诚昌饭店1960品牌重塑。

Seng Cheong Restaurant-Rebrand

诚昌饭店-品牌重塑

Creative Agenc：Au Chon Hin

跨代风味

在奉献中奋发向上

自1960年代起，诚昌酒家便扎根于凼仔小渔村，每逢周末，城里人都会千里迢迢乘船来此。他们来就是为了这迷人的风景，一碗香喷喷的蟹肉粥，就这么简单。不幸的是，当地渔民的原始保存并不能保持新鲜。因此，Seng Cheong 决心用自己的血、汗和泪来制定解决方案。将精挑细选的整只螃蟹珍贵的鱼子注入白粥中，鱼子以无可替代的新鲜度成功地引出了令人垂涎欲滴的香气和醒目的外观。最重要的是一碗美味的蟹肉粥抓住了令人难忘的品尝体验的灵魂。

支持单位：澳门特别行政区政府文化产业基金

客户 / SENG CHEONG RESTAURANT , Designed by / Untitled macao ,

摄影 / Rex Chang

SENG CHEONG RESTAURANT

FLAVOURS ACROSS GENERATIONS

STRIVING UP IN DEDICATION

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.

Support Unit：Governo da Região Administrativa Especial de Macau Fundo das Indústrias Culturais

Client by / SENG CHEONG RESTAURANT , Designed by / Untitled macao ,

Photography by / Rex Chang