There was quite a commotion last week after CNN released its list of the world's 50 best desserts.
It said Singapore's version of chendol, with the addition of a scoop of sweetened red beans, was "especially tempting" - reigniting the great street food debate between foodies here and across the Causeway.
Which country does it better? Where does it originate? Doesn't Singapore use gula melaka from Malaysia?
A passionate war of words soon erupted online. And boy, do people have a lot to say about chendol and what it stands for. Food certainly has a way of evoking national pride.
All that chatter about chendol (just go on Twitter or Facebook and check out #cendol) and scrolling through photos of the dessert had me hankering after a bowl of the icy, cold treat on a hot day last week.
I found myself salivating at the thought of a bowl of chendol with shaved ice - the irresistible blend of sticky palm sugar syrup with coconut milk and soft green worm-like jelly slithering down my throat.
02-147 Bukit Timah Market & Food Centre, 51 Upper Bukit Timah Road; open: 10.30am to about 8.30pm, or when sold out, daily
There are some pretty decent versions of chendol here if you need your fix.
In fact, my colleague Yeoh Wee Teck from The New Paper has already compiled a list featuring places for good chendol in Singapore.
I have one more to add to it: Nyonya Chendol, which has several outlets islandwide from Redhill to Old Airport Road to Whampoa Drive.
The outlet at Bukit Timah Market & Food Centre is the one nearest my home and this is the outlet I will vouch for.
The specialist shop serves only chendol. Plain chendol costs $1.50. You can also have chendol with red beans ($2), sweet corn ($2) or XO durian ($3).
Shaved ice is compressed into a mound and then drizzled with rich coconut milk, a scoop of glossy, viscous golden-brown gula melaka and served with pale-green pandan jelly worms.
Stick to the original if you are a purist, but I like my chendol with red beans. At this outlet, the large red beans are soft but still have bite. They have not been mashed into a paste like at some stalls.
The pandan jelly is the highlight here - soft strips with an intense fragrance and flavour. There is nothing artificial about it.
Once the ice begins to melt, the dessert becomes just sweet enough. There is also a hint of saltiness in this chendol that helps cut through the richness.
Let us embrace the various versions of this South-east Asian street food treat.
No need to fight about who does it best or who did it first. Just enjoy.
• Follow Rebecca Lynne Tan on Twitter @STrebeccatan