Key Takeaways
- Rice dumplings in Singapore come in several styles, including Hokkien, Nyonya, Cantonese, Teochew and alkaline kee chang.
- Heritage specialists such as Hoo Kee and Joo Chiat Kim Choo are good places to start if you want traditional flavours, while bakeries and Chinese restaurants offer their own interpretations.
- Some shops sell bak chang throughout the year, while restaurants and hotels often release special collections around the Dragon Boat Festival.
- If you are buying several dumplings for family or gifting, check whether advance ordering is required as popular varieties can sell out during the festive period.
There is something particularly satisfying about opening a freshly heated rice dumpling. You untie the string, peel away the leaves and suddenly get that unmistakable smell of glutinous rice, pork, mushrooms, chestnuts and spices.
Rice dumplings, also known as zongzi or more commonly bak chang in Singapore, are closely associated with the Dragon Boat Festival. But you certainly do not need to wait for the festival to crave one. Different dialect groups have also developed distinct versions over time, so one person’s ideal bak chang might be dark, savoury and packed with pork belly, while another person swears by the sweeter profile of a Nyonya chang.
If you are trying to figure out where to buy a good one, here are some of the best rice dumplings in Singapore to put on your food radar.
Table of Contents
- Hoo Kee Bak Chang
- Joo Chiat Kim Choo
- D’Bun
- Crystal Jade
- Soon Soon Rice Dumplings
- Thye Moh Chan
- Xiang Ye Nonya Dumpling
- Eastern Rice Dumpling
- Peony Jade
- Shang Palace
Best Rice Dumplings in Singapore at a Glance
| Place | What to look out for | Best for |
| Hoo Kee Bak Chang | Traditional Hokkien-style bak chang | Old-school flavours |
| Joo Chiat Kim Choo | Nyonya and Hokkien rice dumplings | Variety |
| D’Bun | Hokkien and Blue Pea Nyonya dumplings | Traditional with creative options |
| Crystal Jade | Five-spice pork and seasonal creations | Restaurant-style dumplings |
| Soon Soon Rice Dumplings | Salted egg dumplings | Hearty fillings |
| Thye Moh Chan | Teochew bak chang | Sweet-savoury flavours |
| Xiang Ye Nonya Dumpling | Nyonya-style dumplings | Peranakan flavours |
| Eastern Rice Dumpling | Traditional rice dumplings | Everyday bak chang |
| Peony Jade | Seasonal premium dumplings | Festive gifting |
| Shang Palace | Premium rice dumplings | Luxury gifting |
1. Hoo Kee Bak Chang
For something rooted firmly in the traditional camp, Hoo Kee Bak Chang is one of the names worth knowing.
Its Hokkien-style rice dumplings are the kind to consider if your idea of a satisfying bak chang involves fragrant glutinous rice and savoury fillings rather than unusual modern flavours. Recent local guides continue to feature Hoo Kee among Singapore’s established bak chang names.
This would be our pick for someone who isn’t necessarily looking for the fanciest rice dumpling in town. Sometimes you simply want an old-school bak chang that tastes familiar, particularly around the Dragon Boat Festival.
Best for: Traditional Hokkien bak chang
2. Joo Chiat Kim Choo
Joo Chiat Kim Choo is probably one of the easiest recommendations for anyone who wants to explore more than one style of rice dumpling.
Its Nyonya Rice Dumpling balances savoury minced pork with the sweetness of candied winter melon, while its broader range spans several heritage styles. Its premium Emperor’s Rice Dumpling goes in the opposite direction entirely, loading the parcel with ingredients such as pork belly, dried scallops, lup cheong, salted egg yolk and mushrooms.
That range makes Joo Chiat Kim Choo particularly useful when you are buying for a family whose bak chang preferences never seem to agree.
Best for: Trying different styles in one order
3. D’Bun
D’Bun has been operating in Joo Chiat since 1991 and specialises in traditional Chinese baked and steamed goods alongside its seasonal rice dumpling collection.
Its Hokkien Dumpling with Salted Egg combines pork belly, mushrooms, chestnut and a whole salted egg yolk with seasoned glutinous rice. If Nyonya chang is more your thing, its Blue Pea Nyonya Dumpling uses marinated minced pork and winter melon with blue-pea-infused glutinous rice. Both are among the bakery’s bestselling rice dumplings.
There are less conventional choices too, including an XO braised pork version, as well as plain alkaline kee zhang for those who prefer something simple with gula melaka or kaya.
Best for: Having plenty of flavours to choose from
4. Crystal Jade
Crystal Jade is a useful option if you prefer getting your rice dumplings from an established Chinese restaurant group.
For the 2026 Dragon Boat Festival, its classic Five-Spice Marinated Pork Rice Dumpling featured glutinous rice, pork, chestnuts and salted egg yolk. The seasonal range also included a Hakka-style Kurobuta pork belly dumpling with preserved mustard greens and shiitake mushrooms.
This is also a good example of why it is worth checking seasonal menus each year. Restaurants frequently keep a familiar classic while introducing new flavours for the festival.
