Mao Shan Wang Ice Cream, Durian Puree, and Honeycomb Cookies | Candlenut
This elegant dessert by Chef-owner Malcom Lee of Michelin-starred Peranakan restaurant Candlenut is surprisingly light and refreshing with durian flavours that are distinct yet not overpowering. The combination of smooth, luscious ice Mao Shan Wang ice cream and home-made honeycomb cookies is brought together by a creamy durian pengat sauce that has just the perfect balance of durian and coconut cream. Scattered bits of crushed feuilletine add to the crunch.

Image by Xie Huiqun

Crispy King of Durian with Maple Syrup | Majestic Restaurant
Regulars at Chef Yong Bing Ngen’s Majestic Restaurant (now located at Marina One) will be familiar with his signature dessert known as the Crispy King of Durian with Maple Syrup. This firm fan favourite starts with fresh Mao Shan Wang durian blended with milk. The mixture is then frozen and wrapped in rice paper before it’s dipped in a batter made of flour, corn flour and baking powder. Finally, it is deep-fried until the shell turns crispy while the durian centre within remains icy cold.

Mao Shan Wang Mille Crepe Cake | Peony Jade
This decadent Pure Black Gold Mao Shan Wang Mille Crepe Cake (good for 8-10 people) is a labour of love. It is prepared only when an order comes in and is best consumed immediately. The crepe is handmade by chef Wong Kok Shyong and layered with a filling of fresh Mao Shan Wang durian flesh held together with a touch of whipped cream.

Durian Strudel and more at Durian High Tea Buffet at Marriott Café
Marriott Cafe’s Durian High Tea Buffet woos durian dessert fans with a mélange of durian pastries and desserts handcrafted with premium Mao Shan Wang and D24 durians. Over 12 delectable durian items are featured including Mao Shan Wang Durian Cream Puffs, Mao Shan Wang Durian Mochi, and the Durian Strudel with D24 durian mousse layered with flaky pastry.

D24 Durian Puffs | Goodwood Park Hotel
Goodwood Park Hotel’s annual Durian Fiesta (available until July 22) is back for the 35th year. While the chef has put forth such new creations as the coffee and durian sponge cake sporting a coffee glaze, we still hanker after their signature D24 durian puffs. Think generous swirls of creamy D24 durian sandwiched between fluffy choux pastry.

Durian Alaska | Ding Dong
The visually arresting Durian Alaska is one of Mod-Asian restaurant Ding Dong’s latest desserts. Created by newly appointed head chef, Miller Mai, this locally inspired spin on the classic Baked Alaska has a crunchy biscuit base topped with a generous layer of durian kaya, pandan chiffon cake and a house-made durian ice cream. The entire creation is then covered with a sweet outer “durian shell” of torched pandan meringue.