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Sam Leong St. Chicken Rice — Verdun House – jiaksimi png . eatwhat rice


Sam Leong St. Chicken Rice — Verdun House – jiaksimi png . eatwhat rice
jiaksimi png . eatwhat rice

The brand: Sam Leong Hainanese Chicken Rice was a stall that once operated in the coffeeshop situated at 16 Verdun Road; the said stall had closed down after the passing of the stall owner some time back in 2023. It does seem like someone else had since decided to bring the brand back — not quite sure if these folks are related by family ties or if any recipes were sold in the process; that being said, Sam Leong St. Chicken Rice’s spanking new air-conditioned premises at Verdun House does mention that it is an establishment that had started out since 1992.
The space: The brand has moved on from being just a coffeeshop stall to one that has plenty of character now that it occupies a space of its own — the brand seemingly having opted for orange as the theme colour for their branding; the colour can be seen used on not only the exterior facade, but also in its interior and in particular, the metallic grilles at the windows that just screams nostalgia. The space that they occupy at Verdun House is relatively large; the interior is decked in a way that exudes modernity without being too fussy — the counter sees the use of wooden accents for its fittings, but the entire establishment otherwise features marble-esque tables and chairs with the use of a rattan element that gives it a slight hint of nostalgia. The seatings mainly comprises of bench seats coupled with typical dining chairs and tables; there are also some high tables, as well as a wavy communal table that could possibly fit larger groups as well.
The menu: With a more fast food-style operating model in which sees a more self-service nature from the ordering process through the ordering kiosk and how patrons are expected to also collect their food and return their trays, it is also interesting to see how Sam Leong St. Chicken Rice has kept its menu lean despite the expansion — patrons generally pick between Poached or Roasted Chicken Rice, while the side dishes that they have to offer are rather limited; mostly confined to that of beancurd puffs, beansprouts, poached vegetables etc.
For beverages, Sam Leong St. Chicken Rice does offer coffee, tea, canned beverages and some homemade beverages retailed in bottles.
The food: The best way for one to try out what Sam Leong St. Chicken Rice has to offer would be through their Set Menu section of the menu here. Sam Leong St. Chicken Rice has made things especially simple and fuss-free here; the Set Menu being a three-step process where one picks between the Poached Chicken Rice or Roasted Chicken Rice (and thereafter indicating if they wish to go for an additional portion of either one), before picking their choice of sides and then their choice of bottled homemade beverages which they desire to go for. For our order, we went for the Classic Combo for One and decided to go for a standard portion of their Poached Chicken Rice, coupled with Beansprouts for our choice of sides, and the Luo Han Guo for the choice of drinks. Patrons can also help themselves to the ginger sauce and chili that is located at the counter.
It is interesting to note that the Poached Chicken Rice from the Classic Combo for One does also come with half of a braised egg as well; something that would usually be more of an add-on to be opted for at most other establishments. Looking at the plate as we arrived back at the table after collecting the order, it is needless to say that what intrigued us the most was the poached chicken. Indeed, the poached chicken here is absolutely slippery and smooth just like how it looks; absolutely tender and juicy and just so delicious on its own — this easily tops the chart for us in terms of the poached chicken rice that we have had elsewhere since this was completely void of the sometimes grainy or fibrous texture of the chicken. The chicken also seems to be drenched in a light soy sauce to give it a nice savoury note that runs at the back of the tongue.
When it came to the rice, there was no doubt that their rice came absolutely fragrant with a noticeable gingery note. That being said, we did feel the grains were a little bit on the drier side to our preferences — this could easily be balanced out however using the ginger sauce or the chili; our preferences would be for the latter since it carries a zippy note with quite a kick of spiciness that makes it entire dish so appetising. They seemed rather generous with the coriander that helps to cut through the meat and the carbs, while the half of a braised egg was good to have but nothing much to shout about.
The Classic Combo for One seemed to have missed out on the soup that would usually accompany Hainanese Chicken Rice in general, though we thought that the lack of soup wasn’t too bad considering it comes with a bottled beverage and a side; the Beansprouts which we had went for as our choice of side came with a good crunch — liked how there wasn’t any of that raw hint of flavours and that it came with fried shallots that provided a further crispness to match the crunch factor of the beansprouts. It also comes drenched with light soy sauce for a savoury note which we were happy to have doused onto our plate of rice for a little bit more moisture.
Branding seems to be what Sam Leong St. Chicken Rice takes especially seriously and the bottled Luo Han Guo comes with a customised bottle printed with a rather cute motif of a chicken that is also used in the establishment’s logo. The notes of the monkfruit here are especially prominent to say the least , but we also noticed that the level of sweetness for the beverage is well-managed as well to say the least.
Last words: Sam Leong St. Chicken Rice is a name of heritage and we are certainly glad that the namesake has made a comeback with some form of its heritage still being in its current iteration. We had never tried Sam Leong Hainanese Chicken Rice during their time as a coffeeshop stall previously when it was still run by its founder, but we were certainly most impressed by the way they had executed the poached chicken; certainly quite some quality there. Despite having expanded its operations, Sam Leong St. Chicken Rice has maintained affordability with their offerings — the ala-carte Poached Chicken Rice and Roasted Chicken Rice are both priced at $3.90, while the set is a little more pricey but still competitively-priced when compared against food prices in the Central Business District at $9.80 by default. Needless to say, considering the sort of dining options one would have to choose from at Farrer Park, Sam Leong St. Chicken Rice is definitely one which we would be thinking about if in the area wanting to go for something albeit more familiar; to say the least.
Sam Leong St. Chicken Rice
6 Verdun Road
Level 1
Singapore 207275
Facebook: https://www.facebook.com/samleongchickenrice
Instagram: https://www.instagram.com/samleong.chickenrice/



