21 Jun '16, 10pm

#Durian on pizza, in curry crab and clay pot chicken: #HongKong chefs get creative

With durian, there’s often a fine line between love and hate. No other fruit is as polarising – inspiring extreme reactions that vary from person to person. Many can’t even stand its smell – often described as “rotting garbage” and “decomposing flesh”. Others, meanwhile, are willing to pay top dollar for “the king of fruits”, especially for the varieties imported from Malaysia, which are smaller than those from Thailand. Although durian is produced throughout the year, April to June is considered by many to be the best time to taste this spiky fruit. And while purists will argue that the fruit should be enjoyed on its own, chefs are coming up with creative ways to incorporate durian into their dishes. Thai Yuen, a Thai seafood restaurant in Tsim Sha Tsui, came up with several new dishes in May including durian curry fried crabs, durian cheese baked big-head shrimp, durian ...

Full article: http://www.scmp.com/lifestyle/food-drink/article/1978564/...

Tweets

#durian season is on in #Malaysia

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