Mao Shan Wang MSW - The Sequel to Name Sells (Different Variant?)

Just yesterday, I was out for my lunch, when I noticed that durian prices have 'soften' and became very appealing to consumers.  There were heaps of different variants of durians from Johor for sale there.

After the quick stroll through the heaps and settling down at the coffeeshop next to the make shift stall, I noticed seemingly some happy customers leaving the durian stall with bags of comfortable priced durians.

However, when I look upwards to the tentage, I couldn't help but noticed this banner.  

It is quite a common sight to see "Black Gold" and Pahang MSW, among other FANCIFUL names.  So, based on the banner above, how different are they?

I'm sure many consumers have heard/seen the following too

-  Highland MSW

-  Old Tree MSW

-  Highland Old Tree MSW

-  and recent years, Black Gold MSW and 

-  Tai Shang Wang

-  Wang Zhong Wang

I'm not saying there are no such durian (or if everything is real), but, hey, what's the authenticity of these 'variants'?  Many consumers are very unaware!  It's fine paying more for what you deem you are getting, or should I generally say, pay the price you are willing to pay for what you gotten.  Authenticity isn't relevant ya??

Let me share a bit of Insider info.  If every consumer is aware of this, and durian sellers sees this post.... well.... i leave it as that.

Before revealing further, let me refresh 1 variant that has largely been forgotten... Wang Zhong Wang!  Hey, isn't that a variant that sellers claims????  WHAT?  EXTINCTION together with the dinosaurs?  Oh no... why didn't Xiao Qiang (nick name for cockroach, in case foreign readers wonder what that is) didn't go extinct? 

Now, let is go through the different 'Variants'/names in a sellers gonna hate me fashion.

The 'Extinct' Wang Zhong Wang (WZW)

In reality, WZW is NOT a variant on its own!  It is just the better of the lot!  Get it?  Years ago, sellers single out a few pieces from that day's supply and grouped it as WZW!  

Is it wrong?  Well, it's fine with me actually.  After all, it was usually the better of the whole day's supply and many consumers don't mind paying a few extra dollars per kilogram for it.

So, any variant of durian, can actually be categorized as WZW.  It isn't really wrong in my opinion.

The Different Types of MSW

Before going into it.  MSW was first discovered in the 80s, which is nearly 40 years ago.  It was discovered in Kelantan, and a branch was grafted onto a durian tree in Pahang.  That's the origin of MSW.  

Referring to the list of names above, I'll group these (Highland, Old Tree, Highland Old Tree) together, as it is all MSW that consumers are accustomed with.

How wrong is it to term, Pahang's durian (even if it is just kampung durian from Pahang) as HIGHLAND?  Many parts of Pahang are actually highlands, especially the durian growing region.

Highland Old Tree is just another jargon.

Old tree.  HOW OLD are these trees, before they are categorized as Old Tree?  Oh ya... we don't relate to age as YOUNG do we?  So, a ONE year old child is still called 'old'.

But if people knows better, most trees are actually very young.  Most MSW are grafted from another grafted MSW 'tree'.  So do we take the age from the 

-  grafted branch as it's age, or 

-  the original tree that it was grafted onto, or

-  since MSW came from a tree discovered in the 1980s?  

Whichever, it can't be considered old even if the tree is maybe 20+ years old right?  I'm senile, forgotten, I just mentioned One Year Old is also called Old.

Oh how about Genting Highland Old Tree

Some frequent visitors to Genting Highland would have encounter durian stalls near the foot hill.  Among the most popular durian variant that consumers loved would be MSW.

So, that's how Genting Highland Old Tree MSW came about.  Genting, I am not sure if there is even a single MSW tree there. Maybe someday, someone is going to start claiming Cameroon Highland or Fraser Hill once the novelty of the current range of names gets stale.

What about Black Gold and Tai Shang Wang

Black Gold MSW was a term coined in recent years and from my unfounded understanding (I'm just BSing here)... as told by sellers too actually.... Black Gold MSW are MSW with the 'black' bruised hue instead of the evenly yellow MSW.  Generally, they just made it seems like e premium range la.

Wang Zhong Wang disappeared so suddenly, and well... Black Gold sounds really nice.

(remember to keep your poop, cos it's worth in gold)

Tai Shang Wang

Going back in history (goodness... i am either sounding old, or a historian wannabe but can't be), the term Tai Shang Wang (or Huang) is an honorific and institution of retired emperorship (https://en.wikipedia.org/wiki/Taishang_Huang)

So, is Tai Shang Wang/Huang, a retired MSW?  Or just a honorific name that is merely just... MSW?

Differentiating MSW

Among the many names above, are they really so different, or just a name?

I've helped out at certain durian stalls before, for fun, or because I was invited to help.  It's not exactly for the money, cos it doesn't measure up.

So, from what I know (up to you to believe me).  MSW arrived based on Grade A, Grade B and Grade C!  It doesn't arrive as Black Gold, Tai Shang Wang, Highland, Old Tree, or any other fancy names!!!  PERIOD!

