Mum will be spoilt for choice

Mum will be spoilt for choice

Mothers come in all shapes, temperaments and quirks, so a Mother’s Day meal cannot be a one-size-fits-all situation.

Find out what she likes and feed her accordingly next month.

Here are our suggestions:


What about starting off with a gorgeous cake?

Bakerzin’s Pure Love cake ($55.65) is a delicious choice. It boasts a dramatic bright pink dragonfruit sponge cake, and the white cream cheese complements it perfectly.

Order at for self pick-up or delivery.


If impressing your mother (or mother-in-law) is a must, Man Fu Yuan (InterContinental Singapore, tel: 6825-1008) will do nicely.

On May 10, it’s serving an eight-course meal with dishes such as braised fresh crab roe with bird’s nest soup (above) and stewed prime ribs from $108 per diner (minimum four to dine).

Bonus: A carnation will be presented to every mother and each table will receive a family photo.

Peach Garden is holding its Mother’s Day dinner in the Flower Field Hall at Gardens by the Bay on May 10.

It is priced at $88 per person (minimum four diners) and has signature dishes such as glutinous rice in roasted suckling pig (above) and braised ee-fu noodle with baby lobster segment.

Call 6252-9833 to make a reservation.


TWG Tea’s Mother’s Day Brunch is as refined as you would imagine.

It starts with a white wine cocktail infused with Pink Flamingo Tea and the highlight is the pan-seared Hokkaido king crab legs.

It will be available from May 8 to May 10 at $75. Call 6735-1837 (Ion Orchard) or 6565-1837 (The Shoppes at Marina Bay Sands) to book a table.

Give mum a dose of heritage at The Clifford Pier (The Fullerton Bay Hotel Singapore, tel: 6597-5266) on May 9 and May 10.

It’s serving an afternoon tea with a local touch, with dishes such as Kurobuta pork kong ba bao and Nonya chicken curry and roti jala wrap, from $49.

Another spot for tea is L’Espresso (Goodwood Park Hotel, tel: 6730-1743).

On May 9 and May 10, it will be serving a variety of classic high tea items such as sandwiches, shepherd’s pie and salmon wellington from $78 a person.

After the meal, you can always pop by Orchard Road to buy mum a present.


UNA’S Mother’s Day Brunch (from $108) is made up of appetisers, mains and desserts, served from 11am to 3pm.

It will be a delicious European feast with melon charentais and jamon, figs with ricotta cheese, and beef carving with chimichurri.

Call 6773-0070 to make a reservation.

Brizo Restaurant & Bar (Park Hotel Clarke Quay, tel: 6593-8855 ) has a barbecue buffet on May 10 with items such as baby back pork ribs, tiger prawns and striploin Angus beef.

It is priced at $70 per person, but mothers dine free if they are accompanied by two paying adults.

Senso Ristorante & Bar (21, Club Street, tel: 6224-3534) is having a Mother’s Day Prosecco Brunch ($118) on May 10.

On the buffet line are dishes such as roasted cod fish, poached crawfish and spinach fettuccine (below).

There is also a chance to win a cooking class for two at Spizza Mercato.

It will cost only 50 cents for mothers to dine at Street 50 restaurant’s (Bay Hotel, tel: 6818-6681) Hot Pot Buffet Dinner on May 9 and May 10. Other diners pay $38.

There’s a choice of four hot pot soup bases with more than 50 ingredients, such as wagyu beef and Kurobuta pork.

It’s a great and cheap way to bond.


The halal-certified AquaMarine (Marina Mandarin Singapore, tel: 6845-1111) is known for its seafood buffet spread but it’s outdoing itself with its Mother’s Day spread. Expect the likes of lobster popiah (above) and baked jumbo prawns.

Mothers will get a cake, and the whole family can take part in a lucky draw.

Lunch (May 9 and May 10) is at $68 while dinner (May 8 to 10) is at $88.

Cove99 (72, Peck Seah Street, tel: 6224-0991) has created special set menus from May 1 to May 15 for Mother’s Day.

From $399 (for five), the menus will include all the seafood specials the restaurant is known for.

And if you spend more than $120 per table between May 8 and May 10, you’ll get a voucher for 20 per cent off Alaskan crabs.

This article was first published on April 29, 2015.
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