Here’s my first batch of fireworks and firecrackers which I got for Chinese New Year. I ordered them from KL last year – it’s cheaper to get them when it’s here instead of waiting till CNY itself.
There are a lot of places selling it though – I bought some assorted interesting fireworks and was undecided between two huge fireworks aerial salute cake that I saw. There’s one with very nice packaging (the pink one) on the right, and there’s an industrial grade one on the left.
The latter has a larger mortar size though (which usually means higher and better starbursts) so I ended up with that one. It’s RM 300 vs RM 250 for the nicely printed box. It’s quite large – it’s just a single 100 shot fireworks cake and it’s sitting on my lap in the photo above.
Just open and light it up! There’s a secondary fuse as well which is a cable tie/fuse contraption for use in daisy chaining several cakes up to go off simultaneously or in sequence, depending on how you link ’em up.
My friends dropped by with some fireworks as well – 12 inch (1 foot) fountains, which I’ve seen around retailing for RM 35. They got an entire box and passed me some of the 1 foot monsters which are popular and new this year. Last year the largest one was the Volcano fountain at 9 inches.
Here’s my bill from last night for the novelty and smaller fireworks purchases if you can read Chinese. I can’t. Heh. I know I got slaughtered on the Shun Lee Hung firecrackers though – can’t be helped, I didn’t buy enough for the traditional days where I do let ’em off.
I’m off to buy a couple of large fireworks cakes (making a grand trio of large fireworks cakes as my flagship this year) in a bit.
This is where I currently stand – better photos with everything when during the annual roundup but I’ll let some off first!
The angpow is handmade – very thoughtful and kind of her to send it over. Yes, it does contain money inside, making it my first ang pow of the year. Cheers Yee Ling! 😀
P/S – Just got another batch in. There’s daytime fireworks cakes in there too (bottom of the photo – blue colored cake). It’s going to be awesome! It’s meant for daylight use, will show you the principle soon! 🙂
I was out here the night before I was supposed to fly back to get some last minute Chinese New Year goodies for Sibu. It was a real pain-in-the-ass to lug them all back coz most of them had to be carry ons so it’s a good thing I had this huge bag from buying CNY clothes that I chucked everything in. Heh.
Petaling Street was quite festive – lights were strung out and there were heaps of people out and about.
Waxed meat is a popular item.
I was told that you can’t get proper ngaku (arrowhead chips) in Sibu so I bought a couple of tubs. I heard that this place has some of the best ones around. It’s RM 13 per container, I don’t eat them but my sister says that my brother-in-law can eat one tub, no problems. They were trying to get some back from Singapore too.
I also bumped into this intriguing shop selling candied vegetables. I was looking at them and the lady was kind enough to offer me lots of samples. I didn’t quite like any of the others except for carrot, peppers, lotus root and coconut so that’s the only four (4) types I got.
You can mix and match – it’s RM 15 for 200 grams (I think that was the price, can’t really remember) so I bought two small tubs back.
I also went to Sanbanto to grab a few packs of ba kua (pork jerky). They have two types – sliced pork meat (RM 50) and minced pork meat (RM 48). It depends on what you prefer.
I’ve tasted them and was quite impressed – there are no preservatives so you have to eat them within 3 days once it’s open. However, each piece of ba kua is individually wrapped and there’s 500 grams of porky goodness in there.
I don’t usually like ba kua but this was made in-house and tasted so much better than the mass produced ones that I thought it’ll make a good gift.
Next up! Fireworks and firecrackers for CNY! w00t! 😀
I was out with Arthur last night – planned to go to this Indonesian and Indian restaurant but unfortunately it was closed. It seems to be closed every time we want to go. Haha. Anyway, the second option was Payung Cafe in Sibu.
We both like this place for the ambiance – I’ve been there when Payung Cafe opened and it has gotten even better since then. Arthur knows the owners very well and their food is always consistently good.
Durian Shake (RM 8)
This is made with durians and you can have the ice cream version too. The waiter kindly asked me if I wanted more durians in it. Of course I said yes and the result is:
They use cooked durian flesh for this and after the addition of more it tastes better than any durian shakes I’ve ever had. The taste is so strong it qualifies as a dessert. 😀
Bumbung Soda (RM 5)
I loved Arthur’s reaction when he drank this one – he gave an involuntary shudder and said it was way too sour. Haha! It’s made with several different fruits, cucumber among them. Bumbung literally means “roof” so it’s apt that Arthur hit the roof (in a way) after sipping it.
