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Chendul Teo Chew at Penang Street, Georgetown 槟榔律潮州煎蕊红豆霜

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Danielle
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Founded in the 1950s, the stall is managed by the chirpy Tan brothers who inherited this cendol business from their late father Tan Teik Fuang. Armed with a five-decade old recipe, the family roll up their sleeves every day to prepare bowls of refreshing cendol and ais kacang for their customers. If you're up for an ice ball, get one of the ladies to shape and pack one for the road. As there are no chairs and tables here, join the locals and slurp down your order on the sidewalk or you can take your bowls to a coffee shop which is just metres from the stall and enjoy under the cool breeze of a fan.
Made from a combination of coconut milk (santan), a worm-like jelly made from rice flour, shaved ice and palm sugar (gula melaka); cendol is perfect for that hot sweltering day.In Penang, if you ask the locals where to get the best cendol, you would be inevitably be told that the best cendol is sold from a push-cart located on a side lane called Lebuh Keng Kwee, off Penang Road.
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