Zhao An Granny Grass Jelly: Handmade according to Granny’s recipe

There’s something comforting about a dish or drink with “grandmother” or “granny” in its name. Calling it “grandma’s recipe” lends an authentic, home-cooked flavour that just makes any dish sound more mouth-watering.

In the case of Zhao An Granny Grass Jelly, “granny” isn’t part of the stall’s name just for the sake of it. It really refers the owner’s late grandmother, who started peddling chin chow (grass jelly) back in 1946 when street hawkers plied Beach Road.

Today, 48-year old Yeo Hwee Seng runs the stall with relatives and continues what his late grandmother Madam Sim Sai Geok started decades ago. Patrons will find a photo of beloved granny displayed at the stall, in tribute to Madam Sim, who retired at age 68.

The grass jelly is handmade daily at the stall and its recipe harks back to the days when Grandma Sim first sold her chin chow. While it’s smooth and slippery as you would expect chin chow to be, Zhao An’s version is more concentrated in flavour with a delightful springy texture. It’s also not too sweet with a delicate hint of pandan.

A chilled cup of grass jelly ($1) is heaven on a hot, sweltering day. You can also soup it up by adding palm seeds ($1.50), longans or sea coconut ($1.80). The three varieties are served in bowls topped with crushed ice — absolutely no-frills but such utterly refreshing desserts!