Garlic Bread ( RM 8)
This is a great appetizer – the garlic bread is fresh and goes very well with the chicken dip that’s served on the side. The chicken has bits of meat inside and it’s creamy and a perfect match for the warm garlic bread.
Bangladesh Curry Lamb (RM 17)
I had this before and I quite liked it. It’s Arthur’s order and they’re quite generous with the portions, probably coz of what he commented last time. 😉
There’s a huge chunk of lamb inside too, it takes a concerted effort to pry it apart but I like lamb meat with lots of tendons.
Assam Chicken (RM 16)
This is what I opted for – it’s not too bad, tastes a little bit like the belimbing prawn pasta but that’s where the similarities end. I thought it was okay too but then I was quite hungry at this point.
Otak-otak (RM 12)
They make this in-house every day and it’s spicy as hell. Lovely stuff though, a must-order if you’re in Payung.
Chinese New Year fruit cake (RM 75 per loaf)
They gave this free of charge to us – it’s quite tasty, and different from the dry and tough as nails fruitcakes that you can use to clobber people and kidnap them. Payung Cafe’s CNY fruit cake is steamed and it’s soft and moist. Different, but I though it was nice.
It’s an awesome dinner as always, good company and great times! 😀
Raro serves up a mish mash of cuisine, like the restaurant’s name suggests. However, the “Eastern” dishes consists basically of rice with the steaks and other mainstays of “Western” cuisine. My dad is a regular there with his friends and he says the bread is really good.
I took my dad out to dinner last night and checked out the Chef’s Special Mushroom Soup. That’s the official moniker for it, it’s mushroom soup inside a hollowed out bread bowl. The bread is sourced from a bakery here and it’s pretty good.
This appetizer goes for RM 6.90 and you can opt for it to be separated (like my dad’s order) if you don’t want the bread to go soggy. I like the soup inside the bread though so I went the regular way.
I also had a New Zealand Lamb Chop (RM 20.90). It’s quite cheap for the portion – three thinly sliced lamb chops served in an oblique dish with half a boiled potato and some vegetables. I wasn’t very impressed with the sides but the meat is solid enough.
My dad doesn’t eat a lot of meat so he didn’t order a main and just had some off mine. Even with his help, the portion is quite satisfactory. However, one thing I didn’t like is the fact that everything comes in at once – they don’t wait for you to finish the appetizer before serving the mains.
I think that’s how it’s done in Sibu but I still don’t like it. The drinks are pretty good though – had a Milo Shake (RM 8.90) and they didn’t skimp and dilute it. Raro East Meets West Cuisine is primarily known for its steaks and soup in a bread bowl but I didn’t find it exceptional.
Good bonding time with my dad before everyone comes back tomorrow though! 😀
I’m back in Sibu for Chinese New Year! The funny thing is that there’s no one at home then – my dad’s in Kuching, my mom and sister is in Singapore.
My sister was supposed to come back earlier than me but changed her ticket and my dad got held up so I grabbed my keys from my grandma and had the dish I always have when I’m back in Sibu.
Kampua mee!
Kampua noodles is a deceptively simple dish, but delicious. We also ordered a bowl of pien nuk – a pork dumpling soup that’s sold together with kampua.
Kampua is tossed in lard and served with char siew and it’s one of the dishes I believe that only Sibu can do well (the noodles are all made daily).
I haven’t had kampua at Rasa Sayang since it moved from their old place. The price is now RM 2.50 per bowl, which is pretty steep for Sibu standards. However, a lot of people say this is one of the best places to have kampua in Sibu.
It’s a matter of personal preference, the one at Rasa Sayang is pretty good but I think Pedada has the best kampua in Sibu. The one at Siong Kee is also quite popular.
However, one good thing about Rasa Sayang is that they don’t use the radioactive red char siew but one with a more natural color. They also throw in some minced pork, an unusual addition that’s usually associated with kolo mee.
I ordered two bowls but didn’t manage to finish the second one. I figure my stomach has shrunk coz I used to be able to eat two, no problems. 😡
Arthur was kind enough to bring me some souvenirs from his recent trip to New Zealand – there’s a bell that goes “Ring for a Shag” and a bottle opener in the shape of a kiwi bird.
