his elegant dessert ($15) by Chef-owner Malcom Lee of Michelin-starred Peranakan restaurant Candlenut is surpringsingly light and refreshing with durian flavours that are distinct yet not overpowering.

The combination of smooth, luscious ice Mao Shan Wang ice cream and lovely home-made Kueh Rose is brought together by a creamy durian pengat sauce that has just the perfect balance of durian and coconut cream, scattered bits of crushed feuilletine add to the crunch. The perfect finale to the array of hearty yet refined dishes here.

Block 17A Dempsey Road

The visually arresting spikey Durian Alaska ($18) is one of Mod-Asian restaurant Ding Dong’s latest desserts. Created by newly appointed Head Chef, Miller Mai, this local-inspired spin on the classic Baked Alaska has a thin crunchy biscuit base topped with a generous layer of durian kaya, pandan chiffon cake and a house-made durian ice cream, then covered with a sweet outer “durian shell” of torched pandan meringue.

Round off the culinary exploration across Asia with intricately designed sweet satisfactions including Ding Dong’s take on the king of fruits, Durian. The Durian Alaska, Pandan Sponge, Kaya comprises house-made durian ice cream paired with fluffy pandan chiffon cake; and coated with a light caramelised pandan meringue that forms the outer shell. The dessert is served atop a thin layer of biscuit, spread with a generous serving of house-made durian kaya.

#01-02, 115 Amoy St

This utterly indulgent cake ($12 for a slice, 96 for a whole cake) is made using pure Mao Shan Wang durian flesh sandwiched between layers of yielding Genoise sponge and covered in a delectable pandan Chantilly cream.

The folks at CreatureS, who dish up comfort food with an Asian flair, calls it the most honest durian cake, and we do quite agree.

120 Desker Road

The Duriancanboleh or Durian Crème Brulee ($9) at Mod-Sin restaurant The Quarters helmed by Chef Chung Deming has been a hit since it made its debut. Indeed, it was marvelous.

The crispy caramel shell gives way to smooth wobbly custard that allows the bittersweet flavours of durian (Mao Shan Wang durian is used here), which Chung describes as “God-given custard”, to gradually take over, slowly, gently, deliciously. Definitely a keeper in our books.

#01-09 Icon Village, 16 Enggor Street

This decadent Handcrafted Pure Black Gold Mao Shan Wang Mille Crepe Cake ($158, good for 8-10 people) is a labour of love and has to be prepared fresh to order and be consumed immediately to be savoured in it is best state.

The crepe is handmade by chef Wong Kok Shyong and layered with a filling of fresh Mao Shan Wang durian flesh held together with a touch of whipped cream. A simple and utterly delicious version of durian cake that allows the durian to take centre stage. A 3-day advance order is required.

You can enjoy the cake at the restaurant or also have it for takeaway but we do urge you to eat it as soon as possible for the best experience. Available till July 2018.

Keppel Club and Clarke Quay

Regulars at Chef Yong Bing Ngen’s Majestic Restaurant (now located at Marina One) will all too familiar with his signature dessert named Crispy King of Durian with Maple Syrup (aka枫糖冰火榴莲 ).

This firm fan favourite starts with fresh creamy Mao Shan Wang durian blended with milk. The mixture is then frozen (like a semifreddo if you will) and wrapped in rice paper. This is then dipped in batter of flour, corn flour and baking powder, and deep-fried to a golden brown. Hot crispy shell on the outside, icy cold durian goodness on the inside.

Otherwise, we would suggest the soft and pillowy Chilled Glutinous Rice Dumplings with a punchy Mao Shan Wang filling.

#04-01 Marina One, 5 Straits View, The Heart (East Tower)

Marriott Cafe’s Durian High Tea Buffet woos durian dessert fans with a mélange of durian pastries and desserts handcrafted with premium Mao Shan Wang and D24 durians. Over 12 delectable durian items are featured including Mao Shan Wang Durian Cream Puffs, Mao Shan Wang Durian Mochi, and the Durian Strudel with D24 durian mousse layered with flaky pastry.

New items such as the rich Durian Butter Pudding with Coconut Sauce that has D24 durian custard between slices of buttery brioche and Glutinous Rice with Durian & Coconut Cream with chewy glutinous rice and bittersweet D24 durian pureé are also good to try.

And before you get carried away, do save some space for the buffet spread of local delights and International delicacies which includes freshly shucked oysters, prawns, laksa, char kway teow, siew mai and sandwiches. Marriott Cafe’s Durian High Tea Buffet ($45 per person on weekdays, $48 per person on weekends, $27 per child) is available from 3pm-5.30pm daily, till 31 July 2018.

Nuff said about the legendary durian puffs and mousse cake from Goodwood Park Hotel, but you would like to know that Goodwood Park Hotel’s annual Durian Fiesta (available till 22 July 2018) is back for the 35th year and this time with four newly crafted D24 durian creations, including the sturdy D24 Orange Choc-a-Bloc with a chocolatey shortcrust base dotted with walnuts and raisins and a touch of citrus from the candied orange peel, and the mellow D24 Coffee Glaze cake that has layers of pure D24 durian pulp and coffee sponge.

In addition to all time favourites such as the velvety D24 Mousse Cake ($13 per slice) that launched the inaugural Durian Fiesta back in 1983 and irresistible D24 Puff ($9 for 2 pcs), Mao Shan Wang durian lovers do look our for the jumbo-sized Mao Shan Wang Power Puff ($19.80) that is freshly piped to order (only available from 12pm to 7pm), and the Mao Shan Wang version ($69 for 500g) of their classic Mousse Cake, all available at The Deli.

The hotel’s Coffee Lounge (Tel: 6730 1746) will also be including seven D24 durian creations, such as D24 Mousse Cake, D24 Puff, and D24 Mini Egg Tart (exclusive to the buffet), at their popular Dessert buffet ($38.80, Dessert Buffet with Durian Pastries only).

22 Scotts Road

Text: Xie Huiqun