Project Background
Since the 1960s, Seng Cheong Restaurant has planted its root in the small fishing village of Taipa, where city dwellers would travel all the way to this place by boat every weekend. All they came for was the charming scenery and a bowl of fragrant crab congee, as simple as that. Unfortunately, the original preservation of the native fishermen did not favour freshness. As a result, Seng Cheong was determined to put its blood, sweat and tears into developing a solution. By infusing the valuable roe of a whole crab, that has been carefully selected, into the plain congee, the roe successfully draws out its salivating aroma and eye-catching appearance with its irreplaceable freshness. An excellent bowl of crab congee captures the soul of an unforgettable tasting experience, and most importantly, it has preserved the memories from generations of Macau locals, the memories that flow from mouth to the heart.
