YE TANG Chendol is one of those places that got me pretty excited during the Circuit Breaker in 2020 so much it was actually the very first place I have hit once dine-in was allowed — and it could not be more apt to make my way there for their chendol yet again with dine-in restrictions being lifted with the current round of Heightened Alert measures.

They have remained pretty consistent over the course of time it seems — what drew me to their Chendol time and over again is how they use freshly-pressed coconut milk here; a plus over many other establishments that seemingly emphasises on the Gula Melaka that they use (which they also do here at YE TANG Chendol too). That rich, creamy coconut milk and that fluffy shaved ice — topped with gooey, dense and sticky Gula Melaka; it’s pretty much the dream come true, not to mention how they only use pandan jelly that is also made in-house (the dull shade of green is a giveaway), and comes full with palm seeds (which we opted for) or corn toppings of your choice, the entire package just simply seals the deal as one of the most thoughtful and well-rounded Chendols around with so much effort behind the handmade ingredients to make that “perfect” bowl which they are proud to serve up to their patrons. Needless to say, this is one bowl of chendol I don’t mind making the extra trek when permits — there just isn’t one that is quite the same as theirs around (or at least so for me).

PS: If you are one who enjoys your Chendol with kidney beans, there is always the option of Chendol with Red Bean to go for; though my favourite here is the Durian Chendol which comes with a well-portioned dollop of durian flesh that is nothing short of the typical pungent notes of the king of fruits that is just sheer indulgence at its best!