It's bak chang 'season' again....my favourite season of the year...haha (ok-lah, maybe you can't quite call it a season...like durian season)....but we do eat it for an extended period of time as they start selling them way before the Rice Dumping Festival is celebrated. In fact, these days, they're available all year round.
Restoran TO @ Pandan Perdana
My latest (chance) find is from a stall occupying a space in this coffee shop that I visit regularly for char kway teow and chap fan but the stall was never here before. The worker told me she used to sell noodles (not that I noticed) but started selling bak chang, pau, siew mai, tofu puffs, fish cake, meatballs and stuff like that since the Movement Control Order (MCO).
The first time I bought five, I passed two to my sister-in-law and she told me that they tasted good. I've bought many bak chang for my sister-in-law in the past but she has never commented until this one.
So I gather she liked this one the best. I returned subsequently and bought another ten which I gave to my two sisters-in-law and my hairdresser and kept only one for myself (so as not to over-indulge + my family isn't into them as much).
Though I favour luk tau (mung or green beans), this one came with mei tau (black eyed peas) and the usual culprits of pork, mushroom, salted egg yolk and foong lut (chestnut). I have to agree that the glutinous rice was well flavoured and adequately soft. P/S: I'm not sure if the stall will still be there after the MCO but I enquired from the chap fan lady (coz I couldn't understand the worker who spoke only Mandarin) that the chung is made by the mother of the fish monger at the wet market (who, incidentally, is 'my' fish monger), so at least I know where I can get them if I really need to.
Y E Traditional Dumplings @ Pandan Jaya
This place (which I got to know from Sean of EDKL) is obviously a rice dumpling specialist. They're probably one of the few who offer many different types of chung for sale from Cantonese Chang to Golden Chang, Roast Pork & Vegetable Chang to Nyonya Chang, Hakka Chang to Chicken Chang, Sambal Dried Shrimp Chang to Brown Rice Chang and Red Bean Chang to even Abalone Chang...the choices are endless! O_o
The Cantonese Chung gets my vote because of its completely white-coloured, soft glutinous rice which I've not found elsewhere. I like the flavour of the rice in this one...not too savoury.
The only negative is their higher than norm price....and the quality of the salted egg yolk certainly could be better.
Foong Foong Ampang Yong Tau Foo @ Ampang
I thought I'd include this one so that you can give the 'lil old lady support just in case you bump into her plying her bak chang for sale in her walkabouts in and around the Ampang area (not sure if she's still doing that though since the MCO).
My latest (chance) find is from a stall occupying a space in this coffee shop that I visit regularly for char kway teow and chap fan but the stall was never here before. The worker told me she used to sell noodles (not that I noticed) but started selling bak chang, pau, siew mai, tofu puffs, fish cake, meatballs and stuff like that since the Movement Control Order (MCO).
The first time I bought five, I passed two to my sister-in-law and she told me that they tasted good. I've bought many bak chang for my sister-in-law in the past but she has never commented until this one.
So I gather she liked this one the best. I returned subsequently and bought another ten which I gave to my two sisters-in-law and my hairdresser and kept only one for myself (so as not to over-indulge + my family isn't into them as much).
Though I favour luk tau (mung or green beans), this one came with mei tau (black eyed peas) and the usual culprits of pork, mushroom, salted egg yolk and foong lut (chestnut). I have to agree that the glutinous rice was well flavoured and adequately soft. P/S: I'm not sure if the stall will still be there after the MCO but I enquired from the chap fan lady (coz I couldn't understand the worker who spoke only Mandarin) that the chung is made by the mother of the fish monger at the wet market (who, incidentally, is 'my' fish monger), so at least I know where I can get them if I really need to.
Y E Traditional Dumplings @ Pandan Jaya
This place (which I got to know from Sean of EDKL) is obviously a rice dumpling specialist. They're probably one of the few who offer many different types of chung for sale from Cantonese Chang to Golden Chang, Roast Pork & Vegetable Chang to Nyonya Chang, Hakka Chang to Chicken Chang, Sambal Dried Shrimp Chang to Brown Rice Chang and Red Bean Chang to even Abalone Chang...the choices are endless! O_o
The Cantonese Chung gets my vote because of its completely white-coloured, soft glutinous rice which I've not found elsewhere. I like the flavour of the rice in this one...not too savoury.
The only negative is their higher than norm price....and the quality of the salted egg yolk certainly could be better.
Foong Foong Ampang Yong Tau Foo @ Ampang
I thought I'd include this one so that you can give the 'lil old lady support just in case you bump into her plying her bak chang for sale in her walkabouts in and around the Ampang area (not sure if she's still doing that though since the MCO).
Esquire Kitchen @ Any Branch
Esquire Kitchen usually makes two types of chung, the Shanghai Zong (the pillow-shaped one) or the Guang Dong Zong (the smaller of the two).
The Shanghai Zong, being the bigger one will have better ingredients, of course. It was filled with a big chunk of pork belly (quite fatty for those who enjoy their meat wobbly), salted egg yolk and Chinese black mushrooms. This one doesn't contain beans of any kind.
I like this bak chang because of its light, almost white-coloured glutinous rice (unlike the dark-coloured ones cooked with more soy). Those who prefer the rice very soft and neat (without any beans) with a less savoury taste will find this to their liking.
Esquire Kitchen usually makes two types of chung, the Shanghai Zong (the pillow-shaped one) or the Guang Dong Zong (the smaller of the two).
The Shanghai Zong, being the bigger one will have better ingredients, of course. It was filled with a big chunk of pork belly (quite fatty for those who enjoy their meat wobbly), salted egg yolk and Chinese black mushrooms. This one doesn't contain beans of any kind.
