Kaiyuan Red-cook Spanish Mackerel

For more than four decades, this no-frills shop has been jam-packed with hungry locals day and night. Their eponymous thick soup uses an umami-loaded base made with dried plaice, bonito and fried garlic, topped with chunks of deep-fried Spanish mackerel. Pair with rice or noodles, or order extra sides to make it a filling meal. In stark contrast with the rich, hearty thick soup, their milkfish clear broth offers a light, delicate flavour profile.