Pan-fried mackerel. [Photo by Yang Feiyue/China Daily]

Thick broth seeps through the skin once the teeth hit the elastic skin. The strong sweetness lays siege to the palate but it's soon infiltrated by a delightful sourness that gradually takes over.

The meat magically stays chewy despite the long stewing, proof of the chef's mastery. The sour and sweet flavors balance the innate greasiness of the knuckle.

The pan-fried mackerel features a crisp golden outer layer and tender meat inside. It's neatly presented on fried shredded potato. The chef is particularly proud of the dish's inconspicuous sauce sprinkled on the fish chunks, with its hint of mustard flavor and consistency of soybeans and chicken soup stewed together.

The restaurant sits near the sea and is only a five-minute drive from hot tourist attractions like Nanwan Monkey Islet and floating fishing houses. Diners can work off their food by taking a walk along the beach or playing with monkeys nearby.

If you go

Five Senses

Westin Blue Bay Resort & Spa, Qingshuiwan resort, Xincun Town, Lingshui county, Hainan. 898-8338-8666.

Related:

Who knew Old Engine Oil could be so delicious?

Popular American grill offers new menu