Celebrate Dragon Boat Festival with Resorts World Sentosa’s Dumpling Feast
Commemorate Dragon Boat Festival with a luxurious five-piece Dumpling Feast (S$98.00 nett per set) from Resorts World Sentosa (RWS, 圣淘沙名胜世界) elegantly presented in its own three-tiered bamboo steamer. The gourmet set, a collaboration among five specialty dining concepts at RWS – Feng Shui Inn, Forest 森, Tangerine, Syun and Malaysian Food Street, is handmade with handpicked seasonal ingredients prized for both their distinct flavours as well as nourishing benefits. Available for order now to 22 June, this is a perfect takeaway to enjoy with your family and loved ones at home.
Make your way through the tantalizing assortment of flavours starting from the delicate to the umami.
Syun’s Sawara, Takenoko and Yuzu Chimaki is a nod to tradition as the star ingredients are typically enjoyed in Japan in May. This savoury rice dumpling is created with seasonal sawara, succulent white- fleshed Spanish Mackerel caught wild off the coast of Japan, and crisp young bamboo shoots – takenoko – wrapped in refreshing yuzu zest seasoned Japanese glutinous rice. This delicate parcel bursts with fresh flavours.
This delicious package wrapped in traditional bamboo leaves is created using ten different ingredients including purple glutinous rice that is packed with fibre, iron and anthocyanin – a powerful antioxidant that has been linked to reducing cases of diabetes, obesity and heart disease. Naturally sweetened with fragrant gula melaka lightly scented with fresh pandan leaves, this rice dumpling is the perfect option for vegetarians or those with a sweet tooth. Perfect as a dessert or an afternoon snack, it is filled with wholesome ingredients such as lotus seeds, mung beans, sea coconut, desiccated coconut, taro and white, red and purple glutinous rice.
Created by local celebrity chef Sam Leong, this pillow-shaped Cantonese style dumpling features 8- hour braised pork belly seasoned with a piquant housemade XO sauce of dried scallops, premium Yunnan Ham and salted fish. Chef Leong gives the traditional recipe a twist with a mix of 60% yellow bean and 40% glutinous rice for a lighter dumpling that is easy to digest yet richly flavoured. The fragrant parcel is wrapped in lotus and Japanese bamboo leaves.
Not commonly available in Singapore, Tangerine’s Khao Niew Nha Goong is a delicious interpretation of a traditional Thai sweet sticky rice snack topped with shrimp by Singapore’s first celebrity chef helmed farm-to-table restaurant. Created using Thai glutinous rice scented with pandan leaves, it is crowned with finely minced tiger prawns fried with freshly grated coconut and seasoned with Thai spices such as turmeric and white peppercorns.
Executive Chef Li Kwok Kwong at Feng Shui Inn tantalises taste buds this year with this popular Hong Kong style dumpling that balances earthy flavours and umami from the sea. Generously packed with premium ingredients like wild morel mushrooms lauded for its high antioxidant content, fresh abalones from New Zealand and conpoy along with roast pork, pork belly and salted egg yolk, the dumpling is a treasure trove of robust flavours.
The Dumpling Feast set is available for takeaway only and pre-order is required three days in advance. For more information, visit www.rwsentosa.com/dumplingfeast. Delivery via foodpanda is also available.