Some people love durian. They like looking at it, touching it, eating it. Others hate the smell, but love the taste. And others don’t mind eating food that has it, as long as they don’t know it’s one of the ingredients.
If you fall in the extreme most category — that is folks that can’t stand even being in a country that has durians — this story isn’t for you.
Photo: Durian rainbow ice-cream cake, a new item at this year’s Durian FiestaIt’s that time again, when fruit stalls open up roadside tables so you can enjoy durian without taking the smell home with you and when Instagram gets flooded with images of the luscious yellow flesh. It’s also the only time one of Singapore’s best hotels turns into a giant stinkbomb and nobody really minds.
Goodwood Park Hotel once again announces its annual Durian Fiesta, set for March 16 to Aug. 2.
There’ll be twice the number of D24 durian confections on sale during this period, including six new creations: the carrot-walnut cake, mini chocolate wafer rolls, egg tartlets, rainbow ice-cream cake and macaroons.
The hotel signatures, such as the durian crêpe, mousse cake, puff, strudel and “Mao Shan Wang” ice-cream, also make a comeback this season.
Some standouts: The durian cappuccino cake, which is back after a three-year absence, and the “Mao Shan Wang” Horn (a durian pulp-filled conical pastry inspired by ’60s cream horns, top pic), available in limited batches at the Deli along with the “Mao Shan” power puff (jumbo-sized profiterole) from May 30.
