore in 2024, the award-winning chef opened this outpost in Xiamen the following year. As ever, his Cantonese and Chaozhou classics are meticulously executed, leveraging his 30-plus years of experience. His signature Singaporean-style black pepper crab made with giant crabs from Sri Lanka exudes heady aromas. His deep-fried chicken stuffed with minced shrimp and bird's nest is another must-try.
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