Durian Dreaming: A Singaporean Foodie’s Guide to the King of Fruits
It’s August 5, 2018, and the smell of ripe durian is practically in the air. If you’re a Singaporean foodie or just curious, you’ll want to know where the top chefs are getting their durian fix.
Chef‑Owned Stalls – The Insider Choices
MasterChef Asia champ Woo Wai Leong (owner of Restaurant Ibid) says he almost always scamper to a stall on a food‑trip. When he does pull a carton out for himself, it’s Combat Durian on Balestier Road, a place with a “big range of varieties” that he swears by.
Wilin Low, the culinary mastermind behind Wild Rocket, loves the bitter Mao Shan Wang from 717 Trading at Highland Centre. “I’ve bought from there for years,” he shares, “the owner knows what I want and only sells me the good stuff.” He even takes his time dining in a humble set of tables and stools.
Chef Pang Kok Keong (Antoinette) also is a Mao Shan Wang fan, picking it up from Kean Lye Fruit Trading near Upper Serangoon. Owner Robin is so generous that he lets customers taste before buying. He says, “It’s an acquired taste, but it’s sweetly bitter and complex.”
Home‑First Durian: A Family Affair
Chef Emmanuel Stroobant (Saint Pierre) was caught red‑handed grabbing durians from Ah Di Dempsey Durian in Dempsey. “We chill them in the fridge so the creamy texture stays—make sure they’re ripe!” he quips.
Restaurant Labyrinth owner Han Liguang says he merely grabs durians when he spots a stall while passing by. “Black Pearl is my soulmate,” he confesses. “It’s got just the right mix of sweetness, bitterness, and playful firmness.”
More dapper than a chef, David Yip of Circa 1912 claims he frequents the famed Ah Seng Durian stall on Ghim Moh Road. The bustling queue “snakes around the market,” a testament to how beloved the Mao Shan Wang and Golden Phoenix varieties are.
For photographers who appreciate a pinch of color, Edmond Ho squares away Black Torn from Penang, “not overly sweet, but still flavor-packed.” He often finds them in bustling Geylang stalls, while Balestier houses fair share as well.
Online Ordering – From the Car to the Kitchen
PR guru & restaurateur Lynn Yeow‑De Vito wrestles with a spouse who hates loading boxes in the car. “So I order online,” she says. Her fav go‑to? The Mao Shan Wang from @sindurian, a stall many in the Singapore food scene call honest and reliable. The “worried” but highly anticipated satiating visit has the daughter exclaiming, “They’re so tasty I gotta save some for later!”
Weekly Deliveries & Durian Parties
Entrepreneur Daniel Boey keeps a steady supply of wild kampong durians from Ah Di Dempsey Durian with a special ordering arrangement. “Every Sunday X copies of that luscious stuff land in my locker!” he says, a fine recipe for daily binge‑time.
Our crew of foodie friends keep the durian vibes alive by hosting parties at their homes. One gang has them on East Coast Road at 227 EC Rd, close to Holy Family Church—a no‑frills spot with an air‑conditioner, warm staff, and good selection.
So next time you feel the tropical itch for the King of Fruits, check out these stalls. It’s Singapore style: candid, savory, and always a little sweet‑bit, a bit bitter. Enjoy the ritual that’s all about the fruit, the place, and a hug of friendship.
