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Celebrate tradition with a delectable selection of luxurious rice dumplings this Dragon Boat Festival with Shang Social (香聚), modern masters of authentic Chinese cuisine. Handcrafted by Shangri-La’s highly acclaimed culinary maestro, Chef Mok Kit Keung, and in collaboration with Shang Palace (香宫), these dumplings tap onto a variety of Chinese ingredients and various inspirations from around the world.

Available from now until 7 June 2019, savour a delectable selection of four different types of rice dumplings, specially created by Chef Mok, known for marrying modern flavours while exalting culinary heritage through his culinary creations. For this Dragon Boat Festival, Chef Mok carries this distinctive brand of creativity over to these time-honoured dishes. Each dumpling conceals a decadent heart of quality ingredients, encased within premium glutinous rice and fragrant bamboo leaves. 

The Eight Treasures Dumpling with Mixed Grains and Organic Quinoa wrapped in Bamboo Tube (竹筒八宝五谷有机藜麦粽) is presented in a bamboo tube, instead of the usual bamboo leaves. A whole array of ingredients such as cordyceps flowers, red dates, wolfberries, and organic quinoa are gently packed into each hollow bamboo stem and left to steam for four hours. A waft of light and sweet bamboo fragrance perfumes the vegetarian dumpling making it the ideal healthful treat to be enjoyed by the whole family.

Embrace tradition with the Shang Palace Signature Barbecued Pork Dumpling with Yunnan Ham and Dried Scallops (香宫金华火腿瑶柱裹蒸粽). Chef Mok refreshes this classic iteration with slices of aged Yunnan ham, a famous dry-cured meat made from black pigs, to boost savouriness and aroma. The ham is paired with roasted duck, dried scallops, pork belly, and salted egg yolk, for a delectable burst of flavour with each bite. 

For sweeter options, the Sweetened Lotus Seed Paste Dumpling (莲蓉枧水粽) is a rice dumpling that is hard to miss. This unassumingly simple creation is made from sweet lotus seed paste, boiled for hours on end then delicately wrapped up in soft glutinous rice. 

Chef Mok’s new creation, the Sweetened Red Bean Paste Dumpling with 20-years Tangerine Peel (二十年陈皮红豆粽) meanwhile, is inspired by the past, where traditional tong sui (dessert soups) widely enjoyed by Cantonese. Red beans are rendered into a thick, sweet paste, which is stewed together with premium 20-years aged tangerine peels for a touch of subdued citrus and bitterness. 

Rice dumplings are available (for takeaway only) at Shang Social located at Jewel Changi Airport, Level 1, #01-219 to 222, from now until 7 June 2019.

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