As durian season arrives in Hong Kong, Hotel ICON in Tsim Sha Tsui East returns for its sixth and biggest edition yet of the Malaysian Durian Festival, hosted this year from Jul. 20 to Aug. 24 with a range of fragrant dishes on offer.
Over the five weekends, 13 durian buffet events over brunch and dinner will be held, offering guests 15 new durian dishes which infuse six Malaysian-origin durians into savoury Chinese plates and western-style desserts.
Headed by executive chef Danny Ho, Hong Kong’s esteemed durian dessert hero, each guest can experience a live cutting of five durian varieties to be served on a platter, including the D197 Musang King, D200 Black Thorn, and XO Durian. On top of the buffet spread, individual portions of mini Musang King durian with abalone duck soup and D197 durian cheese baked Caribbean lobster will be served.
Salty and sweet dishes to cast your eyes on are the deep fried fish in spicy chilli durian sauce, saba garoupa with durian toast, Portuguese egg tart with durian & mochi, Malaysian durian ice cream, and baked durian with mozzarella durian.
Brunch and dinner buffets will be held on Jul. 21, Aug. 3, 4, 17, 18 and 24, with exception to Jul. 20 where only a brunch buffet is hosted. The buffet price for adults is HKD888 and HKD558 for children under 11 years old.
Hotel ICON, 1/F, Silverbox Ballroom, 17 Science Museum Road, Tsim Sha Tsui East, 3400 1345, book here
