Sheng Kee Seafood Restaurant was developed from food stalls, and in its heyday it was a rich canteen, famous for siu-mei and seafood. In the 80s, it was a popular star-rated food stall, known as the night never in Guangzhou. "Shengji Restaurant, better in freshness, better in provoking (wild) taste", was a very popular slogan that year.
After the reform and opening up, the boss Wen Wannian keenly captured the urgent need for food of Guangzhou people after experiencing material scarcity. At that time, when I went to North Park to drink morning tea, I had to queue up before the door opened, and I had to desperately grab a seat. Wen Wannian knew how to make extensive use of fleet drivers to bring a large number of guests with spending power to Shengji, and at the same time showed the supper signboard, which filled the gap in the nightlife consumption of Guangzhou at that time, and was also one of the few restaurants that made seafood, so it became more and more famous. Hong Kong celebrities such as Fok Ying-tung, Cheng Yu-tung, Xu Xiaofeng, and Luo Wen also used to visit frequently.
In terms of food innovation and taste control, Wen Wannian has spared no effort. He has travelled to Hong Kong many times and brought back many new cooking methods and management methods. At that time, he often brought his own master to the door to seek advice from famous chefs, and did not hesitate to go to well-known restaurants to try the taste. When the mayor only had a salary of one or two hundred yuan a month, he took the chef to eat Tao Taoju's "Braised Daquan Wings", Nanfang Building's "Mouse Spots", and thousands of dishes, mastering the flavor of traditional Cantonese cuisine and improving it into his own products.
Shengji's seafood varieties are relatively rich, and the prices are relatively affordable and reasonable. There are many signature dishes, such as stir-fried crab with ginger and shallots, stir-fried spotted balls, and braised crab with cold melon and cream crab for many years. Goose intestines with soy sauce, baked chicken with shredded salt, and braised pigeon are also well received. The diversity of dishes is the secret of the restaurant, an Alaskan king crab can be eaten more than one crab, steamed eggs in crab shells, steamed crab meat with garlic, crab claws with pepper and salt, the chef's skills are profound, and the production is stable.
Although the environment of Sheng Kee has been renovated, it still has a nostalgic atmosphere, typical Cantonese restaurant style, and the environment is clean and tidy. The waiter is more clever, and every once in a while, the waiter takes the initiative to add water, and the finished dishes can be taken away quickly, and the service is in place.
