This is the photo of all the durian desserts we had that evening - durian pengat, durian on toasts, durian with sticky rice, pandan chiffon with durian, pulot enti durian, which ended with a durian chendol.
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The order was well thought out, starting with the lighter durians such as D24 and XO and ending with the Mao Shan Wang, suitably spaced out by an intermezzo snack and pandan tea to cleanse the palate between each course.
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This is taken during a tasting.