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Durian kaya toast and cocktails: Durian dishes with a twist
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(Clockwise from top left) Ms Durian's Mao Shan Wang Durian Kaya Toast, Indocafe Peranakan Dining's Udang Tempoyak Durian, F*nkytown's Durian Colada and Mao Shan Wang Durian Afternoon Tea at the Lobby Lounge.
PHOTOS: MS DURIAN, INDOCAFE PERANAKAN DINING, F*NKYTOWN , SINGAPORE MARRIOTT TANG PLAZA HOTEL
SINGAPORE – When most people think of durians, they think of the thorny whole, cracked open, proffering its bright amber flesh. Loyal devotees snap up the king of fruits, which lines the shelves of roadside stalls and HDB estate markets.
Most Singaporeans enjoy it raw, savouring the sensation of sinking their teeth into its creamy flesh. But some eateries want to prove there are other ways to enjoy this decadent fruit, typically in season during the middle of the year.
