Cendol

Malaysia's most universally beloved dessert — shaved ice drizzled with dark palm sugar syrup, rich coconut milk, and a tangle of pandan-flavoured green rice flour noodles — is both a street food and a childhood memory for every Malaysian alive. The best cendol in the world is contested hotly between Penang's Lebuh Keng Kwee stall and Malacca's Jonker Street vendor, a debate that has occupied Malaysian food writers for decades.