Latest news with #zongzi
South China Morning Post
28-05-2025
- Lifestyle
- South China Morning Post
Your Hong Kong weekend food guide for May 30
It isn't Dragon Boat Festival without zongzi rice dumplings , and this year Yat Tung Heen is offering a vegan version. If that's not your thing, check out our other dining recommendations for the holiday weekend in Hong Kong. And for more fine dining, visit the 100 Top Tables Guide 2025 Friday, May 30 Yat Tung Heen's Rice Dumpling Gift Sets. Photo: Handout In celebration of Saturday's Dragon Boat Festival, Eaton HK's Michelin-starred Yat Tung Heen is offering a 2025 Rice Dumpling Gift Set. The traditional seasonal treats, which come in two versions, are crafted by chef Tam Tung. Advertisement Grab a deluxe whole abalone rice dumpling with conpoy or, for a plant-based alternative, try the OmniPork vegetarian rice dumpling – both available until Friday. Where: B2/F, Eaton HK, 380 Nathan Road, Jordan When: Until May 30 Price: HK$278 for the abalone dumpling, and HK$248 for the OmniPork dumpling. Saturday, May 31 Ruen crispy roast duck with tangy-sweet tamarind sauce. Photo: Handout
South China Morning Post
28-05-2025
- Entertainment
- South China Morning Post
InfoSpark: How a dragon boat team rows with the flow together
Celebrated every year, the Dragon Boat Festival in Hong Kong features thrilling races where groups paddle in unison, showcasing their skills and teamwork. Colourful dragon boats, adorned with intricate designs, race against each other along the city's picturesque waterways. Besides the races, the festival is also famous for zongzi, glutinous rice dumplings filled with various ingredients both savoury and sweet.
South China Morning Post
27-05-2025
- Entertainment
- South China Morning Post
Hong Kong chefs share creative ways to cook sticky rice dumplings for Dragon Boat Festival
Tuen Ng Festival, also known as the Dragon Boat Festival, is one of the biggest annual celebrations in Hong Kong. It takes place on May 31 this year. As well as dragon boat races, sticky rice dumplings, or zongzi, are a big feature of the festival. Sticky rice dumplings can be sweet and sprinkled with sugar or savoury and dipped in soy sauce. But either way, they are traditionally steamed. We asked chefs in Hong Kong, and one in Macau, for creative suggestions for other ways to prepare them. Jayson Tang, executive chef of Man Ho Chinese Restaurant in JW Marriott Hotel Hong Kong, suggests drizzling deep-fried or air-fried sticky rice dumplings in golden syrup. Photo: Jonathan Wong Jayson Tang of one-Michelin-star Man Ho Chinese Restaurant in Hong Kong's Admiralty neighbourhood suggests deep-frying or air-frying meat and salted egg yolk sticky rice dumplings , then drizzling them with golden syrup.
South China Morning Post
21-05-2025
- Entertainment
- South China Morning Post
Explore the regional varieties and flavours of zongzi for Dragon Boat Festival
Feasting on zongzi – sticky rice dumplings – is synonymous with celebrating the Dragon Boat Festival, which takes place on May 31 this year. Legend has it they were created back in 278 BC , after exiled Chinese poet Qu Yuan killed himself by jumping into a river. To prevent fish eating his body, mourning villagers threw bamboo leaf-wrapped rice dumplings into the water – which evolved into the holiday treat we know today. Not all zongzi are the same, though. Aside from the essential components of sticky glutinous rice filling and bamboo leaf wrappers, zongzi differ widely in appearance, ingredients and flavours depending on the particular region of China. The Legacy House's Cantonese-style zongzi feature a characteristically wide variety of fillings. Photo: Handout Most popular in Hong Kong are Cantonese-style zongzi. 'Known for their rich and diverse fillings, they emphasise a balance of flavours, reflecting the culinary characteristics of Cantonese cuisine,' says Li Chi-wai, Chinese executive chef at The Legacy House Typical ingredients include pork belly or duck, dried scallops, shiitake mushrooms and salted egg yolk. This year, Li's zongzi feature a decadent combination of succulent pork, mung bean, abalone, mushrooms, salted egg yolk, dried scallop, lotus seed, Jinhua ham and chestnuts, seasoned with a salted chicken sauce. 'Guangdong's warm climate is suitable for growing various crops, resulting in a wide variety of fillings for local zongzi,' he explains. Cantonese-style zongzi are usually steamed to 'retain the tenderness of the fillings and stickiness of the rice' while absorbing the aroma of bamboo leaf wrappers, 'giving them a unique flavour', adds Li. Spring Moon's 'Golden Twins' have the distinctive colour of alkaline zongzi. Photo: Handout At Ming Pavilion, Hokkien-style zongzi are the stars of the show. According to head chef Jack Lam, these are typically made with dried scallops, dried shrimp, shiitake mushrooms, taro, braised pork belly and glutinous rice stir-fried with dark soy sauce.
South China Morning Post
21-05-2025
- Entertainment
- South China Morning Post
9 great places for sticky rice dumplings in Hong Kong as 2025 Dragon Boat Festival nears
Each year, paddlers gather at waterways around Hong Kong to race to the sound of beating drums for the annual Dragon Boat Festival. Also called the Tuen Ng Festival, it is observed on the fifth day of the fifth lunar month, this year on May 31. The festival is a time to indulge in zongzi – pyramid-shaped, bamboo-leaf-wrapped glutinous rice dumplings that can be steamed or boiled, with fillings sweet and savoury. Legend has it that 2,000 years ago, Chinese poet and patriot Qu Yuan drowned himself in protest against the imperial government, much to the horror of local villagers. To stop the fish from eating his body, they threw sticky rice dumplings into the water. Today, zongzi are synonymous with the Dragon Boat Festival In Hong Kong, the most common zongzi are Cantonese-style sticky rice dumplings with traditional fillings such as marinated pork belly, dried scallop and salted egg yolk. Sweet options include red bean and tangerine peel. Zongi at The Legacy House, in the Rosewood Hong Kong hotel, feature abalone and Jinhua ham. Photo: Legacy House This year, some restaurants have given the traditional treat a Southeast Asian twist with fillings such as kaya – a sweet coconut-based jam from Malaysia and Indonesia – and rendang , a dish made with meat, usually beef, stewed in coconut milk and spices that is popular in Indonesia and Malaysia. Where to get your zongzi fix in Hong Kong 1. Kowloon Shangri-La
