A requisite element during Dragon Boat Festival, rice dumplings at Fairmont Singapore’s Szechuan Court Restaurant come in unconventional massive proportions, crammed full of high quality ingredients.
The gargantuan bundles of bamboo leaf-wrapped parcels are available in four different flavours this year, inventively created by Dim Sum Chef Mandy Yeo. Here, timeless traditional classics are combined with contemporary touches.
Truffle “Dong-Bo” Abalone Dumpling ($118++, 600g)
The envelope-pushing Truffle “Dong-Bo” Abalone Dumpling is one of my favourites out of all the dumplings I’ve had this year from various restaurants. This new East-meets-West creation greets consumers with the alluring aroma of black truffle as it’s being unwrapped. Large, chunky, juicy pieces of “Dong-Bo” pork belly are accompanied by Japanese Shiitake mushrooms and baby abalones, stewed in chef’s homemade “Dong-Bo” sauce for at least 3 hours till incredibly flavourful, and specked with chopped truffle bits within the sticky glutinous rice. Slices of black truffle are then added to the surface for the finishing touch.
Szechuan Court’s Signature ‘Gong Bao’ Chicken Dumpling ($24++, 600g)
The Szechuan Court’s Signature ‘Gong Bao’ Chicken Dumpling is a perennial favourite amongst patrons of Szechuan Court, receiving vehement nods from spice lovers thanks to its elevated piquancy. A meal in itself, glistening glutinous rice encases juicy chunks of stir-fried chicken thigh tossed with dried chilli padi, Szechuan peppercorn and crunchy roasted peanuts.
Vegetarians will not feel left out. The awe-inspiring Organic Brown Rice Vegetarian Dumpling ($24++, 600g) is a meatless item that even carnivores will accede to. Mock meats include smoked “duck and roasted “pork”, which taste almost indistinguishable from the real deal, and deeply penetrated with rich savoury goodness, so is the vegetarian abalone that has been braised for a good 3-4 hours in chef’s special sauce.
Last but not least, the Hong Kong-Style Rice Dumpling ($32++, 600g) is generously packed with ingredients such as freshly-roasted pork belly, barbecued pork, roasted duck, Japanese flower mushrooms, salted egg yolk, yellow beans, dried shrimps and chestnuts.
The rice dumplings will be available from 21 May to 2 June 2014. Order 2 days in advance to avoid disappointment. For orders and enquiries, call or email .
Szechuan Court (Level 3, Fairmont Singapore)
Lunch: Monday to Friday: 12pm – 2.30pm, Saturday, Sunday & Public Holidays: 12pm – 3pm
Dinner: 6.30pm – 10.30pm daily