Abuse of me endorsed and supported by @chicken grandfather in spirit woh. So proud Cantonese dog!
The history of high heels -- from Venice prostitutes to stilettos

“Shoes: An Illustrated History” by Rebecca Shawcross

“I don’t know who invented the high heel,” said Marilyn Monroe, “but women owe him a lot.”

Well, Marilyn, there are a lot of people to thank. The high heel wasn’t really invented, it evolved over time thanks to Venetian prostitutes, British queens and French designers.
The new book “Shoes: An Illustrated History” by Rebecca Shawcross (Bloomsbury), charts the many ways we’ve clad our feet, from the oldest known shoes (mocassin-like footwear dating from 3500 BC, and discovered in a cave in Armenia) to the wild styles of today.

Along the way, Shawcross explains how high heels became synonymous with feminine sexuality.

Here’s a quick look of who’s on Marilyn’s “thank you” list:

1. Chopines c. 1400s
  1. Page30.JPG

    Chopines Northampton Museums and Art Gallery
    Women’s platform shoes, or chopines, are thought to have originated with prostitutes in Venice. The shoes, which reached heights up to 18 inches, raised a woman above her rivals and gave her a sensuous gait for prospective clients.
    Eventually they became popular among the aristocracy, both in Italy and the Ottoman Empire. They indicated that you were so wealthy you didn’t need to work, or really walk.
  2. 2. The first heels c. 1590​


    Early shoes, which used straps called "latchets" Northampton Museums and Art Gallery
    The origin of high heels is debated. Some think they evolved from chopines. Others say they arrived from the Near East, from male equestrian footwear meant to straddle the stirrup.
    Either way, the first documented wearer of European high heels is Queen Elizabeth I. She was painted wearing a pair, and in “Queen Elizabeth’s Wardrobe Unlock’d,” clothing historian Janet Arnold includes a list of the queen’s clothes from 1595, with “a payre of spanyshe lether shoes with highe heels and arches.”
    Early shoes, like the ones pictured here, often used straps called “latchets” with lace or ribbon ties — an early form of shoelaces.
  3. 3. Viva la difference! c. 1660​


    Latchet-tie shoes Northampton Museums and Art Gallery
    Men’s and women’s shoe styles were roughly the same until about 1660. After that point, men’s shoes tended to be more practical, while women’s shoes became more ornate, with silks, brocades, braids and velvet.
    These blue-velvet, latchet-tie shoes are lined with white kid leather and are embroidered with padded floral motifs.

