For the longest time, i have always assumed that Thai durians, with its lack of aroma (or stench, as some would call it) and drier texture, would not be as palatable as those that come from Malaysia.
Add high price to the equation and you would probably guess that stingy Cavin is not likely to fork out the money to even give it a try. As you can see from the above, 140 baht (about S$5.80) for 100 grams of Monthong durian is ridiculous given that a good quality Cat Mountain King (Mao Shan Wang) doesn't command that kind of price in Singapore!
However, something stopped me in my track when i checked out Or Tor Kor Market in Bangkok recently. A stall owner was dispensing samples and being the typical cheapo me, i gamely put out my hand for a piece of Monthong durian (also known as Golden Pillow).
How did the taste fare? Well, the experience must be positive as we opted to buy two seeds for further indulgence; cost us 480 baht (S$20) which was incredulous now that i think about it yet i didn't regret our decision.
Here's the interesting fact; it's easier to eat Thai durians by slicing up the meat! The texture is unlike the mushy Malaysian species that sticks to our fingers with a smell that's hard to remove; it felt more like a softer piece of jackfruit.
Taste-wise, it's surprisingly sweet (fans of bitter durians might not take kindly to this) and intensely fragrant as you bite through. It's fascinating as i would never have thought that durians can taste so good in spite of that unripe appearance. Most importantly, you don't have to grapple with the embarrassment of durian breath!
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Location
101 ถนน ย่านพหลโยธิน Khwaeng Chatuchak,
Khet Chatuchak, Krung Thep Maha Nakhon 10900,
Thailand (Near Chatuchak Weekend Market)
Map
As above.
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