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Cheng tng is a classic local dessert adored by many sweet tooths. It definitely helps that it is known to be healthy, containing ingredients that fight common ailments like a sore throat. Some folks regard historical Ye Lai Xiang Cheng Tng in Bedok as their personal favourite above all the rest.
Started in 1939, this cheng tng stall has to be one of the oldest in Singapore. It is said that Ye Lai Xiang Cheng Tng started out by the seaside and shifted here, settling down in Bedok Corner Food Centre.
Ye Lai Xiang Cheng Tng’s quaint stall greets its customers with a rather traditional signboard, showcasing their heritage in more ways than one. There are not many decisions to be made at this stall, with just a simple choice of either Cheng Tng (S$3.50/S$4.50) or Cheng Chui (S$2.50). Truly the best for indecisive people like me.
Uncle was extra friendly, joking with us whilst taking orders. Lucky for the non-Chinese folks, he is skilled in the English language, so ordering will not be a problem. For frequent patrons of this stall, you will be elated to know that it’s not going anywhere, as Uncle is already training the next generation to continue this local dessert legacy.
Despite it being a weekday, the crowd was massive. Don’t be too surprised when people start hovering around your table, silently signalling you to hurry up. My personal observation was that folks from all walks of life are here to eat, from office workers to the elderly.
What I tried at Ye Lai Xiang Cheng Tng
Wondering just how different the same item could taste, I ordered the Cold Cheng Tng as well as the Warm Cheng Tng to satiate that burning curiosity.
I will say that the warm one was made for a photo-tastic shot, as the load of ingredients through that clear broth looked incredible on camera. It was too bad that I was not fast enough, as the steam dissipating makes for quite the wow factor.
This stall does give more ingredients as compared to the usual cheng tng joint, with a whopping 11 ingredients, including rehydrated longan, ginkgo nuts, dried persimmon, mung beans and white fungus. Surprised by the inclusion of candied wintermelon (which I feel is quite rare), the eager eater in me was stoked by the wide variety in each bowl.
On the other hand, I do agree that the price is rather steep. It is somewhat understandable if the number and quantity of ingredients are taken into account.
No Name Dessert: Under-the-radar $3 chendol by elderly couple
The “clear soup” had a moderate sweetness, almost like syrup which definitely appealed to this sweetness addict. Texture-wise, I would say it was thicker than the cold version, which was slightly diluted, thanks to the ice involved.
I thoroughly adored the ingredients like the sweet potato and barley, that contributed their different textures to the mix. The sweet potato was perfectly steamed, not too soft that it became mushy, yet not so firm that it was hard to bite. Best of both worlds, no doubt.
Despite all the praise for the warm version, there is no question that I liked Ye Lai Xiang Cheng Tng’s Cold Cheng Tng more. Its sweetness and thickness were lighter than the warm version’s, placing more of a spotlight on the ingredients within the treasure trove. There is nothing quite like enjoying an icy dessert in Singapore’s intolerable heat.
Oddly enough, the sago was on the mushy side, meaning it was a tad overcooked. However, it did provide a pleasant contrast to the harder dried persimmon and did not dampen the dessert all that much.
Final thoughts
Though Ye Lai Xiang Cheng Tng is quite in the middle of nowhere, I can see myself going back for some Cold Cheng Tng if I am in the area. Sometimes, we just yearn for our local treats more than foreign desserts like bingsu. Come and try out what 86 years of history truly taste like!
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