Seng Cheong is known for its crab congee and a whole menu of seafood, from razor clams to scampi and crabs deep-fried in salted duck egg yolk - a cholesterol grenade well worth the calories. The congee is light and watery, cooked with crab as the base of its bouillon and served in large plastic bowls with big ladles garnished lightly with spring onions and full pieces of crab with meat intact. Broken in quarters, the shell is included. A large plastic sheet is placed over the tables for a quick turnaround of tables where shells are discarded on the table top. If you are aiming for a full crab experience, the yee fu crab noodles are also worth an order.