Ol’ Skool Makan #3: Haji Shariff Cendol -- A Sweet Legacy Of Seremban

I won’t miss this one -- not a chance. Every time I’m in Seremban, Haji Shariff Cendol is a must-stop. It’s conveniently near Jalan Nunis, so much so that I’d always snap a photo of my bowl of cendol and send it to my friend Graig Nunis -- just for the fun of it. Along with that, I’d order the rojak, because really, what’s a perfect bowl of cendol without its savoury, nutty partner in crime?



The history here goes way back. The late Haji Shariff Haji Dolman started selling cendol around 1930, pushing his cart around the streets of Seremban before finally setting up shop in town. His recipe was simple but unforgettable -- smooth shaved ice, thick creamy coconut milk, rich gula Melaka, and those trademark bright-green cendol strands made fresh daily. The business has since passed through generations, but that old-school taste still hits the spot every single time.



The outlet itself remains charmingly no-frills. You queue, you order, you get your bowl, and for a few blissful minutes, life slows down. The cendol’s sweetness balances perfectly with the salty crunch of rojak, and suddenly, all is right with the world again.

For Seremban folks, this isn’t just dessert -- it’s heritage. And for those of us who grew up chasing classic flavours, Haji Shariff Cendol is proof that some things don’t need reinvention. They just need to stay delicious.


About Ol' Skool Makan

Ol' Skool Makan is my little tribute to Malaysia’s timeless eateries -- the ones that fed us before hashtags, food apps, and fancy plating. It’s about real food, real people, and memories that still smell like sambal and kopi-O.


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Dapatkan buku 'Kisah Hidup & Budaya Pop Anak Gen-X' di SINI

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