“Hong Kong imports durian from [places] like Thailand, Malaysia and Vietnam but the country that offers the most different types of durian remains Malaysia,” says Sharon Han, director of Shaz Confections, a Hong Kong bakery that has just released a line of durian snow skin mooncakes made with different varieties of the fruit, such as Musang King, Red Lobster and D24.
Asked why Hongkongers expect so much variety in their durian, Han says: “Hong Kong imports so many different types of the fruit [that] when durian season comes about, it is like opening a box of assorted chocolates and you want to try all of them.
“The people of this city like to try everything.”
This means Hong Kong chefs end up inventing some pretty wacky dishes. Here we take a look at some of this year’s most notable uses of durian.
1. Hotel Icon
Hotel Icon, in Kowloon’s Tsim Sha Tsui district, was one of the first hotels in the city to provide durian fans a pungent parade of variety with its annual Malaysian Durian Festival. It has 15 new durian dishes this year, including durian cheese-baked lobster, which features a mixture of melted cheese and strong, sweet Musang King durian.
The Market restaurant on the hotel’s second floor is currently hosting an All About Durian Afternoon Tea that features sweet and savoury durian bites, including a durian platter, house-made ice cream, and shrimp toast with spicy durian dip.
Hotel Icon, 17 Science Museum Road, Tsim Sha Tsui
2. Yamm
Look out for durian-flavoured mochi and Napoleon cake, as well as more interesting items such as a durian and sea grape salad, and a durian and chicken curry with roti.
The Lobby, The Mira Hong Kong, Mira Place, 118-130 Nathan Road, Tsim Sha Tsui
3. Big Bay Café
From now until September 15, Big Bay Café in the Kerry Hotel in Hung Hom will host a durian-themed afternoon tea buffet at weekends and on public holidays.
Level 3, Kerry Hotel, 38 Hung Luen Road, Hung Hom
4. Auntie Malay
Inside Ocean Terminal in Tsim Sha Tsui, Auntie Malay is known for serving authentic Peranakan cuisine.
Shop G16, G/F, Ocean Terminal, Harbour City, 3-27 Canton Road, Tsim Sha Tsui
5. Coco Four
This hotpot restaurant, which uses coconut water in its chicken soup base, is offering an optional upgrade – adding durian to the mix. While this may seem like a strange addition, the restaurant claims that the fruit changes its soup base from a refreshing chicken broth to a creamy, sweet one – without the durian smell.
Shop 402-403, 4/F, Moko, 193 Prince Edward Road West, Mong Kok
6. Ikea
Various locations, including Upper Basement, The Park Lane Hong Kong, 310 Gloucester Road, Causeway Bay
