Since its inception 1983, Goodwood Park Hotel’s Durian Fiesta marks its return with an impressive showcase of irresistible new creations and perennial favourites handmade with D24 durians well-known for its alluring aroma and creamy intensely-flavoured flesh. The thorny offerings this year include Durian Gula Melaka Roll; an Asian take on the Swiss roll, Durian Malay Cake inspired by the local traditional steamed cake, as well as petite pastries of Mini Durian Charlotte; a dainty ‘sandwich’ made with Boudoir biscuits or ladyfingers, and Mini Durian Donuts.
From 24 February to 13 July 2014, customers can visit the hotel’s Deli to purchase these tempting delights and other ubiquitous signature items such as Durian Mousse Cake, Durian Puff, Durian Strudel, Durian Crêpe and Durian Ice Cream.
In addition, the limited edition ‘Mao Shan Wang’ durian products such as ‘Mao Shan’ Power Puff; a mega-sized profiterole and ‘Mao Shan Wang’ Ice Cream will be available from 1 June to 13 July 2014 at the Deli.
Where to buy?
Guests can visit the Deli from 9am to 9pm daily, call (65) 6730 1786 or fax the order form (available at the hotel or at www.goodwoodparkhotel.com) to (65) 6737 4073. The last order date is 9 July 2014 at 12 noon.
DURIAN MALAY CAKE | $8 per slice; $42 for whole cake (700g)
Paying homage to the humble local steamed ‘Malay cake’, the hotel’s decadent rendition presents a moist sponge layered with a smooth, creamy durian-kaya spread and covered all round with desiccated coconut.
MINI DURIAN CHARLOTTE | $20 for 4 pieces
An exquisite adaptation of the classic Charlotte Russe layered dessert comprising Boudoir biscuits (ladyfingers) and cream, the Mini Durian Charlotte is an elegant bite-sized treat brimming with D24 durian mousse between crisp yet spongy ladyfingers lined with a crunchy hazelnut base and topped with white chocolate-coated cornflakes.
DURIAN GULA MELAKA ROLL | $10 per slice; $62 per 1kg roll
An inspired Asian interpretation of the traditional Swiss roll, this ethereal-soft creation boasts luscious D24 durian mousse enveloped within a vanilla sponge luxuriantly-drizzled with fragrant gula melaka (palm sugar) syrup.