The 'variants' segregation are... done at/by the stall.  

So it is up to you to believe what you were sold, or know where these 'variants' came from.... 1 random seller told me years ago, I don't know how to eat durian.  I only told him, "yes, I don't know how to eat durian, but he knows how to sell, so sell it to gullible buyers".  

Spare me his crap.  When I started eating durian, he was still swimming in some sack (gosh, I'm so uncouth here).

------------------------

Disclaimer : This insider may upset some sellers... or make some consumers rethink what they are being sold.  

So, who is telling the truth?  This senile blogger or your durian seller?

I'm not sorry... it was intentional!  

2021 Year End Season & Some Insider

Durian season started about 2 weeks ago.  How many have sunken their teeth into the exotic fruit?

Early Season - My First Scandal 

During first week, most durians are MSW.  About half the durian are noticed to come with burnt seeds.  Quality wise, it was not linked to the burnt seeds.  

I just tried a B grade MSW last night and here's my thoughts.

Size : Approx 1.2kg

Quantity : 7 seeds

Review : The smell did appeal to me thus I decided this piece out of 2 I picked out of the lot.  Color of flesh was quite consistent, no uneven ripeness.  Texture is soft on press, yet not  overly soft till approaching runny, the texture that I tends to like, as it is an indication of the taste.

It taste bitter sweet, with a nice lingering aroma up the nostril.  Coming to texture during consumption, there is a bit of uneven softness I must say.  So that does take a bit of points off.  Of the 7 seeds, 5 were small, 2 were full seeds.

I am definitely not one who believes in seed size having significance on the quality, nor am I really bothered about burnt seeds.  

Overall, I would give it a 7/10.  That is good enough for early season.  I'll be back to do another taste test again in the coming days or week.

In-Season  19/11/21 

A quick glance as I went past some durian stalls, seems like most are selling MSW.  Upon checking, D24 is in stock, but the quality is not up to par yet.  A lot of uneven ripeness.  So, hold your gun (mouth I mean).

I tends to favour Pahang's year end D24.  Rainfall are more ample for year end season, thus tends to be less unevenly ripe (but not sure why the early supply is uneven) while mid year, if I go for D24, it has to be Johor's supply.

I had written before, about weather/rainfall and durians, and why I gathered, that mid year (Johor) and year end (Pahang) D24 are better, and not interchanged. 

A Little Insider

Pahang was faced with quite a lot of rainfall during flowering and early fruiting period.  These are not good for durian.  That partly explains the unevenness of texture (it is not uneven ripeness, but just texture) and also burnt seeds.  Another possible cause was over fertilized trees.

Plantation operators are at the mercy of weather.  Consumers at mercy of price.  It's fair.  Plantation operators takes a huge risk.  Retailers takes the direct sales risk.  Consumers mainly faces price fluctuation.  After all, durians are not factory produced products.

Have also been observing retailers selling promo bundle deals of whole durians, at a very glaring price eg 10kg MSW at $200, or even 10kg 'B' MSW at $160.  What many are not aware is, the so called higher price illustrated here, is actually larger sized 'B' MSW while the lower price one is still B but lower grade B (eg 3 sides).  Yes, even within each grade, it is further segregated, like B+ and B-.  

Currently, retailers cannot be selling 'A' grade MSW at $20/kg, as it is very near their cost.  Where's their profit?  Operating a retail business is very high cost and high risk.  I'll not be gullible to blindly believe they will sell A grade MSW at such a price.  However, gimmicks are very attractive and will attract a lot of spenders because consumers are always on the lookout for good bargain.  I'll leave it as that.

I'll need to kneel on durian shells for exposing the insiders.

Harmless Lust

I've not had good D101 for a really really long time, and not expecting to try it.  But I won't hesitate feasting on D101 if it's good.

But I've always had this special lust for a good Tekka.  It's not like, the best durian, texture is usually fibrous/grainy but it's an hard to explain fettish.  Wasted.  Mid year season, I saw some good Tekka but didn't try it.  What gotten into me?  Maybe the monkey took my brain away.

So for this season, let's hope I can get to try some (1) Tekka, hopefully I get impressed with good old (2) some real XO Durian, (3) D24 XO, if some crustaceans swims to me (4) Red Prawns.  

LUST but not least, I need to wash it down with more beer (or a good whiskey... oh man, I visited a whiskey bar recently and had some good whiskey but it's a bit costly tho).  Anyone buying?

Mid Year 2021 Season

I've not been consuming much durians, as it is mostly wasted calories.  Why did I say that?  The quality are sub standard.

A lot of consumers seeks MSW and the recent years 'new' variants, Black Gold and Black Thorns.

Don't get me wrong, I did hear, these 2 variants are available much further up North.  But almost every stall selling it in Singapore?  Gotta be kidding me.  I'm not buying that 

A few observations in recent weeks.

1.  Supplies

Among the many variants available includes MSW, D24, D13, Red Prawns, Jing Feng (Golden Phoenix), Tekka (Green Bamboo), Tai Yuen (Black Pearl), and the 'Black Gold' and 'Black thorns', etc.

