Not only is this the most elegant looking chendol I've ever seen but it's finely crafted in every way too.
The green squiggles of chendol are made in-house from scratch and because they do not use gelatin, the forming process is due to sub-zero freezing. This creates micro ice crystals which give them a very subtle crunch.
The pandan-flavoured chendol is joined by the gula melaka and light coconut ice-cream (also housemade) to create a sublime interpretation of this popular dessert.