D214 TUPAI 226 (Tupai King)

Alright, let’s talk about the new kid on the durian block that’s been making waves and emptying wallets — the D214 Tupai King, also known as the "Squirrel King" (because apparently, even squirrels have good taste).

Now, I know what you're thinking: Another premium durian? Another king? But trust me, this one’s not just hype. It's legit. And honestly, it's kind of a big deal.

A Little Backstory

So, around 20 years ago, a farmer named Chew Chee Wan was walking through his farm in Sungai Ara, Penang, when he stumbled upon a weird durian old tree with fruit that tasted... different. Like, really good different. He had that “Aha!” moment and decided to nurture it instead of chopping it down for firewood.

Fast forward to 2021 — the government officially gave it a name: Tupai 226, with the code D214. Not the flashiest name, but hey, bureaucracy doesn’t care about marketing. The fun nickname "Tupai King"? That came from Chew’s own shop, “Cap Tupai,” which translates roughly to "Squirrel Brand." Why squirrels? Because apparently, these little furballs are known for sniffing out the best durians. So if a squirrel approves, you must be onto something.

What Does It Look Like?

Okay, so first impressions aren’t everything, but let’s be honest — they help. And the Tupai King? It’s not winning any beauty contests right off the bat.

It’s got an oval shape, kind of like a slightly elongated egg (if eggs were covered in spikes). Its husk is brownish-green, sometimes looking like it’s been through a minor war — rugged, bruised-looking, and generally a bit intimidating. Some people might glance at it and think, “Did this thing lose a fight?” But don’t judge a book by its cover — or a durian by its shell.

Oh, and here’s a quirky detail: unlike most durians that split open from the bottom, the Tupai King often gets sliced from the top because that’s where the skin is thinner. Also, the shell can be super thick, so when you are paying by the kilo, part of your money is literally going into the husk. Sneaky.

Inside, though, it’s a whole other story. The flesh is pale-yellow (and sometimes with bluish-black streaks) — like someone spilled ink on custard and said, “You know what? That works.” The texture? Creamy, soft, rich — imagine a sticky, dreamy custard that doesn’t want to leave your tongue.

And each fruit (good ones) weighs anywhere between 1.8kg to 2.5kg, with some monsters hitting up to 3.4kg. That’s basically a small toddler in durian form.

Taste Test: Prepare Thyself

Now, the real reason anyone cares — how does it taste?

Short answer: WOW.

Long answer: Imagine a flavor rollercoaster. First, you get a wave of bitter-sweetness, deeper than Musang King. Then comes the nutty undertone, like someone sprinkled roasted almonds into your dessert. Then things start getting weird — in a good way — with fermented notes and a strong alcoholic aftertaste that lingers like a bad breakup… but somehow delicious.

Some say it tastes like wine. Others compare it to cough syrup (in the best way possible?). Either way, it’s intense, complex, and definitely not for the faint-hearted. This is the durian version of wearing a tuxedo to the grocery store — classy, bold, and unapologetic.

They even call it "the aristocrat of durians". If durians had a royal family, this would be the king who drinks vintage wine while reading "My Heartfelt Stories"... complex...

Growing Pains

Now, before you rush out to buy a crate, here’s the catch: Tupai King is still pretty rare.

The trees take a few years to mature, and since it’s only been officially registered since 2021, there aren’t that many mature trees yet. Plus, the weather has been a bit of a disaster — heavy rains messed with the flowering season, so yields are expected to drop by 30–40%. That means fewer fruits, higher prices, and more sad faces.

If you want to see this thing everywhere, you will probably have to wait another few years until more farmers jump on the bandwagon.

When Can You Find It?

Durian season in Penang usually starts in late May (best time around June - August), but Tupai King makes its grand entrance around mid-June and sticks around till end-August. So mark your calendars.

And trust me, people fly into Penang just to try this thing fresh off the tree. Singaporeans, Hong Kongers, mainland Chinese.

Price Tag Alert

This is where things get spicy. Or should I say... expensive?

Right now, Tupai King clocks in at around RM125 per kg in Malaysia — and that jumps to RM250/kg once it hits Hong Kong. For comparison:

• Musang King: ~RM80/kg
• Black Thorn: ~RM90/kg

And yeah, it has also been reported that individual fruits have gone for RM600 to RM1,000. That’s not a snack, that’s a statement. By the way, for now... even with money, it's currently difficult to get your hands on one of these new kings.

Final Thoughts

So, is the Tupai King the next big thing? Honestly, it’s already there.

With its unique look, bold flavor, and limited availability, it’s become a cult favorite among durian connoisseurs. It’s not just tasty — it’s memorable. The kind of durian that makes you pause mid-bite and go, “Damn”.

Will it overtake Musang King? Maybe. Maybe not. But right now, it’s giving the reigning champ a serious run for its money.

And if a squirrel picks one over the others? Well, maybe we should all listen to the squirrels.