The 25-year-old Olympic champion ate durians for the first time this week, found the pungent and prickly fruit 'interesting' and wants more.

Ahead of the Beijing Games, Coughlin and the rest of the US swim team have been here since last Saturday. On a 10-day training camp, they are based at the Shangri-La Hotel.

But, even with the intense twice-daily sessions at the Singapore Island Country Club (SICC) pool, the team have found time to plunge into some local activities.

On Thursday night, they visited the Night Safari. On other days, they have been exploring Orchard Road.

Shangri-La's spa has also been a regular stop for Coughlin and some teammates.

Sampling food, though, seems to be a favourite, according to the swim stars' postings on their personal blogs at swimroom.com.

Breaststroke specialist Megan Jendrick, 24, tried the Singapore Sling - non-alcoholic, of course - with coach Sean Hutchison.

'We didn't have the 'real deal'... but it was still really good,' she wrote.

Mark Warkentin, who will be swimming the 10km event, admitted it was tough resisting the breakfast spread at Shangri-La's The Line.

Last Sunday, he had what he called 'the best breakfast I've ever had' - fresh Indian naan with a plate of breakfast curry, french toast, poached eggs, an omelette, a fruit platter, smoked salmon with cream cheese, a breakfast pudding, a few rolls and some delicious coffee.

(As for the aftermath, he wrote that he 'nearly sank to the bottom of the pool'.)

On her blog, Coughlin - who has also tried chilli crab, chicken rice, fish head stew and local Indian curry - 'highly recommended' the pod of Mountain Cat durian she had.

'The intense smell is like a strange combination of rotten bleu cheese and petroleum. The texture is like a really creamy flan or custard,' she wrote.

'After a couple of bites, it becomes sweet and the initial smell is just a memory.'

The odd local delicacy aside, however, the US team stick to a strict diet as they aim to better their Athens 2004 haul of 12 gold, nine silver and seven bronze medals.

The SICC will be hosting a dinner for the team, and a source revealed that the team requested for steak and codfish.

Seafood was not a favourite, while foods that were an absolute 'no'' were MSG, artificial flavouring, ginseng, sharks' fin and abalone.

Privacy has also been a strict requirement.

Interaction with fans and media have been kept next to nothing. At Shangri-La, the team occupy two floors exclusively, specially served by the hotel's selected staff.

Indeed, every detail has been looked into to make the team's stay enjoyable.

Perhaps, maybe too enjoyable even, as Warkentin, 28, wrote: 'I'm faced with a discipline problem.

'The hotel, the pool we swim at, the meals, the weather and the general Singapore atmosphere all make me feel like reclining in a lounge chair and enjoying a drink under a palm tree.'

USA Swimming national team head coach Mark Schubert, impressed with 'the hospitality and friendliness of the people', said he would return here 'in a heart beat'.

'Everyone has treated us exceptionally well and we're very happy - almost embarrassed - to be so spoiled,' he said.

Coughlin, meanwhile, is making full use of her time here. On her menu today: mooncake.

jwang@sph.com.sg