You can’t go wrong with executive chef Ben Zeng and dim sum chef Ho Kam Fai’s signature traditional rice dumpling, which is perfect for sharing. The jumbo-sized dumpling is filled to the brim with classic ingredients, such as succulent pork belly, salted egg yolk, chestnuts, green beans and lotus seeds, encased within premium glutinous rice that make it worth the calories. Available until June 25. Click here to order. 

The five-piece dumpling set by five of Resorts World Sentosa’s speciality restaurants is a must-have. Feng Shui Inn, Forest, Tangerine, Syun and Malaysian Food Street have each come up with a dumpling inspired by their respective cuisine style. One particular standout is Syun’s chimaki (dumpling) with sawara, takenoko (crisp young bamboo shoots) and yuzu. This is crafted with seasonal ingredients from Japan, such as the aforementioned white-fleshed mackerel that's harvested just off the coast of Japan, encased within Japanese glutinous rice perfumed with the fragrant zest of the yuzu. Available until June 22. Click here to order.

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Executive Chinese chef Chung Yiu Ming tapped into his childhood memories, particularly of his mum's heart-warming Teochew family meals, to create this new addition to the restaurant's staple offerings. A satisfying and hearty meal in itself, this hearty dumpling is stuffed with the likes of braised Irish duck, pork belly, beancurd, salted egg yolk, Chinese mushrooms, chestnut, peanut and conpoy. Available until June 25. Click here to order.

The classic XO Cantonese rice dumpling is packed to the core with abalone, Iberico pork belly, dried oyster, conpoy and Japanese flower mushroom. And for extra hit of flavours, the chef perfectly complements the various tastes and textures with his homemade XO sauce. Each makes for a delicious treat for four persons. Available until June 25. Click here to order.

While there are even more varieties on offer, one particular standout is the kimchi five-grain rice dumplings that perfectly marries Chinese and Korean flavours. Each parcel is packed with oat, barley, rice, red wheat and buckwheat grains, complemented with the sweetness of Chinese sausage and the spiciness of the kimchi. Available until June 25. Click here to order. 

Executive Chef Mok Kit Keung injects some contemporary influences into the traditional rice dumpling with a novel option that combines black truffle and organic French chicken with the classic Cantonese Buddha Jumps Over The Wall dish. This balance of healthy and tasty flavours is made for indulging, created with an array of 20 key Asian and Western ingredients, including four-head abalone, foie gras, sea cucumber, fish maw, dried scallop, Parma ham, morel mushroom, wolfberries and organic quinoa. Available until June 25. Click here to order.

Promising an explosion of flavours, this beauty boasts fragrant glutinous rice studded with chunks of Chinese sausage, chestnuts, conpoy, chicken and 10-head abalone. The lattermost adds a boost of umami flavours, as it has been double-boiled in superior broth for three hours. Available until June 25. Click here to order. 

Traditionalists will find comfort in this perennial favourite that shines with its robust pairing of luscious salted egg yolk and chunks of tender pork belly braised in spices, and enhanced by the addition of dried scallops, shiitake mushrooms, beans and chestnuts. Available until June 25. Click here to order. 

Packing a distinct umami punch, this Teochew style rice dumpling is chockfull of savoury ingredients, such as braised duck, pork belly, braised tau pok, braised peanut, dried shrimp, chestnut, lotus seed, salted egg yolk and mung bean. The glutinous rice is also seasoned with sesame oil, which not only rounds off the flavour profile but also lends the delicacy a nutty finish. Available until June 25. Click here to order.

The culinary team is all about classic combinations this year; such is the homemade rice dumpling consisting of glutinous rice studded with roast pork, mushroom, salted egg yolk, lotus seeds, dried shrimps and Chinese sausage. The addition of crushed peanuts not only give it texture but also extra nuttiness to every bite. Available until June 30. Click here to order.

Those with a sweet tooth will enjoy chef Jereme Leung’s speciality Yunnan rose red bean dumpling. It’s a delightful combination of fresh Yunnan rose petals, hand-made red bean paste and nutritious Phonenix eye. But for something more traditional, have a go at the savoury rice dumpling which is a delicious marriage of Phoenix Eye, Japanese dried scallops, pork belly, mushroom, salted duck’s egg and sakura ebi. Click here to order.

Health enthusiasts who can’t get enough of rice dumplings will enjoy the pork bone cartilage and homemade XO sauce, a new addition to this year’s extensive menu. Each bundle is rich in calcium and collagen and packed with pork bone cartilage infused with chef Lap Fai’s homemade XO sauce. Click here to order.