Fujian Restaurants in Singapore

Fujian restaurants in Singapore: what to know

Fujian is a coastal province in south-east China, facing Taiwan across the sea. People from southern Fujian are known as Hokkien, and many Chinese Singaporeans have Hokkien roots. That is why Fujian flavours turn up across the city, from restaurant menus to hawker stalls. Fujian restaurants in Singapore are less common than Cantonese ones, but they are a good way to taste this regional style.

What Fujian food tastes like

Fujian cooking is often light and savoury. Soups and broths matter a lot, and many meals include one. Seafood is common, since the province has a long coastline. Some dishes use red yeast rice, which gives them a deep red colour and a mild, earthy flavour.

The most famous Fujian dish is Buddha Jumps Over the Wall. It is a rich soup of many prized ingredients, slow-cooked for hours. It is usually a special-order or banquet dish, so ask ahead if you want to try it.

Common ingredients

• Seafood: clams, oysters, prawns and fish.
• Rice vermicelli: thin rice noodles, often fried or served in soup.
• Seaweed and mushrooms: used for savoury depth in soups and stir-fries.
• Light stocks: clear broths that form the base of many dishes.

Fujian restaurants on this page

Putien (Kitchener Road) is in the Little India and Jalan Besar area. The restaurant's name comes from Putian, a coastal city in Fujian. Like most Chinese restaurants, it suits shared meals, so order several dishes for the table. Ask staff to suggest signature dishes if you are new to the food.

After your meal, you can explore Little India nearby. Browse Restaurants in Little India & Jalan Besar for more places in the area.

Fujian roots in Singapore's hawker food

Many hawker dishes have Hokkien roots, so you can taste Fujian influence well beyond restaurants.

• Hokkien Mee: yellow noodles and rice vermicelli fried with prawns and squid in a rich prawn stock. It is a Singapore dish with Hokkien roots.
• Oyster Omelette: eggs fried with small oysters and starch for a soft, chewy texture. It is also a classic in southern Fujian.
• Bak Kut Teh: pork rib soup. The Hokkien style uses dark soy sauce and herbs, while the Teochew style is clear and peppery.
• Popiah: a soft, thin wrap filled with cooked turnip, egg, peanuts and sweet sauce. It is eaten fresh, not fried.

Hawker centres are the best place to try these dishes. Read How to Order at Hawker Stalls in Singapore before you go.

Hokkien heritage to explore

Thian Hock Keng Temple on Telok Ayer Street is one of Singapore's oldest Hokkien temples. It is dedicated to Mazu, the goddess of the sea, who is honoured by many seafaring communities. It is an active place of worship. Dress modestly, speak quietly and ask before you take photos of people praying.

The temple is in the Chinatown and Tanjong Pagar area and is free to visit. You can combine it with a walk through Chinatown and a hawker meal. Browse Restaurants in Chinatown & Tanjong Pagar for places to eat nearby.

Tips for a Fujian meal

• Order to share. Choose one dish per person, plus a soup and a noodle dish for the table.
• Ask about seafood prices. Some seafood is priced by weight or by season, so check before you order.
• Expect added charges. Prices marked "++" mean a service charge and GST (goods and services tax) will be added. Tipping is not expected.

FAQs about Fujian restaurants in Singapore

Is Fujian food the same as Hokkien food?

They are closely linked. "Hokkien" is the local name for people from southern Fujian and their language. In Singapore, "Hokkien food" usually means dishes from that community.

Is Fujian food spicy?

Not usually. Most dishes are mild and savoury, with chilli served on the side.

What should I order at a Fujian restaurant?

Start with a soup, a seafood dish and a noodle or rice vermicelli dish to share. Ask staff for their signature dishes.

Where else can I try Chinese regional food?

See the Cantonese, Teochew and Hainanese pages for other regional styles.