SINGAPORE (Apr 24): Resorts World Sentosa’s (RWS) signature five-in-one Dumpling Festival Package returns in time for the Dragon Boat Festival this year with haute interpretations of the traditional Chinese rice dumpling, or zongzi. This takeaway-only feast showcases the seasonal creations of five celebrity chef restaurants, each bearing their own unique concept and their respective brand’s signature culinary style.
Priced at $98nett ($88 nett for RWS Invites and Genting Reward members), the 2018 Dumpling Festival Package is once again presented in a reusable three-tiered bamboo steamer designed with the convenience of easy re-heating in mind.
Feng Shui Inn’s New Territories Village Traditional Rice Dumpling is chock-full of indulgent ingredients including a whole 10-head abalone, pork belly with fermented red beancurd paste, black fungus and salted egg. It is also served with a homemade soya sauce by the restaurant’s executive chef Li Kwok Kwong, who conceptualised the dumpling based on a Cantonese “Punti” recipe from Hong Kong’s historical New Territories villages.
Next up is Forest 森’s X.O. Dumpling with Seafood created by local Celebrity Chef Sam Leong and his culinary team. The glutinous rice is first soaked in chicken stock before being stir-fried with a sweet-spicy X.O. sauce to complement a bevvy of seafood ingredients such as dried oyster, scallop and sea whelk cooked in chicken stock.
Spa cuisine restaurant Tangerine espouses its values of healthy eating with its Organic Grains, Lotus Seed & Seaweed Dumpling which incorporates barley, brown rice and quinoa mixed with steamed lotus seeds. This triple-threat of protein, fibre and minerals is nonetheless a flavourful alternative for advocates of whole foods and the health-conscious in general.
Created for meat lovers by Michelin-starred Osia Steak and Seafood Grill’s chef de cuisine Douglas Tay, the Spiced Beef Cheek Dumpling is packed with Australian grass-fed beef cheeks slow-braised in a housemade five spice concoction, replete with aromatic herbs and vegetables.
Conclude the feast with an umami-rich Unagi Dumpling by Japanese restaurant Syun, which fuses Japanese Mochi-Gome (sticky rice) with grilled eel and shiitake mushrooms flavoured with Teriyaki sauce and sansho pepper.
Pre-orders start from 1 May till 15 June 2018, and a minimum advanced order of three working days is required with the collection period being 21 May to 18 June, from 12 noon to 8pm daily at Feng Shui Inn, Crockfords Tower G2.
Click here to download the pre-order form
Tel: 6577 6688 or 6577 6599
Email: dining@rwsentosa.com or fengshuiinn@rwsentosa.com
