Claim to cendol fame

Adding gula melaka to the homemade cendol. — Photos: ART CHEN/The Star

Always order your cendol quickly as it runs out fast at Makan Time; it’s the best I’ve had in a long while. Owner Daniel Chong makes his own cendol, colouring and flavouring the luscious rice strands with fresh pandan juice, served with santan and fragrant gula melaka. I crave for a bowl each time I’m there.

You can’t fault the Beef Noodles at Makan Time either, whether it’s with beef shank or beef tendon balls. I like the smooth kway teow which comes from Ipoh; the fragrant spiced and beefy flavours of the soup had a tinge of sweetness, with some Chinese parsley in it. The beef tendon balls were gelatinous, a little resistant to the bite, with a strong, welcome aroma of ginger.