According to rice dumpling mythology, during the early feudal dynasties in China, a Chinese poet and minister named Qu Yuan rose to national prominence by fighting against the mighty state.
When the people learned what Qu Yuan had done, they went to boats and sought to save him by tossing rice dumplings into the river to fend off flesh-eating fish and evil spirits. The hunt for Qu Yuan’s body evolved into the dragon boat competitions we know today.
The Legacy House, Rosewood Hong Kong’s flagship and MICHELIN-recommended Cantonese restaurant, commemorates the centuries-old Dragon Boat Festival (Tuen Ng Festival) with the introduction of traditional rice dumplings created by Chinese Executive Chef Li Chi-Wai.
Who is Chef Li Chi-Wai?
Acclaimed Chef Li Chi Wai, the Chinese Executive Chef of The Legacy House, brings over two decades of culinary experience to Rosewood Hong Kong.
Chef Li, a master of traditional Cantonese cuisine, has held senior management positions at several top-tier international luxury hotels in the region, overseeing major new openings, menu creation, and operations.
He specializes in developing sophisticated Cantonese food as well as gastronomy from the Shunde region of southern China’s Guangdong province.
Throughout his career, Chef Li has played significant roles in notable events such as the 15th anniversary celebrations of Macau’s reunification with China in 2014, when he prepared the welcome meal for Xi Jinping, President of the People’s Republic of China.
How are these glutinous rice dumplings made at The Legacy House?
The pyramid-shaped dumplings, known now as zong zi, serve a symbolic role during the annual boat-racing event due to tales associated with this exquisite Chinese delicacy, which Chef Li honors through his meticulous preparation process.
At the beginning, the glutinous rice is soaked and softened in alkaline water.
The rice in the Steamed Sweet Rice Dumpling with Chestnut is packed with entire chestnuts and lotus seeds while the Savory Steamed Rice Dumpling with Abalone, Pork, and Mushroom is made with the auspicious “Eight Treasures” ingredients of six-headed South African abalone, pork belly, chestnut, lotus seed, conpoy, chanterelle, porcini, and shiitake, all seasoned with Shao Hsing Hua Diao wine, soy sauce, sugar, and five-spice.
Both dumplings are prepared then wrapped in dried bamboo leaves to make a characteristic pyramid shape before being slow-boiled for seven hours.
How do I pre-order?
Now available for pre-order at The Legacy House restaurant and Rosewood Hong Kong’s online shop from 28 April to 1st June, 2022.
Each environmentally-friendly gift basket includes two limited edition premium glutinous rice dumplings, priced at HKD598 per set, and requires a three-day prior order (cut off at 7 p.m.).
The rice dumplings will be prepared fresh daily and can be picked up at The Legacy House between May 27 and June 4, 2022.
The Legacy House
Address: Level Five, Rosewood Hong Kong, 18 Salisbury Road, Tsim Sha Tsui, Hong Kong
Tel: +852 3891 8732
Email: hongkong.chineserestaurant@rosewoodhotels.com
Website: https://www.rosewoodhotels.com/en/hong-kong/dining/the-legacy-house
Facebook: https://www.facebook.com/thelegacyhouse
Instagram: @thelegacyhousehk @rosewoodhongkong
Image courtesy of The Legacy House, Rosewood Hong Kong.
