Penang Road Famous Teochew Chendul stands as a living legend among Penang’s street food icons, serving icy bowls of tradition since 1936. [chendul]
The Story Behind the Stall
Founder Tan Teik Fuang started with a humble pushcart on Penang Road to support his family after struggling as a locksmith. He perfected the Teochew-style recipe—fresh pandan jelly strands, red beans, shaved ice, gula melaka syrup, and creamy coconut milk—turning it into a local obsession. Now in its third generation, the family expanded to 50+ outlets nationwide while preserving the original Lebuh Keng Kwee stall. [vulcanpost]
What Makes It Legendary
Expect long queues (worth it) for the Original Chendul: translucent green pandan noodles swimming in sweet palm sugar, topped with ice and coconut that melts perfectly. Variants like Durian Chendul or White Coffee Chendul nod to modern tastes at newer branches. Magic? Handmade daily with no shortcuts, just like 1936.
Location & How to Get There
Original Stall: 27 & 29 Lebuh Keng Kwee, George Town (near Penang Road). Open 12pm–7pm daily; cash only.
- Walking: 10min from Komtar or Clan Jetties; spot the queue on Lebuh Keng Kwee.
- Grab/Taxi: Ranging RM5–10 from George Town centre (5min).
- Bus: Rapid Penang 101/102 to Komtar, then walk.
Pro Tip: Arrive post-2pm to dodge peak lunch crowds; pair with nearby char kway teow.
Skip the tourist traps and polished dessert cafes—one bowl from this 90-year-old stall captures Penang’s authentic hawker soul better than any glossy guidebook or Instagram reel ever could. In a city where food tells stories of migration, resilience, and community, this chendul isn’t just refreshment—it’s a time capsule of the island’s multicultural heartbeat, served with the same devotion across nearly a century.
