Goodwood Park Hotel’s popular Durian Fiesta is back again starting this month
Durian season might be over for now but there’s another reason to fall in love with the King of Fruits this March.
Goodwood Park Hotel’s annual durian affair is in full swing again starting this week, which also marks the 40th year milestone in crafting durian pastries following the success of its iconic Durian Mousse Cake back in 1983.
From now till 6 August, durian lovers can look forward to 6 new handcrafted creations that showcase the coveted D24 variant.
They include:
Here’s a closer look at the new treats.
D24 White Chocolate Raspberry Enchantment
This alluring treat has tangy raspberry jelly and velvety D24 mousse enveloped in a white chocolate mousse with a touch of liquor. Set on a homemade chocolate sable base, it is garnished with mixed berries, edible flowers and osmanthus fragrans.
D24 Pandan Coconut Gula Melaka Cake
Our take on a local favourite featuring layers of D24 mousse, coconut mousse and pillowy-soft pandan sponge. This fragrant cake is covered in desiccated coconut cooked with pandan leaves in gula melaka.
D24 Pineapple-lime Zest Dome
D24 mousse and almond sponge studded with caramelised pineapple chunks are encased in refreshing pineapple mousse dotted with tangy lime zest. This dainty dessert sits atop a crisp white chocolate hazelnut base and is crowned with Chantilly cream.
D24 Honeyed Pear Mousse Bliss
This elegant creation showcases generous layers of D24 durian mousse, honeyed Williams pear mousse, almond sponge and a dash of alcohol on a buttery honeyed digestive biscuit base. It is topped with glazed slices of Williams pears, chopped pistachios and edible flowers.
Mini D24 Chocolate Ganache Almond Delight
Bite-sized swirls of rich D24 mousse is sandwiched between two housemade chocolate ladyfingers adorned with crunchy feuilletine bits, dark chocolate ganache, chopped almonds, icing sugar and a gold leaf.
D24 Paris Brest
A rendition of the classic French pastry featuring a halved choux pastry lavishly filled with D24 mousse and encircled by a luscious mixture of custard cream, buttercream and hazelnut paste. The top is embellished with hazelnut cream, chopped caramelised hazelnuts and almond shavings.
Besides the new creations, the treasured mainstays that paved the way for 40 years of Durian Fiesta will also be returning.
They include:
D24 Mousse Cake
The hotel’s unrivalled mainstay since its debut in 1983, this highly popular cake has earned its fame and ardent following through the decades with its generous lashings of pulpy durian mousse and pillowy soft vanilla sponge layers.
D24 Crêpe
A quintessential dessert featuring a bounteous serving of creamy durian pulp enveloped in a delicate paper-thin crepe.
D24 Puff
The epitome of the popular quote “Good things come in small packages”, these classic choux pastries see bountiful swirls of durian mousse sandwiched in between fluffy choux puffs.
Durian Ice Cream Tubs
Offering pure durian bliss with an abundance of D24 pulp, these homemade frozen delights are available in convenient 16oz takeaway tubs.
The hotel’s limited edition Mao Shan Wang Mousse Cake and Mao Shan Wang Power Puff will also be making their return this year for a limited period from 1 May onwards.
Slurp.
Customers with selected credit cards will get to enjoy up to 20% discount for selected takeaway durian pastries at The Deli during the entire Durian Fiesta period.
The exclusive offers include:
Some terms and conditions to take note of for the offers:
Online orders are also available from the hotel’s online shop here (Advance orders of 3 days required)