It isn’t easy finding great chendol in Singapore. To us, the gold standard for the dessert here is nasi lemak specialist The Coconut Club’s. But schlepping all the way to Ann Siang Road and braving the hipster crowd for a bowl ($3.80; $5 with Hokkaido adzuki beans) isn’t always the most practical solution. Now, what if we told you that there’s a cheaper, humbler and almost as tasty version using Coconut Club’s famous milk at five hawker stalls across Singapore?

It’s true. Nyonya Chendol, which already has a following among foodies, recently made the switch about two months ago to Coconut Club’s premium coconut milk (they used to buy their less divine pasteurised milk from another supplier). Its founder Dora Tan, 42, explains: “Because The Coconut Club’s milk is the best I’ve tried so far. It’s double the price of what I paid previously and it affects [my] profits, but I chose not to pass it on to our customers.”

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