The dumplings were still steaming hot when colleague got back to office with a bagful of them for all of us. It was absolutely the best rice dumpling "bak zhang" I ever had in my life. It was even better than the ones we made at home or nonya dumpling (which used to be my favorite). Maybe it was because it was still warm so the rice was not hard at all. It was so good that all of us had a second one :p
The rice was soft and yet firm. The glutinous rice stuck together and were smooth, not grainy at all. It was nicely seasoned and was not too salty. Despite the glisten, it was not oily at all unlike most other rice dumplings.
We had the most expensive dumpling which contained everything (meat, chestnut, salted egg yolk and mushroom). That cost $2+ each. See the meat when I cut the dumpling into half. The meat was tender and you could see the strands of meat. No fatty meat at all. I like that. And it didn't have a porky taste/smell too.
Another view of the cut dumpling. So much meat and "liao" in there. There was not too much rice, so it was not as filling as other dumplings which had more rice than ingredients inside.
The final look of the dumpling in its glory. Mushroom, salted egg yolk, chestnut and meat with very umami rice.Apparently the workers started making the dumplings at 530am every morning and still the line of people waiting to buy dumplings was neverending. The dumplings were made fresh daily and steamed/cooked on the spot or something. My colleague who went to pick up the dumplings said the people who were waiting patiently were not very happy with her cos it looked like she jumped queue and just scooped up so many dumplings in one go.
One way to "jump" the queue is to order 50 dumplings or more for the free delivery service ;p
Hiong Kee Dumplings
Hong Lim Food Centre #02-38
830am to 730pm (or till sold out)
Close on Sunday and PH.
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