2.  Quality

I've tried Red Prawn and MSW only, and I rather go for Red Prawn.

MSW supply are really really disappointing.  Either too dry or too wet.  Taste wise, not even 50% of what I expect from a good MSW.

Oh, and the 'Black Gold' and 'Black Thorns'......  Can i just eat charcoal?  Charcoals are black, and it's authentic you know!  I'm almost having a mental diarrhea after all.

3.  Names names names

Nvm that black thing.... maybe black magic.

Was at the durian stall, and heard twice from different people, that proves a point.  Many consumers eats words and not durians.

What happened was, a couple pointed out at the sign board that had 2 variants printed, Red Prawns and D24, and they wanted D24.  The pile of durian above the board isn't huge, and there was not a single D24.

Another couple, saw a board with more than 10 names, and wanted 1 of it, and that too wasn't available as the whole pile was MSW.

Anyone eating durians?  I don't have an appetite to eat words.  I'm illiterate!

4.  MSW

Ok if I've to consume it.....

MSW are currently graded A, AB, B and C.  Not everyone knows what it actually means.  Yes?

Grade A are the top grade ones, not in terms of taste and quality but shape and size.

Grade AB is the in between of A and B obviously.

Grade B are still quite large, or should I just equate as, medium size, but usually comes with lesser sides and seeds.

Grade C are in a sense, premature.  They are small.

If I've to consume MSW, I rather go for Grade B.  A rather decent size, yet with less sides and seeds.  

I am a believer that the amount of nutrients that goes to each fruit is 'divided' to each seeds.  If a durian has 10 seeds, each seed receives 10%, while a durian with 5 seeds receives double.  Its just theory, unproven.  But that's the durians I preferred.

Fresh Durian Vs Frozen Durian

Fresh Durian

Few evenings ago, I was passing by some durian shops after dropping off some items to a friend, and decided to have a little bit of fresh durian.  The whole of last year, I barely ate durian, partly due to the Circuit Breaker (kind of a lock down) and also, I wasn't so convince of the quality.  It didn't make me crave.

Ok, so, I hard that the season is ending.  Don't expect too much but I'll be objective.

There were D24, MSW and also other whatever variants, plus some Thai durians too.  I decided to try D24 (since MSW isn't my first choice mostly).  

At first sight, both D24s were not impressive I must admit.  It is unevenly ripen!  Each durian had about 5 seeds and only 2 or 3 are evenly ripen while the rest are uneven.  Taste wise, it was really, subtle, not something that leaves me lingering for more.  I washed it down with beer.

(P/s : don't be deceived by the photos above.  I take photo of the nicest piece and it will make the whole durian looks drool worthy)

Frozen Durian

I've been thinking of feasting on my frozen durian from eons ago.  It has been quite long, so I am a little concern if the durian remains edible or has it turned stale.  Among my stock of frozen durians, I have 3 packs that dates as far back as 13 July 2015 ("New Freezing Method" post ) and many other packets up to 2019.

The last time I had a packet was in Sept 2019.  That shows, either I couldn't bear to consume it, or I just forgotten (no way will I forget my frozen durians).

(frozen durian upon defrost, usually doesn't look pretty, well, unless, I mix it again, semi-freeze and use an ice cream scoop to present it in a bowl or something... but, I am such a glutton, I couldn't wait longer to do all these photo thingy)

I took out a pack of frozen MSW from the 2015 batch to see if it is still good.  This batch is already 5 years 9 months old.  Really?  A lot of things doesn't last that long does it?  Would anyone keep frozen durian as long as I did?  This isn't aged wine or whiskey, that gets better if kept in climate controlled environment.  This is fresh fruit kept frozen.

I was prepared it will taste unpleasing but to my surprise, it is still as good as if it was maybe 1 month old frozen durian.  The creaminess, the flavour, the texture (remember to also peel the thicker membrane that sticks to the seed as this layer has a bit more texture), the color, everything!  It was really good!

(My brother came visit me couple of weeks back, and I gave him a pack of frozen durian from this lot [July 2015] to try.  Overall, he found it amazing after nearly 6 years, sticky on the throat.  Now I'm left with 1 pack from this lot [which I'll eat it in July 2021, to make it truly, 6 years old durian].  Next lot was prepared in Sept or Nov 2015).

Verdict!

It's the era of Ice Age!  Where's Scrat?

It taste better than the fresh durian I had days ago.

If you are keen to freeze your own durian, or other puree fruit, remember, the trick is, AIR!  If we look at anything frozen, if there is any pockets of air, it will cause moisture lost, and that is what ruined the texture and taste of whatever we are preserving by freezing.  The freezing method I used is described in this post where I explained about extracting air.

Thai Durian vs Malaysia Durian 

Since the Malaysia durian season ended weeks ago, and the next season is about to start, I had taken to, Thai Durian, namely, Cheng Nee.

