Chendol Melaka – The Only Coffeeshop Stall That Serves Peranakan Nasi Ulam with Chendol

It is difficult to find Nasi Ulam in Singapore because this traditional Peranakan dish is so laborious to make, hence it is usually available during special occasions only. That’s why I am so happy Daisy and Colin are willing to do the hard work to serve Nasi Ulam in their small coffeeshop stall in the East.

Daisy is true blue bibik and even though she has a full time job in a shipping firm, she hopes to preserve her Peranakan culture through her food. The nasi ulam here is her grandmother’s recipe and a lot of herbs and vegetables have to be prepared at least 2 days in advance.

Daisy’s husband, Colin, mans the stall alone on most days. Only limited portions of nasi ulam are made daily so be there early or call Colin to see if there is any more nasi ulam before heading down.

I believe this is the only hawker stall that serves nasi ulam. 17 ingredients were used to make this complex dish. These herbs included torch ginger flower, kaffir lime leaves, galanbal, lemon grass, kacang botol (four-angled wing beans), long beans and more. The ingredients are chopped finely so you got a bite of everything in one mouthful.

If you are wondering, the dish is served chilled or at room temperature as they do not want the herbs to be cooked which will then turn bitter. It is a magnificent plate of aromatic herbed rice and we can taste every single ingredient. It is eaten simply with a dollop of their fiery homemade sambal belachan which popped powerfully on the palette.

If the sambal belachan is too spicy for you, finish off your lunch with their chendol. It is drenched in creamy coconut milk, gula melaka and green rice-flour jelly. It’s definitely a treat that’ll be hard to beat! They also sell assorted kueh-kueh like ondeh-ondeh and kueh salat.

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