PUBLISHED March 4th, 2016 12:00 pm | UPDATED June 7th, 2016 03:58 pm
The durian is, without a doubt, the most divisive fruit on the planet. There’s really nothing else in the world that divides opinions quite like it. Those who love the king of fruit adore its pungent, rich, creaminess while others recoil at the slightest whiff of it.
If you belong to the former, you definitely need to know that Goodwood Park Hotel’s Durian Fiesta is back in its 33rd edition. The line-up of 13 durian-based and durian infused desserts can be purchased from the hotel’s deli from now till 17 July 2016, and there’s just so many things to look forward to at this annual thorny affair.
For instance, the intensity of the Durian Black Sea Salt Caramel Cake ($13/slice, $85/cake) is balanced out by the slight, savoury tangs of Hawaiian black sea salt. Absolutely gorgeous.
An Asian twist can also be seen in the Durian Pudding topped with Osmanthus Jelly ($6.80). Available at both Goodwood Park Hotel’s deli and in-house Chinese restaurant Min Jiang, the full-flavoured creaminess of this pudding is accentuated by the fragrant and refreshing osmanthus jelly.
Highly prized in Singapore, the rich and fleshy pulp of the Mao Shan Wang is incorporated into the light and fluffy “Mao Shan Wang” Mousse Cake ($62 for 500g), and is definitely an indulgent treat for the senses.
Meanwhile, the ultimate flavour bomb comes in the form of the Durian Rainbow Ice Cream Cake ($12/slice, $52/cake), which was such a hit during the same durian festival last year that they brought it back.
Lastly, the Durian Chocolate-Hazelnut Tartlet ($43/6pcs) – think D24, milk chocolate, roasted hazelnuts, and a buttery base – are bite-sized delights that are full of crunch and flavour!