The durian whisky cake is one of Ms Durian’s most popular bakes. “We wanted to mimic the bittersweetness of the real durian, so we tried many different kinds of whisky to get the smoky notes,” Goh said. Sponge cake is infused with whisky for three days, then layered with pure durian to form the cake. “When we were doing the trial, we let our neighbour try the cake. The neighbour came back with a red face,” Goh laughed. “One customer, an auntie, said she felt a bit giddy after eating it and lay down on a chair for one hour.” Even though the alcohol content might be strong for some, “People love it because it’s something very different. There are different layers of taste in it.”
The success of the whisky cake gave Goh the idea of tea-based cocktail pairings and even a set of durian cocktails that will be rolled out soon. “People don’t usually pair durian and alcohol – or durian and coffee – because both have strong flavour profiles. That’s something we managed to overcome – to balance the flavours,” Goh said.
Within the pet-friendly compound are two young Mao Shan Wang trees that have yet to bear fruit. As they grow, Goh looks forward to hosting durian parties with her older brother, who, like their father, is in the business of selling durians; flea markets in tribute to nearby Sungei Road; and maybe even a little museum dedicated to the king of fruits.
Ms Durian is at 11 Kelantan Road.