Haji Shariff’s Cendol

by Honey Ahmad on Fri, March 01, 2013

A gorgeous bowl of snowy shaved ice over cendol with gula melaka and santan. Great cendol is worth driving out for...

Cendol is made fresh daily!

Foodster's Verdict

Haji Shariff’s Cendol
  • Kids
  • Air Conditioned
  • Address

    44 Jalan Yam Tuan, 70000 Seremban, Negeri Sembilan.
    Tel: 016-612 8505

  • Open

    10.30am - 6.00pm

  • Pros

    Super fast service and smiley waiters

  • Cons

    Traffic can be pretty bad during rush hour

  • Price Range

    RM1.20 - RM5.00

  • Parking


  • Certification

    Muslim Owned

On slow days at the office, we sometimes find ourselves en route to Seremban for a bowl of cendol. While cendol roadside places now predominantly serve their icy goodness in plastic and (oh shame!) styrofoam bowls, here it’s still in metal bowls with carbon lining. And this keeps the icy goodness of the cendol longer even on hottest days.

Personally I prefer my cendols a little more intense with a bigger mound of ice. Cendol here is more of the mellow variety, ice nestled in the bowl with santan and gula dominating- almost like a cold soup. However it's on my list as a top cendol place because of the metal bowls. Places like this is a treasure because they know that how it's served is just as important as what's served in it. Remember how good the air mata kucing used to taste on Petaling Street when it was those small metal bowls? Now it comes to you in disposable cups and it's just not the same.

Cendol aside one of the main reasons I come here is also for the rojak. The gravy here is a bright vermillion plate of pasembur, vegetables and mee (if you desired). The kuah is spot on, sweet and peanuty with just a bite of spiciness at the end. It might be a little sweet for some but this is how I like my pasembur rojak. I used to eat a rojak like this as kid in Ipoh. Hence all in all this place bring back a lot of nostalgia for me even though I didn't grow up with it.

Cendol here is made fresh daily and bags of it sits in the fridge. A mouthful yields slippery and al dente cendol. And Gula Melaka here is a thick dark brown. I like my cendol as is, ice, cendol, gula Melaka and santan. But here you can add on red beans, corn and even pulut making it a meal on its own.

Haji Shariff has been around for over 70 years and was just a pushcart, moving from place to place before finally occupying a corner lot on Jalan Yam Tuan. It’s now run by his youngest son Noordin who on most days can be seen manning the machine churning out the glorious bowls of refreshing goodness. You can’t miss the building, it’s many shades of green from the exterior to the interior. Slurrrp!