Roll over, traditional rice dumplings filled with pork belly or minced pork, mushrooms and chestnuts. Restaurants and hotels are coming up with new and inventive flavours to top one another in the game.
Last year, multi-grain and brown rice dumplings were all the rage because research had revealed then that white rice consumption is linked to diabetes.
This year, unusual meat fillings are in the spotlight, with restaurants experimenting with ingredients ranging from ginseng chicken to grilled unagi (eel). Here are 11 flavours which got us very excited:
Text: Kenneth Goh / The Straits Times
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