Tang Tang Tang Tang Enterprise in Kota Kemuning serves homemade ‘cendol’ and home-style favourites like ‘assam laksa’ from neighbour Goh Abdullah

Soft, stubby ‘cendol’ jelly tops finely shaved ice drizzled with ‘santan’ and ‘gula’ Melaka syrup; this is the reason everyone visits Tang Tang Tang Tang Enterprise. — Picture by Lee Khang Yi

By Lee Khang Yi

First Published: Friday, 13 Nov 2026 9:18 AM MYT

SHAH ALAM, Nov 13 — Weekends are the perfect time to explore far-flung places like Kota Kemuning for a bowl of handmade Cendol (RM6.90) at this unlikely snack shop peddling old school biscuits like pastel Gem biscuits side-by-side with East Coast fish crackers.

At this shop with the unforgettable name of Tang Tang Tang Tang Enterprise, the bowl of finely shaved ice drizzled with sweet-smelling, creamy santan (most probably from the first squeeze of top grade grated coconut) and just a touch of gula Melaka syrup from a squeeze bottle, is covered with light green plump cendol jelly.

The top grade cendol jelly, completely different from the skinny factory made ones, is made from a thick paste of mung beans and rice flour mixed with pandan juice which is then grated over a bowl of ice water to form soft, stubby green jelly that has a mild pandan aroma.

‘Cendol’ jelly can be paired with soft cooked kidney beans (left). Drizzle how much ‘gula Melaka’ syrup (right) you like over your bowl of ‘cendol’. — Picture by Lee Khang Yi

Soft, cooked, elongated kidney beans also share the bowl with the cendol jelly.

Haters will say the kidney beans aren't needed, as the cendol jelly is good enough but fans will protest and demand their soft presence.

Mee Hoon Kuih is a must in this area where dough pieces are paired with a wholesome ‘ikan bilis’ broth dotted with fried shallots and fried ‘ikan bilis’. — Picture by Lee Khang Yi

From the shopfront, it's hard to see inside because bamboo chicks shield the place from the glaring sunlight.

Once inside, I found about 30 people sitting at small tables; most of them were acquainted with each other as neighbours or even church members since it was Sunday.

Long, wide strands of the dough from Mee Hoon Kuih taste silky soft on the tongues. — Picture by Lee Khang Yi

Two ladies from Melaka are at the helm; the elder one with grey hair keeps an eagle eye on the tables, ensuring they turn around quickly while another rushes orders out from the small kitchen.

The menu is ordinary but features guaranteed favourites cooked from the heart, like mee hoon kuih, nasi lemak, bubur cha cha, red bean with pulut hitam and their best-selling cendol.

Nasi Lemak with Turmeric Chicken travelled home with the writer, and it’s a great version with ‘santan’-rich fluffy rice served with turmeric boneless chicken, spicy ‘sambal’, fried egg and ‘ikan bilis’. — Picture by Lee Khang Yi

A smart partnership with Goh Abdullah, a Chinese Muslim whom many in Kota Kemuning know for his Penang favourites like white curry mee, pasembur and cucur udang, extends the choices because Tang Tang Tang Tang Enterprise's small kitchen is unable to handle them.

You need to walk down the corridor to find their place tucked in a corner to place your order and pay. Helpful staff will send your food straight to your table.

Behold the magnificent bowl of Assam Laksa from Goh Abdullah, thick with pounded fish with tangy, spicy notes and freshened up with pineapple, raw onions, cucumber and red chillies. — Picture by Lee Khang Yi

Mee Hoon Kuih (RM9.90) typically uses hand-torn dough pieces, but this place takes a shortcut with long strips of dough, likely pressed flat by a machine.

This version is exceptional — the long pieces have a silky soft texture that pairs well with the light, ikan bilis-based broth, which can be accompanied by fried ikan bilis and fried shallots.

The space inside Tang Tang Tang Tang Enterprise (left) is small and intimate. Shop for snacks like fish crackers and biscuits from your long forgotten childhood (right). — Picture by Lee Khang Yi

I was curious about the Nasi Lemak with Turmeric Chicken (RM9.90) since everyone was happily tucking into it so I packed a portion to take home.

It turned out to be a good move to be greedy, as the rice is fluffy and full of santan, hitting your nose with its sweet notes, which paired well with the turmeric boneless chicken, spicy sambal, fried ikan bilis and a well fried egg.

Tucked in a corner of Jalan Suasana 1, you will find Goh Abdullah, a veteran of the Kota Kemuning food scene (left). You can’t miss the bright red signage to this tiny snack shop converted into an eatery (right). — Picture by Lee Khang Yi

Penang Asam Laksa (RM8.50) from Goh Abdullah was wonderfully thick with pounded fish, featuring the magical alchemy of sourness from tamarind and freshness from pineapple, cucumber, lettuce, sliced raw onions and red chilies.

This dish demanded that every bit, including the soft rice noodles, be scraped clean from the bowl.

As the spiciness lingers on the tongue after the bowl is emptied, have another bowl of cendol or their refreshing Passion Fruit Soda (RM5.80), made with fresh fruit pulp combined with soda water.

Tang Tang Tang Tang Enterprise

Jalan Suasana 1, 

Kota Kemuning, Shah Alam.

Tel:011-54528286

Open: 11am to 5pm. 

Closed on the third Tuesday and Wednesday of every month. For November, they will be closed on November 17 and 18.

Goh Abdullah Restaurant

Jalan Suasana 1, 

Kota Kemuning, Shah Alam.

Open: 11am to 5pm. Closed on Mondays.

* This is an independent review where the writer paid for the meal.