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Straits Times
5 days ago
- Business
- Straits Times
Holidaymakers flock to Penang as hotels offer all-you-can-eat durian deals
Many Penang hotels bundled room rentals with all-you-can-eat durian feasting. PHOTO: THE STAR/ASIA NEWS NETWORK GEORGE TOWN - Never underestimate the power of the Musang King, Black Thorn and all their genetic cousins to pull in the crowds. With the durian season here as well as the school holidays, most hotels were at least 85 per cent full during the weekend while some were fully booked, said Malaysian Association of Hotels Penang chapter chairman Tony Goh. 'The hotels were packed and did well during the long weekend. 'Hotels by the beach and in the town area were almost full,' Mr Goh added. As with the yearly tradition, most hotels bundled room rentals with all-you-can-eat durian feasting. 'Penang is renowned for having orchards that produce durians you cannot find in other states. 'Other than the ever-popular Musang King and Black Thorn, there are 'vintage' clones like Hor Lor, Red Prawn, Green Skin and Capri, and rare variants like Tupai King and Lin Feng Jiao (purportedly named after Hong Kong superstar Jackie Chan's wife). 'Each variant offers a slightly different tang, and for durian lovers, these are complex flavours to be appreciated and deciphered,' said Mr Goh. Penang tourism committee chairman Wong Hon Wai said the 'King of Fruits' was a fail-proof attraction. He said with the surge in visitors, the funicular train to Penang Hill also saw an increase in ridership: 6,691 on May 30, 8,183 on May 31, 9,396 on June 1 and 9,251 on June 2. 'The ridership totalled 33,521 in the past four days. 'On normal non-peak days, it is around 4,000 a day,' Mr Wong said. He said the increase in visitors was also attributed to Singapore's school holidays, which had started as well. Mr Wong urged tourism players, including hawkers, to give out good deals and provide top-level service during the holiday period. As for Penang's ever-popular murals, Mr Wong urged visitors to avoid scribbling, scratching or defacing them, which had happened in the past. 'The murals are meant to be admired, not vandalised,' he said. Penang Tourist Guide Association chairman Clement Liang advised tourists to avoid engaging unlicensed tourist guides. 'Many visitors unknowingly hire unlicensed guides and end up being disappointed by the tours organised,' he said. Mr Liang urged tourists to use only licensed hotels and facilities to avoid scams. THE STAR/ASIA NEWS NETWORK Join ST's Telegram channel and get the latest breaking news delivered to you.
The Star
5 days ago
- Business
- The Star
Room and durian a welcome combo
Cream of the crop: A worker holding a Musang King durian, which is one of the favourites among visitors from China, Hong Kong and Macau. — ZHAFARAN NASIB/The Star Many hotels fully booked as holidaymakers flock to Penang GEORGE TOWN: Never underestimate the power of the Musang King, Black Thorn and all their genetic cousins to pull in the crowds. With the durian season here as well as the school holidays, most hotels were at least 85% full during the weekend, said Malaysian Association of Hotels Penang chapter chairman Tony Goh. He said that occupancy was strong during the period with some hotels fully booked, while others recorded over 85% full. 'The hotels were packed and did well during the long weekend. 'Hotels by the beach and in the town area were almost full,' Goh added. As with the yearly tradition, most hotels bundled room rentals with all-you-can-eat durian feasting. 'Penang is renowned for having orchards that produce durians you cannot find in other states. 'Other than the ever-popular Musang King and Black Thorn, there are 'vintage' clones like Hor Lor, Red Prawn, Green Skin and Capri, and rare variants like Tupai King and Lin Feng Jiao (purportedly named after Hong Kong superstar Jackie Chan's wife). Breezy trail: Visitors enjoying their walk at the Esplanade in George Town, Penang. 'Each variant offers a slightly different tang, and for durian lovers, these are complex flavours to be appreciated and deciphered,' said Goh. Penang tourism committee chairman Wong Hon Wai said the 'King of Fruits' was a fail-proof attraction. He said with the surge in visitors, the funicular train to Penang Hill also saw an increase in ridership: 6,691 on May 30; 8,183 (May 31); 9,396 (June 1); and 9,251 (June 2). 'The ridership totalled 33,521 in the past four days. 'On normal non-peak days, it is around 4,000 a day,' Wong said. He said the increase in visitors was also attributed to Singapore's school holidays, which had started as well. Wong urged tourism players, including hawkers, to give out good deals and provide top-level service during the holiday period. As for Penang's ever-popular murals, Wong urged visitors to avoid scribbling, scratching or defacing them, which had happened in the past. 'The murals are meant to be admired, not vandalised,' he said. Penang Tourist Guide Association chairman Clement Liang advised tourists to avoid engaging unlicensed tourist guides. 'Many visitors unknowingly hire unlicensed guides and end up being disappointed by the tours organised,' he said. Liang urged tourists to use only licensed hotels and facilities to avoid scams.
