Tangerine’s version, with organic barley and quinoa, is ideal for vegetarians while Feng Shui Inn will sate the health-conscious with its great pyramid. There’s Australian wild abalone alongside five grains: soya beans, wheat, broomcorn, foxtail millet and – duh – rice. Meanwhile, Forest scours the sea for its bak chang of sea whelk, dried oysters and unagi and Osia caters to carnivores with its five-spiced Berkshire pork dumpling. And for something a little left-field, Syun’s Japanese dessert dumpling is loaded with azuki beans.
Pork trotters and peanuts, both braised, are the familiar flavours in this bak chang ($14.80). But then this Orchard Hotel restaurant throws a curveball by including dried bonito flakes for umami, an ingredient more commonly found in takoyaki than dumplings.
For hardened truffle addicts, this fancy bak chang ($18) is stuffed with chopped bits of the fungus. Marinated pork belly shares the stage alongside the truffle, and cordyceps flower – a fungus the Chinese believe to promote good health – accents the other, heavier flavours.
Boy is Xin Cuisine going all out this bak chang season. The restaurant hops on the truffle-infused craze with this unctuous and indulgent dumpling ($28.80) whose fillings elevate the humble dish to levels of luxury.
Topping our list for priciest bak chang is this beauty from the Holiday Inn Singapore restaurant. For $38 a pop, you get fish maw, abalone and the star of the show: smoked tea leaves roasted with duck.
Given its home in the plush St Regis, you’d expect Yan Ting’s bak chang ($33) to be a five-star treat. And with its fillings of roast duck, abalone, dried scallops, pork belly, chestnuts, salted egg yolk, shiitake mushroom and lotus seeds, it’d be pretty hard to deny. For something pocket-friendlier, go for the Glutinous Rice Dumpling Gift Set ($49). Choose from three types of bak chang, including one with pork belly and salted egg yolk, as well as a vegetarian option, with black glutinous rice and mixed grains.