Bringing the Cendol to the World
By Ernest Mah Herh Sun
December 2018 A DAY IN THE LIFE
Penang’s street food is top notch – no arguing about that. But the work that goes into making these delightful dishes is often backbreaking: it is a labour of blood, sweat and – if you’re in the business of frying stuff, tears as well.Tan Chong Kim.“It’s physically and mentally exhausting, it really is,” says Tan Chong Kim, owner of Penang’s most famous cendol stall, the Penang Road Famous Teochew Chendul. Early mornings are common for hawkers everywhere, and Tan is...
Ernest Mah Herh Sun
is currently pursuing his Master’s in English Language Studies at Universiti Malaya. A member of the varsity debating team, he loves singing, enjoys speaking and writing, and dreams of becoming the Malaysian Ryan Seacrest.
