Founded in 2003, this restaurant was named after Tongan, the cradle of Xiamen culture. The space is bright and airy, with a wall of oyster shell collage as a focal point. Formerly a fisherman, the owner is picky about his fish. Try the boneless giant mottled eel in claypot – the rich sauce complements the oily fish nicely. The quintessential Tongan classic of seared pork belly with dried oysters, chestnuts and shiitake is also recommended.