Hunger. Thirst.

A vintage artisan bakery shop.
That smells and feels just like home.
It had a feeling of pure goodness and honest treats.

You pick two and I'll choose one.
He says to the horridly indecisive me.
This was simple though.
I didn't fancy citrus.
But of course I could be kicking myself for it right now.
Everyone raves about their lemon drizzle cakes and lemon tarts.
No love lost.
Just another return trip on the cards.

Latte.
With a heart that's meant to be broken.
A chocolate chip cookie that was crumbly with grit and tasting like Famous Amos.

Where's your mocha art?
There!
A flower.
Tulip on abstract art?

Raspberry topped berrylicious bunt cake.
Soft and delightfully spongy topped with tart berry perserves.
A tad too sweet for me though.

Scones.
Everytime I see it,
I think of those rock buns I used to make at Home Economics classes.
But this buttery crumble speckled with raisins was yum!
Clotted cream and berry preserve.
Phoebe tells us that the preserves change depending what fruits are available.
Whatever the chef decides to churn out from the kitchen
And they also sell their preserves if you fall in love with them.
Just if.
That day they had orange marmalade, fig and pear, mango and passionfruit.
Oh all these flavours just sound amazing.

Apple cobbler.

Speckles of cinnamon.
Apple.
Crumbled.

Getting there?

19 Lorong Kilat #01-06 Singapore 598120
Call them at: 6463 3648
Click on the link for location map and other details
http://www.carpenterandcook.com/touch.html

the ingredients are simple. but not every stall gets this right.this was an indulgence in fried items. and they all tasted so good.

i loved the ngoh hiang especially. full on ingredients and flavours.
this went perfectly with the sauce that accompanied. eat it freshly fried for maximum satisfaction!

oh, don't forget the squid. for the chewy juicy squid flavour. this didn't need any sauce to make a difference.

the week is moving at a snail's paceso here at ma maison, i got a portion of these french escargots for myself.

loved it that the butter garlic olive oil sauce is always so good.

the escargots might be a bit iffy to people who have not tried such a delicacy before but it tastes just like the bamboo clams. with the same kind of chewy texture.

a tip for all. always bite them into half and use the other half to dip into the small valleys in the metal plates just to make sure you get as much of the sauce as possible.

it's bad but it's so good!

Department of caffeine: I'm definitely in for a good coffee fix. What a generously large cuppa. My flat white with a pretty leaf latte art. I love my milk foam that makes everything so creamy. I'm long gone from the days of sugar in my coffee. Although i still drink the sugared ones at Starbucks and Coffee Bean. $5And a slice of an amazingly moist carrot cake covered generously with cream cheese icing. It's a toss up between cheesecake and carrot cake. These days, let's go a little more waistline conscience. Carrot cake me anytime. Cream cheese frosting always welcome.

He's back from Cordon Bleu in Paris and was craving for some Thai Mookata which couldn't just wait till his Bangkok trip the next day.

So us being the ever accomodating girl pals, we went along with him to Tom Yum Kungfu.

A reservation at 8pm got us seats in 15 minutes while a group of two girls waited for just slightly longer before they got a seat. Apparently from 6-8pm, people wait for up to an hour for seats without reservations. Not that I wanted to ever try. Food made simple. You choose from set meals if you're having Mookata. Otherwise, there's a whole host of Thai dishes to choose from their ala carte menu. So this was it. Our best deal set for 3-4pax for $49. No Mama noodles, more veggies please. And we added on a side of pork and pork belly. This was some oink loving going on. And by recommendation, we got their signature fish paste on bamboo too. But this was a downer. Lacking in taste and bite, this was too expensive to take up stomach space. I'd rather much have my pigs thank you very much.The art of mookata, soup the soupy ingredients and grill those meats well, crisp the edges and leave the middle tender with the help of their generous lard cubes of course. Ingenious. And takes some skill. Or actually, discipline.

I'm happy just cooking my meats. Who cares about the browned edges or grill marks... until he fed me one done just right. Mmm.

And if you love chilli, their sauce packs a right punch! It left me wanting.

For all that and two rounds of drinks each, it totalled to $99 for us three. Which was a satisfyingly filling dinner for a decent price.