The Star
13-05-2025
- Climate
- The Star
Cashing in on durian tourism
PENANG's durian season has begun and the race is on to savour the best fruits. Harvests are expected to be less bountiful this year because of unfavourable weather conditions, so fans of the 'King of Fruits' may have a shorter window to indulge in their love of durian. Whether it is the premium Musang King or Black Thorn, crowd-pleasers like Red Prawn, Hor Lor, Khoon Poh, XO and D24 or emerging cultivars like Tupai King, they are bound to be snapped up quickly. Though the main durian season runs from May to August, the fruits actually start growing between February and April when dry and hot spells kick-start flowering on trees. Once pollinated by insects, these develop into fruits. However, heavy rain and strong winds last month curtailed that. The Black Thornand Musang Kingare among the most prized and highly sought-after cultivars. — Filepic In orchards across the island and mainland, many flowers fell before they could be pollinated. Even some that made it to fruit were stunted or affected by mould from damp conditions. As a result, growers fear harvests could be up to 30% less than last year, making it one of the smallest in recent times. Penang tourism and creative economy committee chairman Wong Hon Wai said the peak period should come in June and July. Another anticipated rainy spell in August is likely to bring the season to a premature end. 'I urge all durian lovers to seize the opportunity to enjoy the thorny treat while it is still plentiful and affordably priced. 'The early bird will get the best durian,' he said at the launch of Penang Durian 2025, the state's official durian promotion and travel deals programme, at Sia Boey Urban Archaeological Park in George Town. 8321 Durian Plantation owner Eric Yeap said the first fruits usually fall in late April, but this year, they only started dropping in early May. Goh says during durian season, hotel occupancy rates can rise by 4% or 5%. 'The rains came at the most inopportune moment. 'As many farms also cater to export markets, the supply shortage could drive prices up slightly. 'But it shouldn't be overly expensive,' he added. Bahang Terrace durian farm owner Lee Jang Giap said one way for locals to enjoy better value for money was to indulge at plantations. With no middlemen and their extra margins involved, costs should be lower. As such, this business-to-customer or B2C model is becoming increasingly popular. 'After taking over the farm last year, we had lots of requests from people who wanted to eat durian on-site. 'So we said, why not do it and give durian lovers a more authentic experience?' Lee, whose background is in data analytics, implemented a technological approach to operations, using data to track and monitor supply and demand of every single variety in their farm. Lee says one way for locals to enjoy better value is to indulge at durian plantations. 'Prices are most affordable about six weeks after the first drop, which would be mid-June,' he added. Straight to source Penang Durian 2025 offers 36 exclusive deals, including many all-you-can-eat durian buffets by hotels in collaboration with orchards. While the pungent fruit has been banned in hotel premises, these establishments have now realised its tourism value and found a compromise. Many have set up al fresco stalls at outdoor carparks or gardens so guests can tuck in without causing a stink. Others provide direct transport to partner orchards for a more authentic experience. Durian drop naturally when they ripen, usually in the pre-dawn hours. The fruits are then collected and laid out for visitors by noon. One can hardly find anything fresher. These prickly deals range in price from RM60 to RM100 per person but individual entitlements vary. Some come alongside discounted room rates. Malaysian Association of Hotels (MAH) Penang chapter chairman Datuk Tony Goh said such packages had been well-received in recent years and boosted hotel occupancy rates. Durian drop naturally when they ripen, usually in pre-dawn hours. Farms typically have nets to catch the falling fruit to prevent damage. — Filepic 'It's a great value-added option especially for tourists from Singapore and China, many of whom come purely to eat durian,' he said, adding that prices in Malaysia are a fraction of what they would have to pay back home. 'For bigger groups consuming a lot, the savings essentially make up for the cost of flights and rooms. 'They get to enjoy a holiday and sightsee on top of enjoying the best durian. 'During the season, hotel occupancy rates could rise by 4% or 5%,' Goh said. Yeap said farms had received more enquiries and bookings this year, due in part to the recent implementation of visa-free travel from China. 'It's just a short hop to savour the best fruits. Unlimited durian packages allow them to eat to their heart's content. 'But most will surrender after trying five or six fruits,' he said. According to Wong, while most of the famous durian orchards, farms and estates in Penang are located in Balik Pulau and Teluk Bahang on the island, high-quality fruits also come from Juru, Junjung, Sungai Bakap and Bukit Mertajam on the mainland. Durian connoisseurs can tell the quality and sometimes even the variety of a durian through smell alone. Unlike the more industrialised, large-scale durian operations in other states or neighbouring countries, the majority of farms in Penang are small to medium-scale holdings – some owned by the same family for generations. Older trees are said to yield better-tasting fruits. And owners also have the opportunity to create unique products to fill market niches. Lee said this included homestay experiences. A chalet that's being renovated at his farm is set to open by June. 'Durian connoisseurs don't only want to eat the fruit. 