There are three basic ingredients to chendol - the green jelly like wormy thing called chendol, gula melaka (brownish coconut sugar) and coconut milk. First, coconut milk should be fresh for that fragrance, gula melaka should be thick and natural and not artificially sweetened, and most importantly the greenish chendol must be authentic and genuinely made from pandan, so it's tender with subtle pandan flavour. Chendol should look dirty green (don't eat any chendol that looks bright green, it's not the real stuff).
🔸
This stall has its "chendol" (only the green stuffs) done right. In fact very well. The gula melaka was too watery and the fragrance from the coconut milk was lacking. Overall better than most definitely, but not good enough to deserve its reputation as one of the best in Singapore.