modernism as Resorts World Genting presents its array of delectable and
There are as
many takes on the origins of the traditional Chinese dumpling (zhang or bak
chang), as there are variants. And yet, Resorts World Genting surpasses itself this
Dumpling Festival by offering not only traditional varieties of dumplings, but
also one surprising new creation.
Dumplings all gathered for a
From 8 to 30 May 2017,
three Resorts World Genting restaurants will be the focus of guests looking to
purchase and enjoy rib-sticking, generously-filled glutinous rice dumplings.
Available venues offering
dumplings treats from 12noon to 8pm daily:-
There are six variants of dumplings
available. The tried-and-true styles are Nyonya dumpling (RM10.00 nett),
Black-eyed bean dumplings (RM19.00 nett), Tian Bak (RM19.00 nett), plain
crystal dumpling (RM5.00 nett) and crystal dumpling with red bean (RM6.00
nett). This year, however, Resorts World Genting will also be offering
imaginative new takes on an old favourite, by introducing spicy garlic (RM19.00
Assorted dumplings ready to be feasted.
Being firm proponents of keeping food
traditions alive so that authentic preparation methods can be passed on,
Resorts World Genting engaged guest chefs who were tasked to prepare the
various dumplings. The cooks, led by Madam Rebecca Chong Jun Ley and her 22-year-old
daughter, Michelle Tok, brought decades of dumpling-making experience to the
kitchens in the highlands.
Chong began making dumplings at the age of
30, and garnered a large following from foodies who described her dumplings as
‘generous, authentic and well-balanced in flavour and texture’. Now in her
fifties, Chong passed on the art of delectable dumpling making to her daughter,
who began making dumplings at the age of ten.
top left : Nyonya dumpling, Tian
Bak dumpling, Crystal dumpling (red
bean paste) and the all-new Spicy
Chong’s team makes only one or two dumpling
variants a day, to ensure consistent taste and quality. In keeping with Resorts
World Genting’s reputation as a place for authentic food made with the best
ingredients, the cooks only use premium glutinous rice for their dumplings.
Pork-belly meat, dried chestnuts, dried mushrooms and salted eggs are all of
the same high quality, in order to create a superlative dumpling.
The daily dumpling production utilises
between 50 to 70 kg of glutinous rice. This amount of glutinous rice can make
between 800 to 1120 spicy garlic, black-eyed bean and Tian Bak dumplings. The
same amount of glutinous rice can yield 1100 to 1540 pieces of Nyonya
dumplings, or 1000 to 1600 pieces of crystal dumplings.
Some of the ingredients to make a sumptuous dumpling
All ingredients are soaked overnight before
work begins in the morning, with each dumpling needing approximately 3.5 hours
to create, from start to finish. The popularity of these traditional parcels of
meat and rice is so high that they are made in two versions. The ready-to-eat
ones can be consumed piping hot from the steamer, while those wanting to put
away some to be eaten out of the Dumpling Festival season can opt for the
frozen dumplings which can last for two weeks to a month depending on the
This round Madam Chong got the unique inspiration
for making the spicy garlic dumpling by adding in the spiciness of bird eye
chilly and garlic to even bring out the flavour of dumplings. Chong said, “This
dumpling is set to tickle your taste bud as diced fried garlic are mixed
together into the glutinous rice before combining and wrapping it with premium ingredients like pork
bellies, dried mushrooms, dried chestnuts, dried oysters along cloves of garlic
as well as salted egg yolk. This is a
When asked which was the most difficult
dumpling to make, Chong said that they each had their own challenges. “The most
time-consuming is the Nyonya one as the dried winter melon, fresh mushrooms,
peanuts and dried mushrooms need to be diced. Lemongrass, galangal and ginger
are also components of this dumpling, and they need to be shredded finely.
While many people think that crystal dumplings are easy to make because they
require either no ingredients, or, in the case of the red bean variety, only
one ingredient, the challenge for this dumpling is the way it is tied. Crystal
dumplings will not cook thoroughly if tied too tightly, but they are difficult
to wrap simply because there are no ingredients inside to bind the glutinous
Madam Rebecca Chong and daughter, Michelle Tok.
For all the work that goes into each
dumpling, it is only right that diners savour this once-a-year experience.
Factor in the limited edition new variants, and chances are, a visit to
Malaysia’s favourite highlands will be on the cards sooner rather than later.
For more information,
please call 03 – 6101 1118 or log on to www.rwgenting.com
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