Tomorrow is Duan Wu Festival 端午节 aka Dragon Boat Festival. Celebrated on the 5th day of the 5th lunar month, it falls on June 16th this year.
Mom-in-law had warned me that this year’s Bak Chang Price Index is higher than last year’s, but I hadn’t quite bargained for jaw-dropping price hikes. Hiong Kee is selling their signature Hokkien meat dumpling with salted egg yolk at S$3.80, up from last year’s S$2.50.
That’s a whopping 52% increase! Phwar!
Even then, people were still queuing to buy bak chang (rice dumplings) by the dozens. I joined the queue cos my backside was itchy it’s been ages since I last ate Hiong Kee’s salted egg yolk dumpling so I was craving for one.
This is my first time trying Hiong Kee’s Nonya dumpling. It tasted like what a respectable Nonya dumpling should taste like. Very nice, I like!
Last year, I wrote a Tried & Tested: Bak chang (published in May 2009) for inSing.com. I remember Hiong Kee’s salted egg yolk dumpling tasted much better then. This time, it wasn’t as outstanding. Part of the glutinous rice wasn’t thoroughly cooked and the meat was a bit dry. But I still like the overall flavor very much.
I’m guessing that quality control was a tad lacking given the bulk orders to be fulfilled during this busy festive period. Am willing to give it another chance, but only if the price comes down. S$3.80 is just ridiculous!
Hiong Kee Dumplings
#01-09 Hong Lim Temporary Food Centre
Hong Lim Park