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Chendol Bingsu

$6.90 ยท 9 Reviews

The starkly green pandan jelly was too much to be completely natural but I did toast hints of pandan in them. That aside everything else in the bowl made this a good rendition- tribute to the chendol we are familiar with as Singaporeans; unadulterated ingredient include red beans, Gula Melaka sauce and coconut milk.

$6.90 for the single portion. Quite pricey for its small portion, but taste-wise it was rather good. Can be quite heavy for a dessert, so itโ€™s better to share.

ordered this chendol bingsu ($6.9) + injeolmi bingsu ($9.9) using burpple beyond. clearly, the chendol outshined injeolmi; the gula melaka is very fragrant & the chendol has chewy texture and the ice is really smooth! really recommended this menu to tru

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Ordered the large chendol bingsu ($11.90). Super strong coconut taste. They were very generous with the ingredient which was great! Felt pretty jelak towards the end. Will probably order the small one next time.
Xoxo,
Wet tissue no have

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super rich chendol with lovely smooth fine shaven ice..
Itโ€™s indeed the perfect marriage of two worlds!
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We were meant to introduce @blueskiescottonclouds to the Chendol Bingsu here, which by the way tastes better than conventional chendol, but I ended up ordering injeolmi toast as well. Tony, one of the founders, encouraged me to add cheese so it became cheese injeolmi toast.
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It was very tasty. Injeolmi is a type of Korean glutinous rice cake. The toast is typically dipped into condensed milk. The addition of cheese made it slightly savoury, which was a nice contrast to the sweetness. I liked this version better than some of the ones I've had in Korea. Less sweet but yet maintaining the authenticity of the taste.
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You may be wondering why there is Korean influence. One of the founders is a Korean lady by the name of Grace. She is responsible for the fantastic desserts available.
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This was truly the best chendol I've had. The shaved ice was extremely fine (bingsu) and was made of coconut milk. The taste and texture was therefore more refined than the usual thick coconut milk poured over shaved ice made of water.
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You must be wondering why there is Korean influence. One of the three founders, Grace, is a Korean. There are many other bingsu flavours to choose from. We tried the mango bingsu too but the chendol was still my favourite.
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#hgfoodie_sg #hgfoodie_penangbagus #penangbagus #sgfood #sgfoodie #sgfoodies #sgeats #singapore #burpple #food #eat #whati8 #foodies #igfood #igfoodie #igfoodies #instafood #foodstagram #yummy #delicious

But this Chendol Bingsu totally made sense as the 1 dish that brought the 2 together. Having the snowy fine Bingsu ice as the base of a Chendol was just the perfect element to elevate it to the next level. However, our lesson learnt was not to dilute the essence of the snow ice with ice cream, which we thought would add creaminess with a coconut gelato.
Back to the story on Korean Bingsu at a Penang food place. As far as we remembered, this place started with Bingsu before it took on the name of Penang Bagus offering some good authentic Penang flavours.

Opened for only a week so far, @penangbagus along Tanjong Katong (it's a few doors down from Punggol Nasi Lemak) is a must-visit if you like Penang food and Korean bingsu. It sounds like an unusual combination for an eatery but it works. And anyway, it is also due to the company partners' countries of birth. In case you are wondering, there is no overlap of the two cuisines apart from the Chendol Bingsu pictured above. And what a brilliant thing it is! ๐Ÿ‘๐Ÿ˜‹
Basically it is chendol but with the coconut milk/cream component made into a block of ice and shaved ultra-fine, Korean bingsu-style. Honestly, it makes this dessert taste even better than most chendols sold elsewhere because the ice-chips or ground ice you find in those, tend to dilute the coconut milk/cream once they start to melt. And I dislike crunching on the ice when I am eating chendol. Penang Bagus' version makes me think of freshly fallen snow - so lovely!
Another impressive fact is that the gula melaka here is made from scratch by the Korean lady co-owner. I was trying to guess the origin of it to no success, and then she shared with me her journey in experimenting till she finally got it right.
This is a MUST-TRY. I reckon it is worth every cent especially since it costs only $6.90. So much cheaper than many of the popular bingsu places.

Penang Bagus: 232, Tanjong Katong Road.
Opens daily for now.

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