Many Singapore/Malaysia consumers are not in favour of Thai durians, for several reasons including, Under ripen durian, low quality, mild durian pungentness, lack of flavor, and the gassy taste that is familiar with Thai durian.

I concur to a certain extend.

From a novice notion, Thai durians are harvested before it fully ripens.  To the Thais, rotten fruit falls off the tree, while good fruits are harvest.  Not wrong.  Which fruit apart from durian, falls off the tree and are consumed?  I can't think of any.

Coming back to this update.  Since the Malaysian durians are not very much in the season yet, well, might as well, try Thai durians.  This piece I tried is a mid size Cheng Nee, weighing between 1.6-1.8kg if I'm not wrong (ailing memory).  

The color is rather even, a sign of consistency, and the flesh are succulent soft and there is no 'blind' spot of hardness (uneven ripeness).  

Taste test.  First bite, it has the aroma that I hope to get, not overly pronounced like Malaysian durians.  Thai durians are more subtle in taste, yet this piece has a nice linger smell up the nose on first bite.  It is mildly sweet/bitter, and smooth creaminess akin to a good MSW (btw, I've not had good MSW for a long time).

The end result, the aroma didn't last too long after the last seed.  It vanish soon after, which is, what is expected of Thai durians, which I'll phase it as, "Good while it last, gone when you are done".

Conclusion of this Thai durian vs the Malaysian durian I had in early April 2021, this Thai durian wins!

Next Malaysia Durian Season

As at last weekend (8 May 21), there are already some Malaysia durians in the market.  If I'm not wrong, most common Malaysia durians available currently are, Kang Hai, D13 and D101.  I'm not sure if other variants are out yet.  I'm not yet keen in Malaysia durians, as it is very early season.  Let's wait another 2 weeks or so.  

Errrr if you try to freeze and age it, and if it turned out bad, don't hold me accountable ok. 

Malaysia Durian For Chinese Market

It was reported just a week ago, First Chartered Flight Leaves Sepang For China.

https://www.malaymail.com/news/malaysia/2019/08/28/first-durian-chartered-flight-leaves-sepang-for-china/1784942

Does it alarm you that Malaysia is starting to legally export whole durians to China?  What is the impact on consumers in Singapore?

Many of us are aware the size of the Chinese market and if more and more of them are able to have ready access to Malaysia durians, it means the demand will only multiply by leaps and bounds.  This may even 'outstrip' supplies to Singapore, resulting in very high prices for the ever desired King of Fruits.

Pre-China Market

Traditionally, exported durians (to other countries other than Singapore) were dominated by Thailand, as they harvest the durians instead of letting it drop upon ripening.  This resulted in the durians having much longer shelf life, but less pungentness, thus Malaysia durians are much stronger in taste and smell.

However, with the huge Chinese market, the game plan will change.  Malaysia durians are starting to hit the Chinese and it will only grow exponentially.  

Many durian lovers are now concern of the supply.

Malaysia Durian Plantations

The biggest supplies comes from Pahang, given the good landscape, nutrients and planting conditions.  Penang durians are in huge demand, and they are unable to supply much out of Penang, but mostly consumed by the local (within Penang) market, thus I will leave them out of this post.

Johor supplies are high, but their durians are lower in demand compared to Pahang.  Johor's terrain are mostly flat land, thus the ground water may sometimes, be too much for durian trees.  

Durian trees needs well drained soil, which is what Pahang (hilly) provides.

Pahang Plantations

Those who have driven up to Pahang in recent years, will noticed, the hill slopes being filled, mostly with durian trees than other agricultural plants/trees.  

Some of these durian plantations are rather new, trees are younger.  As a result, supplies from the younger plantations will be lower, or the characters of durians may not have been well developed yet.  Given another 3-5 years, these trees will reach a good maturity, thereby, the produce will improve.

Don't get me wrong, these trees are mostly, not grown from seeds, but mostly grafted stems from mature trees.  It takes a mere few years for these grafted stems to mature and start flowering/producing.  A few years of flowering will help the tree to mature.  That's where I'm coming from.

East Malaysia and Borneo Plantations

Recently, I heard that thousands of arces of land in Sabah are used to cultivate durians.  Same as in Indonesia, etc.  Even novice are getting into the band wagon as they all think the Chinese market is so huge, they want a slice of the action.

Way back in the early/mid 90s, similar happened, where a lot of rubber plantation owners chopped down their trees and planted durians.  By later part of the 90s, durian were so cheap, D24 was going as low as $1/kg. 

Supplies To China

The Chinese market is able to absorb more than reported.  In fact, suppliers dare not commit to the demand, for fear of liquidated damages if they fall short.  

So, we should be really worried.  Yes, not really.

As there are a lot more plantations now than before, in 3-5 years time, the supply would likely peak, and more trees are also being planted as the days goes by.  We may face higher price, but it won't likely be out of reach of most consumers.

We should also remember, Thailand was the No 1 exporter of durians.  Would they bow out of the competition for the Chinese market?  NO!  If we think the Thai plantations will stick to their traditional durian supply, we are really naive.

