BRIEF: “Made using fresh selected pandan leaves, fresh coconut milk, palm sugar and salt.” SOOT’S TAKE: I knew we had to order this when a departing customer made a point of telling me she’d just had the best cendol here. She wasn’t exaggerating. This was easily the best cendol I’ve had in recent memory—refreshing without being cloying, and rich without an overload of coconut milk. The cendol noodles themselves stood out: vividly pandan-hued, with a texture I don’t recall encountering elsewhere—springy yet delicate. The gula melaka was exceptional too—deep, complex, and beautifully balanced, with just the right interplay of toffee and gentle smoke. Altogether, an outstanding rendition of this Southeast Asian dessert.