Dragon Boat Festival (2016) at Min Jiang (Goodwood Park Hotel Singapore)

The Dragon Boat Festival (2016) is coming right up and if you are looking for a distinctly local-rendition of the traditional rice dumplings, check out the the Wagyu Beef Cheek Rendang Dumpling and Chicken with Salted Egg Yolk and Chestnut Dumpling at Min Jiang (Goodwood Park Hotel Singapore). Alongside two perennial favourites (Hae Bee Hiam’ Dumpling and Braised Pork Belly with Black Garlic Dumpling), the newly introduced flavours will make up this year's collection which will be made available at Min Jiang 岷江川菜馆 (Goodwood Park Hotel) and Min Jiang at One-North 岷江在纬壹 (No. 5 Rochester Park) from 23 May 2016 to 09 June 2016.

Chicken with Salted Egg Yolk and Chestnut Dumpling (咸蛋黄栗子鸡肉炒米粽) S$12.65 nett (Takeaway) or S$11.80++ (Dine-in)

Chicken with Salted Egg Yolk and Chestnut Dumpling (咸蛋黄栗子鸡肉炒米粽)
S$12.65 nett (Takeaway) or S$11.80++ (Dine-in)

Reminiscent of simple yet comforting home cooking, this dumpling features steamed chicken paired with robust ingredients such as minced ginger, salted egg yolk, fresh chestnuts, Chinese sausage, dried shrimp and flower mushrooms. In this version, the glutinous rice is first wok-fried before being steamed for added fragrance.

Wagyu Beef Cheek Rendang Dumpling (仁当咖喱和牛颊肉粽) S$12.65 nett (Takeaway) or S$11.80++ (Dine-in)

Wagyu Beef Cheek Rendang Dumpling (仁当咖喱和牛颊肉粽)
S$12.65 nett (Takeaway) or S$11.80++ (Dine-in)

The classic Beef rendang, a much-loved Malay dish, is characterised by a beguiling mix of sweet, savoury and spicy flavours, and typically enjoyed with steaming white rice. Re-interpreted and paired with yellow-hued turmeric glutinous rice, this version is made with top quality Australian wagyu beef cheek that has been slow-cooked with potatoes and a homemade rempah (spice paste) made with spices such as lemongrass, star anise, and cardamom seeds.