It’s a thorny fruit, the durian, and that’s because it forces everyone to stand at either side — you can’t simply be “okay”, you either hate it so much it causes an actual physical reaction, or you love it so much you’re that person who’s frequently boasting about how many durians your group of friends can eat in a single feasting session. If you’re the latter, then the Goodwood Park Hotel’s Durian Fiesta should come as no surprise to you.
Now in its 33rd year, the fair boasts quality favourites like the Durian Puff, Durian Crepe and D24 Durian Mousse Cake, all made from quality D24 and “Mao Shan Wang” durian varieties, and these will be available from 4 March to 17 July 2016 at the hotel’s Deli. Other than that, there’s a whole slew of new, and innovative, creations to look forward to.
First up, a range of teatime treats that include the Durian Black Sea Salt Caramel Cake ($13/slice, $85/cake), where Hawaiian black sea salt is used to complement the heavy flavours of durian and caramel, as well as the Durian Crunchy Chocolate-Hazelnut Tartlet ($43/6pcs), that has a touch of D24 durian pulp well-balanced against the mix of milk chocolate and roasted nuts. As for the “Mao Shan Wang” Mousse Cake ($62), it’s a luxurious twist on the hotel’s best-selling durian original mousse cake, made of D24 durians instead. Expect this to be richer and creamier, though note that it’s only available from 28 May.
For a new twist on traditional desserts, try the Durian Kueh Lapis ($12/slice, $62/cake) whose classic buttery flavour now comes with pulpy layers of D24 durian mousse in between, great because every bite now comes with interesting textures. There’s also the Durian Pudding topped with Osmanthus Jelly ($6.80) that you can eat right at the hotel’s restaurant, Min Jiang, a light and subtle treat that might please your parents.
And finally, the cute ones you can’t wait to Instagram. The Durian Rainbow Ice Cream Cake ($12/slice, $52/cake) was already a showstopper at least year’s fiesta, so now they’re bringing it back in a larger size, since it’s now 10.5-inch long. Here, vibrant rainbow hues made from sponge hug a core of creamy durian ice cream that has bits of D24 pulp. Then, there are also popsicles in the form of these Mini D24 Durian Ice Cream Bars ($6/bar, $30/box of 6) that are handmade with pure D24 durian pulp, and come in flavours like milk chocolate, dark chocolate and white chocolate with rainbow sprinkles.
Goodwood Park Hotel’s Durian Fiesta 2016, order by visiting the Deli from 9am to 9pm daily, call (65) 6730 1786 or send the order form (available at the hotel or at www.goodwoodparkhotel.com) to email: festive@goodwoodparkhotel.com. Takeaway orders can also be placed online at: http://festivepromotions.goodwoodparkhotel.com. The last order date is 13 July 2016 at 12 noon.
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