8/8/2019 Dumplings 2009
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May 16 - 17, 2009 WEEkEnd LIVInGmakan 28
Similarly, executive Chinese chef Hiew
Gun Khong of Mandarin Oriental Singa-
pores Cherry Garden (tel: 6885 3538) said
its glutinous rice rolls ($8 for four pieces)
were newly-created this year because he
noticed that consumers are constantly
on the lookout for new flavours and ideas
for dumplings.
One variety contains roasted kurobuta
char siew and waxed meat, while another
has cherry-wood roasted duck and home-
made XO sauce.
Referring to its other premium offering
the Hong Kong mini traditional glutinous
rice dumpling ($20), comprising ingredients
such as abalone and dried scallop Chef
Hiew added that it is back for the third year
running as it was very well received.
A GOOD MIX
It is easy to see how this trend of creating
dumplings containing extravagant ingredi-
ents, which cost more, is a little ironic, given
the current economic downturn.
Mr Kung Teong Wah, director of F&B
at Xin Cuisine (tel: 6731 7173) which is
offering dumplings that include a whole
abalone and foie gras ($28), as well as a
cod and salmon dumpling variety ($9.80)
explained: When it comes to traditional
festivals, we realised people are still willing
to spend a bit more. Moreover, seasonal of-
ferings like these dumplings are available
only once a year.
With the addition of exquisite ingredi-
ents, they make better gifts for families or
corporate clients.
That said, Meritus Mandarins spokes-
person Lim Ee Jin added that Pine Court
(tel: 6831 6262) is halving the size of its
Celestial seafood dumpling which it first
introduced last year to 1.2kg this year.
With the reduction in size, the price, too,
has dropped it now costs $48.
While much effort has been put into
creating such lavish offerings, customer
response, Today discovered, was mixed.
Self-confessed traditionalist Lucy Tay,
38, a tutor, said she would pick her favour-
ite Nonya dumplings over these luxurious-
style dumplings any day.
I much prefer having the cheap and
good, simple bak chang, because I grew up
eating them, she said.
Others like banker JY Lim, 29, were
more open. Why not try something new?
Eating the same old bak chang year in, year
out can get boring, he said.
And it is the latter response that Thi-
erry Douin, vice president and general
manager of Shangri-La Hotel Singapore,
wants to hear. The hotels Shang Palace
(tel: 6213 4473) is offering its new Treasures
of the Sea dumpling ($38.50) this year, which
contains abalone, sharks fin and conpoy.
I do encourage people to open their
minds and taste buds to new varieties and
flavours, he said.
After all, one aspect of enjoying food is
about experimentation and exploration.
continued from page 27
foodnotesHokkaido comes to singaporeThis spring, Royal Plaza on
Scotts is add-ing a slice of Hokkaido to its buffet res-taurant,
Carousel. A huge slice, in fact.
From May 21 to 30, dinner (6.30pm-10.30pm) at Carousel will
featureJapanese delicacies created by Hokkaido-based guest chef
Kazuhiro Fukuhara.During this period, dinner will be pricedat $52
from Sunday to Thursday and$60 on Friday and Saturday.
Must-tries include fresh Hokkaidosnow crab, scallops and surf
clams.There is also dinner entertainment on
the first day of thepromotion in theform of a tuna fishslicing
demonstra-tion (scheduled at7pm).
Meanwhile,Carousel has alsochanged its regularlunch and
dinnermenus.
Expect new lunch dishes like sea scal-lop thermidor and duck leg
confit, andnew dinner delights such as poachedMaine lobster. Call
6589 7799.SherMAIne WOnG
Big on Burgundy
Carrefours annual wine fair has, over11 years, grown to become a
majorevent on many a wine lovers calendar.
Its current international wine fair,which runs until the end of
May, alsoboasts an interactive exhibition.
Entitled A Taste of Burgundy, it offersvisitors an insightful
peek into the famedwines of that region. It also showcasesthe
various influential factors that imbueeach bottle with its
distinctive array offlavours and endearing characteristics.
Visitors can nose the various elementsof a wines taste from the
specially set-uparoma cellars (shown here).
Also graevent are French wineager to sknowledgeinsightful awith
shopp
The CaInternationFair is locathe atrium
Carrefour Suntec City. With a mpurchase of $50, customers
wilhave a chance to win a trip for Dijon, France, which includes
awine estates. DOn MenDOzA
decadentdumplings
kim cHoo kueH cHang(Tel: 6741Established1945, Kimis well knoits
wide vaof traditiondumplingsinclude itsing Nonya($3.50) m
with minced pork, winter mcubes and Nonya spices; asalty chang
with salted eggcontaining pork cuts, shitakrooms and roasted
chestnunew variety this year is a buak babi chang ($6) that cbuah
keluak, pork, chestnusambal ikan bilis.
peony-Jade at keppel (Tel: 6276Its classicCantonesechang
($4which hasbean, porand saltedyolk is a sner, while who prefe
sweeter option can go for tional kee chang ($1.50) contains
Japanese red beaflavoured with green tea.
peacH Blossoms(Tel: 6845
Its traditiodumpling is bundledusual mix belly, musand greenBut
it also roast duckadded flav
a dessert dumpling, try thesweet dumpling, filled withof smooth
lotus paste and fosmanthus flowers ($6.80)
If you prefer more traditional here are some places you can
Celestial seafood dumpling fromPine Court, Meritus Mandarin.
Gong bao dumpling from SzechuanCourt, Fairmont Singapore
Hong Kong mini traditional glutinous rice dumplingfrom Cherry
Garden, Mandarin Oriental Singapore
Seafood dumplingfrom Szechuan Court,Fairmont Singapore
Whole abalone and foie grasdumpling from Xin Cuisine