Thai agriculture are way more advance.  They will also join in the supply chain of premium durians, including Mao Shan Wang.  Either they establish their own export license to China, or they may export it via Malaysia!

Supplies to Local Market and Singapore

What I am more concern of is, the quality of durians instead of supply.  Farms/suppliers will handpick those that are suitable for freezing and exporting to China.  This means, rejects will be supply to local market and Singapore.  Unless there is a bumper harvest, we are more likely to receive slightly lower quality (either less or more ripe) durians.

The less ripe ones are not necessary less ripe.  Durians selected for Chinese market are to be of a certain percentage of ripeness.  Those that are lesser or over that level, will be rejected.

The journey to Singapore takes about 8 hours.  The journey will be a little bumpy (not due to road condition, but generally, that's how transportation on lorries works), which can help ripen and soften durians a bit.  Durian sellers will also bump the durians before selling, so as to soften it further. 

In the past, the good quality durians are sent to Singapore due to the volume and stronger Sing Dollar (consumers can better afford).  Now, the game changer is coming.  

Conclusion

It is a bit far, to predict how durian supply and prices will evolve into, but given the many many plantations popping up everywhere, I am seriously not worried (else next 2 years, I better stock up 50kg of puree to last me 5-8 years).

We may not be as spoil as before, with great durians and cheaper price (esp bumper harvest) but we won't be deprived.

Chinese market may be huge, but not everyone can appreciate durians, and not everyone can afford $120 (or RMB600) per durian.  Also, export/import license to China is controlled, thus not all plantation will have the way into the Chinese market.

---------------------------------------------- add on ------------------------------

As mentioned above, Thailand will also join in the supply chain for the Malaysian variants of durian, the Thailand Trade Office had warned the industry of the competition (even though it typically mentions Hainan Province).

I would think, they will be looking into improving their durians, 'hybrid' with Malaysia's premium durians as the Malaysian durian has gain momentum with Chinese consumers.  

When Thailand succeed, and it won't take many years, the supply of the much loved stronger tasting durians will increase.  The market in China is huge, Thailand won't want to lose their market share.

https://www.straitstimes.com/asia/se-asia/made-in-china-durians-thailands-trade-office-warns-of-future-competition

Let's Kasap some Ice Cream Durian

After a tiring day, very hungry and tired from some laborious work, I need to reward myself with my favourite dessert after my late lunch.

I was just keeping my fingers cross for some good durian, not having anything in mind. Oh yes, I am not keen in what most so called durian lovers targeted for. I just let my favourite guy decide what I should eat. After all, just like in a good japanese restaurant, the chef is always the best person to know what's the best sashimi of the day are.

I was told, he has 2 Kasap. It was a small sized durian, likely weighing around 1kg.  I had Kasap quite recently, so today is my 2nd time having it.

The durian exterior kind of reminds me of 五字果 (5 fingers durian), but much smaller.  I really missed 五字果.  This Kasap has a slightly similar shape of a palm where all 5 fingers gathered together by the finger tips.  The bottom of the durian is pointy.

As compared to the first one I had just roughly 2 weeks ago, this one is small.

You can see the distinctive split lines like in XO.  However, the shape of both Kasap hasn't grow on me yet (except the pointy bottom and split lines) so I'm not exactly able to recognize it the next time I see it.

The thorns are firm and seems a shade of brown, but dont get me wrong, color of the hask isnt always the same for the same type of durian isnt it....

The inside. There is only 1 seed per side for this small durian I had today while the one I had the other day had mainly 2 seeds per side.  Let's just focus on what I had today.

The flesh is off white in color, with a thin membrane. So, I think there should be nets below the tree to prevent the durian from hitting ground, else the flesh will splatter or smashed inside the shell.

The texture is soft, like melting soft serve ice cream. That's how it got the other name, Ice Cream Durian.  For this texture, some people will call it watery. I dont relate the same. Some durians tends to be a bit runny soft. Such durians needs to be so soft, else it wont be as nice. I mean, it's the way how some are.

Taste. Goodness, I loved it so much! It's mainly sweet with a slight hint of bitter. Again, dont get me wrong, I'm not a fan of sweet tasting durian, but if one calls themself a durian lover, they will try any types, and identify what's so good about each variant, even if it isnt exactly the usual choice we love.

What made me love this Kasap I had. The flavour wasn't those strong punchy hit your nerve type, but a real good durian has its flavour lingering between the back of your mouth and your nostril. 

A lot of times, the MSW available in recent years lacks soul! Even if it's good, it's just good in the mouth and doesnt travel in your throat, nostril and stomach. It's lifeless durian if it doesnt run beyond the mouth.

The flavour of this Kasap is still lingering past 10 minutes after I finished eating. The after taste is a but kam kam. However, when consuming, it has a nice floral talcum powder kind of fragrance. It's really pleasant.

I will give it 8/10!

Long time back (in year 2000), I ever had a durian that I was introduced to as Ice Cream Durian. It's very different from Kasap, but that one was even better. 

