Baked and Chargrilled Durian in Singapore? Whoa!

Australians have marmite, Koreans have kimchi, but Singaporeans may top many people’s lists for pioneering the worst smelling delicacy, durians. Even walking past a durian shop can turn off the most openminded Ang Mohs. But for diehard fans of the fruit, eating it in any form is worth the smell it leaves on their fingers hours after washing it off. That’s why durian buffets exist; when eating it in its original form gets boring, perhaps consuming it as a pastry or steamed dumpling shakes things up a bit.
Behold the latest durian experience in Singapore for the first time, baked durian:
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See the black marks on the durian that might make some mistake it for a banana? That’s because it has been left on a grill for over an hour to achieve this smoky texture and flavour. Double Durian, located at 8 Hamilton Rd, Singapore 209179 and operates from Monday to Sunday, 11am to 11pm, is a haven for durian lovers as per its namesake.
This unique method of durian preparation means your durian tastes more unique than if it were just to be enjoyed the way it is. You can choose three ways you’d like your durian baked: charcoal, where it’s left to bake for over an hour; yingyang, where it’s frozen before baked; traditional, where it’s baked with its shell removed.
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The kinds of durians used are Musang King, Black Gold or Kings Durian, which Double Durian offers by themselves too.