Fresh wrap on dumplings

New brands draw diners with freshly made offerings and regional Chinese flavours

- Hedy Khoo Senior Correspondent

Mr Fan Xin, co-owner of Jiao Tai Yuan Handmade Dumplings, opened its first Singapore outlet at Food Republic at Wisma Atria. Chuxin Wonton's Mr Liu Gong Ke and Ms Li Lei prepare their dumplings by hand. Yuen Kee Dumpling at Food Republic at VivoCity. Zhang Ji Yun Jiao co-owners Cheng Qing Feng (left) and Zhang Jun at their outlet at Food Junction at Junction 8.

(Hedy Khoo Kua Chee Siong Food Republic)

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.