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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Xiamen

Hokklo (Xian Cheng) at Waldorf Astoria Xiamen

鲜承中餐厅

The fine-dining end of Fujian cooking, on the sixth floor of the Waldorf Astoria, where the kitchen rebuilds classics such as Buddha Jumps Over the Wall, satay-glazed prawns and rice-wine-steamed yellow croaker with modern technique. The clay-pot Hakka salt-cured chicken is the dish to ask about. Strong wine list and a seasonal, local-ingredient menu.

¥600–1200≈ US$89Michelin 1 star 2026Siming District, 1 Lianhua North Road, 6F Waldorf Astoria (metro station not confirmed)
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Why come here

A place worth making time for

Michelin one star, MICHELIN Guide Fujian 2026 (retained; first starred in the 2025 edition).

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Buddha Jumps Over the Wall (佛跳墙)
  • Sacha glass prawns (沙茶琉璃虾)
  • Wine-steamed eastern-Fujian yellow croaker (古法酒香蒸闽东黄鱼)
  • Braised red crab (焖红鲟)

What it actually tastes like

At least one signature uses sacha paste, so peanut is in the kitchen. Seafood-heavy, with rice-wine and dried-seafood depth. Tell staff about a peanut allergy; a hotel kitchen is more able than a noodle stall to prepare a separate dish, but cross-contact cannot be ruled out.

Allergens in this kitchen

peanutshellfishfishsoysesame

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.