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I had always been eating my kee chang (sweet glutinous rice dumpling) with white sugar but apparently gula melaka (palm sugar) syrup works just as well too! However, next time I will try to make my own syrup, the one from Singlong is a bit too diluted for my liking. Anyway, upon reading up further, kaya (coconut jam) and honey are great alternatives too. Now I have more reasons to eat dumplings.

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Along with the Singapore Chilli Crab Dumpling ($8.80) featured here, I'm also digging into the Bak Kut Teh Dumpling ($12.80) and Hainanese Chicken Rice Dumpling ($8.80). These dumpling are from Park Palace and are available from 18 May to 20 June 2015. Think it's really interesting for dumplings to be made with our most familiar and well-loved local dishes! TGIF everyone!

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