Cendol for a dinner party — went down extremely well

I made Cendol for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The sweet-savoury balance profile was the main talking point — no one had quite experienced curry leaves used that way before.

Penang is considered the food capital of Malaysia and rivals Singapore for hawker excellence. I explained the a Kuala Lumpur kopitiam context as I served it which helped people appreciate it fully. teh tarik was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.