8 Best Ice Kachang in Singapore (2026)

Ice kachang — also called ais kacang, or ABC for air batu campur — is Singapore's classic mountain of shaved ice built over red beans, attap chee and jelly, then finished with rainbow syrups, sweet corn and a stripe of evaporated milk. This guide gathers eight stalls and shops around the island currently serving it, from decades-old names in Ghim Moh, Redhill and Tiong Bahru to a Katong-born cafe now on Orchard Road, each checked against multiple independent sources. Hawker stalls move, change hands and close with little notice, so treat this as a shortlist worth exploring rather than a fixed ranking, and confirm hours before making a special trip.

A hawker dessert stall at ABC Brickworks Food Centre that has spent more than two decades building a menu of over 40 hot and cold sweets, Jin Jin is best known among ice kacang fans for a durian and mango version that regulars and food blogs have nicknamed the 'gangster' bowl: a tower of finely shaved ice over red beans, attap chee and jelly, topped with a scoop of Mao Shan Wang durian ice cream. The classic gula melaka version is on the board too, alongside the stall's equally well-known Power Chendol. Portions are generous and the stall draws a steady queue through the afternoon, so it rewards going a little before or after the lunch rush.

ABC Brickworks Food Centre
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Golden Swallow Dessert has held the same corner of Ghim Moh Food Centre for more than three decades, long enough to become a fixture for residents of the estate. Regulars go for its gula melaka ice kachang, a snow-fine mound of shaved ice soaked in dark palm-sugar syrup and condensed milk, with sweet corn and red beans stirred through, though the multi-syrup classic bowl is on the menu too. The stall also does a well-regarded chendol and a rotating line of sweet soups and jellies, but it is the ice kachang, and the queue that forms for it on warm afternoons, that keeps its name coming up whenever this corner of town is mentioned.

Ghim Moh Food Centre
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Tucked into Adam Road Food Centre near the Botanic Gardens, Teck Kee Hot & Cold Dessert is known to regulars as much for its tau suan as for its ice kachang: a smooth split-pea dessert finished with crisp dough fritters that the stall doesn't put out until the afternoon, because of how long it takes to prepare. Its ice kachang sticks to the classic build, red beans and sweet corn under shaved ice, coloured syrups and evaporated milk, and is a popular way to cool down after the centre's nasi lemak or mee soto. The stall's short, old-school menu also runs to chin chow with longan and a gingko nut and lotus seed dessert.

Adam Road Food Centre
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A second-floor stall at Tiong Bahru Market that traces its start to 1950, Liang Liang Garden is today run by the founder's son, with his wife helping out at busier times. It has built a more recent following on its Milo Dinosaur ice kachang, a mound of shaved ice loaded with the usual red beans, attap chee and syrups and then dusted heavily with Milo powder, and it keeps a whole board of less conventional versions besides, from mango durian and avocado to chocolate fudge and rainbow jelly. Traditionalists can still order a straight gula melaka bowl, or try the stall's cheng tng, which it makes with dried persimmon and candied winter melon rather than a more generic mix.

Tiong Bahru Market
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Sinpopo Brand spent close to a decade on Joo Chiat Road as a retro-styled tribute to old Katong before relocating to Tangs on Orchard Road, where it now runs a full menu of heritage-inspired local dishes such as nasi lemak and gula melaka cake. Its ais kacang remains one of the more distinctive versions on this list: a tall mound of shaved ice over the usual red beans and jelly, built around small tapioca pearls that the brand says burst with a sweet lychee flavour when bitten into. It is a sit-down, air-conditioned way to have the dessert, useful if you are shopping on Orchard Road and want something more composed than a hawker-stall bowl.

Orchard Road
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At Redhill Food Centre, the stall now listed as Green Sky Dessert, and known to regulars by its older name, Qing Tian, has built an online following as much for its hawker as for any one dish. Customers online have nicknamed the proprietor 'the dancing ice kachang man' for grooving to Hokkien techno music while shaving ice and plating orders. A Yahoo News Singapore feature on eating like the country's political leaders once traced former PM Lee Hsien Loong here for a bowl of green bean soup. Past the spectacle, the ice kachang itself is a straightforward, well-shaved bowl of red beans, jelly and syrups, served alongside chendol, red ruby and a tau suan regulars rate just as highly.

Redhill Food Centre
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Red Swallow's Hot and Cold Desserts is a long-running stall in Telok Blangah Food Centre serving the standard repertoire of Singapore's cold dessert stalls: ice kachang, bo bo cha cha, chendol and red ruby, alongside warmer options such as sweet soups. Its ice kachang sticks to the traditional build, a mound of finely shaved ice over red beans and jelly with a choice of syrups, rather than any modern flourishes, which is part of the appeal for residents who grew up on this exact version. It is a quieter, more neighbourhood option than the bigger-name stalls elsewhere on the island, worth a stop if you are already at Telok Blangah for the food centre's other hawker fare.

Telok Blangah Food Centre
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Keng Huat Cold & Hot Dessert, at Eunos Crescent Food Centre, runs one of the longer dessert menus on this list, with the stall said to offer around fifty hot and cold options. Its ice kacang follows the traditional format, red beans and sweet corn under shaved ice and coloured syrup, and sits alongside less common orders such as an ice jelly fruit cocktail that mixes wobbly aiyu jelly with lime juice and a mix of peach, pear, grape, pineapple and cherry. The sheer range, plus generous portions at hawker prices, has made it a reliable stop in the Eunos area for anyone who wants a full dessert menu rather than one or two token sweet items.

Eunos Crescent Food Centre
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