GEORGE TOWN: No matter how many durian varieties are available in Penang, nothing compares to big brands like the Black Thorn for mainland Chinese visitors.
For Yang Fei, 50, tasting Malaysia’s famed durians at their source had long been a highly anticipated culinary experience.
She sampled Black Thorn durian for the first time. It is a variety she had been curious about after watching several online reviews.
“I chose Black Thorn because I love its deep, rich colour. It met my expectations of a dream durian and was a highlight even outside the peak season.
“Rather than opting for mixed platters, I prefer focusing on a single variety to fully appreciate its flavour,” said Yang, who was her with her husband, Zhu Haodong, 51.
Before arriving in Penang, the Shanghai-based couple learned that the best durian season is typically between June and August.
Although the peak season has yet to begin, Yang said the quality of the fruit was already satisfying.
She noted that Malaysia offers more than 200 durian varieties, including premium types such as Black Thorn and Musang King, as well as lesser-known varieties abroad.
“In Shanghai, we mostly get Thai durians. Malaysian varieties such as Musang King are usually sold frozen, with the flesh removed and packaged,” she said.
Yang added that frozen durian has inspired creative ways of consumption back home, including reheating the pulp in an air fryer to achieve a melted cheese-like texture.
Despite this, she stressed that nothing compares to eating fresh durian on-site.
“I like buying a whole durian and opening it myself. It feels like a mystery box – sometimes you get a lot of flesh, sometimes not, but that’s part of the fun,” she said yesterday.
Teacher Yin Tingting, 38, from Tianjin, also tasted Penang’s durians for the first time during a visit with her parents and two kids.
While frozen Malaysian durians are widely available in supermarkets back home, she said the experience is far inferior to eating the fruit fresh.
“In China, we can easily buy frozen Malaysian durian, but the texture and taste are definitely best when it is freshly opened and eaten here,” she said.
She added that her favourite variety is Black Thorn, while her children preferred the D26 variety.
In conjunction with the durian season, the Shangri-La Rasa Sayang Resort has partnered with a durian stall opposite the hotel to offer an “Eat All You Can Durian Buffet”.
The buffet features freshly harvested durians from Balik Pulau, including Horlor, Capri, Khun Poh, Lipan and Green Skin, along with fresh coconut water and local seasonal fruits. Each session lasts one hour.
