All About the Durian at Hotel ICON

Hotel ICON in Hong Kong celebrates the Malaysian Durian Festival each summer with unique durian-themed dining promotions, including the popular “All About Durian Afternoon Tea” and creative buffet dishes. Led by chef Danny Ho, the hotel uses innovative pastry techniques and sources durian directly from Malaysian farmers, supporting their livelihoods. While the festival has been a commercial success, challenges include the fruit’s strong odor, which may deter some guests and affect the hotel environment, and the need for ongoing menu innovation to maintain interest. Balancing durian’s appeal with broader guest preferences and fresh ideas is key to sustaining the festival’s success.

香港唯港荟酒店（Hotel ICON）每年夏季都会举办“马来西亚榴莲节”，推出独特的榴莲主题餐饮推广活动，其中包括备受欢迎的“唯港荟榴莲荟萃下午茶”以及富有创意的自助餐菜肴。在行政糕点总厨何维志（Danny Ho）的带领下，酒店运用创新的烘焙及甜品技艺，并直接从马来西亚农户手中采购榴莲，以此支持当地农户的生计。尽管该节日取得了商业上的巨大成功，但其面临的挑战也不容忽视：榴莲浓烈的气味可能会让部分宾客望而却步，并影响酒店的整体空气环境；此外，酒店还需要不断进行菜单创新以保持宾客的新鲜感。在榴莲的独特吸引力、更广泛宾客的偏好以及创意巧思之间取得平衡，是维持该节日长盛不衰的关键。