I like this bak chang because of its light, almost white-coloured glutinous rice (unlike the dark-coloured ones cooked with more soy). Those who prefer the rice very soft and neat (without any beans) with a less savoury taste will find this to their liking.
Pandan Perdana Wet Market
Since the lady vendor stopped selling bak chang in my Pandan Indah wet market some time back, I found an even better one from the Pandan Perdana wet market. You'll find this hawker stall (manned by two sisters) around the middle of the wet market. I used to order as many as thirty kong fu chung at one go from her to give to family, friends and colleagues.
Since the lady vendor stopped selling bak chang in my Pandan Indah wet market some time back, I found an even better one from the Pandan Perdana wet market. You'll find this hawker stall (manned by two sisters) around the middle of the wet market. I used to order as many as thirty kong fu chung at one go from her to give to family, friends and colleagues.
O & S Restaurant @ Paramount Garden
But my no. 1 choice for the best rice dumpling (according to my taste buds) is without doubt the one sold by a stall inside O & S (not the one outside and in front of the restaurant). That's because they have my favourite Cantonese Chung with its near white glutinous rice.
Their chung comes with a leaner piece of pork belly, good quality salted egg yolks, mushroom, foong lut and (my preferred) luk tau enveloped in a really soft textured glutinous rice...absolutely yummy! ^o^
They do sell a few different types of chung including kan sui chung, Nyonya Chung and the usual, darker-coloured type (a choice of with or without beans).
But if there's one chung you shouldn't waste your calories on is the Brown Rice Bak Chang. I've tried it three times already...and all three times it was the same result...urgh (psst...please don't buy me anymore brown rice versions)! >_< Brown rice just doesn't have that soft, sticky texture and taste that glutinous rice have. Go for the real deal...or not at all! If you worry about the health aspect, then just don't eat chung! ;)
But my no. 1 choice for the best rice dumpling (according to my taste buds) is without doubt the one sold by a stall inside O & S (not the one outside and in front of the restaurant). That's because they have my favourite Cantonese Chung with its near white glutinous rice.
Their chung comes with a leaner piece of pork belly, good quality salted egg yolks, mushroom, foong lut and (my preferred) luk tau enveloped in a really soft textured glutinous rice...absolutely yummy! ^o^
They do sell a few different types of chung including kan sui chung, Nyonya Chung and the usual, darker-coloured type (a choice of with or without beans).
But if there's one chung you shouldn't waste your calories on is the Brown Rice Bak Chang. I've tried it three times already...and all three times it was the same result...urgh (psst...please don't buy me anymore brown rice versions)! >_< Brown rice just doesn't have that soft, sticky texture and taste that glutinous rice have. Go for the real deal...or not at all! If you worry about the health aspect, then just don't eat chung! ;)
This list will benefit mostly those who stay around my area coz I don't believe in travelling too far to get one and I'm not one who is willing to pay delivery of RM2 (!) for each chung either (like phonghongbakes so willingly did...wuahahahaha!). Call me a cheapskate...but I'd rather pay for more quality ingredients than pay for delivery charges.
Anyway, you don't have to travel far for one as many hawkers are quite skilled at making good chung these days, so finding a good one near you won't be too difficult. Happy Dumpling Festival everyone....and may you indulge in more glorious bak chang in the days to come. ^_~
ooo, didn't realise the chang festival was nearing. there's an esquire kitchen in sri petaling, so maybe i should get my fix there - will have to eat it there though, cos i don't have a microwave to reheat it at home! and i'll have to remind myself to check out o&s's the next time i'm in paramount - i keep forgetting! looks like it's very nicely chestnutty and yolky :D
ReplyDeleteWell, you can still buy them and take them home to eat. If they're freshly made for the day, you don't need to reheat them...that is if you're ok with eating room temperature, not piping hot, chung! ;)
DeleteWah! You get to eat chang from so many places. I was willing to pay for delivery since I don't move around much heh..heh... I take it that the brown rice chang was given to you, that's why you ate it three times hah..hah... I can't imagine chang being made with any rice other than glutinous rice.
ReplyDeleteI think the first brown rice chung, I bought it myself. I wanted to taste if a healthy chung was any good...but no! :D The other times, you're right, someone else bought them for me. P/S: I totally understand your 'immobility', so you had no choice but to pay for delivery...so you're not a cheapskate...haha! *wink wink*
DeleteI like my Zhong with Mei Dau and I can eat 2 normal size Zhong in one go. I have low self-control ability, so I really dare not to buy any, except I bought one premium Zhong (more like a lotus leaf rice dumpling) from Oriental Group for my self & my mom, on April. https://www.instagram.com/p/CAW0rjqJ7v_/ (my photos if you're interested to have a look :P)
ReplyDeleteAh, another fan of bak chang who can't stop at one (that's why I buy 10 and give away 9...lol). That was one luxurious chung you had (surprised that Oriental wants to repost your photo seeing that your comments weren't all positive...hah..hah). For the equivalent you had, I can buy 7 not-so-luxurious chung...kekeke! ^_*
DeleteOh my goodness! I love this post again with all your sharing of various Bak Chang in town. You are so hardworking in compiling the photos and write ups.
ReplyDeleteI forgot about this Y E Traditional Dumpling and will make a trip there soon. I wish to buy various Bak Chang for my wife to eat, compare and experiment. I will remember not to eat brown rice versions as they are always bland.
Yes, don't bother with the brown rice versions...hah..hah! I like that you're buying the dumplings for your wife to compare & experiment coz no bak chang will taste better than her homemade ones to you.
DeleteAs long as you love reading these types of posts, I will continue to be hardworking and compile such posts. ^_~