As a kid, May Zheng grew up with parents who sold chendol in their native Tanjung Balai, a small town in the Riau Islands in Indonesia. The Indonesian-Chinese, 44, moved to Singapore almost 30 years ago, and eventually started working as a hawker here. “I used to run a yong tau foo stall at Ubi for seven years, then I moved to a stall at Geylang and sold yong tau foo there and grilled fish at night,” she tells 8days.sg.
She shifted again in August this year. This time, May set up a dessert stall called Indon Chendol at Golden Mile Food Centre, where she serves the old-school chendol that her father used to make in Indonesia. “I chose chendol ’cos it’s easier to make than grilled fish,” she laughs.