79/79A Circuit Road
#01-97 79 & 79A Circuit Road Food Centre
Singapore 370079

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Sunday:
11:00am - 09:00pm

Monday:
11:00am - 09:00pm

Tuesday:
11:00am - 09:00pm

Wednesday:
11:00am - 09:00pm

Thursday:
11:00am - 09:00pm

Friday:
11:00am - 09:00pm

Saturday:
11:00am - 09:00pm

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Reviews

From the Burpple community

Went past the new King of Chendol at 79A Road Food Centre the other before they had opened and was told to come back on Sunday where they will be officially opened by then — so that was exactly what I did. The stall is situated rather close to the bus stop nearest to the two food centres; like most other chendol specialty stores that had sprouted up of the late (think Nyonya Chendol, Old Amoy Chendol, Ye Tang Chendol etc.), King of Chendol serves up only chendol on the menu — patrons can choose to opt for additional toppings on the standard chendol ranging from durian, attap seeds, red bean and sweet corn if they so wish to.

The basic chendol here comes only with shaved ice, red bean, pandan jelly, coconut milk, and Gula Melaka — those who wish to have attap seeds would have to opt for the add-on at 50 cents extra. First impressions of the chendol is how the pandan jelly used here seems to be made in-house; the pandan jelly Is of a duller hue than those generic ones that are typically served at most dessert stalls located in hawker centres. Digging into the entire bowl, it is noted that there was ample coconut milk being poured into the ice; the ice being soft and fluffy whilst also absorbing that earthy sweetness of the Gula Melaka that was drizzled onto it. Whilst we did initially feel that they could have been a little more generous with the Gula Melaka especially since the chendol here lacks of that glistening aesthetic that the chendol of some other chendol-centric stalls do serve up, we note that it did carry quite a balanced sweetness that didn’t quite overwhelm the other elements when all the ice had started to melt — also a move to control the level of sweetness for the chendol considering the older demographic that stays near the food centre which they are located. Otherwise, the pandan jelly does exude a light hint of pandan fragrance for those who look into the details, while the red beans included here goes towards the earthy side of things rather than being sweet yet providing a bit of a bite; something which melded well with the other elements in the bowl personally.

After having tried quite a number of chendol-centric establishments elsewhere, King of Chendol does seem to serve quite a competent bowl of chendol amongst the various homemade chendol establishments that we have visited. That being said, there is still a special place in our heart for Ye Tang Chendol especially — one of the places that really puts a lot of effort in the craft considering how they do proudly state that they use freshly-pressed coconut milk for their chendol which is a rare feat on its own. Still, King of Chendol is one stall that I am most likely to order from if I am craving for Chendol in the area — they do serve up a pretty good homemade chendol without a doubt, though I would definitely liked it even more if they are a little bit more generous on the Gula Melaka here in the future!

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