10 Best Chendol in Singapore (2026)

Chendol is one of Singapore's defining hot-weather desserts: green pandan jelly and soft red beans under a hill of finely shaved ice, drenched in fragrant coconut milk and dark, smoky gula melaka. This guide gathers ten well-known places for chendol across the island, from single-item hawker specialists to Penang- and Melaka-style bowls, each checked against multiple sources and confirmed to still be trading. Styles and opening hours vary, so treat it as a shortlist to explore rather than a strict ranking.

A pared-back specialist inside Chinatown Complex Food Centre that serves essentially one thing: traditional chendol made from scratch. The stall says its founder learnt the craft from his grandfather, who once sold chendol from a pushcart along Amoy Street, and that it prepares its green pandan jelly, cold-pressed coconut milk and charcoal-cooked red beans fresh daily, finished with gula melaka the owner sources from Sarawak. That single-item focus and hand-pressed jelly have made the original Chinatown stall a reference point, and it has since added further outlets.

Chinatown Complex Food Centre
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Run out of Old Airport Road Food Centre with further stalls at Bukit Timah, Whampoa and Chong Pang, Nyonya Chendol is, by its own account and the Guide's listings, the first chendol stall to be listed in the Michelin Guide Singapore. Its bowls pile a mound of finely shaved ice over springy pandan jelly, glossy gula melaka and soft azuki red beans, with durian available as an add-on. Several chendol variations sit beside ice kacang, and the multiple outlets make its style one of the easier heritage bowls to track down across the island.

Old Airport Road Food Centre
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A long-running dessert name at Toa Payoh's Lorong 8 hawker centre, Four Seasons runs two counters under the same owners: one for traditional chendol and one for an ice-blended, smoothie-style version. It is known for a strong, aromatic gula melaka and a pandan finish, and for a Mao Shan Wang durian chendol that draws durian lovers. The counters keep famously late hours for a dessert spot, and the shop is often mentioned as a haunt of Emeritus Senior Minister Goh Chok Tong.

Toa Payoh (Lorong 8)
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This ABC Brickworks stall in Bukit Merah, revived by a younger pair of hawkers, built its following on a signature it calls Power Chendol: a tall heap of soft shaved ice under an unusually thick, dark gula melaka the stall describes as imported Indonesian palm sugar cooked down to a caramel-like syrup. A durian cendol adds fresh durian flesh for those who want it. The generous ice, deep syrup and steady queue have made it one of the better-known modern chendol stops in the area.

ABC Brickworks Food Centre
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A dedicated cendol stall in Haig Road Market and Food Centre, trading since the mid-2010s, that leans on a homemade gula melaka for its backbone. The stall describes soft, slippery cendol jelly and a fragrant coconut milk poured over shaved ice, kept deliberately simple in the Melaka style. Sitting in one of the east's most-loved hawker centres, it makes an easy dessert stop after a plate of the centre's Malay and Chinese hawker mains, and it is a handy option if you are exploring the Katong and Joo Chiat side of town.

Haig Road Market
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A veteran stall in Geylang Serai Market with more than half a century of history, serving cendol in the pared-down Indonesian style. There are essentially three components here: soft pandan-green jelly with a high rice-flour content, coconut milk and palm sugar, with no red beans in the bowl. That stripped-back build and long tenure have made it an old-school reference for what many regulars think of as traditional, kampong-style cendol, and it remains a fixture of the Geylang Serai food scene alongside the market's Malay stalls.

Geylang Serai Market
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Out at Changi Village Hawker Centre, Makan Melaka serves Melakan-style cendol alongside dishes such as mee soto and mee rebus Melaka. The stall says its cendol is made fresh daily, with handmade jelly, a thick gula melaka it traces to Malacca and fresh coconut milk, and it offers add-ons such as sweet corn, glutinous rice, red bean and durian. Because ingredients are prepared in small daily batches, the cendol can sell out before closing, so it rewards an earlier visit on a trip out east.

Changi Village Hawker Centre
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Tucked into Kim Keat Palm Market and Food Centre at Lorong 7 Toa Payoh, Dove Desserts makes a Nyonya-style cendol from a recipe the stall traces to Malacca. It is known for a springy, jade-green pandan jelly and a gula melaka on the fragrant rather than heavy side, with a durian version for fans, plus cheng tng and ice kacang from the same counter. Portions are affordable and popular items can sell out, so it is worth going before the late-afternoon lull rather than at the end of the day.

Toa Payoh (Lorong 7)
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A dessert stall in the north-east's Ci Yuan Hawker Centre at Hougang, Kismet serves a cendol with a natural-green jelly and, unusually, firm kidney beans in place of the usual soft red beans. Alongside the classic bowl it runs ice kacang and more inventive flavours such as Earl Grey sea coconut, giving it a slightly modern streak. For anyone in the Hougang and Sengkang area, it is a convenient, chendol-forward stop that also covers the traditional dessert repertoire under one signboard.

Ci Yuan Hawker Centre
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The chendol counter within Malaysia Boleh at Jurong Point brings a Penang slant to the west, serving what it markets as Penang Road-style famous chendol. The stall says its green rice-flour jelly is made from scratch and layered with coconut milk and palm-sugar syrup over ice, following a recipe the operators say they learnt from a Penang hawker. Set in an air-conditioned mall food hall rather than an open hawker centre, it is a comfortable, accessible option for chendol on the west side of the island.

Jurong Point
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