The seller, Eddie (yes instill remember his name) told me dont bother about the other durians at his shop, but pointed to 6 pieces of, what he called, Ice Cream Durian.  He confidently told me, I guarantee you will come back to me again asking for this durian. I doubt him. He was right, I taunted him for awhile, but never had it again since.  I've lost touch with him, so I wont get to have that same durian again.

Generally, the texture, the thin membrane, the melting soft serve texture, which I relate to as tofu, seems to resonate with Kasap.

It's called Kasap, not Kasao or Lasap hor.

黑虾王 Udang Hitam Rajah

With all the different new names we get, what Wang Zhong Wang (King of Kings), Black Thorn, Black Gold, etc.... REALLY???  Believe if you wish. I leave it as that. I don't buy the gimmicks.

So what is this, 黑虾王 (Udang Merah Rajah) I titled this post about?

Disclaimer : Don't believe what sellers tells or try to sell you, if they calls the durian this name. It's coined by me (27/01/2019). Till date, there is no such name, 黑虾王 Udang Hitam Rajah (or even the likes) out there.

Ok so what is this all about?

(Ok I'll try some story telling, learn from reading other people's post... a lot of websites on recipe contains some story telling on the dish they sharing)

The other day, I was just wanting to go into JB and since it's in the afternoon, I decided to pop over to a friend's stall in JB, to 'visit' him.

When I reached, just right, he was cutting a soursop and offered some to me. It was the first time I had a semi ripe sour sop (somehow, I feels like a monkey, having seen one in Pulau Weh, plucking a soursop and taking a few bites only). He likes it this way as he said, it's more crunchy, less sweet and with a light sourness to it. I told him, eat jackfruit instead. But hey, it's indeed, Refreshing.

Aiya.... I should have bought 1 whole fruit, once its fully ripen, pulp it and keep the flesh frozen, to make soursop drink. Never mind, i see if time permits this week, sneak in again and get it.

After soursop (in Hokkien, we called this fruit 'Ang Mor Liulian').... I asked him what's nice. I recognized there were the usual, Mao Shan Wang (which really isnt my cuppa durian), and Red Prawn.

This one had the bruised color, which is what sellers now calls it affectionately, Black Gold.  NO, I'm not about to copy them, but just enhanced the original name a little, and making it authentic still, thus 黑虾王 (Black Prawn King).

If you look at the durian above, the darker or uneven shades are actually bruised (blue black) color.

The texture is soft, and that's what I love of my durians, as it's definitely a sign of strong flavour.

This 黑虾王 has the expected 'kam kam' taste, but what I'm rewarded with, is the good balance of bitterness and really great flavour, plus that mild numbing effect like having that biting feeling on the tongue when you use mouth wash  just that it's mild.

This season, I had really very little durian (seeds per fruit), but this one just makes it worth all the calories and fills the void of a durian cold Turkey. It's one of the best I had in 2018 till now. If I were to take MSW right after this, it likely fades in comparison.

Hey, I had both Ang Mor Liulian, and Malaysia durian at a go! What an achievement. I'm so proud of myself suddenly. Ok never mind.

End Of Cheap Durian Because Of China

With this cheap run expected to come to an end next week as Johor’s durian supply runs out, and China muscling into the market for the mao shan wang variety, are the days of cheap premium durians over?

The programme Talking Point asked this question following weeks in which mao shan wang durians hit a price low of S$10 a kg, down from the usual S$28 to S$35.

Read more at https://www.channelnewsasia.com/news/cnainsider/cheap-free-durian-mao-shan-wang-musang-king-malaysia-china-10569802


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I choose to take the above with a pinch of salt.  Yes, for awhile, if China starts to import more durians than currently (recent years), the price will go up somewhat and quality may drop, but why do I not feel bothered?

There are 2 points not widely known nor discussed.  Firstly, there are many many young MSW trees in Pahang and also, Thailand has started cultivating MSW!


More plantations and young trees
I made 3 trips to Pahang in 2017. Along the route, we see plantations after plantations of durian trees. I wont say all these are MSW but when we checked with a distributor, he said majority are.

These are still rather young trees, appearing to be about 30 feet tall.  Given another 2-3 years, it would mature and produce bigger yields of durian.

Malaysia durians, are so far, naturally ripen. With that, the durians targeted for export to China will be quality checked to try prevent over ripen on arrival. The rejects, will likely end up in Singapore and for Malaysia local market.  

In about 5 years, there is a chance of a near oversupply situation (maybe not as bad as in the later 90s) and that may cause prices to come back to a healthy level.


Thailand Growing MSW Durians
It has been going on for awhile but unknown to most consumers.  It is a matter of time Thailand will master when to harvest MSW so it is rightly ripe on arrival in China.

The MSW we are consuming now, are not 100% from Malaysia, but there are some that are cultivated in Thailand but exported via Malaysia channel.

Some consumers are easily bothered by the source.  I don't!  I even consume Thai durian sometimes, as it can be rather tasty too.


