Mat Sabu says hotels should sweeten up with durian
Speaking at the World Durian Championship 2025, he said allowing guests to enjoy durian in a controlled setting celebrates local heritage while appealing to international tourists through durian-based products.
'I hope more hotels in the country will take the initiative to allow durians to be brought in and enjoyed in a regulated setting by guests, as a way to support and elevate our local fruit.
'This is more than a promotional strategy – it's a cultural celebration that turns a hotel into a destination that showcases the very identity of Malaysia. Europeans and Arabs may not eat raw durian, but they do enjoy durian-based products – so if not the fruit itself, we can offer them durian ice cream,' he said yesterday.
'We hope to see more strategic partnerships between orchard owners, hotels and tourism operators to elevate Malaysia on the global stage,' he added.
Many hotels in Malaysia and some countries in South-East Asia prohibit guests from bringing durian into their rooms due to its strong, pungent odour. This is a common policy, often displayed with other prohibited items like smoking and pets.
Durian, known as the king of fruits, is becoming a 'king in business' too, with the global fresh durian market projected to grow from US$10.78bil in 2025 to US$16.89bil by 2030. — July 12, 2025
Main photo credit: The Star
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