Debate of Thai and Penang Durian

Durian is widely known and revered in South East Asia as the "king of fruits", the durian is distinctive for its large size, unique odour, and formidable thorn-covered husk. The fruit can grow as large as 30 cm (12 in) long and 15 cm (6 in) in diameter, and it typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

The edible flesh emits a distinctive odour, strong and penetrating even when the husk is intact. Some people regard the durian as fragrant; others find the aroma overpowering and offensive. Some of the Hong Kongers describe the smell as “Cat’s shit”! So this is no mercy to tell how bad the smell it could be. Some of the people would vomit when they smell it… About 40% of Hong Kong Does not like to take it at all and about 50% people like it, I am one of the rest 10% people that Love to eat.

Since the smell evokes reactions from either deep appreciation or intense disgust. The odour has led to the fruit's banishment from certain hotels, air craft and public transportation in southeast Asia.

There is always a debate between Malaysian and Thai on their Durian, when I meet friend in KL and Penang, they said their Durian is Best, more favour and stronger than those Thai Durian, their premium grade is Fu Lu, Red Prawn, High grade D2, Green Shell, Lin Fon Jiao, Gong Buo, Lipan and D24. Penang Chinese describe Thai durian is “potatoes”! That is not too fair to the Thai as they also have very good types of Durian they called it Gold Pillow… Anyway, I would like to say Penang Durian is best when I am in Penang, and Thai is best when I am in Bangkok… as a snob style!

Anyway to be fair, the presentation of Thai Durian is a bit more elegant, more meat, Yellowish brown pillow like, creamery and sweet!
Penang one is more texture, exquisite taste that can last in the throat for a whole night.
Anyway, do not drink Whisky after eating durian and Thai advises us to eat three to five pieces of Mangosteen. To dilute and cool down the heat generated by the Durian.

The durian, native to Brunei, Indonesia and Malaysia, has been known to the Western world for about 600 years. The 19th-century British naturalist Alfred Russel Wallace famously described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.

There are 30 recognized Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
A good Thai Golden Pillow is about Baht 400-500 at season April- August, a Good Fu Lu is about RM$40 In Penang during the season May to July. In Hong Kong, those Durian is 100% Thai Durian, it is about HKD$80 a piece of average size.
We should not take too much or it will spoil your appetite before the dinner.

HK Snob