my third visit here, and every time, i fall in love all over again harder. every trip back, boyfriend and i will spend the meal reminiscing about our first date here, which was in all senses of the word, Perfect.there are not that many all day breakfast places in Singapore, much less one that scores hits all round. i love the rustic cosiness of the establishment, and hope to one day be able to mimic the feel that Hatched has created in their very simple, yet super effective interior design to my own dining room-kitchen decorations. i love the quiet calmness the restaurant lends to the people seated in there. but most of all, i love how they love the food they serve.

the thing about Hatched is how they pay such close attention to the details on the plates they serve. from the presentation of how the food is stacked or displayed, to how they add little decorations here and there, to the way they make sure that their buns are all nicely seasoned and toasted, and how every individual items, especially their eggs are SO perfectly cooked, like Perfectly Cooked. i've tried their pancakes party, sir benedict, cowboy burger, sleepover, philly and croque madame and not once have something been out of place. although all of them were so very delish, i will always, always come back for their poached eggs, namely sir benedict.

this trip round, to celebrate another monthsary, we dropped by Hatched again for yet another Perfect little date.kudos to their hot chocolate for not tasting like 'just milo'.

everything on their menu's just so flawless there's really not much i can say, but i do selfishly hope Hatched will remain this way, for a long time coming

it was a complete coincidence that we found ourselves at Smiths.

unlike tons of people who got to know about Smiths from excited bloggers singing praises about it when it first opened last year, we just happened to drive pass balmoral plaza one day and "authentic fish and chips" caught our eye so that very weekend when once again we found ourselves growing impatient over where to eat, Smiths popped into mind.the fish and chips came multi-wrapped in parchment paper, which was probably what helped to keep the fish so piping hot! the parchment paper also took away some of the excess oil, which i liked. what would hit you when you unwrap it would be the huge portion of it. the batter was light and crispy, and just nicely fried with very fresh, steamy hot meat inside. i got the haddock while boyfriend got the cod. the cod, when sliced, falls easily apart. if you like your fish to be a bit firmer, go for the haddock.

the chips were thick and soft, and most importantly, not the oily sort that many places serve. the condiments, besides chili sauce and tomato sauce, include vinegar and salt. although i didn't touch the vinegar, i loved this touch as i do love my chips to be just a tad on the saltier side

although i still hope to one day have fish and chips the 'traditional english way', that is, wrapped up in a newspaper cone with no cutleries and sitting by the sea, for now i would just have to settle with next best - Smiths, the best fish & chips i've tried so far

with more than 30 TCC outlets(according to their website) dotted all over the island you would think having been in Singapore all my life i would have eaten here at least once but nooo... yesterday was my very first visit, and all because the outlet at Anchorpoint’s so impossibly dreamy - think huge faux white framed casement windows, sweet little garden railings and sheer lace curtains!the instant you step into the restaurant you can literally feel the air around you mellow. we were shown to a corner table which was great because we love our privacy and the chairs were huge and cushiony – perfect to sit back, relax, and have a nice long quiet chat. unfortunately we had some difficulty catching the attention of the staff when we were ready to order and again when we wanted the bill. i was feeling pasta and i prefer creamy based to tomato based ones so with fingers crossed i decided to go for the Smoked Halibut Tagliatelle. sadly, i didn’t like it, probably because I never take raw food (no sashimi and no escargot for me please) and the Halibut in my dish came cold and uncooked. i also felt that the sauce had a fishy taste. the ever-safe boyfriend choosed the seafood aglio olio and he Loved it! the pasta was garlicky and had the right amount of spicy in it and the scallops and prawns were just lightly pan-fried so there's a very slight crisp outside and very soft and fresh meat insidethe peppermint-choc frappe i had was more peppermint than chocolate whilst i like it more chocolaty with a minty after-taste so i didn't quite like my choice of drink which had a tinge of bitter in it.

despite some bad choices made in my less than awesome first visit at TCC, i'm sure you'll catch me back again for this:pancakes with a name like castle in the clouds!? yes, please!

... having your pancakes arrive fluffy and piping hot and getting to wash it all down with a tall glass of delicious chocolate peanut butter milkshake!i had the medium stack (that's 3 pancakes) with bacon. hands down, the best pancakes i have ever tasted, even better (in my opinion) than the ones at Hatched, and that is saying a lot. i think their secret is serving the pancakes literally piping hot so it remains so fluffy, and such a short wait too! the previous time i was here, i had the sweet strawberries set. i still love the original stacks best. i imagine their pancakes have gotten even fluffier with every visit, but that's probably just me!

it was too bad i had dinner beforehand, if not i imagine piling on the scrambled eggs, the sausages and sauteed mushrooms would be heaven on earth, seeing as how the bacon was handled so well too!

how could we forget their milkshakes? pancakes and milkshakes go hand-in-hand for optimum satisfaction, or so i say. their milkshakes are really thick and so good. how could you ever make the choice between chocolate peanut butter and nutella though? wished i could ask for half a glass of both

if not for their absolutely delish offerings and my crazy love for pancakes though, i wouldn't have liked coming back here at all. parking is horrendous and i didn't like having girls scream with laughter so close in my ears and listening in on every single word of the conversation next door. i accept though. because this is love. hehe.

Dropped by Pizza Memoirs with some colleagues after work one day. The Foundry's corner black building is pretty hard to miss.

It's surprisingly how The Foundry could house all of Pizza Memoirs, The Better Burger, Tiffin North Indian, Baan Khun Nai Authentic Thai Cuisine and The Foundry Bar in one building yet still make the area feel so spacious and airy.

There were fans planted strategically around the open concept cafe. The wooden table and slanted back wooden chairs gave the cafe a very laid-back feel, and little strings of lights were strewn overhead in the bar area, setting the mood for a timeless night of good conversations, pizza and beer.

Apart from the 'iced water' they served which were barely chilled (i like mine very icy cold), and the huge TV screen that were blaring at max volume, i really liked the ambience and the pizzas we tried at Pizza Memoirs.

We had the 3 special gourmet pizzas that were indeed very special and very aptly named at that. I honestly did not think such weird combinations could produce such yummy results. Thumbs up on the creativity here.

The crust of the pizzas were also very chewy and nicely cooked with no burnt (bitter) parts. There were Caramelized Onions, Miso Mayo Sauce, Mozzarella, Pineapples and Fish Bak Kwa in there. The Fish Bak Kwa tasted like otak-otak and could be smelt and tasted in the entire slice. I could also taste every of the ingredients in there. This was the favourite amongst my colleagues. Squid Ink and Pizza? Who would have thought? The black pepper and chili gave the pizza a very pleasant spicy aftertaste and the squid rings were good-sized and fresh.The Taboo was very flavorful, as it should be, with Marsala curry sauce, chili and generous chunks of curry chicken cubes on it.