How creative can one get with durian? Given the addictive nature and general lack of fruits for most of the year, I guess some restaurant chefs must think there’s a crowd that’s willing to pay for eating it in a variety of ways.
My question to the chefs is this. When cooking up a “durian-inspired” fusion dish, do you seek to enhance or dampen the durian flavour?
I suspect that any “cooking process” actually destroys the delicate aromas of the durian. But if the fruit isn’t so good then maybe it’s not a bad thing..
Thai Yuen : durian curry fried crabs, durian cheese baked big-head shrimp, durian cheese deep-fried spring roll and Thai durian fried rice. (Uses Monthong)
Honeymoon Dessert: durian pizza, durian milkshake, durian pancake, durian shaved ice with black glutinous rice.
Musang King: sells the frozen Musang kings at -18 degrees C. Also sells pulp for dessert creation.