An Orgy of Bak Chang In Singapore

So, Duan Wu Jie is round the corner again and with the goodness of bak chang blessings overflowing this season, looks like my diet is busted. There is no such thing as a low-carb bak chang….

 

I just lurve bak chang! I could have it all year round. And they’ve been around forever….since 278 BC when peasants first rowed out onto the river and threw the zong zi (as they would have called it in Mandarin) into the waters to keep the dragon spirits from eating Qu Yuan’s body. Qu Yuan is a patriotic poet-politician who drowned himself out of despair with the powers that be at that time. For those unfamiliar with this yummy food, it’s a pyramid-shaped snack of glutinous rice stuffed with a variety of filling, wrapped in bamboo leaves and steamed. It is the food of rustic gods!

 

With chefs getting glutinously creative (like The Fairmont’s Chef Mandy Yeo, right), the restaurants in Singapore have rolled out so many different varieties, from lovely traditional ones to quirky mod ones. It’s a shame that the buying season is relatively short – mostly from now until 6 June. To max out the opportunity, buy lots, get the family and friends together and have a carbo-load party. So what are some of the bak changs available around town this year? Here goes my listing of highlights…..

 

Szechuan Court, Fairmont Hotel Singapore. I had a meal of their four bak chang creations recently at Szechuan Court. They are all huge things, each enough for 4 people at least if not more, so don’t get put off by their price tag. I liked their signature Kung Pao Chicken Dumpling ($36 / 1 kg) which is pretty darn spicy and with the zing of Szechuan peppercorns and stuffed with chicken thigh meat, crunchy roasted peanuts; and the healthy Organic Red Brown Rice Vegetarian Dumpling ($38 / 800g, left) with vegetarian mock duck and minced pork, gingko nuts and fermented bean curd skin. It’s not so full of stuffing like the conventional dumpling but more like it’s all mixed into the rice; not being vegetarian, I’d be happy to serve this in place of rice, along with meat and vegetable dishes for a meal with a difference. It was subtle, fragrant and moist – all in all, most enjoyable. Not everyone may like it, though. I also liked the Special Slow-Cooked Beef Cheek Dumpling ($48/1 kg). The beef was tender and flavourful, most enjoyable, and a reliable flavour that most people will like. Tel: 65 6431 6156 or email dining.singapore@fairmont.com

 

Peach Blossoms, Marina Mandarin Singapore. Bak chang filled with Pork Belly, Salted Egg and Conpoy ($12); Traditional Rice Dumpling ($20.80) with Pork Belly, Conpoy, Mushrooms, Salted Egg, Chestnut, Lotus Seed and Green Bean made in the shape of an antique Chinese pillow, so it’s twice the size of ordinary bak chang! Sweet Rice Dumpling with Lotus Paste (right) or with Chestnut Paste ($4.80). Available in restaurant or takeaway. Tel: 6845 1118 or email: peachblossoms.marina@meritushotels.com

 

Jade Restaurant, Fullerton Hotel. How about a massive bak chang party? Get the clan together for dins, and pick up ‘Auspicious Celebration’, a basket of 18 assorted dumplings for $180 (or $10 each) prepared by super creative Chef Leong Chee Yeng. It comprises dumplings from his entire range this year, which includes Hong Kong Style Abalone Glutinous Rice with two 10-Head Abalones, Pork Belly, Roast Duck, Salted Egg Yolk, Dried Scallops, Shiitake Mushrooms, Chestnuts and Green Bean ($38 each); and Signature Red Vinasse Pork Glutinous Rice Dumpling ($8.80, top picture), aromatic with traditional Chinese ‘hong zao’ paste, Kweichow Moutai Wine, one of the most famous and highly-regarded Chinese wines in the world, Shiitake Mushrooms and Sweet Chestnuts. At The Fullerton Shop tel:  (65) 6877 8178 or email fullertonshop@fullertonhotel.com

 

Tung Lok Restaurants. Here’s good value for high class bak chang. Tung Lok’s X.O. Sauce Rice Dumpling ($4.80) sounds absolutely yummy – pork belly, conpoy, mung beans, dried prawns, topped off with their homemade X.O. Sauce. For Hong Kong style extravagance, there’s the Buddha Jumps over the Wall Dumpling ($19.80, serves 4) with conpoy, shark’s fin, whole abalone, dried fish maw and spanish ham. Fussy mother-in-law will like! (available at all Tung Lok restaurants except LingZhi Vegetarian, Garuda Padang Cuisine and Ruyi–Chinese Fast Food)

 

 

Xin Cuisine, Holiday Inn Atrium. Traditional Hong Kong Bak Chang ($12.80) substantially filled with dried scallops, mushrooms, salted egg yolk, braised pork belly, roast duck, chestnuts and peanuts. Crikey! They are also serving up Wattle-necked Soft-shelled Turtle and Fish Maw Bak Chang ($32.00) cooked with herbs and full off collagen. Each of the Bak Changs comes with a complimentary nourishing soup. For something modern, there’s Champagne Chocolate with Red Bean Bak Chang ($8.80). Tel: 6731 7173 or email xin@hiatrium.com

 

Hua Ting Restaurant, Orchard Hotel. Award winning Master Chef Chan Kwok has rolled out his signature Rice Dumpling with Roasted Meat Hong Kong style ($14.80, right) filled with roasted duck, scallops, mushrooms, salted egg yolk, fragrant chestnuts and dried lotus seeds.  He’s also introduced a new Dumpling with Pork, ‘Huang Mi’ and Wild Mushrooms ($6.80).  Nice.

 

 

Shang Palace, Shangri-La Hotel Singapore. For something quite different, check out this restaurant’s good-for-your-skin Egg Custard with Bird’s Nest Dumpling, and Sweet Green Tea Dumpling and Red Bean Paste Dumpling, apart from the traditional faves. Tel: (65) 6213 4473