Those craving a cup of Joe will delight in the Coffee Glaze cake ($14 nett per slice, $78 nett per whole 1.2kg cake) that stars alternating layers of pure D24 pulp and coffee sponge cake, made into a work of art with its shimmery coffee glaze surface enlivened by a white chocolate streak for a marbled effect.
We find the Orange Choc-A-Bloc ($16 nett per slice) an especially promising crowd favourite with its chewy textures and robust flavours. A complementary mixture of D24 pulp and orange mousse is layered atop a shortcrust base dotted with walnuts and raisins in this novel original, before it is coated with a generous drizzle of white chocolate and topped with toasted almond nibs, candied orange peel, and a chocolate curl as the garnish.
Look forward to feasting upon a number these goodies at the ever-popular Dessert buffet with D24 durian pastries held over lunch and dinner seatings at the Coffee Lounge from 5 May to 22 July, from $38.80++ per person for the dessert buffet only. Alternatively, a free flow of these desserts can be enjoyed as a top-up with any a la carte main course order, the Taiwan Porridge A La Carte Buffet, or as part of a three- or four-course Design Your Own Local Degustation Menu at various other price options.
Another special is the exclusive “Mao Shan Wang” Power Puff ($19.80 nett per piece): a jumbo-sized profiterole that is made to order and strictly available from 12-7pm from 12 May to 22 July. This comes alongside the luxurious “Mao Shan Wang” adaptation of the hotel’s trademark D24 Durian Mousse Cake, available at $69 nett for 500g.
Goodwood Park Hotel is currently offering 15% off its Durian Fiesta online orders for takeaways from 30 March to 22 July, 2018. T&Cs apply. For more information, visit:
