I’m a big fan of cendol and it’s hard to find a good version in Singapore. More often than not, the worm-like pandan jelly is frozen and makes one of my favourite desserts rather unsatisfying.

Old Amoy Chendol does an extremely good version for $2 and is a stellar example of hawkerpreneurship. Gula melaka from Sarawak and cold-pressed coconut milk (not single origin I think). The worm-like pandan jelly here is made fresh by hand and the pandan flavour is extracted from the leaves. Hence the shape is pretty uneven. The beans here are soft and sweet as azuki beans are used instead. For someone who doesn’t like beans in their cendol, I felt the beans were a perfect accompaniment.

The freshness of the coconut milk, the fineness of the ice and the not so sweet taste of the gula melaka makes it a refreshing rendition. I had it twice in the same week because it was worth every single calorie.

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