At Rasarumah, Johnny Lee has taken the decision fatigue out of ordering dessert. The Cendol Sundae at his Los Angeles restaurant is one of just two options. The satisfyingly savory dessert emerges in a retro glass with contrasting layers of coconut-pandan ice cream, neon green pandan jelly noodles, clusters of sweet red beans, dark and rich gula melaka syrup, and a sprinkle of, Read more