I’ll be the first to admit I am not one for “bak zhang” (glutinous rice dumplings) but when my parents brought over a dozen Nyonya ones made by renowned local Peranakan Chef Philip Chia, I couldn’t not have a taste.
He makes them himself at home and they’re really elegant in appearance with a touch of blue on the glutinous rice from the use of butterfly pea flower. The sweetish pork filling of his is quite chunky and the amount is really generous in proportion to the carbs. Each costs $6 but don’t bother trying to place an order now as it seems he’s not accepting them any longer.