KOBASHI Durian Sourdo'nut: Charcoal or Gula Melaka, Which to Get

The difference in one bite

Same base for both: charcoal sourdough dough fermented 48 hours, MSW durian inside. The plain charcoal one is durian with vanilla chantilly and nothing fighting it. That is the one for people who want to taste the durian.

The gula melaka one is the dessert version. KOBASHI paired the durian mousse with freshly infused coconut gula melaka whipped cream, coconut ganache and snow powder, per their own notes on the slide. Think durian pengat in doughnut form. Prices and boxes for both are in our first post on the durian run.

Which one we would pick

If it is your first durian sourdo'nut, the charcoal one. Twenty cents more for the gula melaka is nothing, but it is a lot sweeter, and two of them in a row is a lot of sugar.

Splitting a box of 4 two and two was the move. You got both, and someone at the table always says the other one was better.

Can you still get it

It was sold as limited time from 11 October 2025, and we could not find a published date for another round. KOBASHI is still open and posting in October 2026. Today the shop at 79 South Bridge Road lists Monday to Saturday 10am to 6pm and Sunday 10am to 4pm, kitchen last orders an hour before close (kobashi.sg, checked 15 Oct 2026).

FAQs

What is the difference between the two KOBASHI durian sourdo'nuts?

Both are charcoal sourdough filled with MSW durian. The $7.20 one adds coconut gula melaka whipped cream, so it is sweeter. The $7 one keeps it to durian and vanilla chantilly.

How long is the KOBASHI sourdough fermented?

KOBASHI says each Charcoal Sourdo'nut is fermented for 48 hours.