Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try another stall.
This time, I ordered the Gourmet Bakkwa Rice Dumpling with Salted Egg Yolk from the Mr Peppery rice stall, which cost RM19.90 per plate.
The Gourmet Bakkwa Rice Dumpling with Salted Egg Yolk is a luxurious seasonal twist on the traditional Chinese rice dumpling, known as zongzi (粽子).
Once unwrapped, the glutinous rice glistens with a deep brown sheen, having absorbed a rich blend of soy sauce and braising juices. Cutting into it reveals a generous filling packed with diced bakkwa, braised pork, mushrooms, and the golden jewel of the dumpling: a creamy salted egg yolk.
What makes this dumpling stand out is the use of Bee Cheng Hiang’s signature bakkwa. Traditionally enjoyed during Chinese New Year, bakkwa is a sweet and smoky barbecued pork delicacy that is both tender and slightly chewy.
Inside the dumpling, the bakkwa adds a subtle caramelized sweetness and a distinctive charcoal aroma that pairs beautifully with the savory rice. The salted egg yolk contributes a rich, buttery texture, while mushrooms add earthiness and the braised pork brings additional depth and succulence.
Rice dumplings have been eaten for more than 2,000 years and are closely associated with the Dragon Boat Festival.
According to Chinese legend, the poet and statesman Qu Yuan drowned himself in protest after the fall of his kingdom. Villagers raced out in boats and tossed rice wrapped in leaves into the river to prevent fish from disturbing his body. Over time, this act evolved into the tradition of dragon boat racing and eating zongzi.
Today, zongzi remains a cherished symbol of remembrance, family unity, and cultural heritage.
By incorporating their iconic bakkwa into a traditional zongzi, Bee Cheng Hiang successfully bridges heritage and innovation—offering a dumpling that feels both nostalgic and modern.