It’s rice dumpling season again – here’s a list of where to get the best in Singapore

False allegations, treason, suicide and the hunt for a corpse in dark waters. Despite its rather gory origins, the Dragon Boat Festival endures, complete with delicious iterations of new and novel rice dumplings from eateries all over the island.

For the uninitiated, the history of the dragon boat festival can be summed up thus: A banished statesman, Qu Yuen, decides to die an honourable death by drowning himself in the river. His distraught subjects followed after him, throwing rice into the water to either distract fish who would otherwise sup on his corpse or to symbolise an offering to his spirit.

Hence the triangular parcels of rice wrapped in leaves that we now know variously as bak zhang , kueh zhang , zong zi or zhong .The dumplings, once comprised of just sticky rice, have over the years evolved to include pork, chestnuts, candied winter melon, mushrooms and all manner of delicious things.Traditionalists will have you know that rice dumplings should always come with morsels of marinated pork squirreled in their centres.

now purvey oversized dumplings designed for sharing, featuring pork belly, salted egg yolk, green beans, lotus seeds and abalone ., the Cantonese-style zhong comes with braised six-head abalone, roast duck and diced Chinese sausages . Yan's Cantonese-style zhong comes with braised six-head abalone, roast duck and diced Chinese sausages. Nyonya-style dumplings, known in Peranakan as kueh zhang, are another traditional favourite. Tinged a comely shade of indigo with butterfly pea flowers, the glutinous rice parcels are filled with a slightly sweet mix of minced or brunoise pork, candied winter melon and shiitake mushrooms stewed in soy sauce spiked with ground coriander.

Mum’s still THE BEST.

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