Treat Mum to a Five-Star Meal This Mother’s Day with These Round the World Recipes

Staying at home doesn’t mean that Mother’s Day celebrations have to be dim and boring. If anything, this is a great time to bond and do something thoughtful for mum, rather than the usual eating out at a fancy restaurant, or buying her an expensive gift. Better still, whip up dishes worthy of any five-star establishment with these quality recipes, shared by chefs from luxury hotels and restaurants around the world.

*Photos and recipes courtesy of respective restaurants and hotels. 


Spring is in full bloom – and while a trip to Japan might be a no go, you can bring the beautiful cherry blossoms to mum in the form of Sui Tang Li‘s mouth-watering Cherry Blossom Dumplings. This restaurant at The Middle House is known for its vibrant menu inspired by Cantonese, Sichuan and Shanghainese delicacies. Made with beetroot, asparagus, winter bamboo shoots, mushrooms and shrimp, these Cherry Blossom Dumplings by Chef Tony is the perfect dish to surprise any dim sum-loving mum with.

Cherry Blossom Dumplings 2


  • Wheat starch: 60g
  • Corn starch: 60g
  • Beetroot: 50g
  • Asparagus: 30g
  • Winter bamboo shoots: 30g
  • Mushroom: 30g
  • Shrimp: 300g
  • Egg: 3
  • Lard oil: 40g

Method (Video)


If mum prefers the savoury and spicy flavours of Chinese cuisine, try these three recipes from Jing Yaa Tang, the Opposite House Beijing’s one-Michelin star restaurant.

Kung Pao Chicken

Kung pao chicken 𨱣º¶∂°2


  • Chicken thigh : 20g
  • Diced green onion: 50g
  • Cooked peanuts: 25g
  • Cooked cashew nuts : 25g
  • Sliced garlic : 5g
  • Sliced ginger: 5g
  • Dried chilli : 5g


  • (A) Salt (2g), rice wine (5g), sugar (1g), egg (1/3), corn flour (6g)
  • (B) Sugar (30g), salt (3g), rice vinegar (50g), corn flour (10g)


  1. Mix and pickle the diced chicken thigh with seasoning (A).
  2. Heat the oil in a heated wok, then fry the pickled chicken and diced green onion until the chicken is cooked.
  3. Lightly fry the sliced garlic and ginger and dried chilli.
  4. Add cooked chicken and onion, and then stir-fry the cooked peanuts, cashew nuts and seasoning (B).


  1. Cook the fried chicken and diced onion for one minute to elevate the taste.
  2. Turn off the fire when adding the peanuts and cashew nuts to keep them crispy.

Mapo Tofu

Mushroom mapo tofu ¬È∆≈∂π∏Ø

Main ingredients:

  • Tofu (1pc)
  • Minced beef 50g


  • Scallion 5g
  • Minced ginger 5g
  • Spring onion 5g
  • Fermented Soy bean 20g
  • Sugar 5g
  • Sesame oil 8g
  • Chili oil 8g
  • Rice wine 5g
  • Soy sauce 25g
  • Soy bean paste: 15g
  • Chili powder 8g
  • Sichuan peppercorn chili powder 3g


  1. Cut tofu into 3 cm cubes, boil with hot water for 5 minutes.
  2. Fry the minced beef until golden brown
  3. Fry ginger, scallion, soybean paste, chilli powder. Add tofu, rice wine and water until it covers 2/3 of the tofu. Add sugar, soy sauce and half of the minced beef, cook with low heat for 5 minutes, reduce the sauce and add fermented soybean, stir fry it for 2 minutes.
  4. Plate it and add another half of the minced beef, sprinkle the spring onion and Sichuan peppercorn chilli powder.

Braised beef brisket with potatoes 

Braised beef brisket with potatoes Õ¡∂π…’≈£ÎÓ (1)

Main ingredient: (for 4pax)

  • Beef brisket : 1.6kg
  • Potatoes: 600g


  • seafood sauce: 65g
  • Oyster sauce: 65g
  • Rice wine: 30g
  • Bean paste: 16g
  • Soy sauce: 32g
  • Icing sugar: 24g
  • Ginger slice: 80g
  • Leek: 1 stem
  • Spice bag: 1


  1. Cut the beef brisket into 4cm squares, boil them for 5-8 minutes.
  2. Fry the ginger slice until golden
  3. Fry the leek until golden
  4. Fry the seafood sauce and add beef brisket until fragrant; add water until it covers the beef, then add spice bag, oyster sauce, soy sauce and a bit salt. Turn to low heat and stew for 2-2.5 hours.
  5. Skin potatoes, deep fry until golden, add into the beef stew and reduce the sauce.


  1. Don’t add extra water when stewing the beef.
  2. When reducing the sauce, use low heat so the beef and potatoes can absorb the sauce better


Mums who love seafood will be absolutely thrilled by Capella Singapore’s Prawn Aglio Olio.  Inspired by the traditional Napoli pasta dish , it is perfumed with aromatic garlic and olive oil, and brought to life with white wine, cloves of garlic and delicious chicken stock.

