Once you’ve tried the chendol in Melaka, you wouldn’t want to touch other versions. Chendol Melaka sets itself apart with the generous use of gula melaka which is that fragrant brown coconut sugar as well as the thick, undiluted coconut milk. Both ingredients are almost always diluted to the point of mediocrity elsewhere.
Especially for this stall in Jonker Walk, the gula melaka has the consistency of honey. It slowly runs down the little mountain of coconut milk drenched ice as its viscosity resists being absorbed. Best of all, it sticks to the spoon so that its fragrance can be savoured as it is licked off. The result is a little bowl of awesomeness that will leave you knowing you never want to go for chendol knockoffs.