If there is one time in a year that you should choose to load on the carbs, make it Duan Wu. Also going by the names of Dragon Boat Festival and Dumpling Festival, Duan Wu falls on the fifth day of the fifth month in the lunar year. Traditionally, rice dumplings are eaten on this occasion to commemorate the heroic virtue of Qu Yuan, a poet and minister of heroic virtue who lived during the Warring States Period. At the hands of chefs, the humble rice dumpling — popularly known as ba zhang — has seen incredible transformations into haute cuisine creations, featuring unconventional and luxurious ingredients that run the gamut from foie gras to truffle.

We unwrap some of the best.

  

Man Fu Yuan

Dim Sum Chef Simon Poon rolls out bundles of goodness this Duan Wu festival. New on the list is the braised beef brisket dumpling, inspired by Man Fu Yuan’s signature dish, where beef brisket, tripe and tendon is braised with spices, embedded in a layer of glutinous rice, and then poached. The XO Sauce nyonya dumpling returns this year, having found a welcome audience for its generous portions of roast pork marinated in a homemade X.O. sauce, and studded with strips of sweet winter melon and dried shrimp. The signature here is of course dumpling with goose web in abalone sauce, wrapped with other traditional treasures such as pork belly, peanuts, and mushrooms. The jumbo dumpling (pictured above), packed with roast duck, pork, pork belly, chestnut, green bean, mushroom, dried scallop and salted egg yolk, is perfect for sharing between a family of four. The dumplings are available from now till 2 June.

 

InterContinental Singapore Hotel, 80 Middle Road. Tel: 6825 1008

 

 

 

Hai Tien Lo

This year, Pan Pacific’s Chinese restaurant stalwart Hai Tien Lo introduces five varieties of rice dumplings, highlighting Executive Chef Lai Tong Ping’s creations kissed with a touch of modernity. The traditional Cantonese rice dumpling takes centre stage this season, containing dried oyster, pork belly, barbecued duck, egg yolk and lotus seed wrapped in deftly prepared Thai glutinous rice. Chef Lai also unveils a new dumpling (pictured above) inspired by Chinese herbal salted chicken, made using the tender thigh meat of the bird. The nyonya rice dumpling will appeal to those fond of heavier flavours, while a vegetarian option is also available in the form of the eight-treasure vegetarian rice dumpling. The rice dumplings are available from now till 2 June, either via take-away from Hai Tien Lo or online orders from Pacific Marketplace (www.pacificmarketplace.sg).

 

Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6826 8240

 

 

 

Peach Blossoms

 

This year, the restaurant offers a Hong Kong style dumpling (pictured above) that comes in the shape of an antique Chinese pillow, encased with pork belly, salted egg, conpoy, mushrooms, chestnuts, lotus seeds and lentils. Weighing in at 600g, it’s twice the size of a regular dumpling — perfect for those looking for something to share with family and friends.  The kitchen also offers a traditional pork belly rice dumpling, where every slice of pork belly is braised to succulent perfection. Vegetarians may opt for the vegetarian rice dumpling with black truffle and assorted mushrooms. And if you’re hankering for something a little unusual, go for the nyonya rice dumpling, which comes with pork belly contrasted with sweetened winter melon. These rice dumplings are available during lunch, dinner and for takeaway at Peach Blossoms from now till 2 June. Orders must be placed three working days ahead of desired collection date.

 

Marina Mandarin Hotel, 6 Raffles Boulevard. Tel: 6845 1118

 

 

 

Summer Palace

Dim sum chef Leong Kwok Sing at Summer Palace unveils a new culinary creation this year — an abalone steamed rice dumpling (pictured aboved), packed to the brim with abalone, roast duck, conpoy and salted egg yolk complemented by the deep, earthy flavours of black mushrooms and chestnuts. For those who prefer something a little sweeter, he’s also dishing out the osmanthus red date steamed rice dumpling, featuring silky mashed red dates and sweet scented red beans wrapped in a luscious layer of glutinous rice and served with osmanthus honey — neither cloying nor overly rich, the delicate floral flavours are perfect even for the elderly. The dumplings are available from now till 2 June. Orders must be placed one working day ahead of desired collection date.

 

Regent Singapore, 1 Cuscaden Road, Tel: 6725 3288

 

 

 

Szechuan Court

East meets west in the hands of dim sum chef Mandy Yeo, who marks the occasion with the introduction of four rice dumplings that feature premium luxurious ingredients. Truffle fans should make a beeline for the excellet truffle dong-po abalone dumpling (pictured above), comprising black truffle with traditional dong po pork belly, shiitake mushrooms and baby abalones stewed in a dong po sauce for three hours. More slices of black truffle are added as a finishing touch, enveloping the dumpling with the heady perfume of the prized tuber. The Hong Kong style abalone dumpling here is no less luxurious, featuring pork belly, barbecued pork, roast duck, Japanese flower mushrooms, salted egg yolk, yellow beans, dried shrimps and chestnuts in its filling. If you’re aiming for something a little more virtuous, go for the organic brown rice vegetarian dumpling, comprising vegetarian smoked duck along with Japanese flower mushrooms and chestnuts. The dumplings are available from now till 2 June. It is recommended that orders be placed two working days ahead of desired collection date.

 

Fairmont Singapore Hotel, 80 Bras Basah Road. Tel: 6431 6156