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The Season For Dumplings

‘Bak Chang’ or glutinous rice dumplings is a special delicacy served only in the fifth month to coincide with the dragon boat festival. Savour this all-time favourite at Xin Cuisine from June 7 – 16, 2010.


For savoury dumplings, guests may choose savoury ones filled with Chinese ham and salted egg yolk or smoked oyster with roast pork, dried shrimp, lotus seed, chestnut and salted egg yoke filling. Another savoury dumpling filled with sliced abalone, roast pork and dried scallop. For the sweet version, do enjoy flavourful lotus paste dumpling and a newcomer, sweet dumpling with osmanthus flower and red bean paste.

Historically, glutinous rice dumpling is eaten during the Duanwu festival which falls in the fifth moon of the Chinese calendar to commemorate the death of Qu Yuan, a famous Chinese poet from the kingdom of Chu. According to legend, rice dumplings were thrown into the river to prevent fish from eating the poet’s body and to placate a dragon that lived in a river. Also called ‘joong’ or ‘zongzi’, glutinous rice dumpling comes with different fillings and wrapped in bamboo leaves before it is steamed and boiled. This process will bring out the wonderful aroma and flavour of the rice.

Available for lunch and dinner at RM8.00++ - RM50.00++ per no. For reservations, please call Xin Cuisine at 21442200 extension 2338 or direct line 21448750.


For more information, please contact :
MS JULINI MOHD YUSOF (julini@concorde.net)
Marketing Communications Manager
CONCORDE HOTEL KUALA LUMPUR
Tel: 03 21492783 (direct line) / (012) 2297612
Fax: 03 21452007

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