To be honest, I never knew what Dragon Boat Festival was about, except for the fact that it involves the consumption (and to my late grandma, the handcrafting) of rice dumplings. I am slowly but surely touching base with traditions, re-engaging what used to be trivial to me but significant to my grandparents and forefathers.
Dragon Boat Festival marks the day of commemorating the sacrifice of a legendary Chinese poet who drowned himself in Mi Lo River, millenniums ago, to protest against corrupted rulers. Out of respect, rice dumplings were thrown into the river to provide food for the fish and preventing them from feeding on the poet’s body. Since then, Dragon Boat Festival is celebrated on the fifth day of very fifth lunar month of the Chinese calendar (which falls on 2nd June this year).
Today, rice dumplings have become a delicacy, available in a myriad of flavours –some of which are inventive and unorthodox creations never seen before, some of which remain true to traditions.
Royal Pavilion debuts its first-ever series of dumplings this Dragon Boat Festival –one of which you must not miss is the “Lao Gan Tie” Mushroom Dried Shrimp Dumpling ($9.80+) made with Royal Pavilion’s famed “Lao Gan Tie” sauce.
Expect lots of textures in synchrony with a broad dimension of flavours; there’s a good ingredients-to-rice ratio.
“Lao Gan Tie” Chilli Sauce ($18.80+)
The “Lao Gan Tie” sauce is finally retailing at the restaurant, due to overwhelming requests. This highly versatile sauce is composed of chilli, garlic, onion, anchovies, dried scallop, yellow beans and dried prawns, amongst several other secret ingredients.
Read more about my dining experience at Royal Pavilion and how the “Lao Gan Tie” Chilli Sauce is used in a dim sum item and a lobster noodle dish: https://melicacy.com/?p=7126
Level 1, Park Regis Singapore
23 Merchant Road
Opening hours: 11.30am to 2.30pm and 6pm to 10.30pm daily