Depends which side of the fence you're on.
Checking the Asian side: these food are associated to cultural heritage or unique culinary practices, making them famous beyond their taste.
According to British naturalist Alfred Russel Wallace, the durian tastes like "rich butter-like custard, highly flavoured with almonds, but intermingled with wafts of flavour that call to mind cream cheeses, onion sauce, brown sherry and other incongruities".
I can't find a higher complimentary description of the beloved fruit than Alfred Russel Wallace's 1823–1913; English naturalist, explorer, geographer, anthropologist, biologist and illustrator.
The most learned man would have loved the “Musang King” - a Malaysian cultivar of durian prized for its unusually sought after combination of bitter notes and sweet flavours.
Crème de la crème of durians, a luxurious treat for the palate.
The coveted Musang King (Durio zibethinus) is the most in-demand variety of durian in Malaysia, Singapore and durian-passionate China, where it is known as “Mao Shan Wang” and commands a price premium over other varieties.
Months-long preservation, not a hundred years!
Century eggs (Chinese: 皮蛋; pinyin: pídàn), also known as hundred-year egg, or thousand-year egg, is a Chinese delicacy made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.
A standard century egg, with a creamy, smooth texture, and a subtle ammonia aroma, is often described as earthy, similar to aged cheese or ripe blue cheese.
Century eggs with young ginger pickle have been served in Michelin-starred restaurants, including Tate Dining Room in Hong Kong and Benu in San Francisco.
It's not snob food, it's comfort food: century egg jook with fresh ginger strips and aromatic sesame oil. Enjoyed it last week.
The flavour of tradition and heritage experiences.
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