Founded in 2001, it has been standing still standing, and its cuisine has not been tilted too much towards Sichuan and Chongqing cuisine in the years of tempering, which can be seen in its appetite.

The restaurant's main dishes are abalone winged swallow dishes, such as the ancient method of oyster emperor buckle original dried abalone king, braised large pork rib wings are the restaurant's top signature dishes, because the probability of diners ordering is not too high, so the kitchen will cook these dishes more carefully. The ancient method of Oyster Emperor Buckle is more eye-catching after absorbing water, and the soft and smooth meat has a full aroma of the original sauce, which is rich and delicious, and it is really a fine product. As for the braised pork ribs, as we mentioned earlier, the quality of this type of dish depends on the restaurant's exclusive seasoning and cooking, and the shark fin umami at Saga Restaurant is slightly inferior to Kampar Hong Kong cuisine, and the braised pork is a bit tangy, but it is also worth trying.

Because the restaurant's seafood pool is temporarily in a deserted state, many seafood is preserved chilled, if diners have high requirements for the freshness of the seafood, it is recommended to book with the restaurant in advance, but this operation is also slightly inconvenient. Diners with higher seafood requirements can consider two restaurants that focus on seafood: Beautiful Kitchen and Crab Love.

In contrast, the affordable dishes of the Saga Restaurant are more widely praised by diners. The secret deep well roast goose is the restaurant's classic specialty dish for more than ten years, and the restaurant regularly buys a batch of black and brown goose from Qingyuan, and the charcoal grilling is added to strive for the orthodox original taste of the dish. The roast goose is crispy and juicy, and the meat is sweet and fragrant. The rose soy sauce chicken is stewed in a small pot, and the bottom of the pot is lined with a layer of small onions, and the sweetness of the onions slowly seeps into the chicken, the meat is tender and fat, and the taste is quite sweet.

The restaurant has been renovated twice in recent years, but the decoration of the hall still seems to be not high-grade, and the box is slightly better, but it is difficult to get rid of the problem of being slightly old-fashioned. The minimum consumption of private rooms starts at 800 yuan, and a 5% service charge is charged, and if diners bring their own drinks, the restaurant charges a cleaning fee of 80 yuan per bottle.