'They also want a unique experience staying at a farm and learning about the growing process,' he added. AirAsia northern region director Kenneth Tan believes there is also potential in the state's kampung durian, which are a hidden gem. 'Instead of just selling the fruits, small-scale growers in villages could incorporate homestay elements to showcase the local culture and rustic way of life. 'This is something you can rarely find outside of Penang and adds to the travel experience for foreign tourists,' he said. Beyond Musang King There are over 200 durian varieties registered with the Agriculture Department, and new ones pop up each year. Each has a distinct combination of taste, texture, colour, aroma and appearance. Much like fine wine, cheese or chocolate, such complexities and nuances are what wins the fruit so many fans. Tan (in red) flanked by Rodriguez (to his right) and Pallado, sampling durian from Yeap's (left) plantation during the launch of the programme at Sia Boey Urban Archaeological Park. It can be a never-ending adventure to discover and sample new types. Durian lovers differ in their preferences as well. Some prefer sweeter varieties while others insist on some bitter notes. Some like it light like custard while others consider a thicker mouthfeel a more satisfying experience. This is why Musang King – first commercially planted in Pahang in the 1980s, named after its origin in Gua Musang, Kelantan, and assigned the identifier D197 – catapulted to international consciousness. Its bittersweet flavour and luscious texture are universally appealing. Its Chinese name Mao Shan Wang or 'Cat Mountain King' is also good branding. Today, it is the most prized variety in China and can retail for up to 258 yuan (approximately RM149) per kg. This has contributed to a misconception that Musang King is the only durian there is. Luckily, the varied offerings at durian buffets are slowly changing mindsets. Audi Farm owner Sam Lim said many foreigners were surprised to learn that there are many different types of durian in Penang. And most can hold their own against the market leader. (From right) Wong with the latest edition of the 'Penang King of Fruits Durian Guide' alongside Pengkalan Kota assemblyman Wong Yuee Harng and Komtar assemblyman Teh Lai Heng during the Penang Durian 2025 launch. 'We're doing our part to educate them. More often, when guests try various types, they quickly realise the taste is just as good,' he shared. Echoing those sentiments, Lee said this was why his farm decided to concentrate on native Penang cultivars such as Red Prawn and Hor Lor. He also intends to plant the Black Thorn and Tupai King hybrids, which in recent years had emerged as worthy challengers for the title of 'King of the King of Fruits'. 'We believe in celebrating local Penang durian and letting fans experience and appreciate all the varieties and their unique qualities,' he explained. Yeap said Tupai King was now one of the most expensive varieties because of its bittersweet taste, soft creamy texture and fragrance – the perfect trifecta of desirable qualities. With very few farms having mature Tupai King trees, supply remains low, contributing to eye-watering prices of up to RM150 per kg. Broadening thorny horizons To enhance the experience for durian-seeking visitors, the state has unveiled the latest edition of its Penang King of Fruits Durian Guide. Produced in collaboration with Penang Fruit Growers Association, the guide will be available at Penang International Airport and tourist attractions. There are rich visuals and descriptions of the many varieties, helping the uninitiated identify their desired types and know what flavours to expect when out on durian hunts. Besides the aforementioned varieties, others featured are Lipan Bara, Dato Nina, Gold Fish, Yi Dian Hong, Lin Feng Jiao, Green Skin, D600, Kunyit, Tekka, Susu, Capri, D11, Lipan, Bak Eu, Ang Bak Kia, Ice Cream, Muntri and Little Red. The guide also highlights some authentic dishes that go well with durian such as sticky rice, pengat and even chicken soup. It also suggests ways the fruit can be incorporated into everything from cakes and pastries to ice cream, fritters, pudding and pizza. Equally useful are the lists of popular durian farms and stalls around Penang with contact numbers and operating hours – handy for those embarking on their own thorny adventure. Spanish tourists Diana Rodriguez and Carla Pallado, who chanced upon the Penang Durian 2025 launch, tried several varieties and quickly discovered their subtle differences. 'It is my first time having durian. The first one I had was sweet and creamy but had a subtle smell. It reminded me of mango. 'The second one was much more pungent but lacked a punch, taste-wise. 'The differences are interesting,' shared Rodriguez, a rugby player. Said tennis coach Pallado: 'We heard about durian's reputation but didn't realise it was actually quite good.' Expanding markets Wong said Penang was looking to expand its durian tourism promotion to new markets such as India, Australia, Europe and the Middle East. 'We have long promoted durian within Asean, China and Hong Kong. 'With the recent availability of more direct flights to Penang, it is time to cover new regions. 'Feedback shows that tourists from other areas enjoy durian too and like the unique atmosphere and photo opportunities at farms. 'Penang Durian 2025 promises to be a one-stop ticket to the most satisfying experience. 'So come hungry and come curious. If you haven't already, you'll fall in love with the King of Fruits,' Wong added. Besides durian buffets, special deals also include treats, perks and discounts at cafes, museums and tour operators. The promotion is ongoing until the end of the fruiting season. For more, visit
