It has only been fairly recently that Nasi Kandar Saddam has made their expansion into the Singapore F&B scene; with that being said, the Kuala Lumpur-based brand had since opened their second outlet here. Still located within a Al-Mubin Food Court coffeeshop, the newest outlet of Nasi Kandar Saddam in Singapore is located at the foot of Blk 418 Bedok North Avenue 2; these folks take up a corner stall unit within the coffeeshop. Serving up a authentic style of Nasi Kandar that one would expect to find in Penang (where the dish was said to have originated from), the dishes that are made available for one to choose from are pretty similar to what is already offered at their first location in Singapore along Changi Road — there are some suggested combinations as illustrated in the signages though patrons can simply pick and choose what they fancy from behind the display cases as well.

Having tried a similar combination previously at yet another Nasi Kandar concept that had just opened their doors in Singapore, we went for the Nasi Kandar + Ayam Madu + Sayur — it was also needless to say that we decided to go for Kuah Campur for our order; this essentially meant that we had a drizzle of all gravies that were available. We did find that the quality of the food is pretty much consistent to what we had experienced previously at their Changi Road location; the highlight would definitely be the mix of different gravies of which the inclusion of Masak Hitam would be our favourite — this helps add the hint of earthiness and smokiness to the Nasi Kandar that makes it taste pretty authentic aside from the richness of the other curry gravies included, making the Nasi Kandar carry a pretty complex dimension of punchy flavours that makes it so good. We definitely preferred the Ayam Madu that we had ordered here over the Ayam Goreng that we went for during our visit to the Changi Road location; the chicken does seem
a little more freshly-prepared and came slightly more tender and moist, while the sticky and gloopy red sauce would be the honey that provided a hint of sweetness to balance things out with the gravies for sweet-savoury note — all that without being overwhelmingly sweet. The Sayur came in the form of shredded cabbage cooked with turmeric and mustard seeds that came light savoury with a crunch that provides a more wholesome vibe to the meat and carbs here.