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Sheng Wang Seafood Buffet

Cantonese cuisine · ⭐ 3.8

No. 61 Shilian Road Section

Dishes

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  Clear Soup Baby Bok Choy

  Upper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
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  Cold-mixed black fungus

  Cold-mixed black fungus is a refreshing cold dish, primarily made with black木耳 (wood ear mushrooms), and seasoned with ingredients such as minced garlic and cilantro. The preparation involves washing the soaked black fungus thoroughly, then mixing it with seasonings like soy sauce, vinegar, and chili oil, along with the配料, to create a well-blended dish.
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  Steamed Oysters (Half Dozen)

  Fresh oysters steamed to perfection, served in their shells for a delicate, briny flavor.
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  Salted Pepper Mud Crab

  A stir-fried dish made with fresh mud crabs and seasoned with salt, pepper, garlic, and ginger, resulting in a crispy shell and tender meat.
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  Mantis Shrimp Sashimi

  Fresh mantis shrimp served raw, highlighting its natural sweetness and crisp texture—ideal for seafood connoisseurs.
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  Stir-fried Clams

  Stir-fried mussels is a dish featuring fresh mussels as the main ingredient. After cleaning, they are stir-fried with garlic, ginger, chili, and other seasonings, then simmered with wine, soy sauce, and a little water until the mussels open. Finally, chopped green onions are sprinkled on top. Proper heat control ensures tender meat and flavorful broth.
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  Soy Sauce Fresh Squid

  Fresh squid stir-fried with soy sauce and aromatics, resulting in a tender texture and rich umami flavor.
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  Braised Abalone Sauce Fried Rice

  Fried rice stir-fried with abalone sauce, eggs, ham, shrimp, and peas, offering a rich and savory flavor.

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