Came here to try this out because it is in the Michelin Bib Gourmand list. Visited on a weekday lunchtime and there was no crowd no queue. People were complaining how expensive the rice dumpling is which I think it's expensive because you bought at the wrong time near the festive season. The price they are selling now tends to be pretty standard and normal prices. Ordered an original and a mushroom one home. Tried the 2 over a few days and the best is to keep in the chiller and steam it when you want to eat. First I had the original one. I thought the rice was pretty dense, there wasn't much fillings and it didn't taste that flavourful. Kinda fell short of my expectations. The second one I had was the mushroom which I thought was better. Though the rice was still dense and heavy for my liking, I thought the mushrooms were pretty good and brought out the flavours of the dumpling. The highlight definitely were the mushrooms and not the chestnut and pork. I didn't buy the other 2 as I am not a fan of salted egg, but the overall experience was just very average and didn't wow me. Pretty subjective to individuals as I was initially also convinced by the reviews here. Probably need to try out yourself to judge.

Fragrant, firm and full of ingredients, each Hoo Kee Rice Dumpling or Bak Zhang is handmade and prepared laboriously. The chestnuts are crumbly and have a mild sweetness that balances the umami of the moist, flavourful glutinous rice. Pork chunks are marinated well and not greasy, shiitake mushrooms are deliciously juicy, and the imported salted duck egg yolk adds a touch of indulgence to the humble dumpling. The bamboo leaves impart its aroma to the rice dumpling when cooked and hung, with each leaf trimmed, washed, and wiped before being used to carefully wrap its contents by trained hands. It is a deceptively simple-looking dish that embodies skill, technique, and quality ingredients.

So good that I had to come back for seconds. Decided to come here as it was awarded the Bib Gourmand by Michelin even if it wasn’t this year. I had the chestnut and pork version and joy the flavour packed a punch as there are whole chestnuts and big chucks of pork in it. I decided to get a second one to eat the next morning for breakfast as I had a very early flight. It still tasted just as good the next day as I left the leaves on it to prevent it from drying out. Will definitely come back to have h to is each time I visit the city.

By far, the best rice dumpling I ever had. I like the deluxe version @ $5.50/pc Don’t miss it when u around this area. U can bring back home and steam it. Or freeze it and steam it back anytime. Equally nice.

Interesting little stall selling traditional rice dumplings (zhongzi/bak chang), it must be getting harder to find stalls like this in Singapore. At $5 a pop for the "deluxe all in" version it is not exactly cheap. However, it packed with a lot of stuffing and it tasted quite nice.