Another gem at Tekka is the Old Amoy Chendol chain of stalls, where quality imported and housemade ingredients lend themselves to one of the better chendols out there.
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The Japanese adzuki beans stewed in Indonesian palm sugar are a cut above your normal red beans, being sweeter and softer, and the hand extruded pandan "jelly" worms have that reassuringly distinctive pale green colour that tells me its hand made. The shaved ice is powdery and fine, almost like snow, and when drenched in their charcoal-fired gula melaka and cold-pressed coconut milk, a refreshing balm against Singapore's warm weather.