You can't go wrong with a classic like Yan Ting’s glutinous rice dumpling with abalone and golden dried scallops, which is filled to the brim with abalone, roasted duck, pork belly and shiitake mushrooms. In addition, each parcel is also studded with dried scallops and shrimp, adding jolts of umami in each bite. Vegetarians can also delight in the restaurants vegetarian glutinous rice dumpling with multigrain, which offers a blend of shiitake mushrooms and chestnuts wrapped in fragrant bamboo leaves. Available for dine in and delivery from now until June 3. Order here. 

This Cantonese restaurant has introduced two savoury rice dumplings, in commemoration of the Dragon Boat Festival. Its dumplings are meticulously hand wrapped, and feature premium ingredients skilfully prepared with traditional Chinese techniques.
 
The steamed glutinous rice dumpling with 6-head abalone, roast duck and lotus seed is a decadent dumpling packed with its namesake ingredients. Every bite thrills the palate with a balance of flavours from the braised 6-head Australian abalone and crunchy lotus seeds. For a zong zi with a spicy kick, the steamed spicy glutinous rice dumpling with black pork fillet and diced shrimps sees its ingredients stir fried with fiery Sichuan peppercorn, highlighting bold flavours of the region. Available for dine in and delivery from now until June 3. Order here.

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Min Jiang’s dim sum culinary team has debuted four new rice dumplings to usher in the Dragon Boat Festival. Try the laksa dumpling, a fragrant offering which takes inspiration from the popular local dish. It’s made with a traditional spice mix of chillies, lemongrass and laksa leaves, and filled with shredded chicken and Sakura ebi. Enjoy the dumpling with Min Jiang’s homemade sambal chilli, giving the dumpling an additional spice kick. Available for delivery from now until June 3. Order here.

Delight in signature and new dumpling offerings by the restaurant’s culinary team this Dragon Boat Festival. For something classic, you can't go wrong with the traditional Nonya rice dumpling, a parcel that pays homage to Singapore’s rich local heritage. The glutinous rice is steeped in butterfly pea flower, giving it a beautiful blue hue. Its then filled with minced pork, salted egg yolk, diced black mushroom and sweetened winter melon.
 
The black glutinous rice dumpling with Japanese purple sweet potato custard wrapped in mochi dough is sure to satisfy any sweet tooth. The umami filled dumpling has a lava custard centre, comprising Japanese purple sweet potato wrapped in a thin mochi dough. Watch as the creamy lava ooze out when the dumpling is cut, forming a satisfying treat for both the eyes and stomach. Available for delivery from now until June 3. Order here.

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Executive Chinese chef Chung Yiu Ming is giving the classic dumpling a unique spin with the Buddha Jumps over the Wall rice dumpling. It comprises fragrant glutinous rice studded with 10 Asian ingredients. These include abalone, fish maw, sea whelk, sea cucumber, chicken, Chinese yam, Chinese mushroom, chestnut, salted egg and goji berry. Available for dine in and self-collection from now until June 3. Order here.

Chef de cuisine Dayal Kesha’s smoked eel and pork tendon dumpling is a European interpretation of the traditional Chinese dish. This zong zi comprises tender pork tendon braised for over 16 hours and richly flavoured smoked eel smoked over Sakura wood for 12 hours till fragrant and smoky. Aromatic and extremely tender, the ingredients are mixed with dried golden oysters and chestnuts before they are enveloped in glutinous rice. Available for self-collection from now until June 4. Order here.

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Spice up your Dragon Boat Festival celebrations with Man Fu Yuan’s spicy mala pork belly and abalone rice dumpling. This bak zhang is an ensemble of melt-in-the-mouth pork belly braised in homemade mala sauce, mushrooms and chestnuts. Spicy and savoury, the dumpling teases the palate with delicate spicy tingles in each bite.
 
On top of the fiery dumpling, the restaurant is also offering seven other classic and contemporary delights, such as the signature black bean chicken dumpling. The dumpling encases rich and tender chicken thigh braised in aromatic black bean sauce and complemented with traditional fillings like mushrooms and chestnuts. Available for dine in and delivery from now until June 3. Order here.

Crystal Jade is offering four rice dumplings this Dragon Boat Festival. Among these are the new roasted Iberico pork belly with Hokkaido conpoy dumpling. The star of this smoky zong zi is the succulent Iberico pork belly, expertly roasted until fork tender. It’s then tossed in glutinous rice with Hokkaido conpoy before meticulously wrapped in lotus leaf. Available self-collection from now until June 3. Order here.

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This Dragon Boat Festival, MasterChef Jereme Leung has crafted a trio of dumplings that combine both traditional and unique ingredients. The abalone and Jinhua ham glutinous rice dumpling is a traditional bak zhang packed with premium ingredients including Japanese dried scallops, pork belly, 12-head abalone and lotus seeds. They are snuggled in glutinous rice and wrapped in fragrant bamboo leaves. For something sweet, the butterfly pea flower kee chang offers a modern take on the traditional lye water glutinous rice dumpling. The delicate and earthy dumpling is infused with rich flavours of Raffles’ signature kaya jam. Available for dine in and delivery from May 20 until June 5. Order here.

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