He also passed me some cordyceps capsules coz I’m still recovering from the flu.
In addition to *all* that – he also got me a shirt from NZ! I love it, I studied high school in Christchurch and went back to Auckland in 2010 when my mom did her first operation for small cell lung cancer. She’s still on chemo and due back on Tuesday after the course.
I have to say that STP is one of the most thoughtful and generous people I know – he brought me a bunch of chicken pies (still warm from the bakery!) and coconut ones for lunch yesterday. I was at home and about to head out when he buzzed me. Thanks buddy!
Arthur picked me up from the airport and pointed out one of the photos my blog posts about Kingwood Resort in Mukah is featured at a travel agent’s booth right outside the arrivals hall. How about that?
I was invited by Suanie to come along for my first yee sang dinner at Tai Zi Heen. It’s the resident Chinese restaurant of Prince Hotel & Residence and I was quite impressed by the view looking out of one of the private lounges:
It’s glass so you can see the entire lobby without the noise intruding. You also can’t jump out of it, so if you’re scared of heights, don’t worry, it’ll take quite a concerted effort to do so. Haha.
Vegetarian Snow Pear Yee Sang
This is the traditional first dish – yee sang (which actually means “raw fish”) is an imported tradition where you toss a salad (of sorts) while wishing for something. The very polished waitresses says a couplet of prosperity, health and general good wishes when she adds each ingredient – a rather nice touch!
You can see her doing just that. The video also shows the yee sang tossing session. If you strain your ears hard enough you can hear me say “Win 4D”. I’ve never won before and that very day (after an impromptu decision to get a couple of lottery numbers) I managed to win slightly less than RM 1,000 (about USD 300).
That’s some mighty wish fulfilling yee sang going on there.
I do like the addition of snow pear instead of salmon or jellyfish (which they both offer) – it makes the entire yee sang more crunchy and sweet.
Stewed Dried Oysters with Fatt Choy and Lettuce
I liked this dish as well although it’s not customary to serve it with lettuce (there’s more unique dishes coming up). Fatt choy is a type of bacteria that produces a very hearty and distinctive flavor – it basically absorbs whatever sauces are around.
Excellent stuff, and a Chinese New Year staple.
Braised Shark’s Fin Soup with Diced Prawns, Scallops and Grouper
Oops! Did I use the S-word? Well, you can ask for it without shark’s fin as well. It tastes just as good – the combination of prawns, scallops and grouper makes it a very sweet broth.
I really liked this one as well.
Roasted Chicken dusted with Crispy Garlic and Five Spice Salt
I was expecting regular sea salt but they used five spice salt, which vastly improves the taste of the roasted chicken. There’s plum sauce on offer too, but I’m probably not the best person to ask about roasted chicken. I didn’t like it, but all the other diners were in agreement that it’s delicious.
There’s nothing wrong with it, I just don’t like roasted chicken.
Chef’s Special Baked Cod Fish
This is the flagship of the Chinese New Year banquet. Well, to me anyway. It’s a fusion dish made with mushroom, onions, cheese and turkey bacon. Yup, this is a halal outlet.
Check out the plating – there’s a Chinese character written on it with sauce.
The ingredients goes really well together and the result is this magnificent piece of cod that’s baked and dripping with cheese and bursting with flavor. I highly recommend this one, it’s not in the regular Chinese New Year menu but you can ask for it – it’s the Chef’s Specialty.
Stir-Fried Glutinous Rice with Chinese-style Preserved Duck
Waxed meat is another traditional Chinese New Year meal. This one is done Hong Kong style and I have to say, it’s one delectable dish. The saltiness of the duck is offset by the rice and the best thing about the dish is that there’s some stir-frying action going on.
Warm Almond Purée with Glutinous Rice Dumplings
This is basically tong yuen swimming in a concoction of milky almond. It sounds simple but it’s heart-warming food. The glutinous rice balls are filled with black sesame too.
It’s a righteously hot dessert that makes you feel all warm and fuzzy inside.
Deep-Fried Chinese New Year Cake with Thousand Layer Puff Pastry
This is actually two desserts.
The first is nian gao (the above-mentioned Chinese New Year cake) dipped in batter before being deep fried. It’s a wonderful execution – much better than what I’m used to eating at home. The nian gao is made in-house and that makes all the difference – it’s not saccharine sweet and more suitable for adult palates.
