This Cantonese restaurant first opened in Cantonment Road in 1963. It is most famous for it Paper Bag Chicken. Boneless chicken marinated with soya sauce and Chinese wine, wrapped in grease proof paper and then deep fried.

The fragrance of the dish hits you when it is served. Open up the paper bag and the juice of the chicken oozes out. The chicken is very tender and you can taste the Chinese wine infused in the meat. I personally think they have the best paper bag chicken in Singapore.

They are also famous for their claypot dishes and Har Lok (large prawns fried with soya sauce).

The Kitchener Road branch opens on Monday whilst their Pasir Panjang branch is closed on Monday.

Definitely coming back for more.