Restaurant in Xiamen, China
Michelin-starred Chaoshan: book early or miss out.
Fleurs Et Festin is Xiamen's only Michelin-starred Chaoshan restaurant (2024), housed in a three-storey historic building in Si Ming district. At ¥¥ pricing, it's strong value for the category — but it books hard. Secure a table well in advance, order the braised goose web, and treat it as the anchor of any serious Fujian dining itinerary.
Fleurs Et Festin earned a Michelin star in 2024, and getting a table now reflects that. If you're planning a visit around Chaoshan cuisine in Xiamen, book as far in advance as possible — the ground-floor tables fill quickly, and the private rooms on the upper floors carry a minimum spend requirement. This is not a walk-in venue. For food-focused travelers who want the most serious Chaoshan cooking in the city, the effort is justified. If your schedule is tight or you'd rather avoid the booking friction, the comparison section below outlines alternatives at the same price tier.
The setting alone signals that Fleurs Et Festin is not a casual lunch stop. A three-storey historic building in Xiamen's Si Ming district frames the experience before you've ordered anything. Ground-floor tables sit in a more open, accessible layout. Move upstairs and the private rooms on the second and third floors shift the register entirely , quieter, more considered, and suited to long meals or business dining, though each comes with a minimum spend that's worth confirming when you book.
The kitchen team is composed of Chaoshan natives, which matters for a cuisine that rewards insider knowledge. Chaozhou cooking , also written as Teochew or Chaoshan , is one of the most technically demanding regional Chinese cuisines. It prizes restraint, freshness, and the layered depth of slow-braised preparations. The braised goose web in spiced marinade is the dish most cited in recognition of this kitchen: gelatinous in texture, deeply flavoured through long marination, and a clear indicator of the team's technical commitment. The local green lobster with taro-scented wax gourd is equally specific , the kind of pairing that only works when the produce is sourced well and the kitchen understands how to balance its components.
For the food-focused traveler, this is where Fleurs Et Festin earns its Xiamen anchor status. Chaoshan cuisine has a strong presence across southern China , you'll find credible versions at Imperial Treasure Fine Teochew Cuisine in Guangzhou and Chao Shang Chao in Beijing , but a Michelin-starred kitchen staffed by Chaoshan natives working with Fujian's local produce is a specific combination. It's not something you replicate easily elsewhere in the city.
The ¥¥ price positioning keeps this within reach for most visitors. You're not paying Guangzhou hotel-restaurant rates, and the quality-to-price ratio is notably strong given the 2024 Michelin recognition. Compare it to Xin Rong Ji in Beijing or Ru Yuan in Hangzhou for a sense of where Michelin-starred regional Chinese cooking sits in terms of price across the country , Fleurs Et Festin comes in at a gentler price point than most of its peers in that tier.
Xiamen itself is worth understanding as context for why this restaurant holds the position it does. Si Ming district is the historical and cultural core of the city, and a three-storey historic building in that area carries real neighbourhood weight. For travelers covering the Fujian dining circuit , which might also include stops at Hokklo, Yanyu on Jiahe Road, or 1927 Dong Yuan Si Chu , Fleurs Et Festin is the highest-credentialed stop on that circuit and the one to build your itinerary around. See our full Xiamen restaurants guide for the broader picture.
If Chaoshan is new to you, this is an instructive first experience. The cuisine's emphasis on fresh produce, clean technique, and long-marinated preparations is well-represented here. Visitors who know Teochew cooking from Hong Kong or Singapore will find this kitchen operating in the same register , rigorous, produce-led, and light on theatrical presentation. The food is the point. For broader Xiamen trip planning, our Xiamen hotels guide, bars guide, and experiences guide cover the rest of the city.
Booking difficulty is rated Hard. With a 2024 Michelin star attached, demand has increased, and advance planning is essential. Phone and online booking details are not publicly listed in Pearl's current data , check the venue's address at C3QR+MW4, Ding Ao Zai, Si Ming Qu for direct contact. If you're planning a group visit requiring a private room, confirm the minimum spend requirement before finalising. For Michelin-starred venues in China's secondary cities, direct contact is often the most reliable booking method.
| Detail | Fleurs Et Festin | Chic 1699 | Hao Shi Lai |
|---|---|---|---|
| Cuisine | Chao Zhou (Chaoshan) | Fujian | Seafood |
| Price tier | ¥¥ | ¥¥ | ¥¥ |
| Michelin recognition | 1 Star (2024) | Not listed | Not listed |
| Booking difficulty | Hard | Moderate | Moderate |
| Private rooms | Yes (min. spend) | Not confirmed | Not confirmed |
| Leading for | Serious Chaoshan dining | Fujian regional meals | Seafood-focused groups |
At ¥¥ pricing with a 2024 Michelin star, it represents strong value for the category. Michelin-starred Chaoshan cooking in China's major cities , Beijing, Guangzhou, Shanghai , typically costs more. The quality-to-price ratio here is one of the better arguments for visiting Xiamen specifically for this meal.
