Inheriting the old taste of three generations, the cold taste that is sweet in my heart

On a steamy afternoon in Penang, a bowl of icy Cendol is the ultimate refreshing treat. This stall, “Penang Famous Teochew Cendol”, has a history of over 60 years. Founded by Mr. Chan Chong Kim, it is now run by the third generation, still committed to making everything fresh daily — a beloved spot cherished by both locals and visitors alike.

The key to classic flavor: just the right proportion

A perfect bowl of Cendol may look simple, but it conceals delicate craftsmanship and skill.
The green jelly noodles, made from pandan leaf juice, are paired with creamy red beans, rich coconut milk, and deeply fragrant palm sugar syrup, then topped with a generous mound of shaved ice. The balance of ice and syrup, milk and beans, soft and silky textures is just right — sweet yet never cloying. This perfect harmony is what keeps the crowd coming, making people willing to stand and savor every bite.

Street desserts recommended by the Michelin Guide

This Teochew Cendol stall is not only beloved by locals but also recognized by the international culinary scene, having been consistently featured in the Michelin Guide Penang Street Food recommendations.
For many travelers, this place is no longer just a dessert stall, but also a classic memory where you can taste the taste of Penang firsthand.

Convenient location, one line of food

Teochew Cendol stall is located nearby of Toh Soon Café, it takes only a few minutes to walk.
After eating the charcoal toast breakfast in the Toh Soon Café, you may wish to stop by for a bowl of fried core as a dessert to finish. The cold sweet soup is intertwined with the aroma of charcoal, allowing people to experience two classic Penang flavors at once.

Penang Road Famous Teochew Chendul
Address: 27-29, Lebuh Keng Kwee ·04-262 6002
Time: 10:00-17:00