Chinese Buying Farms
It was rumored that the Chinese are rampantly trying to acquire durian plantations in Malaysia.

I hope that is untrue but I tend to believe there could be some transaction (land lease rather).  I hope there are laws to prevent foreigners owning land (especially farm land) nor leasing it.  

But on a hind note, hey why not... if the Chinese are running durian farms and exporting it back to China, would that not leave the Malaysian farmers with lesser route but to continue dumping to Singapore?


Areas I Disagree With In The Above Report 
It was stated in the report, durian prices this season is at a 20 years low.

That is inaccurate in my knowledge. 20 years ago was 1998.  Sometime during those few years around 1998, prices were very low due to over supply.

In 2015, durian supplies were overwhelming and quality were among the best in many years.  In 2015, prices of MSW were even going at $8/kg.  Other variants were also sold at the lowest in memory.  (not to mention, $0.20 per small durian)

Next. It was stated in the report that the normal prices of MSW is $28-35/kg.  WAIT, where did the reporter get that information from? That is inaccurate. Didn't the reporter verify it? 

That high prices were in 2017! WHY?  In 2017, mid year supply in particular, durian supply were drastically affected by weather phenomenon of El Nino (2016) and onset of La Nina (2017) which more than halved supplies during the mid year season.  It was also due to durians being exported to China.

The reporter should verify prices for 5 years at least, before putting out that unverified report just based on the claims of whom they interviewed.

Durian sellers are not always telling the full picture.  For the price matter, it comes across to me, durian sellers are trying to condition consumers to high price from the news site.  


Summary
I guess, the recent season (July 2018) prices may be one of the lowest in recent times (except 2015) and we may not exactly experience such prices often and if China starts importing more, yes, prices will likely be impact.  But given the swats of land being used for durian farming, the price escalation during peak season may be digestible.


----- edit 27/01/2019 -----
Recently, I saw MSW going at $13-15/kg. Definitely not $28-35.

----- edit 23/06/2022 -----

The bumper harvest over the last 1 week proven a point again.  Even with the Chinese market, how did MSW drop to $12/kg or $15/kg currently?  

Don't be mistaken, the price per KG is determined by different grade, among other reasons.  So, the current price of $12 or $15/kg is Grade B or Grade C MSW.

Durian is a highly perishable fruit.  It can't be kept long, thus it is highly influenced by supply.  Demand hasn't changed very much, but supply does vary season to season.

This current low price was caused by the overwhelmed harvest from both Johor and Pahang, thus the crash and it won't last long.  My guess is, probably until late June 2022.  Get your fix soon, before it goes up again.

Which Is The Best Durian Stall & What's The Current Durian Prices

Why do I not include these in my post?  After all, a lot of consumers are price sensitive, wanting value for money durians.

Durian Stalls
If I had written specifically about a stall, I am promoting, thus bias in my opinion.  This isn't objective.  Benefits in kind, as in, free durian for the write up may result in some level of bias writing as I won't likely give very objective write ups.

Besides, even if I do not receive any benefits (including benefits in kind), there is another deterring factor.  If they know I am doing a write up for my blog, they will choose the best durian (even if it means rejecting 10 or 20 durians, just to get the best one) so I will write how good that durian is.

With that, it will affect the ingenuity of what the stall sells.  What I get to try, for a write up, won't likely be what consumers gets on average.  That is so wrong, I can't feature a stall.  Of course, I could remain anonymous, but that also means I may have to eat durians that doesn't suit my taste (awwww i can't be so benevolent)... 

Most Honest or Best Seller/Stall
Well, I read/heard such claims.  Some exclaimed 'THIS' or 'THAT' is the best stall, etc.  To each his own la.  Sometimes I can't even trust myself.

Some stalls are just lucky, right place right time.  Some goes through sheer hard work to build a name.  

Those that are plain lucky.  In 2015, the mid year durian season was the best in many years.  Anyone that opened a stall at that period, would end up being preferred by the consumers who patronised their stall, thinking they have very good durian.  Others, sometimes due to the incidental spot/stall they gotten at some point in time.  

Prices
People in the know, knows that cost changes regularly, as much as daily.  Those not in the know, well, now you know.  Cost really change fast.  It can plunge or escalate just in 1 day.  Weekend cost really do go up as demand is higher thus suppliers will charge the stores higher thus higher selling price.

In that case, how accurate are prices that people collate and disseminate?  I even heard consummer at a stall going (sometime back), "did't you publish $15/kg" (few weeks back)?  Why is it $20/kg now?" Gosh.... lesson 101, regular price movement la... if 2 weeks ago was peak, and 2 weeks later was post peak, where supply is reduced, how to maintain price?  I pity durian sellers sometimes.... 

Those who thinks, boycott........ Good for you... let me know when it's successful. 

Also, different stalls charges different prices due to other cost, other than cost of goods.  Rental, manpower, competition, these cost are not always known to some.

