Story and photos by Dr. Michael Lim The Travelling Gourmet TM
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The intrepid and indomitable Travelling Gourmet TM tells you about the best Bak Chang in Singapore this year from…
MOUTHWATERING Summer Palace restaurant in the Regent Hotel. Have you heard of the Dragon Boat Festival? This important festival commemorates the legend of the patriotic poet Qu Yuan (340-278 BC). Falling on the 5th day of the 5th month according to Chinese lunar calendar, the Dragon Boat Festival is very significant. Held annually for more than 2,000 years it and is notable for its educational influence. The festival
In 2015 the annual Chinese Dragon Boat Festival is on June 20, 2015. Summer Palace’s experienced Chinese Dim Sum Chef Leong Kwok Sing has crafted three handcrafted glut inous rice dumplings, including the NEW Eight Treasures Vegetarian Rice Dumpling! This novel creation is a nutritious blend of seven grain variations of oats, brown rice, pre-germinated brown rice, black glutinous rice, buckwheat, lentils and pearl barley. Packed with a hearty and tasty selection of ingredients such as Morel mushrooms, crunchy bamboo piths, golden sweet corn, Shitake, chestnuts and green beans! The healthy 8 Treasures dumpling delivers eclectic flavours and sublime textures that are light and palate pleasing! The sexy sauce has red dates and choice Morel mushrooms. As a rule, Morels are not commonly used in Cantonese and Chinese cuisine, but they are extremely popular in French and European cuisine. This dumpling is good for vegetarians!
I love the Chef’s classics like the luxurious and prestigious and satisfying Abalone Steamed Rice Dumpling; or for a sweet finish taste the Osmanthus Red Date Steamed Rice Dumpling for those with a sweet tooth. This sweet dumpling comes with Osmanthus Honey which has little bits of the Osmanthus flowers infused in it. Whether sweet or savoury, the lovingly wrapped bundles of wholesome goodness will lend a delicious and delightful touch to the family celebrations at Summer Palace or in the comfort of your home.
Glutinous Rice Dumplings from Summer Palace The Travelling Gourmet TM recommends…. Abalone Steamed Rice Dumpling | $38++ per piece Steamed rice dumpling filled with abalone, black mushrooms, chestnuts, green beans, lentils, dried scallops or conpoy, roast duck, pork and salted Duck egg yolk and goeey glutinous rice all wrapped up in bamboo leaf and lotus leaf like a little square pillow. This pillow is ueber yummie! Served with luscious and rich Abalone Sauce and a 7cm long Abalone, It is enough for 3 people unless you have a big appetite. Lotus and bamboo leaves not only seal in all the flavours of the ingredients and prevent the dumpling from drying out…BUT also impart their own unique subtle aromas and flavours to the dish! One time my friend, Steven “Judgment of Paris” Spurrier, the well known Wine Expert, asked me at dinner, “What do they use to wrap up these delicious dumplings??” Steven was referring to the Hor Yip Fan Tim Sum. I told him, “Bamboo leaf.” However, he did not believe me thus showing that he knew a lot about wines but not much about Chinese cuisine…C’est la vie, n’est pas!
To match with wine, I recommend a robust aromatic Amarone della Valpolicella from Italy or a balanced palate friendly Umamu Estate Margaret River 2007 Cabernet Sauvignon & Merlot blend.
Eight Treasures Vegetarian Rice Dumpling | $22++ per piece Steamed mixed-grains rice dumpling with eight treasures (morel mushrooms, bamboo piths, oats, barley, sweet corn, black mushrooms, chestnuts, green beans) wrapped in bamboo leaf.
OSMANTHUS Red Date Steamed Rice Dumpling | $13++ per piece
This is a steamed rice dumpling filled with sexy and delicious red date paste, wrapped in bamboo leaf and served with Osmanthus honey. This can be enjoyed hot or cold. Try it with Coconut Ice Cream for dessert! If you have ever wondered what exactly is Osmanthus,..Well, its scientific name is Osmanthus fragrans or in Mandarin/Chinese: 桂花, guìhuā. The extract of dried flowers has shown neuroprotective, free-radical scavenging and antioxidative effects in ‘in vitro‘ studies. In Chinese cuisine, Osmanthus flowers may be infused with green or black tea leaves to create a scented tea (桂花茶, guìhuāchá). The flowers are also used to produce osmanthus-scented jam (t 桂花醬, s 桂花酱, guìhuājiàng), sweet cakes (桂花糕, guìhuāgāo), dumplings, soups, desserts like jellies and even liquor! All in all, this fragrant flower is a very versatile culinary jewel largely unknown in Europe.
Chef Leong’s glutinous rice dumplings are available from June 13 to 20, 2015.
For orders or reservations, please call 6725 3288/9 or email firstname.lastname@example.org Advance orders at least one (1) day prior to collection date is required. Note: All prices quoted are subject to 10% service charge and other applicable government taxes.
The Regent Hotel
1, Cuscaden Road,
Lunch: 12 to 2:30 p.m. (Monday to Saturday) and 11:30 a.m. to 2:30 p.m. (Sunday – Yum Cha) Dinner: 6:30 to 10:30 p.m..