  4. 4. The red heel 1670​

    Page 60.jpg

    Velvet mules Elephant Book Company
    The first Louboutins! King Louis XIV of France started many fashion trends, including red heels and soles.
    From his early 20s until he was at least 63 years old, Louis XIV had his heels covered in red Morocco leather or painted that color. His subjects couldn’t get enough of the knockoffs, like these women’s green velvet mules.
  5. 5. Pompadour heel c. 1750​


    Pompadour heels Elephant Book Company
    The French, or Pompadour heel, was named after Madame de Pompadour, mistress to King Louis XV. The narrow, curved heels were notoriously difficult to walk in, but nevertheless made for a fantastic boudoir shoe.
    This style spread from Paris across Europe. An 18th century satirical poem noted, “Mount on French heels, When you go to the ball — ’Tis the fashion to totter and show you can fall.”
  6. 6. Going flat c. 1840s​

    Queen Victorias shoes_1.jpg

    Square-toed slippers Elephant Book Company
    Perhaps spurred by revolutions in America and France and the rejection of royalty, the heel on women’s footwear became lower and lower at the beginning of the 19th century, until it disappeared altogether.
    Popular styles were wore square-toed slippers with ribbon ties, forerunners of the ballet slipper. Empress Josephine, wife of Napoleon, was said to have owned more than 300 pairs.

  7. 7. Return of the heel c. 1850​


    Brass heel Northampton Museums and Art Gallery
    After the slipper fad died out, heels started to creep back up, to 1/2 inch in 1851 and 21/2 inches by 1860. Brass heel pieces began to appear in the later half of the 19th century, which supported even higher heels.
    It was during this period that the “classic women’s court shoe” — what Americans would call the “pump” — emerged. The versatile style, like this suede leather court shoe from 1900, was widely worn and advertised.
  8. 8. The stiletto 1953​


    Stiletto heel Northampton Museums and Art Gallery
    Christian Dior brought back French shoe style after WWII, lifting the heels on court shoes and making them more ornate.
    Shoe designer Roger Vivier, who worked for Dior, took credit for inventing the stiletto heel, using plastic innovations to create a slender heel of incredible strength — which he called “the needle.”
    The shoes helped create the modern sex symbol, as Marilyn Monroe was said to shave a quarter inch off one of her stilettos so that she walked with a wiggle.
    Shoe photos courtesy of Northampton Museums and Art Gallery and Elephant Book Company. Excerpted with permission from “Shoes: An Illustrated History” by Rebecca Shawcross. Out now from Bloomsbury Publishing Plc.
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if they don't , will u know?
if i am rich man, i.sure keep a few sugar babies in my pocket
Happy 小三 stories
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@chicken why suddenly so kind today? I wait here more than 30 minutes and you no start prostitute name, prostitute cleaning up after client, sugar baby, mistress, 小三threads woh. Because your evidence of defamation of me hokkien virgin as prostitute is being captured and showcased? Or because I state facts of your Cantonese women open leg big big sell nude buy Porsche or so dishonest 自导自演fake thrown eggs?
Hahaha @chicken get slapped and get angry start more chicken threads but dare not start prostitute sugar baby mistress 小三threads. Hey @chicjen didn’t your grandfather say get angry means you admit whatever allegations and you concur woh means you are chickening out like what I said you are hahahaha


Hahaha @chicken get slapped and get angry start more chicken threads but dare not start prostitute sugar baby mistress 小三threads. Hey @chicjen didn’t your grandfather say get angry means you admit whatever allegations and you concur woh means you are chickening out like what I said you are hahahaha

Ginfreely, are you the mascot for the new chicken rice shop? Do you hang around outside the shop to solicit for customers? After all, you're the chicken in this Sam Leong Kopitiam forum.