Oh, and.... let's say... the popular durian MSW, at 3 different prices.  There must be a reason, and I won't go for the cheaper one for sure.


Conclusion
I don't care about all these.  My friends and me may have some regular stalls we go to, but we will not divulge it for the above reason.  We are not very price sensitive, not that we can afford high price durians, but we understand several factors.  By large, we do not eat durian regularly like going for our liquor, but just when it's in season (twice a year).  


I still hear... durian contains a lot of pesticides (do you eat shells?) and durian has high cholesterol (don't confuse calories and cholesterol leh)... 
"Doctor... i need an appointment.... I'm poisoned, my arteries are clotted, I'm dying soon...." (fainted)

Stupid Rumor Mongering

I'll be crude in my words in this post, doesn't matter if I upset some.  I'm not here to nanny sit people's ego.

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I've received some completely unfound durian related rumor that is being spammed by an unknown IDIOT!  

Hoax news are always abound by ill hearted weakling who just wants to cause confusion and there are definitely people who will be taken in by false news.  It doesn't take much intelligence to tell some cheap and idiotic hoax as the contents are just too stupid!

Here's the one I received on Saturday and again today.

>> Received from someone. Not sure if it’s true...🙁

Seemed China rejected closed to more than 20 containers of musang king durians due to too high insecticide detected in the fruits. That is why the durians returned back to M’sia. Now selling @ cheap price .....  so eat @ your own discretion. 😬 <<

Attached photo that came with the message

To whoever is that DUMB IDIOT, he probably can't afford this exotic fruit, durian.  Stick to apples will you!

I'll debunk this!

Firstly, from the photo, these are THAILAND DURIANS and not Malaysia!  In Malaysia, durians are collected and placed into baskets within a mere couple of hours and transported out, all within short hours.

Those that are destined for China market, are packed into styroform boxes, with 4 durians in 1 box, sealed with clear masking tape and flew to China.  It is not send by containers, via sea.  NO!  That's already one hint of how stupid that hoax starter is!

Malaysia durians are naturally ripen, thus can't take the long time being send by sea. Thai durians, on the other hand, are semi-ripe when harvest. It turns with the aid of ripening agents thus can take longer periods of transit.

Next, pesticides are definitely used for durians.  But pesticides are costly.  Malaysia farmers spray pesticides once every 2 weeks on average.  By the time the durian falls, the pesticides on durian shell are already halved.  Pesticides are sprayed upwards.  Durians are not soak in pesticides or insecticides as claimed.  Stupid!

Lastly, if Malaysia durians are sent to China and returned to Malaysia, the durians would have over-ripen and if it is send to Singapore, it would have rot.  STUPID!  

Stupidity has no boundary and if we are to believe and continue spreading falsehood, we are not acting any smarter.  

Truth About Cheaper Durians

There are many price sensitive consumers here that hunt for cheap bargains.  So, the hoax are probably well targeted at some.

Why are durians cheaper now, than previous seasons this year?  In 2016, SE Asia were hit by El Nino and in 2017, we faced La Nina (talked about in a post sometime back so I won't elaborate further).  This caused a huge decline in durian production.

In late August 2017, I went up to Pahang with some friends, and saw a lot of tiny durians, and a lot of trees were flowering.  In September and October, weather was rather good!  So this season, yield will be high.

It doesn't take much to understand economics, Demand And Supply.  

Another reason why prices APPEARS cheaper at some stalls.  On average, the going prices for MSW right now (mid Nov) is between $15-20 per kilogram.  But there are some stalls selling at $10-12/kg.  WHY?  Not everyone knows how prices works.  I'll just shine some light into this.  

From the whole lot of durians delivered to the stall, the durian guys will sort out the durians by quality.  The best of the lot, will be priced higher, while the bulk will be priced in the common range.  The cheapest ones, be it $10 each, or $10-12/kg, are usually small sized MSW or odd shape ones, that has lesser sides.  

Next time you go to the durian stall, check out the price range and shape/size.  You will get what I mean.

Don't be taken in by hoax started by stupid people else we end up being victim of stupidity.

(yea yea, I'm usually light hearted and happy where it comes to writing about durian... but this time I'm all fired up with some coarse words, deliberately.  Some people just loves believing in whatever they read without giving it some thoughts)

23/11/2017 News

SINGAPORE: Durians in Singapore do not have excessive levels of pesticide and are safe to eat, the Agri-Food and Veterinary Authority (AVA) said, dispelling rumours that have been circulating on social media.

"Some durian lovers have come across rumours about high levels of 'insecticide' in Malaysia’s Musang King durians, and asked if it is safe to consume durians imported from Malaysia," AVA said in a Facebook post on Tuesday (Nov 21).

...

Rumours that 20 containers of durians were rejected by China due to high insecticide levels and returned to Malaysia were spread online last week. The viral messages said that this was why the price of the fruit had fallen this season.

The New Straits Times called the messages "fake news" in an article on Saturday. Durian farmers told NST that the price of Musang King durians had dropped as there had been an "abundance of supply".

Source: CNA/hm

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