The best rice dumplings in Singapore for Dragon Boat Festival 2025

Jade at The Fullerton Hotel Singapore is back this year with its ever-popular Jade Classics Rice Dumpling Collection, this time with an extra-local twist. The latest creation is a chicken satay rice dumpling ($22) – a nod to the popular hawker dish, featuring chicken thigh, king oyster mushrooms, and peanuts, paired with a house-made satay sauce. Other premium flavours include the traditional Hong Kong-style abalone rice dumpling ($58) for sharing, and the vegetarian truffle five-grain rice dumpling ($20). The blue pea Nyonya ($18) and Hokkien salted egg yolk ($18) rice dumplings are also back this year by popular demand, for those who prefer to skip the modern iterations and stick with familiar flavours and ingredients.

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Joo Chiat Kim Choo is a specialty rice dumpling brand which started as a humble stall at 34 Joo Chiat Place. It has since become a household name which regulars flock back to for the Dragon Boat Festival every year. All their dumplings are made with an 80-year-old recipe and tied with different coloured strings representing various flavours. For example, the Cantonese bean rice dumpling ($9.80) is wrapped in bamboo leaves and yellow string, while the Nyonya zhang ($8.30) comes with pandan leaves and a red string. Other dumpling variations to try include the Hakka pork belly with preserved vegetables ($9.80), pulut hitam Nyonya rice dumpling ($9.80) and the sweet kee zhang ($2.50) made with alkaline glutinous rice. 

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This year, you can order a trio of handcrafted dumplings from Yi by Jereme Leung at Raffles Hotel Singapore. The restaurant helmed by the MasterChef China judge is presenting three sweet and savoury creations inspired by aromatic ingredients and spices in Southeast Asian cuisine. These include the Fujian-style braised pork belly and yam rice dumpling ($22), as well as the more unique lemongrass kee chang rice dumpling ($28 for five), where bright, citrusy notes of lemongrass are infused in sweetened alkaline glutinous rice, perfect for pairing with Raffles Hotel’s signature kaya. The Eight Treasure 12-head abalone rice dumpling ($49) is also making a return. This hefty parcel is great for sharing, containing premium abalone, salted egg yolk, sakura shrimp, Jinhua ham, mung beans, white lotus seeds, dried scallops, and chestnuts.

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Go back to basics with Thye Moh Chan’s Teochew bak zhang, readily available across selected Breadtalk, Toast Box and Thye Moh Chan stores. If you’re strapped for time this year in the lead-up to Dragon Boat Festival, you can even order these dumplings via Grabfood, Foodpanda and Deliveroo. Tuck into the traditional Teochew Double Delight or the salted egg bak zhang ($7.50 each), infused with the fragrant aroma of pandan leaves. The former comes with pork belly, shiitake mushrooms, chestnuts and mung beans, while the latter contains fried dried shrimp and salted egg for an even more savoury combination. 

Only in-store takeaways are available. Find out more here.

This Dragon Boat Festival, Paradise Group presents five rice dumplings reminiscent of classic dishes. Prepared Hong Kong-style, the dumplings come in flavours like abalone with salted pork belly ($17.80), slow-cooked braised pork belly with mui choy ($14.80), and the sweet osmanthus gula melaka red bean paste rice dumpling ($7.80) with pleasant floral notes from osmanthus petals. Looking for a corporate gift or a treat for the in-laws? The rice dumpling gift set ($72.80) comes with all five dumplings, of which two are brand new flavours – roasted Iberico pork with XO sauce, and braised pork with conpoy and mushroom rice.

Only in-store takeaways are available. Find out more here.

Singapore Marriott Tang Plaza is another reliable spot to get your dumplings from this Dragon Boat Festival. The dumplings here are prepared Cantonese-style, with a dose of luxurious ingredients like karasumi (dried mullet roe) and Iberico pork. The pork trotter and peanut with Szechuan green peppercorn dumpling ($25) is a unique new addition to the catalogue, featuring slow-braised pig trotters which are marinated overnight in a numbing green peppercorn sauce. Or try the five-head abalone with karasumi, scallops and Iberico pork ($38) – the karasumi boasts a texture similar to caviar, pairing well with fatty chunks of meat. 

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This sultry fine-dining restaurant is led by Chef Pak Chee Yit, but on top of serving modern Cantonese fare, it also curates five artisanal rice dumplings for the Dragon Boat Festival each year. This year’s special and indulgent creations include the Singapore-style chilli crab rice dumpling ($22), and the black char siew, salted egg yolk and chestnut dumpling ($28). There’s also the Hokkien-style five-spice dumpling ($26) packed with Iberico pork belly chunks, chestnuts, shiitake, and dried shrimps. Prefer something more traditional? The classic Cantonese-style dumpling ($38) comes with generous fillings of pork belly, salted egg yolk, and the usual medley.

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