This year’s Dragon Boat Festival falls on May 30, so you have less than a month to indulge in the delicious dumplings which come in all shapes, sizes, and flavours. While classics will always be a staple, we’re also interested to find out about the new creations chefs are offering this year.
Here are some of our favourites:
Black & White Glutinous Rice Sambal Shrimp Dumpling
The talented chefs put a spin on their signature ‘hae bee hiam’ to create another cult favourite. This version uses premium black and white glutinous rice that envelops the rich filling of homemade rempah (spice blend) of dried shrimp and chilies.
Available from May 22 to 30, dine-in and takeaway. Call 6730 1704 or visit www.goodwoodparkhotel.com for orders and enquiries.
Classic Pork Dumpling with Preserved Vegetables
Hai Tien Lo
We’re predicting this will be a crowd favourite this festival (and in the years to come). Five spice pork belly is slowly braised and is so tender that it falls apart, then mixed with slightly salty preserved vegetables.
Ginseng Chicken with Red Dates Rice Dumpling
Man Fu Yuan
Give your celebration a Korean touch with this dumpling that has been inspired by Korean ginseng chicken soup. Tender chicken, red dates and Korean ginseng make up the flavourful filling wrapped in sticky rice goodness.
Available for dine-in and takeaway throughout May. Visit singapore.intercontinental.com/festive for orders and reservations.
London Duck XO Sauce Rice Dumpling
The fragrant dumplings with soft glutinous rice hide a surprise: an utterly addictive filling of succulent roast duck meat, braised pork belly and mushrooms. Have them with Golden Peony’s signature homemade XO sauce for a winning combination.
Available from May 10 to 30. Visit www.connoisseur.sg/ricedumplings or call 6432 7482/8 for orders and enquiries.
Roast Duck Salted Egg Rice
If you haven’t gotten over the salted egg yolk craze, this is the dumpling for you. This pick contains Crystal Jade’s popular roast duck—known for its crisp meat and succulent meat—enhanced with pork belly, chestnuts, salted egg yolk and mung beans.
Available until May 30. Visit www.crystaljade.com for orders and reservations.
Wagyu and Matsutake Mushroom Rice Dumpling
Li Bai Cantonese Restaurant
Li Bai adds chunks of tender Australian wagyu beef, and perfume with earthy, aromatic Matsukake mushrooms for a creation that is, needless to say, so addictive!
Available from May 15 to 30. Call 6839 5623 or email firstname.lastname@example.org for orders and reservations.
Even without pork or beef, this new variety is as good as all the classics. The proof is in the filing: a heavenly mixture of bamboo shoots, chestnuts, dried sweet radish, pickled taiwanese radish, lotus root and seeds, mushrooms and premium Taiwanese black soya beans.
Available from May 8 to 30 at all TungLok outlets. Visit tunglok.com for orders and enquiries.
Resorts World Sentosa
Four chefs at Resorts World Sentosa banded together to create irresistible dumpling flavours for your celebration. Feng Shui Inn created the 5 grains rice dumpling with australian wild abalone, a mix of soybeans, wheat, broomcorn and foxtail millet, while Osia Steak & Seafood Grill’s chef de cuisine took inspiration from his grandmother’s recipe to bring you the five spice kurobuta pork.
Healthier options are available, from Tangering’s organic barley & quinoa dumpling with a crunchy texture to Syun’s unagi dumpling best described as umami bombs.
Call 6577 6688 or email email@example.com for orders and enquiries.
Kurobuta Pork with Chestnut and Black Garlic Rice Dumpling
Wan Hao Chinese Restaurant
This variety is made for indulging, with the sensuous kurobuta pork—specially flown in from the US—enhanced with roasted chestnuts, black garlic and red beans. It’s enveloped in a sweet, sticky rice before it’s wrapped in bamboo leaves.
Available from May 8 to June 4. Call 6831 4605 or visit singaporemarriott.com/dining for reservations and enquiries.
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