Hokklo
Xiamen, China Mainland
⭐1 Star
The Experience
From Michelin Guide
“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.
Unique Things
From Visitor Experiences
Immersive Live Cooking and Tableside Service
Hokklo offers an engaging dining experience where renowned chefs perform live cooking and tableside services, providing guests with a visual feast alongside their meal. This interactive approach enhances the sensory experience beyond just taste.Fusion of Traditional Fujian Cuisine with Modern Presentation
The restaurant reinterprets authentic Fujian flavors by blending time-honored cooking techniques with contemporary presentation. It uses the freshest sea and farm-to-table ingredients to create refined dishes that maintain traditional roots while appealing to modern aesthetics.Unique Interior Design Combining East and West with Local Cultural Elements
Hokklo’s interior features an elegant East-meets-West style with tasteful green color schemes, plant motifs, and fish scale tiles, reflecting a blend of Jiangnan and Fuzhou influences. The decor includes vibrant traditional Chinese aesthetics and canary-themed paintings celebrating local beauty, creating a welcoming and culturally rich atmosphere.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Hokklo in Xiamen are:
Fresh seafood: Emphasized by the restaurant's name meaning freshness of seafood from the mountains, fresh sea ingredients are central to their dishes, reflecting Fujian's coastal culinary heritage.
Yellow croaker: Used in a signature dish steamed with wine, showcasing delicate flavors and traditional Fujian techniques.
Mud crab: Braised in aged wine with dried longans, this ingredient highlights the restaurant's blend of rich local flavors and refined cooking methods.
Sweet potatoes and oysters: Key ingredients in the historic pan-fried crispy oyster dish (hai li jian), which dates back to the Ming dynasty and is a celebrated Fujian specialty served with a modern twist at Hokklo.
King prawn: Featured in a wok-fried dish with coconut and shacha sauce, illustrating the innovative use of local seafood combined with regional sauces.
These ingredients are significant as they represent the essence of Fujian cuisine—fresh, local seafood combined with traditional and innovative cooking methods, creating a refined yet authentic dining experience at Hokklo.