Hillman Restaurant

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.

Their pot dishes are apparently the signature. Good brisket and lots of nice gravy.

That's the name, yes. The typical "homemade" tofu. It stood out with its thickness, which is an indication they're unafraid of scrutiny.

The undisputed star of this heritage restaurant. Some of their dishes are already very interesting - this is not only old school but delicious. Each piece is large, but the showstopper is the ginger sauce encased with it. Taste it and you know the kitchen is no pushover.

Their pot dishes are apparently the signature and this is the star. Among the eight ingredients, we found prawns, fish, chicken, mushrooms, bamboo shoot and some greens, but there was no sign of fish maw and sea cucumber that other diners mentioned. Regardless, the gravy was shiok.

I can see why the Boneless Chicken in Paper Bag ($11 for 5 pieces) from Hillman Restaurant has been the restaurant’s signature item for the past 58 years🤤 Each bag contains a boneless chicken thigh that is extremely tender, moist and thoroughly infused with the flavour and fragrance of the savoury sauce - glad the 古早味 survived the passage of time!

Personally, I find the other dishes pretty average as I have had better ones elsewhere, but still worth a visit for the Boneless Chicken in Paper Bag:)