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First of its kind, 99 Old Trees’ relocation from Owen Road to the eclectic Chinatown sports a brand new look and feel that seeks to please long-time followers and attract trendy durian-loving fans. The spanking new corner shophouse unveils a calm lush sanctuary and hand-painted murals that evoke the rustic botanical vibe of a modern-day durian orchard. With lots of natural light and a fairly high ceiling, the interior exudes a warm and inviting ambience that pairs favourably with their endearing durian offerings.
Kelvin Tan – Director and Chief Durian Officer of 99 Old Trees – is a man with a vision. The relocation surfaced an opportunity for a major facelift to create a durian haven for all fans of the King of Fruits. To him, it was a no-brainer to refresh the looks of the typically daunting facade that go hand in hand with the buying experience at durian stalls which many young durian fans struggle to navigate. “Creating a cosy environment with trendy art murals is our way of breaking down barriers for younger demographics of durian fans. Ultimately, we want durian shopping to be a fun experience and not one that induces stress and anxiety,” he adds with a glimmer of hope.
With the launch comes two new desserts made by an in-house pastry chef who trained in France: the Stinky Bomb ($1.80 per piece), a golden choux puff with butter sugar crumbs filled with Mao Shan Wang flesh and light cream; and the Stinky Roll ($6.50 per quarter), a Swiss roll of fluffy Japanese sponge cake filled with fresh Mao Shan Wang flesh and French custard cream. The former is our favourite of the two as luscious Mao Shan Wang filling oozes with every bite into the buttery pastry shell, and unlike most cream puffs, we can really taste the texture contrast of the fresh durian flesh apart from the light semi-sweet cream. We collectively agree that at $1.80 each, the stinky bomb is value-for-money – and probably the best durian dessert in Singapore that's worth returning for.
Can’t forget homemade desserts freshly made in house such as the Stinky Bowl ($7.50), a frothy serving of durian mousse made with D24 puree and a generous dollop of D24 flesh; and the Stinky Chendol ($5), a traditional Teo–chew style Chendol also topped with D24 flesh. Chendol purists will have Kelvin to thank as his insistence on making his own pandan jelly with mung bean flour and fresh pandan juice speaks volumes for his dedication to the craft.
It's no secret that durians are rich and can be unctuous at times but here's a hot pairing tip for those who seek balance. The shop has freshly brewed teas to accompany every durian experience. We opted for the aged Pu–Er tea ($6.50 per pot) which comes beautifully presented. Why Pu–Er you ask? We think that the woody and earthy flavours with a subtle bitter astringency to finish helps to reset your palate after each flavourful bite.
Trusted for its quality durians and famed its Mao Shan Wang since 2017, 99 Old Trees brings in heaps and heaps of the rich pungent fruit fresh every evening from their farm in Pahang, Malaysia. Tucking in on-site is definitely a worthy experience at 99 Old Trees but what really stood out for us was the option for fresh durians to be frozen and vacuum sealed to help withstand long journeys without the fear of the infamous odour escaping. That's just great, no more "stink eye" from your fellow passengers on public transports! Jokes aside, it’s perfect for tourists who want to bring a slice of culture back home or just locals with a long distance to travel via public transport. How very thoughtful.
Visit the store here