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Dragon Boat Festival falls on June 14 this year.

For the occasion, the chefs at Resorts World Sentosa (RWS) have come up with eight varieties of bak zhangs, all vastly different from each other.

Two particularly special flavours are the Chest of Pearls Dumpling and Siamese Jade Dumpling.

Chest of Pearls Dumpling

The Chest of Pearls Dumpling is inspired by traditional Japanese box sushi, where layers of toppings and sushi rice that are placed in a mold and compressed together into a sushi stack.

For the dumpling version, you're getting Japanese sea bream and red miso Tajima Wagyu beef that are sous-vide then seared.

The ingredients are wrapped in bamboo skin with Japanese rice.

Unlike traditional dumplings that have to be steamed before eating, the Chest of Pearls Dumpling has to be served chilled.

Siamese Jade Dumpling

Another unique flavour is the Siamese Jade Dumpling, which takes after Thailand's sticky rice.

The dessert dumpling is made with glutinous rice, fresh coconut milk, palm sugar, lotus seed and a creamy taro filling.

These are enveloped in banana leaves and slow-roasted over low heat, according to RWS.

If you're interested in trying these flavours, however, the dumplings only come in a set of eight, with one of each flavour.

Other flavours in the line-up include Hakka-style, Peranakan-style, and seafood themed dumplings, among others.

How to order

The dumpling set goes for S$118 nett for members of the public, and is available from now till June 16, 2021.

For RWS members, the same set will go for S$98 nett instead.

You can order via two methods: online, or at Feng Shui Inn at Crockfords Tower in RWS.

Delivery costs S$25 per location, with free delivery for online orders of three sets and above.

Here are the dates for pre-orders and collection:

• Pre-order: Now till June 11, 2021
• Collection from May 26 to June 16 at Feng Shui Inn, 12pm to 8pm daily

Address: Crockfords Tower, Level G2 Resorts World Sentosa, 8 Sentosa Gateway, Sentosa Island, Singapore 098269

Telephone: 6577 6688

Email: [email protected]

Top image via RWS