Durian Takes Centre Stage in France-Malaysia Cultural and Gastronomic Exchange

The Embassy of France in Malaysia recently organised a unique programme dedicated to the durian, bringing together industry experts, academics, business leaders and culinary professionals to explore the cultural, economic and gastronomic significance of Malaysia’s iconic fruit. Held in collaboration with Air Liquide, MATRADE, Taylor’s University, Universiti Putra Malaysia (UPM) and Business France, the event marked the first durian-focused initiative organised by the French Embassy in Malaysia. The event kicked off with an opening address by the French Ambassador to Malaysia, His Excellency Marc Abensour highlighting the programme sought to strengthen cultural understanding between France and Malaysia while highlighting opportunities for collaboration in agriculture, food innovation and trade.

The day commenced at Taylor’s University with a conference featuring a special presentation by Chef James Won who introduced guests to his Atelier of Affinities, a platform dedicated to reimagining Malaysia's king of fruits through contemporary gastronomy and cultural storytelling. The session explored the fruit's unique characteristics, regional identity and growing potential as a premium culinary product. Chef James shared insights on how Malaysian ingredients and traditions can be interpreted through global culinary techniques, reinforcing the event's broader theme of cultural exchange between Malaysia and France. His presentation underscored the increasing role of gastronomy in promoting national identity and strengthening international appreciation of Malaysian food heritage.

The subsequent event featured two panel discussions. The first session, titled “The Durian: A Fruit, A Terroir, An Identity,” explored the durian's significance in Malaysian cuisine and cultural identity. The panel included Dr. Elise Mognard from Taylor’s University, Professor Dr. Muhammad Shahrim from UPM and Dr. Mohd Firdaus Ismail from UPM with Ms. Zuhaila Sedek from MATRADE serving as the moderator. The session discussed the importance of educating consumers and the potential of identifying durian varieties that appeal to international markets, drawing comparisons with renowned French products such as cheese and foie gras with speakers highlighting the shared appreciation for gastronomy, heritage and social dining traditions found in both Malaysian and French cultures as durian often referred to as the “King of Fruits,” where it can serve as a cultural bridge between the two nations much like cheese represents regional diversity and culinary heritage in France.

The second panel, “The Durian: From Orchard to Global Markets,” focused on technological advancements supporting the durian industry with Mr Bertrand Leroux from Air Liquide Malaysia; YBhg. Dato’ Ng Lian Poh from DSR Taiko; Ts. Ajmain Kasim, CTO from DSR Taiko; and Mr Siew Wei Chung from Koperasi Pengusaha dan Pengeksport Durian Malaysia. Industry representatives highlighted innovations in cultivation, processing and export logistics. Air Liquide presented its cryogenic freezing technology which helps preserve the fruit’s taste and quality while meeting international export requirements.

All guests had the opportunity to sample three popular durian varieties; XO, Udang Merah and Musang King during a tasting session organised by DKing. The experience provided insights into the diversity of flavours and characteristics that distinguish Malaysia’s durian varieties.

The programme concluded with a special dinner hosted at the Residence of France. The menu prepared by Chef James Won featured dishes that blended French culinary techniques with Malaysian ingredients including durian-inspired creations. Students from Taylor’s University also contributed to the event reflecting the collaborative nature of the initiative.