D164 Ang Bak (Isi Merah)

Overview

D164 Ang Bak is a Penang durian that carries its identity in two languages. "Ang Bak" is Hokkien for "red flesh" -- ang meaning red, bak meaning flesh or meat. "Isi Merah," its Malay alternate name, means exactly the same thing. Both names point to the variety's most distinctive trait: flesh with a warm reddish-orange hue that stands out among the yellows and pale creams of most Malaysian durians.

Registered with the Department of Agriculture (DOA) in 1987 by Teoh Eng Eng, an individual from Pulau Pinang, D164 belongs to Penang's deep and distinctive durian culture. The DOA describes the fruit as medium-large with an elongated elliptic shape, medium-thick flesh that is orange-yellow in color, smooth in texture, and creamy sweet ("lemak manis") in taste. Despite the name suggesting red, the official color is recorded as "kuning jingga" -- orange-yellow. The "red" in Ang Bak reflects local perception: among Penang's Hokkien-speaking durian community, the deep orange tone of this variety was striking enough to be called red, distinguishing it from the paler yellows that dominate the durian spectrum.

Among durian enthusiasts, D164 is more commonly known by its unofficial name: Khun Poh, or in full, Khun Poh Ang Bak. This name honors the late Mr. Liew Khun Poh, the cultivator associated with the variety's grandmother tree. In Chinese characters, it is written as 坤宝红肉. The Khun Poh name has become so entrenched among Penang durian circles that many fans do not realize D164 is its official DOA code.

D164 earned its place in Penang durian lore by sweeping the champion first prize at the 1991 Penang durian competition -- a significant achievement in a state with one of Malaysia's most competitive and discerning durian cultures.

Origin & History

The original tree -- referred to as the "grandmother tree" -- was planted in Sungai Pinang, Balik Pulau, reportedly over a century ago. Balik Pulau, on the western side of Penang Island, is the heart of Penang's durian country. The area's hilly terrain, granitic soil, and tropical microclimate have produced some of Malaysia's most celebrated durian varieties, including D175 Red Prawn (Ang Heh).

The variety was registered with the DOA in 1987 by Teoh Eng Eng. Penang has the highest concentration of Hokkien-speaking Chinese in Malaysia, and many of the state's registered durian varieties were brought forward by Chinese-Malaysian growers who had been cultivating trees for generations. The Hokkien name "Ang Bak" reflects this community's central role in Penang's durian culture.

The unofficial name "Khun Poh" honors Mr. Liew Khun Poh, the cultivator associated with the variety's propagation. In Penang's durian tradition, varieties are commonly known by their cultivator's name rather than their DOA code. Khun Poh Ang Bak has given rise to offspring varieties, including cultivars known locally as Little Red, 700, and 600, with rumors of other descendants such as Ang Jin and Ang Bak Kia.

The 1991 Penang durian competition victory cemented D164's reputation. In a state where durian appreciation is treated with the seriousness of a culinary art, winning the top prize validated what Balik Pulau growers already knew: Khun Poh Ang Bak was something special.

Characteristics

Shape and size. The DOA describes D164 as medium-large ("sederhana besar") with an elongated elliptic shape. Average weight sits just under 2.5 kg. When viewed from above or below, the concave segments give the fruit a silhouette compared to a fat star fruit. The stem is notably short, approximately one inch, which serves as a distinguishing feature.

Husk and thorns. The husk is pale yellow-green. The thorns point in all directions with curved, hooked ends -- a pattern likened to flames from a campfire. The irregular thorn arrangement along the seams can make finding the natural opening points less intuitive than with some other varieties.

Flesh. The flesh color is the defining visual trait. The DOA records it as "kuning jingga" -- orange-yellow -- but in practice, the reddish-orange tone is deeper and more vivid than this clinical description suggests. The flesh is medium-thick with a smooth texture. Enthusiasts describe the consistency as one of the wettest among durian varieties -- somewhere between ice cream and a milkshake, sticky enough to leave residue on fingers and palms.

Taste and aroma. The DOA's official descriptor is "lemak manis" -- creamy sweet. Beyond this foundation, tasters report citrus-like notes reminiscent of orange. Premium fruit from older trees tends to develop a stronger bitter undertone, while overripe specimens can turn sour. Enthusiasts consistently praise the variety's flavor consistency -- fruit after fruit from the same tree delivers a reliably similar experience.

Seeds. Seeds tend to be large, though fruits with slimmer profiles have a better chance of carrying smaller, flatter seeds.

Season. D164's harvesting period is May to June, placing it among the earlier varieties in Penang's durian calendar and often one of the first premium durians available each season.

Availability

D164 Ang Bak is quintessentially a Penang durian. It is grown primarily in the Balik Pulau area, and strong local demand means very little of the harvest leaves the state. For most durian consumers outside Penang, Khun Poh Ang Bak is a name heard about but never tasted -- a variety whose reputation travels further than its fruit.

To experience D164 at its best, the fruit should be consumed within two to six hours of dropping from the tree. This narrow window of peak freshness reinforces its identity as a destination durian -- one that rewards traveling to Penang during the May-June season and eating on-site, rather than waiting for it to appear in distant markets.

Small quantities do occasionally reach Singapore through specialty retailers at premium prices -- typically SGD 15 to 20 per kilogram. Some retailers carry it under the name Kun Bao or Khun Poh, sometimes labeling it as Penang D164. However, availability is sporadic and depends entirely on seasonal supply.

Within Penang, D164 occupies a respected position alongside the island's other famous varieties -- D175 Red Prawn, Hor Lor, and various kampung seedlings from Balik Pulau. It is not the most commercially dominant Penang durian, but among those who know it, Khun Poh Ang Bak is considered one of the island's finest -- a local treasure with competition-winning credentials and a flavor profile that has inspired a family of offspring cultivars.