Dongsheng Restaurant

Review

Dongsheng Restaurant sits on the seafood strip of Guangfu Road Section 2 in Donggang and is one of the town's oldest seafood restaurants. Sources differ on its founding date: Supertaste's 2026 Donggang guide says 1968, while a 2019 Yam Travel article says it was started by Lin Man-rong in 1935 during the Japanese era and has been run by the family for nearly 90 years. Either way, its status as an old institution is clear.

The draw is classic Taiwanese banquet cooking. Supertaste highlights honeycomb shrimp, snowflake eel maw and minced-pork shrimp; Smile Taiwan explains that Donggang's honeycomb shrimp technique came from an old master on Xiaoliuqiu and was brought to Dongsheng by one of his apprentices. The crisp disc can reach 30 cm across, is cut with a knife and fork, and is dipped in a sauce of stock, soy sauce and grated daikon. Yam Travel also recommends the mixed sashimi, grilled crab, sakura shrimp fried rice, fried oyster vermicelli and braised tuna belly. Most dishes come in small, medium or large sizes by group size, and the articles list no prices.

Fans praise the fresh seafood and solid old-school technique, with the medium-fatty tuna sashimi in bluefin season especially admired, plus air conditioning and easy parking. Complaints mention high prices and some small portions, and some diners report staff repeatedly pushing expensive seafood or a large crab that did not seem large.

Google lists hours of 11:00 to 14:30 and 17:00 to 21:00 daily, while Supertaste gives evening hours until 21:30, so check on site. Menus are available in Chinese, English and Japanese, making ordering easy for visitors. Bluefin season, roughly late spring to early summer, and long weekends are busy, so book ahead, and confirm prices and portions of market-price seafood when ordering.

It suits family or group meals and anyone wanting Donggang seafood and classic Taiwanese dishes in one sitting. Four to six people might share honeycomb shrimp, a sashimi platter, grilled crab or a market-price fish, plus sakura shrimp fried rice and fried vermicelli, at roughly NT$500 to NT$1,000 per person, rising with the seafood you choose.