Our Kuching local foodie buddy Joshua brought us to Hong San Si Temple 鳳山寺 at Wayang Street to try the cendol at Ah Yong ABC. The old ice dessert stall founded by Ah Yong in 1978 is in the collective memory of generations of Kuching folks.
(The roots of Ah Yong's stall is actually much older as he is the third generation of the business started by his grandfather. Joshua said about 80 years ago.)
Ah Yong ABC is at Hong San Si Temple. Chinese temples are typically designed with the sanctuary in the main building, and a theatre stage across the road facing the main temple building.
Street hawkers usually set up stalls around the theatre (wayang) stage.
Ah Yong ABC is one of the food stalls at the Hong San Si Temple theatre stage.
The first thing that caught my eye at Ah Yong ABC was they still hand shave their ice.
The block of ice is literally push-pressed over a wooden block with a blade.
But, what's the point? Is this any better than electric motor ice shaving machines?
We come to that later.
Eat first.
The test of the cendol is in the eating 🤭
For take away (to go), the cendol is served in a plastic cup.
The green cendol "worms" or noodles at the bottom, then the boiled red beans, followed by shaved ice, and ladlefuls of gula apong, the signature Sarawak palm sugar.
Last but not least, freshly squeezed coconut milk.
Here we are, our cendol in a bowl. Nothing to see as the worms and red beans are under the mould of shaved ice.
Hand shaved ice are finer and literally melts in the mouth or in the bowl (if you are slow).
Machine shaved ice can often be gritty and hard, and in the worst case in cubes 🙄🤦 Those machines that can shave like snow for bingsu are expensive.
But, the main thing about this old wooden block is nostalgia - it is not a flavour but it makes everything taste better, in this old block's humble opinion lah.
Above the ice, green noodles and red beans. The shaved ice was melting fast.
Whereas in Singapore, cendol noodles are usually made with rice flour or blended with mung bean / tapioca flour, in Kuching it is made with sago flour.
As a result, Ah Yong's noodles are very smooth, and soft spongy springy. Personally, I prefer the more rice flour type but appreciate the sago novelty too. Of course, there are many who prefer sago above all.
The green colour comes from pandan suji which has a more intense green colour than the type of pandan leaves used in Singapore / Peninsula Malaysia but pandan suji is not as fragrant.
And, there are boiled red beans, which I believe is a Chinese thing.
If you are a visitor, even if you have eaten cendol in your own country, give Ah Yong ABC's cendol a try.
For one, you are connecting with generations of Kuching folks through one of their favourite desserts. Two, this is made with sago while it is often made with other starch in your country. Third, try gula apong, made with nipah palm sugar. It is a Sarawak thing worth your while to experience, if your are an avid foodie.
Stall name: Ah Yong ABC Ice Kantong
Address: Sidewalk, Wayang Street, 93000 Kuching, Sarawak, Malaysia
Tel: 016 854 6643
Hours: 12 noon - 5pm (Tues off)
Written by Tony Boey on 25 Mar 2025
Sago flour chendol worms. Nobody in Singapore serving this? curious about the taste & texture difference.
ReplyDeletemy vote for chendol still goes to the stall in Penang Street.
The old-fashioned ice kacang machine—hand-cranked, sturdy, and still going strong.
ReplyDeleteNo buttons, no Wi-Fi, just pure reliability.