Relax and have cendol – Best cendol outlets in klang valley
THE average Malaysian person has several distinguishable traits, which include a nose for a bargain; greeting any acquaintance with the phrase “Have you eaten?”, and ultimately, a deep-rooted love for good food.
Used to bright sunshine and searing heat, Malaysians have long ago come to appreciate the value of a good, cold dessert. And on a blazing hot afternoon, few would pass up the chance to stop by a familiar street corner to indulge in what has virtually become a national pastime: enjoying a bowl of delicious, icy cendol.
A heady mix of mung beans, pandan, rice flour, coconut milk, sugar and topped off with shaved ice, this dessert has become a staple of the Klang Vallet’s street corners, where the peddler’s cendol and rojak truck is now a familiar sight.
And just like other dishes, the simple question of “where can one find the best cendol” is sure to spark debate, with just about everyone having their own opinion on which cendol is superior.
As such, to spark (or put an end to) debate, Malaysian Digest has listed down the Klang Valley’s Top 8 cendol outlets, in random order.
Cendol Titiwangsa, Taman Tasik Titiwangsa
IF you happen to spend an evening at Taman Tasik Titiwangsa, don’t pass up the opportunity to sample the famous Cendol Titiwangsa. Simply make your way to the parking lot behind Istana Budaya, peel your eyes for a queue and it will lead you to a nondescript truck selling the dessert.
Cendol Titiwangsa has been operating at virtually the same spot for more than 30 years, and has continued to draw in the crowds. Apart from its heady taste, its unique selling point is its ceiling price of RM1.50, even if you decide to add extra pulut (glutinous rice) into the mix.
Cendol Mustaffa, Section 17, Petaling Jaya
CENDOL Mustaffa is no stranger to PJ residents, having been around for more than 20 years. Its longevity can be attributed to the quality of its cendol, which has continued to draw in PJ folk over the years.
Customers can choose from three different variations of the dessert: the regular cendol; cendol with glutinous rice; or cendol with cream corn. Price ranges from RM1.50 to RM2.50.
This outlet is so successful that it now owns two other outlets in SS3 and Section 14 in PJ.
Din Cendol, Taman Tun Dr Ismail
IF you’re a fan of cendol tapai (fermented rice), then look no further, for that is Din Cendol’s trademark offering.
According to its owner, Jainal Abidin, who inherited the business from his father, the secret behind the heavenly taste is in its coconut milk, for he uses only original coconut milk in his recipe.
The business, which has been in existence for 30 years, has since expanded to three more outlets, namely in Sri Hartamas; the BHP station in Jalan Kuching; and the Petronas station in TTDI.
Best Cendol, SS15, Subang Jaya
BEST Cendol isn’t afraid to praise its own wares, and with good reason. One need only check out the snake-like queue to the cendol stall to understand why it has remained Subang Jaya’s favorite cendol outlet for years.
Operating from 10.30am to 7.30pm daily, Best Cendol serves an average of 700 to 800 bowls of cendol daily. And its clientele isn’t limited to only Subang Jaya residents. Customers have come from as far as Negri Sembilan, Malacca and even Singapore.
The key to its unique taste, says its owner, is the use of real coconut milk and a secret blend of its gula melaka.
Cendol Pak Akob, Section 16, Shah Alam
ANY Shah Alam resident worth his salt knows all about Cendol Pak Akob. Situated in front of the Section 16 mosque in Shah Alam, this stall begins business at 11am until 6pm daily.
First-timers need to be prepared to join in the long queue waiting for a taste of this stall’s products, including its centerpiece, the cendol tapai.
The owner, Pak Akob, says his secret recipe is not only in the genuine coconut milk he uses, but also in the blend of three different types of sugar used to make the delicious brown syrup.
Dishing out around 800 bowls a day, business is so good that Pak Akob has had to hire additional manpower just to wash the bowls due to the non-stop stream of customers.
Cendol Klang, Jalan Nanas, Klang
CENDOL Klang is a indeed an example of how a good product, no matter how simple, can ensure its success.
The business began back in 1972, when its owner operated from the back of a motorcycle parked along Jalan Nanas in Klang town.
The steady stream of repeat customers has since made it possible for the owner to upgrade to its own restaurant, now located at 78, Jalan Nanas, near the Klang mosque.
Klang folk swear that the ‘king of all cendol’ is right in their backyard, and they could well be right.
Cendol Wahab, Wangsa Maju
FROM its humble beginnings operating from a trishaw some 26 years ago, Cendol Wahab is Setapak’s favorite success story.
Cendol Wahab has since moved on from merely occupying a street corner; it now has its own restaurant at the Rampai Business Park, Taman Seri Rampai, which operates from 10am to 1am daily.
Cendol Wahab’s owners believe their cendol tastes better due to their use of young coconut, which has a fuller flavor especially when paired with the sweetness of gula melaka.
For those who love mixing it up, the restaurant also offers additions such as glutinous rice, corn, red beans, tapai, cincau, barley and even ice cream to give more kick to the taste.
Cendol Madu D’Kota, Glenmarie
One of Shah Alam’s best-kept secrets, Cendol Madu D’Kota was previously known as Cendol Madu Megaway when it was operating in Taman Megaway, Seremban.
When it eventually shifted to Shah Alam, its name was changed to ‘Cendol Madu 07’ to reflect its recipe for its sugar syrup, which contains seven different types of sugar.
This November, it underwent yet another name change, Cendol Madu D’Kota, for easier recognition.
While this outlet may still be trying to find its identity, it appears pretty much certain that it has found the right formula for the perfect cendol.
Its owners make it fresh every day using authentic pandan leaf and with no preservatives. It also defies tradition as it uses coconut milk from oil palm instead of coconut, simply for a different taste and its low cholesterol factor.-mD