The second dessert is the Thousand Layer Puff Pastry – a silkworm like cocoon surrounding a sweet corn and salted egg based interior. The crumbly texture of the pastry gives way to the warm salted egg filling. It’s still sweet, but has that tang of saltiness from the salted egg. I loved this so much I ate 4-5 pieces!
You’ve gotta eat it while it’s still hot though.
Tai Zi Heen @ Prince Hotel has 3 different Chinese New Year menus, starting from RM 1,188 for a table of up to 10 people. It was a cozy dinner, with just the six of us sharing a banquet meant for 10. It’s also a halal outlet, which I was quite surprised to find out (asked about the usage of turkey bacon instead of real bacon).
The restaurant does a great Chinese New Year banquet and the Chinese New Year menu is on offer from now till 24 January 2013 – Chap Goh Meh. I particularly liked the baked cod fish so ask for it if you’re there – it’s really something else. 🙂
Thanks for having us over Elisa! Happy CNY everyone! 😀
I went on a road trip to Kuala Gandah in Pahang over the long weekend to check out National Elephant Conservation Center. I didn’t even know there was an elephant sanctuary in Malaysia!
We had planned to go to Chiling Falls, but that was nixed due to the closure of the route. Thus, on the night before, the four of us – Suanie, Marco, Joyce and yours truly drove down on one of our impromptu road trips. Well, to be precise, Suanie drove.
I was quite intrigued to find an emophant in the elephant conservatory.
What is an emophant?
Emophant is emo.
The elephants in this sanctuary are all rescued from the wild – from poachers of their prized tusks. Thus, you can see that all of them don’t have tasks. This place saves elephants but sometimes, quite a few die coz they’re beyond salvation after running into illegal poachers wielding sharp instruments for cutting off their lucrative tusks.
I heard this from one of the rangers in the park. There are actually quite a lot of deaths before they could be saved but what they’re doing is admirable.
Naturally, after a nasty experience of being cornered by men with the intent on separating them from their appendages, the wild pachyderms takes a while to recover.
Some are more resilient, and it’s good to feel the sensitive elephant’s trunk around your hands – they can be fed peanuts or sugar cane (all sold at the premises).
Others, like the emophant, takes a while to recover and it’s a little sad to see that poor huge beast standing by itself in the corner. 😡
Emophant smash!
I have to say that I’m no saint though, I felt really sorry for the emophant but given a chance to try out elephant meat, I would. I don’t see why dead carcasses cannot be butchered and sold with profits going to the care of the ones that are alive (they’re dead anyway).
I’m no stranger to eating dogs – I’ve done so twice, once in Hanoi (where there’s an entire street dedicated to it) and once in Korea. I’ve also eaten a huge rat in China. I do like exotic game meat and I’ll try everything once.
No point in bashing me for it, there’s plenty of that on my YouTube video of the dog meat trade – just do what you feel is right and you’re good. I don’t get pressured not to eat certain stuff, my personal stance is that while education about brutality is good and all, it’s really a personal choice – cows are sacred to the Hindus, yet people all around eat steaks with abandon and on the secular side of things, there’s horrendous egg farms for chickens but yet a lot of people eat eggs.
I do not judge and my policy is simple – education for the future generation and personal choice. Getting your panties all in a twist about it is kinda like the War on Drugs – pointless. It benefits some people (keeps the DEA and the likes in their jobs) and afford a holier-than-thou podium for people who wants be in the limelight but ultimately the mantra of “When the demand drops, the supply would too” is a slippery slope.
I have already quit that particular chapter in my life and I can piss as clean as a whistle now. I don’t want any part of it anymore, but that’s just my choice. I won’t look at you askance if you enjoy a toke or two on the weekends.
Anyway, back on the subject of elephants – I heard you can also take a bath with them beside a nearby stream. It sounds like a fun thing to do, but it seems like the place has become a tad commercialized according to Suanie – it used to be quite rustic, but that is the way of the world.
The next stop on our trip was Deerland Park.
I found a really cute cat that really made my day. She looks a lot like Champagne (a cat I had when I was in my early teens – would cuddle her for hours each night and she drinks from the same glass of milk as I do, something which horrifies my parents).
