7 of the most unique rice dumplings for the Dragon Boat festival

During the Dragon Boat Festival, many of us gravitate toward our tried-and-true favourites, like a savoury pork with salted egg rice dumpling or one with a sweet red bean paste. But this year, a number of restaurants in Singapore have come up with unique, gourmet renditions of the traditional zongzi, with inventive flavour pairings and bold regional reinterpretations. 

From Sichuan-spiced fillings to molten Kaya cores, here are the seven most distinctive and imaginative rice dumplings to try this season.

Kung Pao Chicken and Morel Mushroom Rice Dumpling: Li Bai Cantonese Restaurant, Sheraton Towers

Fans of Sichuanese food, like mala and mapo tofu, may enjoy how Li Bai reimagines a well-loved Sichuan dish into glutinous rice form. The restaurant’s brand new dumpling is made with chicken, morel mushroom, conpoy, dried shrimp, cashew nut, couscous, and of course, the Sichuan peppercorn and dried chili that gives Kung Pao chicken its distinctive heat.

Pork Belly with Dried Shrimp and Spicy Preserved Radish Cai Po Rice Dumpling: Crystal Jade

Crystal Jade has also delivered a distinctive spicy dumpling. The restaurant’s ba zhang features marinated pork belly and umami-packed dried shrimp, shiitake mushrooms and sweet chestnuts, all enhanced with a fiery preserved radish (cai po) sauce and scallion oil. This spicy and savoury profile is a standout for those with adventurous palates.

Yunnan Wild Mushroom & Fish Maw Dumpling: Feng Shui Inn, Resorts World Sentosa

This rice dumpling combines flavours from the forest and the sea. Rare wild mushrooms from Yunnan — porcini and sarcodon imbricatus mushrooms — work in tandem with fish maw, and other seafood ingredients, including abalone and dried scallops, to create a rich rice dumpling. The flavours are further complemented with the addition of salted meat to make each bite of the dumpling an umami experience. 

Braised Pork Belly & Yam Glutinous Rice Dumpling: Yi by Jereme Leung, Raffles Hotel

Yi by Jereme Leung introduces a subtle twist on classic favourites with the inclusion of Yam. Referencing traditional Hokkien flavours, the restaurant pairs creamy, slightly-sweet yam with pork belly braised Fujian style, resulting in a dumpling that delicately balances sweet and savoury within the same bamboo leaves. 

Premium X.O. Cantonese Rice Dumpling: Peach Blossoms, PARKROYAL COLLECTION

At a hearty 800g, the Premium X.O. Cantonese Rice Dumpling from Peach Blossoms is made for sharing among four individuals. Stuffed with abalone, dried oyster, smoked duck, roasted pork, and Kurobuta pork belly, this myriad of ingredients in this rice dumpling offers a medley of ingredients with each bite.

Sweetened Purple Rice Dumpling with Homemade Kaya: Shang Palace, Shangri-La

This sweet rice dumpling is well-designed for both social media and local taste profiles. Black glutinous rice envelops a mochi layer and a molten kaya centre that oozes upon slicing, presenting beloved Southeast Asian flavours in a modern, Instagram-worthy package.

Nyonya Chang: The Intan

While most rice dumplings contain flavour profiles from different dialect groups in Singapore, The Intan’s Nyonya Chang offers a taste of tradition that celebrates Singapore’s unique Peranakan culture. 

Crafted by Alvin Yapp in homage to his own Peranakan roots, the Nyonya Chang features lean pork, strips of wintermelon, and a hint of found coriander seeds wrapped in both pandan and bamboo leaves. Tinted with blue pea flower and folded into four-pointed parcels, these dumplings are a taste of traditional Peranakan flavours.