Latest news with #WorldDurianChampionship2025
The Sun
13-07-2025
- The Sun
Let hotels embrace durian, says minister – but not everyone agrees
LOVE it or loathe it, durian holds a special place in the hearts (and taste buds) of many Malaysians, so much so that the Agriculture and Food Security Minister is calling for more hotels to embrace the king of fruits. Minister Datuk Seri Mohamad Sabu has encouraged more hotels in Malaysia to embrace the country's 'king of fruits' by allowing guests to enjoy durian on-site in a controlled environment. Speaking at the World Durian Championship 2025 on July 11 (Friday), he had said such efforts would not only promote local agriculture but also celebrate Malaysia's cultural identity and suggested hotels consider designated zones or rooms for durian consumption, similar to how smoking is managed. But the proposal has sparked mixed reactions online. User @katabana02 on Reddit bluntly rejected the idea: 'No. Not everyone likes the smell of durian. I don't want my next customer complaining about the smell after the last tenant left. Build your own durian-friendly hotel.' User @Potatonized agreed on the need for consideration, despite being a durian fan: 'I love durian. But I'm also a realist. The smell is unbearable for some — vomit-inducing even. If we don't let people smoke near non-smokers, the same should apply to durians.' However, user @sirgentleguy pointed out that many had overlooked the phrase 'regulated setting' in the minister's speech. 'If we can go to durian sanctuaries, eat durians, and return to our hotels smelling like it, why not create a dedicated room inside hotels to enjoy it? Guests could then enjoy durian in a private, controlled setting.' Still, concerns about lingering odours remain. 'I love durian (I spent RM400+ last month!) but the smell afterwards is terrible,' said @doomed151. 'It lingers for hours despite opening all the windows and fans.' Whether the proposal takes off will depend on how willing hotels are to strike a balance, offering a unique local experience for durian lovers, while still maintaining comfort for guests who may not share the same enthusiasm for the fruit's strong smell.
Focus Malaysia
12-07-2025
- Business
- Focus Malaysia
Mat Sabu says hotels should sweeten up with durian
AGRICULTURE and Food Security Minister Datuk Seri Mohamad Sabu has called on more Malaysian hotels to adopt durian-friendly policies, promoting the country's culinary identity. Speaking at the World Durian Championship 2025, he said allowing guests to enjoy durian in a controlled setting celebrates local heritage while appealing to international tourists through durian-based products. 'I hope more hotels in the country will take the initiative to allow durians to be brought in and enjoyed in a regulated setting by guests, as a way to support and elevate our local fruit. 'This is more than a promotional strategy – it's a cultural celebration that turns a hotel into a destination that showcases the very identity of Malaysia. Europeans and Arabs may not eat raw durian, but they do enjoy durian-based products – so if not the fruit itself, we can offer them durian ice cream,' he said yesterday. 'We hope to see more strategic partnerships between orchard owners, hotels and tourism operators to elevate Malaysia on the global stage,' he added. Many hotels in Malaysia and some countries in South-East Asia prohibit guests from bringing durian into their rooms due to its strong, pungent odour. This is a common policy, often displayed with other prohibited items like smoking and pets. Durian, known as the king of fruits, is becoming a 'king in business' too, with the global fresh durian market projected to grow from US$10.78bil in 2025 to US$16.89bil by 2030. — July 12, 2025 Main photo credit: The Star
The Star
12-07-2025
- Entertainment
- The Star
Musang King reigns supreme at World Durian Championship
PETALING JAYA: Malaysia's reputation for producing world-class Musang King durians has once again been firmly cemented at the World Durian Championship 2025, where Musang King claimed the coveted 'King of Kings' title, standing out as the best among a wide range of durian varieties. Despite strong competition from other celebrated cultivars such as Tupai King, Tekka, Kim Hong, D2 (also known as Dato Nina), and D13 (Golden Bun), Musang King once again stole the spotlight. The winning Musang King durians came from We Go Farm, which emerged victorious after outperforming top orchards in a fiercely competitive field. Held at Bangi Golf Resort on Friday (July 11), this year's championship attracted 96 entries from durian-producing states including Penang, Johor, Perak, Kelantan, Negri Sembilan, Selangor, Melaka, Kedah and Pahang. Head judge Eric Chan (right) presenting the 'King of Kings' award to winners Lai Yuen Hong (left) and Ng Zi Cheng. We Go Farm stood out in the hotly contested Musang King category, taking first place ahead of Durianhill Plantation Sdn Bhd and planter Mohd Anuwar Amin Asain. In the Black Thorn category, Lee Kean Liang took the top prize, followed by Leow Soon Hoe and Ching Mun Chung. The Registered Category saw Chan Kok Leong emerge champion, with Ching Mun Chung and Victor Soon placing second and third respectively. ALSO READ: Time to feast on durians Meanwhile, in the Open Category — featuring kampung or non-clonal varieties — Mohd Lokman Hakim Johar took the lead, followed by Mohd Shahir Azmi and Lim Kim Leng. Head judge Eric Chan Yee Hong described this year's championship as one of the closest yet, noting that while Musang King retained its crown, the Black Thorn variety came very close. 'Musang King is already a household name,' he said. Judges evaluated the durians based on flavour complexity, including sweetness, bitterness, floral and alcoholic notes, to determine the best. 'But Black Thorn has tremendous potential — it could well become the next Malaysian variety to win over connoisseurs, both locally and internationally.' Chan, who is also president of the Durian Manufacturers Association, expects Black Thorn to gain greater prominence on the global stage in coming years. 'Malaysia is home to more than 200 durian varieties. What sets ours apart is not just the genetics, but our unique climate and cultivation expertise. These natural advantages allow us to produce durians that are especially loved by fans around the world,' he said. He noted that this year's event attracted a record number of participants — nearly double that of previous years — reflecting growing innovation and enthusiasm within the local durian industry. Entries were judged by a panel comprising agricultural experts, celebrity chefs and figures from the food industry. Fruits were evaluated based on strict criteria: taste, texture, colour, and aroma. Particular emphasis was placed on flavour complexity, including sweetness, bitterness, floral and alcohol notes, as well as overall balance. Texture was assessed for creaminess and smoothness, while colour and aroma completed the sensory evaluation. Orchard owners submitted their finest durians, carefully cultivated for the competition. The championship was officiated by Agriculture and Food Security Minister Datuk Seri Mohamad Sabu, who highlighted the growing global appetite for Malaysian durians. He said local favourites such as Musang King, Black Thorn, and D24 are no longer just popular in Malaysia but are in high demand among durian lovers worldwide. 'If we want Malaysian durians to continue being sought-after globally, we must have strong systems in place. That's why I stress the importance of enhancing our grading system and quality standards,' he said.