Ground-floor tables are your leading option as a solo diner. The upper-floor private rooms carry a minimum spend that makes little sense for one person. Arrive early, request the ground floor, and you should be fine. For solo dining across Xiamen's broader scene, our Xiamen restaurants guide has options at every format.
Chaoshan cuisine relies heavily on seafood, braised meats, and animal-based stocks, which makes it structurally difficult for strict vegetarian or vegan diets. No specific dietary accommodation policy is listed in Pearl's current data. Contact the venue directly before booking if dietary requirements are a factor , do not assume flexibility without confirmation.
The braised goose web in spiced marinade and the local green lobster with taro-scented wax gourd are both cited in the Michelin documentation for this venue , these are the two dishes the kitchen is specifically recognised for. Order both if you're visiting for the first time. The braised preparation is the stronger indicator of the kitchen's technical level.
Yes , the upper-floor private rooms are designed for group dining, but they come with a minimum spend requirement. Confirm the exact figure directly with the venue before booking. For groups that want Chaoshan-style banquet dining without a minimum spend, Hao Shi Lai is an alternative at the same price tier, though without Michelin recognition.
Book as early as possible , the 2024 Michelin star has made this one of Xiamen's harder reservations. For weekend dinners or private rooms, assume you need at least two to three weeks' notice, possibly more during peak travel periods. Pearl rates the booking difficulty as Hard.
The cuisine is Chaoshan (Teochew), not Cantonese or Fujian , it's a distinct regional tradition with an emphasis on braised dishes, fresh seafood, and clean, restrained flavours. The building is a three-storey historic structure in Si Ming district, so the setting is part of the experience. Ground floor for casual visits, upper floors for groups. The Michelin-cited dishes are the braised goose web and the green lobster , order both on a first visit.
There is no bar configuration listed for this venue. Fleurs Et Festin operates as a seated restaurant with ground-floor tables and upper-floor private rooms , it's not structured for bar-style or counter dining. If that format matters to you, this is not the right venue.
| Venue | Price | Value |
|---|---|---|
| Fleurs Et Festin | ¥¥ | — |
| Bai Jia Chun Hao De Lai Jiang Mu Ya (Zhongxing Road) | ¥ | — |
| Chic 1699 | ¥¥ | — |
| Dai Tai | ¥¥ | — |
| Fu Yu Da Tong Ya Rou Zhou | ¥ | — |
| Hao Shi Lai | ¥¥ | — |
Key differences to consider before you reserve.
At ¥¥ pricing with a 2024 Michelin star, Fleurs Et Festin delivers strong value relative to what Michelin recognition typically costs in major Chinese cities. The kitchen team are Chaoshan natives cooking with fresh produce, so the authenticity justifies the spend. If you're in Xiamen specifically to eat Chaoshan food at its most considered, this is where to go. For a more casual, lower-commitment version of the cuisine, alternatives exist in the city at lower price points.
The ground floor has several open tables, which makes solo dining feasible without committing to a private room minimum spend. That said, Chaoshan cooking is a sharing-format cuisine — dishes like braised goose web and green lobster with taro-scented wax gourd are built for the table, not a single plate. Solo diners can still order and eat well, but two or more gets you a broader spread of what the kitchen does best.
No dietary accommodation policy is documented for Fleurs Et Festin. Given that the kitchen specialises in authentic Chaoshan dishes built around specific proteins and preparation methods, significant dietary restrictions may limit your options. It's worth contacting the venue directly before booking if this is a concern — the menu is not designed around substitution.
The braised goose web in spiced marinade is specifically noted for its depth of flavour and gelatinous texture — this is a Chaoshan kitchen doing a regional signature well. The local green lobster with taro-scented wax gourd is another dish the kitchen returns to consistently. Beyond these two, the broader menu reflects fresh produce handled by cooks who know the tradition, so ordering across the menu is a reasonable approach.
Yes. The three-storey building includes private rooms on the upper floors, which are suited to groups but come with a minimum spend requirement. Larger parties should factor this into their budget and confirm the minimum with the venue when booking. The ground floor open tables work for smaller groups without the minimum spend obligation.
Book as early as possible — the 2024 Michelin star has made this one of the harder reservations in Xiamen. Treat it like any single-star booking in a city where that recognition is relatively scarce: at least two to three weeks in advance for weekdays, longer for weekends or private rooms. Walk-in availability is unlikely to be reliable.
This is a Chaoshan specialist, not a pan-Chinese or fusion restaurant — if you're unfamiliar with the cuisine, expect dishes centred on braised meats, fresh seafood, and precise spiced preparations rather than the flavour profiles of Cantonese or Sichuan cooking. The building is a three-storey historic structure in Si Ming district, so it's a considered sit-down meal rather than a quick stop. Arrive knowing your group size, as the floor plan and pricing differ between the ground floor and upper private rooms.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
