An advance treat for those who will celebrate the Rice Dumpling or Zhong Festival awaits at Shangri-La Hotel, Kuala Lumpur’s Shang Palace from 11 May to 2 June 2014. Four varieties of rice dumplings with different fillings and flavours will be available for guests to enjoy as the countdown to the actual festival on 2 June 2014 begins.
Every year, the Rice Dumpling Festival is celebrated to honour Qu Yuan, a famous scholar-poet and a minister of his home state, Chu in ancient China, who lived from 340-278 BC. In 278 B.C., when Qu Yuan’s home state had been invaded, he committed suicide by drowning himself in the river. The people rushed to the river to rescue their beloved minister, but it was too late. People pay respect by throwing steamed rice wrapped in reed leaf into the river to feed Qu Yuan in the afterlife and to keep the fish from consuming his body.
Shang Palace Chinese Executive Chef Tan Kim Weng has put his personal touch on these delicious handmade dumplings. Hong Kong Rice Dumpling with Sun-Dried Scallops and Chinese Ham is priced at MYR 48++, Cantonese Rice Dumpling with Abalone and XO Sauce is at MYR 58++, Traditional Meat Rice Dumpling is at MYR 22++ and Sweet Rice Dumpling with Lotus Seed Paste is at MYR 13++.
The fillings would usually be of meat, beans, salted egg, chestnut and mushrooms in various combinations with glutinous rice for the savoury dumplings, and red bean or lotus seed paste for the sweet variety. These dumplings could be in a triangular shape or a rectangular or “pillow” shape, fashioned with bamboo leaves. These would be boiled for several hours to cook them.
For enquiries and reservations, please contact Restaurant Reservations at (60 3) 2074 3900 or email email@example.com.