A hot pot dish dubbed “the stinkiest” by some was so popular when it made its debut last year, the eatery that introduced it to Auckland is bringing it back again this winter season.
Asian-style hot pots offering a variety of meat, vegetables, and soup bases have been gaining popularity here in Auckland, which surges when the seasons change and the weather gets cooler.
But durian hot pot - where the hero ingredient is the fruit described by many as having a divisive aroma and taste - is one of a kind.
At Sum Made Restaurant in Albany, the durian hot pot offers a flavourful broth enriched with Musang King durian flesh combined with pure coconut water and chicken soup.
Owner Cameron Zhong said it is bringing back the hot pot for the winter months due to its popularity last year.
“When we introduced it last year, we did not know what to expect,” he said.
“But many of our customers loved it and have been asking us to bring it back, so we will do it.”
Zhong said durian hot pot is reportedly also great for enhancing immunity ahead of winter.
Durian is a tropical fruit from Southeast Asia with a spiky exterior and also known for its pungent smell - so strong that it is banned from planes, airports and hotels here and around the world.
Durian flesh is added into the boiling pot to enrich the soup base, and is believed to have been started by chefs in Guangzhou, China.
“It is extremely popular back in Guangzhou, and went viral on social media when it was first introduced,” Zhong said.
“We first experimented with it just as something we cook for our family dinner, and were surprised how good it tasted.
“So the decision was made then that it should go on our menu.”
A durian hot pot set for four costing $118 also includes beef, chicken, lettuce, seasonal vegetables, tofu skin, black fungus fish balls and meat balls.
Zhong said the coconut water is used in the soup base to provide “balance” and ensure the durian does not overpower the chicken soup.
Malaysian Musang King durian was also chosen because of its more intense and sweet flavours, he said, as well as its creamier and more buttery texture when compared to other varieties.
Best way to have the hot pot is to add the durian into the broth and let it boil until the meat disintegrates into the soup, Zhong said.
Catherine Milford, editor at NZ Women’s Weekly had a first taste of Sum Made’s durian hot pot on Wednesday night this week.
On her Instagram post, she described it as “a perfect dinner to enjoy together”.
“Hotpot durian special at Sum Made is a fabulous group experience - no room for heads in phones at this one as everyone gets involved with the meal,” Milford wrote.
“Plates of beef, meat and seafood balls, beancurd, wood ear mushrooms, sweetcorn, greens…you name it, it goes in the pot! While durian is well known for its ‘aromats’, the flavour imparted through the soup is sweet, deep and really quite unique.”
Are you game enough to step out of your comfort zone and have the Musang King Durian Hot Pot at Sum Made?
Sum Made 心美 11 Davies Drive, Albany, Auckland. Ph 09 6266866. Business hours: 10am to 3pm, 5.30 to 10pm (7 days)
