Speaking of cendol, the Penang Road Famous Teochew Chendul (槟榔律驰名潮州煎蕊) is the most popular stall in Penang – by far. Although Teochew Chendul has extended its reach throughout Penang and Klang Valley, the original stall at Lebuh Keng Kwee is still the most bustling spot. Even during weekdays, throngs of curious tourists can be seen crowding around the stall.
While some customers prefer to enjoy the desserts while standing, Teochew Chendul also provides a proper shop for those who prefer to rest their legs while dining. The green awnings proudly announce its association with the famous stall several yards away.
Tracing its roots in 1936, the Tan family has been running the business for several decades now. The founder has already passed on, and the business has since been managed by his three sons.
Quite a number of celebrities have patronized Teochew Chendul, including Gurmit Singh (Singaporean actor who plays Phua Chu Kang), Jimmy Choo (Malaysian London-based fashion shoe designer), Leung Man-To (梁文韬, Hong Kong celebrity chef and food critic) etc just to name a few.
The signature dish is obviously the Chendul (RM2.10). For those unfamiliar with local delicacies, this cold dessert is made from shaved ice mixed with coconut milk, gula melaka (palm sugar), red beans, and most importantly jelly noodles. The jelly noodles are made from rice flour and colored with pandan leaf extract. Some stalls may include more ingredients such as grass jelly or glutinous rice, but this is not the case with Teochew Chendul.
The jelly noodles are firm and springy. They are usually not chewed but swallowed in whole. The red beans are starchy and slightly soft, and is able to contribute some sweetness in its own right. The Chendul is a refreshing dessert especially after a hot day in Penang. However, its high sugar content does not make it an effective thirst-quencher.
In addition, we also tried Teochew Chendul’s Asam Laksa (RM3.70). The portion is medium-sized; certainly insufficient for a proper meal. The fish-based broth is quite thick and savory, and this is enhanced further by a spoonful of shrimp paste. Another important ingredient is the asam (tamarind) which gives the dish a slightly sour taste.
Other ingredients in Asam Laksa are cucumber strips, red chili, red onions and mint leaves. Although the dish is quite tasty, it is quite common to find other asam laksa stalls of similar caliber in Penang.
Teochew Chendul also famed for its Ice Kacang, but we did not have the opportunity to try it today.
