Eight upmarket takes on the traditional bak chang

The integrated resort is offering a set of five dumplings ($78), created by five of its restaurants: Tangerine, Feng Shui Inn, Forest, Osia Steak and Seafood Grill, and Syun.

Tangerine’s version, with organic barley and quinoa, is ideal for vegetarians while Feng Shui Inn will sate the health-conscious with its great pyramid. There’s Australian wild abalone alongside five grains: soya beans, wheat, broomcorn, foxtail millet and – duh – rice. Meanwhile, Forest scours the sea for its bak chang of sea whelk, dried oysters and unagi and Osia caters to carnivores with its five-spiced Berkshire pork dumpling. And for something a little left-field, Syun’s Japanese dessert dumpling is loaded with azuki beans.

Pork trotters and peanuts, both braised, are the familiar flavours in this bak chang ($14.80). But then this Orchard Hotel restaurant throws a curveball by including dried bonito flakes for umami, an ingredient more commonly found in takoyaki than dumplings.

For hardened truffle addicts, this fancy bak chang ($18) is stuffed with chopped bits of the fungus. Marinated pork belly shares the stage alongside the truffle, and cordyceps flower – a fungus the Chinese believe to promote good health – accents the other, heavier flavours.

For a local-’til-you-die kick, try this bak chang ($28) from the Chinese restaurant in Conrad Centennial. A hefty chunk of pincer meat sits inside, and to up the ante, it’s also served with a homemade chilli crab sauce on the side.

Boy is Xin Cuisine going all out this bak chang season. The restaurant hops on the truffle-infused craze with this unctuous and indulgent dumpling ($28.80) whose fillings elevate the humble dish to levels of luxury.