DISAPPOINTMENT AT DINNER
Last Friday evening, we fulfilled our promise to take our doctor friends PC (+ husband) and PG out to dinner. As usual, we planned our meal around durians and this time, we thought we’d give Donald’s Durian stall another go.
After a disappointing Korean meal (Seo Gung at SS2- reviews were good but it was a far cry from our usual Korean BBQ haunts), it turned out well because we had all saved space for our dessert.
DURIAN SAVED THE DAY
This time, AC had already requested the Mau Sang Wang (MSW) in advance (having taken her children there last week) and Donald was waiting.
Despite the three table crowds who were all there before us, we were able to get enough stools to fit all of us.
I have to say that Donald was very truthful to us and did admit that the Mau Sang Wang was not very good as it is approaching the end of the MSW season. The durian was very large but the flesh was dry and a little on the rough side. We were disappointed and told Donald what we thought of his selection. He countered by asking if we’d like to try something smoother, the high-land D24 durian species.
The high-land D24 was fantastic and I highly recommend it to everyone. Donald had a whole rack of them on display and it looks like this will be the main durian variety taking over the Mau Sang Wang.
High-land D24 durian husks appear darker in color and the spikes are thin and very sharp.
Could it be the cooler air that makes the D24 creamier and smoother? Or the type of soil, or the altitude?
The high-land D24 durians are from the mountains of Pahang state which are in season now. I haven’t been able to find out the details of durian plantations and which species are grown in each one.
What I need to do next, is to perform a side by side comparison of the High-Land D24 and the normal D24 (Low-Land variety, I suppose).
That would be a relishing challenge. KC and BC, care to join me? I’m sure your mum is game to hunt them down with us.