The moment I heard Teresa Teng’s classic “烧肉粽 (Sio Bak Chang)” playing over the speaker, I knew one thing — Dragon Boat Festival season had arrived once again. That familiar melody instantly brings back memories of sticky rice dumplings, fragrant bamboo leaves, and the excitement of choosing our favourite bak chang from the many stalls that pop up around Singapore.
Just recently, while passing through the Bugis-Bencoolen area, I was greeted by rows of festive stalls selling rice dumplings. Long queues formed under red-and-white tents as shoppers eagerly stocked up on their annual favourites. From traditional Hokkien bak chang to modern premium creations, the dumpling season is truly in full swing.
The Story Behind Dragon Boat Festival
Dragon Boat Festival (端午节), also known as Duan Wu Jie, falls on the fifth day of the fifth lunar month. The festival is most commonly associated with the patriotic Chinese poet and minister Qu Yuan, who lived more than 2,000 years ago. According to legend, after his kingdom fell into decline, Qu Yuan drowned himself in the Miluo River out of sorrow and loyalty to his country. Villagers rushed out in boats to search for him and threw rice parcels into the river to prevent fish from eating his body. These acts eventually evolved into today’s dragon boat races and rice dumplings, known as zongzi or bak chang.
Today, the festival remains one of the most important traditional Chinese celebrations, observed through dragon boat races, family gatherings, and of course, enjoying delicious dumplings.
So Many Dumplings To Choose From!
Unlike the past when choices were fairly limited, today’s market offers an impressive variety of dumplings. Some of the popular types found in Singapore include:
Traditional Savoury Dumplings
- Hokkien Bak Chang (braised pork, mushroom, chestnut)
- Cantonese Rice Dumpling (premium ingredients, salted egg yolk)
- Teochew Rice Dumpling (sweet-savoury combination)
- Nyonya Chang (sweetened pork with coriander and winter melon)
Modern & Premium Creations
- Abalone Dumpling
- Iberico Pork Dumpling
- XO Sauce Dumpling
- Truffle Mushroom Dumpling
- Seafood Dumpling
- Salted Egg Dumpling
- Bak Kwa Dumpling
Vegetarian Options
- Mushroom & Chestnut Dumpling
- Mixed Grain Dumpling
- Lotus Seed Dumpling
- Plant-Based Vegetarian Dumpling
Sweet Dumplings
- Red Bean Dumpling
- Alkaline Rice Dumpling (Kee Chang)
- Red Date Dumpling
- Peanut Dumpling
- Lotus Paste Dumpling
In recent years, many hotels and speciality brands have introduced luxurious versions featuring abalone, dried scallops, premium seafood and even wagyu beef, turning a humble traditional food into a gourmet treat.
More Than Just A Dumpling
While many Singaporeans may not participate in dragon boat races, the annual ritual of buying and sharing dumplings continues to bring families together. Whether it is a traditional Hokkien bak chang wrapped lovingly by grandma, a fragrant Nyonya chang filled with sweet-savoury flavours, or a modern abalone dumpling, each parcel carries centuries of history and culture.
So if you happen to hear Teresa Teng’s “Sio Bak Chang” while shopping this season, perhaps take a moment to pick up a few dumplings and enjoy one of Singapore’s most cherished festive traditions. After all, Dragon Boat Festival isn’t just about food — it’s about remembering history, celebrating heritage, and sharing good fortune with family and friends. 🐉🥢🍙
