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As per the name, Uncle Cendol has been an anchor-point around the vicinity of Kepong with their mouthwatering range of cendols. Despite cendol being the pride of the kitchen, other local delights can never be overlooked, especially their hearty bowl of curry mee. The scarlet-red broth is topped with a handful of cockles, prawns, chicken chunks, fish cakes, long beans, eggs and dash of coriander, which is a multisensory joy, captivating colours and aroma. You can opt for either yellow noodles or vermicelli, but sticking to the classic is the best, a medley of both. The highlight is the broth, infused with coconut milk, isn’t too spicy yet full of savoury, complementing the noodles and bouquet of toppings. The greens are mildly blanched, retains its texture, adding a layer of crunch.More info
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