First came across Ye Tang Chendol’s Facebook page during Circuit Breaker, thus its needless to say it became one of the spots I have marked to visit once the dine-in restrictions are being lifted. Could tell that the stall owners of this humble stall in a corner at the food centre in Beauty World Centre are pretty happy to be seeing people around, engaging in small talks with their patrons while the order is being made; the mention of fresh coconut milk made in-store here speaks volume on their dedication in serving the dessert.

I really liked how the ice turned out of even fineness — not particularly coarse and no big chunks of unshaven ice here; all fluffy and drenched with that smooth coconut milk that they take much pride in serving. The Gula Melaka comes all thick and gooey; aptly sweet and earthy as it lends its sweetness to the entire bowl for flavour, while the palm seeds (Atap Chee) gives a good bite. I should have probably asked earlier, but I reckon that there is a chance that the Pandan jelly is likely to be made in-house too given it’s slightly dull aesthetic (which also means it’s made from the real stuff — Pandan juice) and it’s particularly strong note of Pandan. No red beans for this one right here, but the Durian Chendol seems a dollop of durian flesh that’s oh-so-pungent and fibrous; a great addition considering it’s also time for the durian season. One of the better Chendol out there that is totally worth checking out, even when it seems that the competition in the chendol scene is more happening now than ever before; will definitely be back for more!