“Mao Shan” Power Puff ($16.80 per piece)
Mao shan wang was introduced to the fiesta in 2011, satiating even more durian lovers.
The “Mao Shan” Power Puff boasts a massive creamy yellow pulp of Mao shan wang, encased in a choux pastry crust that is baked to perfection.
(Available only from 1 to 30 June 2012, 12 noon to 7pm.)
This year’s new highlight is the Durian Banana Chocolate Mousse Cake and the Durian Macadamia Nut Crumble Tartlet that brings the enjoyment of durian to the next level.
Durian Mousse Cake ($10.80 per slice; $58 per 1.3kg cake; $112 per 2.5kg cake; $155 per 3.5kg cake)
Signatures such as the highly raved Durian Mousse Cake and crowd-pleaser Durian Puff are available at the hotel’s Deli from 1 March to 31 July 2012 for takeaway.
Durian Puff ($6 for 2 pieces; $17 for 6 pieces; $45 for 20 pieces)
The Durian Puffs are compulsively addictive! The generous amount of pulpy durian mousse, sandwiched between light choux pastries, isn’t too stinky –those with an aversion to the pungent smell of durian may be converted!
Back by popular demand, coffee lovers will dig the Durian Cappuccino Cake. This 30-cm long cake comes with a golden yellow coating of vanilla sponge crumbs, with an underlying surprise: three delicious layers of rich cappuccino mousse, D24 mousse and chocolate sponge.
Other signature and all-time favourites include the Durian Crepe ($8.80 per piece; $60 for 8 pieces), Durian Pudding ($5.80 per serving) and the Durian Strudel (Price: $10.80 per slice; $55 for 1kg).
To beat our tropical heat, go for the Goodwood Homemade Durian Ice Cream –a decadent icy treat, freshly made with the finest D24 durians. It is available by the scoop at Coffee Lounge, L’Espresso and Min Jiang, and also in 16oz tubs for takeaway at the Deli.
Dessert Buffet with Durian Pastries at Coffee Lounge
From 26 May to 31 July, buffet lovers will be treated to an array of durian pastries, along with the regular dessert buffet in Coffee Lounge during lunch and dinner.
Durian Pengat with Glutinous Rice and Gula Melaka
The Durian Pengat with Glutinous Rice and Gula Melaka is available only at the dessert buffet. The combination of ingredients is a match-make in heaven. The highly favoured Durian Pancake is freshly made at the live station. Have it while it’s hot and crisp!
New dishes on the a la carte menu
Bak Kut Teh ($19)
The comforting Bak Kut Teh will satisfy your cravings for authentic local fare. The best part is: you can enjoy it in the comforts of an elegant ambience at the Coffee Lounge.
Tender pork ribs which just drops off the bone
Tender pork ribs will fall apart at the slightest yield, and they don’t require much chewing. The soup is peppery and fragrant, kept warm over a candle canister throughout your meal.
The dish is sided with fried dough fritters, preserved vegetables and a choice of steamed white rice or mee sua (thin Chinese-style wheat noodles).
Paper-wrapped chicken ($9 for ½ dozen, $16 for a dozen)
This dish is almost in extinction in Singapore. Coffee Lounge brings back nostalgic memories of this dish, wonderfully executed. These boneless morsels of chicken thigh are intense in flavour; they are well marinated for at least half a day. Wrapped in a greaseproof paper, they are deep-fried to perfection.
With so many new exciting offerings at Goodwood Park Hotel, there are more reasons to head down!
More desserts for the sweet tooth in you
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