Eastern Rice Dumpling is a third-generation business whose recipe has been passed down over three decades. Eastern Rice Dumpling hopes to continuously improve and innovate to create dumplings that are well appreciated by consumers. This means improving the processes so that more consistency and quality can be achieved for the dumplings, as well as innovation in terms of inventing new products. Eastern Rice Dumpling’s main outlet is a shophouse at Balestier; their rice dumplings are also offered by select grocery stores (select Cold Storage outlets). Today, Eastern Rice Dumpling produces a diverse range of rice dumplings to offer a variety of tastes to customers so that they can have a new experience every time they visit.
I bought the five spice Bak Chang with salted egg and meat. For some reason, that is the only bak chang that I eat, as I find the Nyonya ones a bit too sweet, and the bean ones a bit too plain. When I see five spice, the first thing that comes to my mind is, will there be an overwhelming taste of five spice in the 'chang'? Well the answer to this eastern dumpling is NO! Actually, the amount of five spice powder they put in is just nice, and I like how the meat is not too soft, as I always like my meat to be just nice. Basically, this Bak Chang has quite a 'homemade' taste to it! Will definitely get it again next time!
I was never a fan of rice dumplings because I had always thought that rice dumplings were too greasy, the smell of spices too overwhelming and I never liked glutinuous rice stuff. It could have been related to when I was young and ate rice dumplings that contained half-cooked rice grains, thus tainting my experience for a long time.
It became a different story when a branch of Eastern Dumpling opened up at Balestier some years back. As it was near my place, my mom could not help but buy some for us to eat. Among them all, I fell in love with the black pepper chicken rice dumpling.
The glutinous rice is soft, as is the lean, tender chicken meat within. Having eaten their black pepper chicken dumpling for years - so far I have never came across a single piece of fats or skin amongst them - and this is something that I really appreciate.
On top of that, the spiciness of the black pepper makes the rice dumpling a very palatable item, and amongst them lingers a faint hint of other spices too, like cinnamon. Also, the mushroom adds another overture of aroma to the flavorful dumpling. Hence, even when prices kept going up - from $2.50 to $2.70 to $3.30 now, I am still a staunch supporter!
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One of the good things about this store , that it is open til pretty late, good choice for those late-snackers. Grabbed some home to try at 11plus in the night. The amount of rice-filling ratio is ok, but i am not sure if i would patronise again as the dumplings sort of taste abit "sourish" , not sure if its due to being placed there the entire day.