Bak ZangHokkien Rice Dumplings
bak-zang / bak-chang · bamboo-leaf zongzi
Glutinous rice, pork belly, mushroom, chestnuts, peanuts and dried shrimp — hand-wrapped in bamboo leaf, the way every family used to. 一颗妈妈亲手包的粽子。
Almost nobody makes these any more
Wrapping zang properly is an all-day affair — that's exactly why we still do it.
端午节的味道，全年想吃都有
Rice stir-fried with aromatics, fillings braised separately, then everything wrapped in bamboo leaves by hand and boiled for hours. Around the Dragon Boat Festival the whole community goes hunting for good ones — ours open for pre-order on Facebook and sell out fast.
We also make the old-fashioned ki zang (碱水粽): the amber alkaline dumpling with mung beans, served with home-cooked gula Melaka syrup — almost impossible to find in Sydney. Both freeze well, so regulars stock up.
Inside the leaf
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Glutinous rice stir-fried with aromatics
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Pork belly braised, melting
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Shiitake mushroom savoury depth
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Chestnuts & peanuts sweet, nutty bite
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Dried shrimp & shallots the umami engine
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Salted egg yolk (optional) the golden centre
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Bamboo-leaf wrap perfume of the leaf
On the weekly rotation
Our menu changes every week — new menus are posted every Monday (Wed & Fri) and Saturday (Sunday) on Facebook and this website. Each week's post has the current line-up, pricing and hours.
See if it's on this week →Frequently Asked Questions
What's the difference between bak zang and ki zang? +
Bak zang is the savoury Hokkien dumpling — glutinous rice with braised pork belly, mushroom, chestnuts, peanuts, dried shrimp and an optional salted egg yolk. Ki zang is the plain alkaline dumpling, chewy and amber, eaten sweet with home-cooked gula Melaka syrup. Pricing is announced with each pre-order round.
How do I pre-order for Dragon Boat Festival? +
Zang are pre-order only. Pre-orders are announced on our Facebook page — message us there or call 0482 035 320 to get in early; festival season sells out fast.
How do I store and reheat them? +
Refrigerate for a few days or freeze for weeks. Re-steam (or boil in the leaf) 15–20 minutes from the fridge, longer from frozen, until piping hot through.