King of the Fruit and Durian Coil from 717 Trading

Known as the "King of Fruit," the durian is a tropical fruit rarely seen outside of Southeast Asia. The durian, named for an Indonesian word meaning "thorny," resembles an unripe coconut with spines covering its thick, green rind. Infamous for its strangely foul smell, the flesh of this fruit is nonetheless sweet and delicious.

Durians grow primarily in plantations in the jungles of Sumatra, Malaysia and Thailand. When ripe, they fall from tall, elm like trees, creating a hazard for anybody walking below. They can then be split open with a sharp knife or chisel. Inside, you’ll find the smooth flesh, or aril, in sections, like the meat of a walnut. Hidden in the flesh are five brown, inedible seeds. Once ripe, they rot very quickly, therefore it isn’t feasible to export them widely to Europe of the United States.


Be extra careful when selecting your durian, choose one that is ripe. The five segments of the rind should be slightly separated, so you could slide a knife in between them. Make sure to check the exterior for holes made by worm, squirrel or a former customer! Next you should shake the fruit gently, hoping that the interior of the seed pod moves slightly. Finally, smell the fruit. This will take practice, but it should not smell too wet or fetid, nor too mild and dry. A perfect durian might remind you of nuts, honey or custard.

Westerners frequently cite the unsavoury smell as a reason to avoid this delectable treat. But I still remember vividly when some of my overseas colleagues, American, British nor French – they dragged me all the way to Chinatown to ask me to choose durians for them. Indeed in the beginning they were trying to captivate the taste and smell but thereafter every visit to Singapore which always happens in the summer, may it be Durians itself, or Durian Puffs from Goodwood Hotel, Durian Roll from Angie The Choice and my latest discovery Durian Coil from 717 Trading.

Most connoisseurs enjoy durians raw. However, chefs incorporate it into cake, candy, pudding, ice cream, or any sweet, creamy dessert. Fermented durian serves as a tart sauce for shellfish.


Back to my foodhunt, I was shopping with my family the other day when I saw this food festival going on in a shopping mall. I was attracted at 717 Trading – Durian Coil. I ordered some of it for dessert back home and honestly it’s really good. There were two layers of durian flesh! May I repeat real durian flesh, the first layer being wrapped around soft sponge cake and the top part has lots of generous fillings of durian flesh. And it really taste durian not just durian extract. Really satisfy my tastebuds.

I used to like Durian Roll from Angie The Choice, I mean its available all year round and always bought it for my family and even my grandparents loved it. However, the difference in the Durian Roll, it seems to be mixed with some creamy stuff. The durian flesh is still very visible but the creamy stuff is what doubles the amount for the filling. That’s what I think. Still if you feel like having some durian dessert anytime all year round you can head to Angie The Choice.

Another favourite teatime in my office during the Durian season, its Durian Puffs from Goodwood Park Hotel. Normally its compliments from the stockbrokers. Its best eaten fresh out from the fridge and the taste of the soft durian puffs just melts down your throat not realising how many calories I have popped into my mouth. Its really yummy! Do you think Durian Madness is enough with just some Durian Puffs wait until you taste other perennial favourites and signature Durian Crumble, Durian Mousse Cake, Durian Roll, Durian Pudding, Durian Megapuff and its all filled with chunky morsels of pure D24 Durians!

If this is not enough, head to Goodwood Park Hotel – Durian Dessert Buffet at their Coffee Lounge, its still going on until 20 August 2006.