Well, this one in Malacca beats it hands down. And of all places, I found it in Jonker Walk's Famosa Chicken.
I will not dwell on the chicken rice balls here as I will talk about a superior version in a later post.
The iced chendol was actually being made by an Indian near the front entrance and that was what caught our attention in the first place.
Within the nicely decorated restaurant, we were quite impressed to see that this iced chendol item was actually one of the most ordered items as the Indian seemed to be constantly coming in and out with bowlfuls of chendol every 5 minutes or so!
|Authentic Malacca Iced Chendol|
The thing that was not perfect in the Thomson chendol was the shaved ice, which was not very fine. Well, no such problem here. The shaved ice was snow perfect! And instead of the puny red beans used in local chendol, they used juicy and succulent kidney beans which had a better crunch and texture.
The other thing that they got absolutely right is the balance of gula melaka (palm sugar) and coconut milk. The Thomson Plaza had too much gula melaka and too little coconut. Here, the balance is near perfect and had a more lemak feel while the palm sugar was ever present but never overpowering.
|Bowlfuls of Chendol Delight|
I also found out from the owner that they use pandan instead of green pea for the chendol itself, and they have the same pale green look as the Thomson version, and must be eaten before the ice freezes the chendol as it can become quite stiff.
It is a shame that to get such fantastic chendol, one has to travel all the way to Malacca and Jonker itself to have a taste. But, good things are always worth the effort, don't you think?
Click here to check out winekaki's review of this chendol dessert as well.
28-30 Jalan Hang Kasturi,
Off Jonker Street, Melaka 75200, Malaysia