Overseas Restaurant is celebrating the Dragon Boat festival with its handmade and flavour-rich dumplings.
THE Dragon Boat festival is celebrated on the fifth day of the fifth month of the Chinese lunar calendar and is sometimes referred to as the “Double Fifth Festival”.
This year’s festival is on June 3.
In Malaysia, one of the key highlights is savouring festive dumplings – known as chang in Hokkien and zhong in Cantonese – with family and friends.
Oversea Restaurant, which prides itself in preserving Chinese traditions, is celebrating the festival with its traditional chang flavours.
The dumplings are available at its Jalan Imbi, Sri Petaling and Ipoh branches.
Shaped like a pillow, the glutinous rice dumplings are made with savoury stuffing then wrapped in lotus leaves and secured with a string.
The dumplings are prepared by chef Chong Yu Hing who has more than 27 years of experience under his belt in the art of making dim sum.
This year he is presenting the Lotus Leaf Rice Dumpling and Jumbo Cantonese-Style Rice Dumpling.
The dumpling is wrapped in lotus leaf instead of traditional bamboo leaves or rice paper, for more fragrance that blends well with the ingredients used such as salted egg yolk, green bean, dried shrimps, chestnut and pork belly marinated with a special home-made sauce for 24 hours.
Starting at RM84++ (for three pieces at 350g to 380g each) the satisfying chang parcels are available only for take-away.
The Jumbo Cantonese-Style Rice Dumpling starting at RM50++ per piece (650g to 680g), true to its name, is perfect for sharing with friends and family.
Premium ingredients such as mushroom and dried scallop are also added to the glutinous rice along with a variety of ingredients used in the lotus leaf version.
