Resorts World Sentosa’s Celebrity Chef Restaurants Present Dumpling Festival Package of Five Gourmet Rice Dumplings

This Dumpling Festival, Resorts World Sentosa (RWS) brings back its signature Dumpling Festival Package which consists of an assortment of five distinct and tantalising dumplings, each generous with premium ingredients. A collaboration of five celebrity chef restaurants at RWS – Feng Shui Inn, Forest森, Tangerine, Syun and the Michelin-starred Osia Steak and Seafood Grill – the dining destination’s gourmet rice dumplings this season is bound to excite taste buds.

The five different haute cuisine rice dumplings each bears the respective restaurant’s unique concept and signature culinary style. Begin the feast with Feng Shui Inn’s New Territories Village Traditional Rice Dumpling, followed by Forest森’s X.O. Dumpling with Seafood. Thereafter, refresh the palate with lighter flavours from Tangerine’s Organic Grains, Lotus Seed & Seaweed Dumpling before indulging in the luscious meaty goodness of Michelin-starred Osia Steak and Seafood Grill’s Spiced Beef Cheek Dumpling. Finally, delight in the tasty umami flavours of Syun’s Unagi Dumpling.

Lavish your senses with Feng Shui Inn’s sumptuous New Territories Village Traditional Rice Dumpling handcrafted by Hong Kong Executive Chef Li Kwok Kwong based on a Cantonese “Punti” recipe from Hong Kong’s historical New Territories villages. Abounding with one whole 10 head abalone from Australia, plump pork belly with fermented red beancurd paste, roast pork, black fungus and salted egg, it is also served with a homemade superior soya sauce concocted by Chef Li.

Seafood lovers will relish the X.O. Dumpling with Seafood created by local Celebrity Chef Sam Leong and his culinary team at Forest森. It features glutinous rice that is first soaked in chicken stock and then stir-fried with a luxurious housemade X.O. sauce. The sweet-spicy aromatic sauce imbues a delicious flavour to the rice which envelopes a mix of tender and succulent seafood including dried oyster, scallop and sea whelk cooked in chicken stock.

Tangerine’s Organic Grains, Lotus Seed & Seaweed Dumpling incorporates familiar Southeast Asian ingredients into a flavourful parcel. Featuring barley, brown rice and quinoa cooked in kombu stock, it is mixed with mildly sweet steamed lotus seeds that provide a delightful bite. The ingredients are also rich in protein, fibre and minerals, making Tangerine’s dumpling a healthier alternative to the traditional versions.

Michelin-starred Osia Steak and Seafood Grill’s Spiced Beef Cheek Dumpling is a treat for meat lovers. Created by the restaurant’s Chef de Cuisine Douglas Tay, it is packed with Australian grass-fed beef cheeks slow-braised in a housemade five spice concoction, complete with aromatic herbs and vegetables.

Lastly, complete this decadent feast with Syun’s Unagi Dumpling. This Japanese interpretation of Chinese rice dumplings presents twice the richness and umami with Japanese Mochi-Gome, or sticky rice, married with Japanese eel and Shiitake mushrooms flavoured with Teriyaki sauce and sansho pepper.

Presented in an elegant three-tiered bamboo steamer which is also reusable and convenient for easy reheating, RWS’ Dumpling Festival Package (S$98nett) is this season’s ideal gift for family, friends or business associates. The set of five dumplings is only available for takeaway.

Guests at Feng Shui Inn will be delighted to know that The New Territories Village Traditional Rice Dumpling (传统新界乡村粽) (S$48++ each for 4 persons) is available for dine-in at the restaurant from 1 May to 18 June 2018.

RWS Dumpling Festival Package is available for Pre-order from 1 May to 15 June 2018 (advance order of three working days is required).

Collection is from 21 May to 18 June 2018 from 12:00pm to 8:00pm daily at Feng Shui Inn, Crockfords Tower G2, for more details please call: +65 6577 6688 or +65 6577 6599 or email dining@rwsentosa.com or fengshuiinn@rwsentosa.com

RWS Dumpling Festival Package is priced at S$98 nett (S$88 nett for RWS Invites and Genting Reward members)