Inside, the place is filled with interesting memorabilia – vintage posters of Michael Jackson, P Ramlee, and Bruce Lee as well as a statue of MGR or M G Ramachandran, the popular Indian politician, actor, and filmmaker.
Customers of all ages can be seen devouring bowls of cendol as they enjoy a brief respite on a hot day. There are only a few empty tables in sight, and it is evident that this is a popular establishment in town.
But what exactly is the main attraction here? The cendol? The quaint environment? Its close proximity to the popular “nasi ganja” stall in Yong Suan Coffee Shop that makes it an ideal spot for dessert?
Or could it be “Abang Kacak” himself? The FMT team recently visited the establishment to get the scoop.
The man behind the name is Kelvin Raj Moses, who shared the history of the business and how it got its popular moniker.
“My mother actually started the business in 2015 and I started helping out a few months later when I finished my SPM examinations,” said the 23-year-old, who is of Indian and Chinese descent.
He started learning the art of making a perfect bowl of cendol from his mother. Back then, they operated out of a sidecar and first started selling in Buntong before moving to Ipoh’s famed Concubine Lane.
“We were originally called Wawasan Cendol. But in December 2016, someone posted a Tweet about a handsome guy selling cendol and it went viral. Our business gained a lot of attention and that’s how we became known as ‘Wawasan Cendol Abang Kacak’,” he said with a laugh.
Business soon grew, and in 2018, they moved into their current premises.
For the curious, has there been an influx of young maidens hoping to catch a glimpse of him? “Well, I don’t really take notice of such things as my focus is to build up the business,” he shared modestly.
Customers can look forward to enjoying three different types of cendol here: the cendol with creamed corn, glutinous rice, or durian, which, Kelvin added, is their signature offering.
“We use good-quality ingredients, and the palm sugar, coconut milk, and glutinous rice are all homemade.”
During the pandemic, Kelvin shared that they expanded to another shop a few doors down to ensure they had enough space for social distancing purposes.
“However, these days, we only open the second shop when this shop is full,” he said, adding that they sell an average of 50 bowls of cendol on weekdays and 100 bowls during the weekends.
“Although a banner outside the shop says that we provide free papadum to customers who bring ‘nasi ganja’ to our shop, we actually give it to every customer, in addition to free parking coupons for up to one hour.”
Looking around the place, he added, “Ultimately, we want our customers to be happy when they are here and hopefully, they’ll enjoy a good bowl of cendol in a lovely environment.”
Tasting notes
The cendol durian is a delectable and indulgent treat – a must-try especially for those who are fans of the “King of Fruits”. The flesh of the durian is creamy and goes delightfully with the thick coconut milk, palm sugar, and roasted peanuts. Each rich, ice-cold spoonful is best savoured slowly.
The cendol with glutinous rice is just as good. The soft and sticky rice drenched in palm sugar definitely adds an interesting texture to the cendol. Although even a single helping may be too filling for some, you could order one bowl and split it two or three ways.
For those looking for a lighter option, the cendol with creamed corn is the perfect answer. The corn has just the right amount of sweetness, and is great with the springy pandan jelly and soft red beans.
Overall, whether it’s for the cendol, ambiance, or the amiable Kelvin – drop by Wawasan Cendol Abang Kacak when you’re in Ipoh next!
Wawasan Cendol Abang Kacak
No 8 & 14
Jalan Yang Kalsom
30250 Ipoh
Perak Darul Ridzuan
Business hours: 10.30am to 7.00pm daily