The cat is very affectionate and I picked it up and walked with it for a bit. I like the warmth and the soft purr of a feline in my arms. I’m a sucker for cats like this. 🙂
There are a lot of other animals in Deerland Park, like this ferret. I thought this was a hilarious pose (geddit?).
However, the main thing to see there are the deer. It looks a lot like goats to me, especially this Satanic looking specimen:
You get a bowl of carrots and other mixed vegetables and you can feed them. It’s fun! Every car owner wonders, as well as many people who live in or travel to areas where you can find deer. In fact, many people type the phrases “do deer whistles work mythbusters” and “deer whistles mythbusters” into Google to try to find out if they work.You can visit https://feedthatgame.com/deer-whistle-for-car/ for more information.
I reckon the bigger ones were getting really aggressive and snagging all the food so the trick is to take multiple carrots with both hands and make sure the smaller deer are fed while ensuring the larger ones gets distracted.
It’s fun to feel their lips and it’s remarkable how they can sense what to bite and what not to, like the elephants.
I did get bitten by a couple of red ants though. It turns out there’s a nest of the nasty little things nearby.
Deerland Park is also where I took a photo with a very huge python. I’ve been to the Snake Temple in Penang and I found it apt that I kissed and was blessed by this snake before the Chinese Year of the Snake. 😀
I like snakes. I used to own a ball python. I’ve also eaten snake before, including a cobra that I haven’t posted yet.
There’s a story about epicureans who managed to eat a phoenix in a story by master storyteller Jeffrey Archers. I highly recommend that book, bought it in London one of my trips there.
It’s a fun place to go to and just a short drive away from KL – both places are listed in Google Maps. I really liked the emophant – entrance fee to the National Elephant Conservation Center is free (donations are encouraged) and Deerland Park cost RM 28 for the four of us. It’s a good find and a fun place to spend a couple of hours during the long weekend.
There’s actually nothing much to do in both places, just a chance to pet and see the animals that makes up the name of the places. I guess that’s the appeal of the place, plus I haven’t been to both places before and I have been wanting to take a road trip for a while. 🙂
I had a feeling that I was going to get lucky yesterday so I went to the SS2 Magnum 4D outlet where I usually have my lunch and got some lottery tickets. I checked at night during dinner and thought I didn’t win but when I went back home and looked at the ticket – it was indeed a winning number! 🙂
My number is 8179
I have *never* won Magnum 4D before.
It came out as a Special Prize (RM 180) and I bought RM 3 of that number so I thought I won around RM 600 as I posted it up on the sixthseal.com Facebook pagelast night.
I just cashed it in and it seems like the Jackpot 4 prize is much larger than I thought. I read it was just RM 68 but when the payout ticket came out it’s RM 68 (Jackpot 4 bonus) x RM 2 (Jackpot minimum bet) x RM 3 (amount bet) = RM 408.
8179 is a concatenation of a family number: 19(81) + 19(79).
The first is my year of birth and the other is the year my only other sibling – my sister – was born.
It’s a small win but I’m quite happy coz I’ve successfully beaten the insane odds. I’ve also had a winning Sports Toto ticket before and stopped buying after that.
Here’s a cheesy shot of me in recognition of the original one from 2006. (see the Sports Toto link from my post back then)
I had hoped to win a couple million from the Jackpot and send my mom and dad for a vacation to the States or Europe and get my mom better treatment but there are no shortcuts in life.
I am officially stopping any further bets from Magnum 4D since I just want to buck the odds. I used to occasionally get the tickets but seriously, the odds are just not there. I’m glad I finally beat it. It’s not much but it’s a bonus Chinese New Year ang pow. 🙂
It’s a good toss-up about whether this place is called Indreni Restaurant (which is what is printed on the menu) or Kathmandu Restaurant Dan Dohari (which is what the staircase says). What I do know is that you’ll have a tough time ordering in English.
The place is staffed by Nepalese immigrants – there is one friendly girl who tries her very best to speak bits of barely understandable English but communicating will largely be relegated to largely pointing at the menu and the only English-speaking waitress trying to say “pig or chicken”.
Not pork. Pig.
It’s quite a hard place to find too, considering the restaurant’s name is partially obscured by a huge banner and it’s on the second floor, beside a store, also Nepalese owned and a dodgy locked stairwell which I think leads to living quarters.
I didn’t know we have a Little Nepal, but there you go. Even the papers are all from around the region.