Best for: Classic flavours alongside seasonal creations
5. Soon Soon Rice Dumplings
If salted egg yolk is the part you secretly dig towards first, Soon Soon deserves a look.
Its Salted Egg Dumpling was among the traditional options highlighted at the 2026 Takashimaya Rice Dumpling Festival. The filling combines pork belly, salted egg yolk and shiitake mushrooms inside glutinous rice wrapped in bamboo leaves.
It’s a straightforward combination, but that is precisely the appeal. You get several of the ingredients people associate most strongly with a hearty traditional bak chang without the flavour profile becoming overly complicated.
Best for: Salted egg lovers
6. Thye Moh Chan
Most Singaporeans probably associate Thye Moh Chan first with tau sar piah, but its Teochew rice dumplings are another reason to pay attention around the Dragon Boat Festival.
The bakery’s 2026 Double Delight Bak Chang combined pork belly, shiitake mushroom, chestnut and sweet tau sar with glutinous rice.
That sweet-and-savoury combination is what makes the Teochew style particularly interesting if your usual order is a deeply savoury Hokkien chang.
Best for: Teochew-style bak chang
7. Xiang Ye Nonya Dumpling
Nyonya chang occupies its own little corner of the bak chang world.
Compared with the darker, more savoury Hokkien style, the Peranakan interpretation commonly introduces a sweeter element alongside seasoned meat. Xiang Ye Nonya Dumpling has been featured among Singapore’s more affordable traditional rice-dumpling options.
If you’ve always bought the same salted-egg-and-pork combination every year, this is a good excuse to branch out.
Best for: Nyonya rice dumpling fans
8. Eastern Rice Dumpling
Eastern Rice Dumpling is another specialist name that regularly appears when Singapore’s Dragon Boat Festival season rolls around.
Rather than treating bak chang as a small side item on a huge menu, a rice-dumpling specialist makes sense when you specifically want traditional varieties and a convenient takeaway option. Eastern Rice Dumpling was included among the wallet-friendly classic options in a recent Singapore roundup.
Best for: Traditional takeaway rice dumplings
9. Peony Jade
Not every bak chang purchase is for an afternoon snack. During the Dragon Boat Festival, rice dumplings also become popular gifts for parents, relatives, colleagues and business contacts.
Peony Jade is one of the restaurant names that has continued to appear in Singapore’s seasonal rice-dumpling selections, including the 2026 festive period.
Its restaurant positioning makes it worth checking when presentation and gifting matter just as much as satisfying your own bak chang craving.
Best for: Festive gifting
10. Shang Palace
At the premium end, Shang Palace at Shangri-La Singapore turns the humble rice dumpling into something much more elaborate.
Its 2026 Signature Barbecued Pork Rice Dumpling with Yunnan Ham and Conpoy weighed 650g and included ingredients such as Yunnan ham, dried scallops, dried shrimp, roasted duck, pork belly, mushrooms, salted egg yolk, chestnuts, lotus seeds and mung beans.
This isn’t the bak chang you casually grab because you’re peckish. It makes more sense as an indulgent centrepiece or a festive gift for someone who appreciates premium Chinese food.
Best for: A premium rice-dumpling gift
What Are the Different Types of Rice Dumplings in Singapore?
You will commonly encounter Hokkien, Nyonya, Cantonese and Teochew rice dumplings in Singapore, alongside kee chang and various modern interpretations.
Hokkien bak chang tends towards a savoury profile with ingredients such as pork, mushrooms and chestnuts. Nyonya chang typically brings sweetness into the equation, while Cantonese versions can be generously packed with meat, mung beans and other fillings. Kee chang is much simpler: an alkaline rice dumpling often enjoyed with something sweet.
FAQs About Rice Dumplings in Singapore
What is a rice dumpling called in Singapore?
You’ll hear several names. Zongzi is the Mandarin term, while bak chang or bak zhang is commonly used locally. Different communities may use other names as well.
When do people eat rice dumplings in Singapore?
Rice dumplings are strongly associated with the Dragon Boat Festival, which takes place on the fifth day of the fifth lunar month. However, some specialist shops sell bak chang outside the festive period too.
What is the difference between Nyonya and Hokkien bak chang?
Broadly speaking, Hokkien bak chang leans savoury, while Nyonya chang often combines sweet and savoury elements. Exact recipes differ from shop to shop and family to family.
Can rice dumplings be kept for later?
Yes, but storage instructions vary. For example, D’Bun currently advises refrigerating its dumplings and states that many of its varieties can also be frozen for longer storage. Always follow the instructions provided by the individual seller.
Finding Your Favourite Bak Chang in Singapore
The fun part about looking for the best rice dumpling in Singapore is that there isn’t really one universal definition of “best”.
You might want a deeply savoury Hokkien bak chang stuffed with pork and salted egg yolk, a sweeter Nyonya chang, a Teochew version with tau sar or an elaborate restaurant creation bought specifically for gifting.
Start with the style you already know you enjoy, but leave room in the order for something different. Bak chang is one of those foods where comparing two parcels side by side is half the fun.
