SINGAPORE – Forget frozen convenience. A new wave of dumpling brands is bringing freshly wrapped authenticity and open-kitchen theatre across the island, with a focus on regional Chinese flavours.
Leading the charge is Guangzhou-based Yuen Kee Dumpling, known for its Cantonese-style dumplings. Its first Singapore outlet opened at Fortune Centre in December 2024, followed by a rapid expansion into foodcourts.
Its stall at Food Junction at Nex opened in April, while three franchised outlets opened in August – at Food Republic at VivoCity, 313@somerset and Food Junction at Lot One.
Five more outlets, including three standalone eateries, are slated to open by the end of 2025.
Prices start at $7.80 for Chive & Pork Dumplings (10 pieces), with six styles to choose from: Cantonese Style Soup, Viral Mixed Sauce With Chilli Oil, Fiery Spicy & Tangy Soup, Peanut Sauce, Garlic Sauce and Hot Boiled.
Director and co-owner Jaden Wu, 43, who is from Hong Kong and based there, says there are plans to open up to 50 outlets in Singapore in three years.
He says: “We are not here to just sell wontons. We want to raise the awareness of Chinese dumpling culture, in particular, our Cantonese-style dumplings.”
Brightly lit open kitchens, where workers deftly wrap dumplings and fill bamboo trays behind glass panels, have become a hallmark of this new wave. The transparency is deliberate, meant to show diners that dumplings are made fresh on site and to assure them of hygiene standards.
At Jiao Tai Yuan Handmade Dumplings, workers wrap dumplings to order in an open kitchen.
ST PHOTO: HEDY KHOO
Across the board, new operators are setting higher standards for dumplings – which have handmade skins and fresh ingredients and are wrapped to order. But there are adjustments. Spice levels have been lowered and seasoning lightened to suit local tastes.
Yuen Kee Dumpling places strong emphasis on fresh ingredients. Vegetables from Malaysia, such as chives and beansprouts, are supplied daily to its stores, while noodles and dumpling skins are handmade daily at its central kitchen in Woodlands.
But unlike its outlets in China, which use fresh pork, the Singapore branches use premium frozen Brazilian pork, which costs less.
Despite the difference in price – frozen pork prices start at around $6 a kilogram, while fresh pork is priced from $12 a kilogram – some sellers refuse to compromise on quality, as they are accustomed to using fresh pork in China.
At the 42-seat Chuxin Wonton in Joo Chiat, which opened in April, husband-and-wife team, Mr Liu Gong Ke, 41, and Ms Li Lei, 42, insist on using fresh ingredients.
Mr Liu makes daily wet-market trips for pork and prawns, and sources premium dua pan (Korean seerfish) for its mackerel fillings. The couple, who are from Qingdao, have been in Singapore since 2010 and are Singapore permanent residents.
“Qingdao is famous for its beer,” he says. “We want Singaporeans to know its cuisine and how it features the use of fresh seafood, such as fish meat in our dumplings.”
Mr Liu Gong Ke and Ms Li Lei prepare their dumplings by hand.
ST PHOTO: KUA CHEE SIONG
Its signature Mackerel, Pork and Chives Wonton Soup ($11.90 for 12 wontons) features a broth simmered from fresh kampung chicken, topped with dried shrimp and omelette strips.
The couple began making dumplings for their children, now aged 11 and four, during the Covid-19 pandemic. “We aren’t just making dumplings to sell,” says Mr Liu. “We also eat them. We cannot accept using frozen pork as we do not like eating it.”
Mr Liu and Ms Li have an open kitchen for customers to have a close-up view of how the dumplings are prepared.
ST PHOTO: KUA CHEE SIONG
Equally devoted to freshness is Mr Fan Xin, 45, who is from Xi’an and is co-owner of Jiao Tai Yuan Handmade Dumplings. He wants to showcase northern Chinese dumplings made using premium ingredients, such as Yunnan’s matsutake mushrooms.
He opened his stall at Food Republic at Wisma Atria in September. It is the brand’s first outlet in Singapore and he plans to open up to five more by 2026.
Co-owner Fan Xin of Jiao Tai Yuan Handmade Dumplings, which opened its first Singapore outlet at Food Republic at Wisma Atria.
ST PHOTO: HEDY KHOO
A standout is the Matsutake Mushroom With Mountain Delicacies Dumpling ($12.80 for 10), its pale-green skin coloured naturally with spinach juice. Mr Fan’s aim is to bring new, healthier Chinese flavours to Singapore while adhering to the traditional way of wrapping dumplings.
