There's something powerful about the fruit. It's an acquired taste and an extreme one, but people who love it really love it.
Musang King (mentioned in the article, though some unscrupulous sellers might pass D101 off as it) and D24 are favourites among the locals.
The cheapest is usually either Red Prawn, Green Bamboo, or Black Pearl, which aren't that great.
I think this article is pretty decent in describing the more common durian cultivars found in Malaysia: https://www.straitstimes.com/singapore/hail-the-king-of-frui...
I'd recommend against taking it out because even for locals many of us can't bear the smell, and it's considered impolite.
On a side note, are you coming here for NG MY conference?
So if you're comparing this to the European type of restaurant, much cheaper than you'd believe.
Source: Lived there when I was 7-16 years old.
EDIT: Because of Islam, a can of beer in Malaysia is more expensive, and costs the same/somewhat less than a pack of cigarettes.
P.S. I'm not belittling hawker food/budget food options, it's just when you go to restaurants I feel that you expect a certain level of hospitality, just like how you don't really call kebab joints restaurants in Europe?
Where in Europa (and I'm guessing in Northern America, too) you'd say you're going to a restaurant for dinner, you'd have to emphasize that fact in Malaysia that it would be an "uptown" joint.
I hadn't realized Durians were that expensive! Maybe I have the kilogram-price in my head, but I thought they were less than RM10...
But yeah, RM30-50 is normal, cheap I would think, for a "proper" restaurant in Malaysia. But I haven't been there since ~2013, and last lived there ~2006, and in the meantime, had the feeling that the RM lost buying power over the years...
I grew up with durian, and I think durian burps are fine.
In the region, there's this belief that durians shouldn't be eaten with alcohol though — you're welcome to read up on the myth behind it.
You can't cook with durian seeds like you can with jackfruit seeds (i.e. chakkakuru upperi or chakkakuru mezhukkupuratti)
Musang King costs Ringgit Malaysia(RM)48 per kg. That is around USD12/kg or (USD5.45/pound). So a single Musang King durian will cost around RM60 per fruit (USD14.50/fruit). I usually buy slightly lesser quality durian at RM38/kg. The seller will help to choose a fruit that is ripe and creamy but not overripe. You can take home the partially opened fruit or just transfer it to a styrofoam container that you put in the fridge when you get home.
Musang King has smaller seeds and is creamier than what I usually buy. But the less expensive fruit is good enough for me since I buy durian pretty often. If you had a durian orchard why would you grow fruit that does not taste good? If I were a durian farmer I certainly would not. The difference in quality between Musang King and the others is not that noticeable.
My friends from India who visit me just hate the smell because it (sorry to be so graphic!) smells like fruity poo and refuse to taste it or taste it with a cringing expression. I'm sure that other people have the same reaction. But if you do visit Malaysia (or another durian country such as Singapore or Thailand -- both remarkable countries for food as well), you should partake. It is the closest you will come to eating palkova from a tree.