Bak chang with a twist

PHOTO: K.F. SEETOH

Chef Daniel Koh, a pioneer of modern Asian cuisine in Singapore, has created a special three-grain foie gras and smoked duck bak chang.

He uses black wild rice (pulut hitam), glutinous rice and Japanese pearl grains that make the rice dumpling superb to the bite, wildly refreshing yet still says “bak chang”.

The oily goose liver replaces the slippery fat in traditional dumplings and the smoked duck is a great substitute for salted pork chunks.

But the dish hasn't caught on with Singaporeans, perhaps because would-be diners are confused or intimidated by the combination.