The 'cendol' prepared by the wife is truly unforgettable. It is served in a bowl full of small chunks of ice mixed with coconut milk and green worm-like noodles made from the extract of crushed Pandan leaves and flour. It is sweetened with a thick brown syrup made from palm sugar (gula enau or gula Melaka). For those with adventurous taste-buds, a restaurant in Mahsan, proffers many unbelievably exotic wildlife and game dishes. These dishes include wild boar, squirrels, lizards, snakes and even bats. For food enthusiasts with a taste for the spicy, many of the Malay hawkers offer a uniquely Minangkabau style curry, call the “Cili Api Masak Kuning” or “Flame Chilly Cooked in Yellow”. The curry has a vibrant green or yellow color, depending on the amount and type of chilly that was incorporated. There is a chicken and beef versions. The curry goes very well with rice. 

A restaurant in town which is runned by a Hainanese, offers a totally different kind of cuisine from the usual restaurant fare. “Oyster Sauce Chicken” has become the perennial favorite for everyone, including the Moslem. The other preferred dish is their famous signature dish the  “Steamed Tiger Prawns”. Sea food enthusiasts could not afford to give it a miss. Nasi Lemak has long been a well received breakfast item among Malaysians. There is a particular stall in Taman ACBE which offered an array of curries which runs the gamut from chicken, mutton, beef, prawns to fish. The friendly stall keeper and his family members will ladle out the food according to one's liking. Surprisingly, the Chinese are the major customers.

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