Kai Y. Teoh

"Cendol is always perfect for hot weather. You can also mix & match from the above “extra” ingredients as you wish. My favorite is tapai, the fermented glutinous rice that carries a slightly sourish taste that matches really well with the sweet nature of cendol."

Alani Azul

"Well-known among residents of Shah Alam as a great place to quench their thirst during an especially warm day, Pak Akob’s cendol still attracts large crowds even years after they’ve parked their stall there."

Tan Lee Kuen

"This residential favourite takes its cendol seriously. Stall owner Pak Akob uses the freshest ingredients and makes his own blend of sweet brown syrup"