They do have weird items on the menu like Western and local eats, with a Nepalese twist but I wanted to eat something that’s more or less authentic so I asked her about it and she pointed out three dishes:
(it sounds like the process is simple but it took about 15 minutes of gestures and communication)
Jhaneko Bangur Sekuwa (RM 10)
This is a sizzling dish of pork that’s meant to be eaten with beer or liquor as a side dish. It comes to your table still violently popping off bits of oil everywhere and it’s a pork dish with tomatoes, onions, shallots, peppers and chilli oil. Lots of chilli oil.
It’s really, really good though – spicy hot pork that’s coated with chilli oil and dried chillis. You have to eat it when it’s still hot though.
Mai (RM 3)
This is yogurt drinks – home-made and very sour. I had the plain one but you can also opt for fruit based choices. The apple one beside is made with real apples blended with the yoghurt!
Thakali Set (RM 8)
You can have this in either pork, chicken or mutton (chose the latter) and it’s served with sides of pickled vegetables, dhall and a soup that tastes interestingly neutral-sour.
The mutton/chicken/pork is in curry form and there’s more fat than meat and I soon come to realize that this is place catering for Nepalese immigrants.
Dhindo Set (RM 10)
This is another set rice curry combo with all the same sides as the previous one, except dhindo comes with a mound of purple goo in lieu of rice.
The purple pudding seems to be a mix of semolina/flour/whatever and it tastes like crumbly starch that has been made pliable with oil. I couldn’t get the waitress to explain what it is, the language barrier is too high.
This is a very interesting place to go to. The clientèle seems to be all Nepalese migrants who comes in to drink bottles of whiskey in small glasses. I’ve got to go back and try that sometime. They also serve good momos (Nepalese dumplings) but like I said be prepared for a significant language barrier.
I thought it was a lot of fun trying to get myself understood with the waitress, who was very patient and friendly. Kathmandu / Indreni Restaurant is certainly an intriguing nook in the middle of KL. The price is cheap for us but not necessarily for an migrant worker, so I’m guessing this is a relatively nice place to socialize and drink.
I enjoyed my time there but not the food (except the excellent yogurt and interesting purple dhindo).
I just came back from a Black Thorn durian session with Poey. I’ve been eagerly awaiting to taste this particular durian since I inquired about it. It’s much more expensive than Musang King (currently going for an average of RM 22 / kg), which is an overrated culvitar IMHO.
It’s not easy to get either. I dropped by several times and the only stall that sells it says they don’t have stock and I finally got the guy’s number so I can call and check if they have it before I drive over.
The banner advertising the Black Thorn durian says that it won some kind of award in 2012, which is probably their justification for the high price. The Chinese words seem to translate literally – hei tze (black thorn).
The NEW Black Thorn durian goes for RM 30 / kg. The price didn’t budge until I asked the dude if I can get a lowered price if I come today. He offered it at RM 25 / kg.
Note that only three (3) durians in the topmost row in the display picture are Black Thorn, the others are just chucked there. The interesting thing I noticed about Black Thorn durian is that it has a flat bottom, much like Musang King:
There are no thorns at the end of the durian (opposite from the stalk). This particular durian cultivar originates from Penang and another interesting quality that distinguishes it besides the flat bottom is the presence of a longkang (drain) like Teka durians, except this looks more…er, anatomical in nature.
Black Thorn pretty much tastes like advertised – the durian flesh is a bright hue of orange, a color some people like and feel is more palatable. It starts out sweet and has a bitter end note, like XO durians – just as intense but not quite so long lasting. It’s creamy and sticky – the flesh comes off the seed well.
It also has little to no fiber, which is a plus point…it makes the durian coat the palate easily and overwhelm it it does – this is a very rich durian, make no mistake about it.
It’s a medium to large sized durian (ours is almost 3 kg) and the others are pretty much in the same weight league. It was sold for RM 65 for this 2.6 kg durian.
However, there are abundant seeds inside – counted 14 seeds and despite having medium seeds (I don’t call that small seeds, misleading advertising) it does have a lot of flesh on it – quality flesh to boot.
I’ll rate this as a not very complex durian flavor wise but it’s a good, rich and satisfying one. It’s the *KING* of the King of Fruits, price-wise at least. I wouldn’t say it’s worth the price though, but definitely a must try for all durian fans. 😀
