WYNDHAM WENZHOU

This seafood restaurant, which sports a dockside theme, has earned wide acclaim with its home-style Wenzhou dishes. A magnificent lineup of seafood shipped straight from the port is displayed at the entrance – yellow croaker, white shrimp, freshwater crab, sea anemone, razor clams... You can take your pick or ask the server for recommendations and ways to prepare. Prices are reasonable and the cooking highlights natural flavours.

A husband-and-wife team has been running this simple shop since 2014. Unlike typical Wenzhou fish balls made with brown croaker, they use mackerel instead for a bouncy texture. Fish ball soup and noodle soup are cooked to order and the sliced fish cake, equally tasty and springy, is also worth a try. Their tossed noodles are served on a bed of bean sprouts and topped with pork sauce. A drizzle of scallion soy sauce imparts a rich onion flavour.

This unassuming shop has won the hearts of local gourmets with its signature noodle soup topped with brown croaker bone or brown croaker head. Both are deep-fried until crispy and cooked with garlic, onion and carrot into a rich dense broth. Other toppings include seafood, offal and meat. Spiced soy-braised pork cheek boasts springy skin and tender meat. They also excel at turning brown croaker scraps and trimmings into tasty snacks.

Come here for no-frills dishes at sensible prices. The bright, airy dining area extends over two floors, with the main dining room on the lower floor and private rooms upstairs. Warm wood tones impart Wenzhou charm with a modern spin. The menu is seafood-centric as the tanks near the entrance illustrate. Take your pick and check the blackboard for ways to prepare them. Signatures include glass noodles with sea anemone.

For over 20 years, this shop specialising in pork offal and blood curd noodle soup has been a favourite with the locals. Their broth, made with pork bones, sports a hint of sweetness. Soft but chewy intestine, jiggly blood curd and slippery rice noodles present a mouth-watering ensemble. Their house-made wheat pancakes are also a must – try the salted mustard green and fatty pork variety that packs big flavour and briny richness.

Located in a bustling part of the city, this cosy restaurant has enjoyed substantial success almost since it opened. The seafood displayed in the live fish tanks at the entrance is superlative. In addition to signatures like seaweed sausage and fish cake, also try the steamed crab with pork belly strips and fermented shrimp paste: the porky richness deftly complements the seafood umami. Sensible prices are another strong selling point.

Locals can’t get enough of the authentic, super fresh seafood here that is geared towards the local palate. Spanning the ground floor of two buildings, the main dining room is colossal and there are 60+ private rooms of all sizes. Pick your favourite critter from the tank and tell the wait staff how you want it cooked. Specialities include steamed mud crab with sweet potato brimming with crab roe and river eel braised in yellow wine that boasts fine texture.