Hopewell Inn, the contemporary Cantonese restaurant at new Hopewell Hotel in Wan Chai, is getting in on the upcoming Dragon Boat Festival action with the launch of its first-ever glutinous rice dumplings, otherwise known as zongzi.
These traditional Cantonese sticky rice dumplings are crafted in a trio of additive-free flavours by executive chef Larry Ng and team, all wrapped in fragrant bamboo and lotus leaves and packaged to go in elegant thermal insulation bags.
The most classic of the rice dumpling bunch is the abalone and conpoy rice dumpling (HKD188; HKD168 dine-in), which stars eight-head Chilean whole abalone and Hokkaido dried scallop.
The five-spiced pork dumpling (HKD118; HKD98 dine-in) has a bolder flavour profile, whilst the morel mushroom rice dumpling (HKD158; HKD138 dine-in) is an umami plant-based treat featuring Yunnan morels, himematsutake mushrooms, porcini mushrooms, mung beans, red beans, black-eyed beans, and vegetarian oyster sauce.
Hopewell Inn’s sticky rice dumplings can be purchased for dine-in or takeaway until May 31.
Hopewell Inn, 20/F, Hopewell Hotel, 15 Kennedy Road, Wan Chai, 2620 3288, book here