Prawn Aglio Olio Pasta1


  • 5pcs Prawn
  • 150g Linguini
  • 10g Extra Virgin Olive Oil
  • 1 clove Garlic, Minced
  • ¼ cup Chicken Stock
  • Chilli Flakes
  • White Pepper Powder
  • Salt to taste
  • Italian Parsley

1.Bring a large pot of water to boil. Season water with salt and add in the linguine. Drain and set aside.
2. Using a pan and medium heat, add olive oil and sear prawns until they are cooked on both sides.
3. Add in garlic, followed by chilli flakes.
4. Stirring frequently, add in white wine to deglaze, followed by chicken stock.
5. Add linguine to the sauce. Add white pepper powder and salt to taste. Toss well.
6.Serve with Italian parsley as garnish.


If you’re looking for dessert to finish things off on a sweet note, Singita’s indulgent Double-Baked Flourless Chocolate Meringue Cake, or Feast at EAST, Hong Kong’s Raspberry Butter Cake made with fresh raspberries and jam is sure to seal the deal.

Raspberry Butter Cake ingredients and method: 

Singita’s Double-Baked Flourless Chocolate Meringue Cake

Singita Flourless Double Chocolate Meringue Cake

Ingredients for the cake 

  • 250g butter
  • 350g dark chocolate
  • 300g brown sugar
  • 5 eggs, separated

Ingredients for the meringue

  • 4 egg whites
  • 225g caster sugar
  • 10ml vanilla essence
  • 5ml cornflour
  • 50g cocoa powder


  1. Preheat the oven to 180 degrees.Line a 20cm x 30cm x 5cm baking pan with baking paper
  2. Melt butter, chocolate and sugar together, stirring until the sugar has dissolved
  3. Remove from heat and mix in the egg yolks
  4. Whisk egg whites until stiff peaks form, then fold into the chocolate mixture
  5. Pour the mixture into the tin and bake for 40 minutes
  6. Then make the meringues by whisking egg whites, adding a little caster sugar at a time and then the vanilla essence until stiff peaks form
  7. In a separate bowl, sift cornflour and cocoa powder together and fold into the meringue
  8. Remove the chocolate cake from oven and reduce the temperature to 120 degrees
  9. Top the cake with the meringue and return to oven for 25 minutes. Leave to cool on a wire rack.

Creative Cakes, Bread and Pastries @ Moonlight Cake House, Bandar Puchong Jaya

It’s not often my mum beats me to finding out about new eateries in the neighbourhood, so when she suggested Moonlight Cake House in Bandar Puchong Jaya to get some sweets and bakes, I was curious (apparently she found out about the shop through a special cake her friends ordered.. but we’ll get to that in a bit.) 🙂


The outlet was massive, spanning across three units and separated into two floors. The ground floor was a bakery, and upstairs was a cafe serving Western food. The smell of warm, freshly baked bread filled the air, causing my stomach to rumble the instant I walked into its cool, air conditioned interior. The beautiful pastries on display were like something out of the Japanese anime Yakitate. There were so many varieties!



Cutesy fondant dolls. I like the shitty one badumtsh


Colourful macarons – a box of nine costs RM27+.


So many varieties of bread and ingredient pairings, both savoury and sweet. Idk what ‘Saha’ is, but it looked like it had some sweet, custardy filling.


Wolfberry walnut and ‘Europe bun’. 

In this part of Asia, people rarely eat bread but it’s a trend that is slowly changing, especially with cafes and bakeries like these that are bringing in fancy breads – not the everyday brown, white or wheat loaves.


Honey walnut.


Black Sesame Cream Cheese Walnut buns – they looked so fluffy. Who knew bread could be this attractive?



There was also a section for pastries – croissants, curry chicken puffs, spring onion pizza (below), blueberry danishes, chocolate and egg tarts, etc.



Not to mention cookies, sweets, biscuits and chocolates.


Pretty cakes of all shapes and sizes entice visitors near the cashier. They were a bit on the pricey side though (RM60 and above).


“Snow White”, shaped like a red apple.


Individual cakes going for RM9.50 ++

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….and this is the special cake I mentioned earlier! Durian cake, shaped like the king of fruits itself – it looked so lifelike! My mum’s friends bought one for a birthday celebration and she saw photos of it on Whatsapp, which was why she knew about the place. I’d love to try this for my birthday, but it’s a long ways away and there aren’t any occasions to celebrate lol.


More pretty cakes. I’d imagine the kids (and even adults) would love the colourful and fun designs. Reminds me of that TV show I loved to watch in high school called Cake Boss, where they make customised cakes for special occasions. Baking is truly an art of its own. 🙂


A cake of a Chinese deity, Guan Dai, riding a horse. Yes, it is a cake. Impressive, no?


Rilakumma Star Wars Cake is adorbs.


The shop also sells stuff like homemade kaya (coconut jam)…


Fruit, coffee, cheese and vanilla rolls…


As well as freshly sandwiches and wraps for those on the go.


With so many varieties to choose from, we agonised over the display counters trying to decide what to buy. In the end I got a Marble Cake (above) (RM5.80). The squares of bread were fluffy and soft, sweet with a hint of chocolate. Tasty bread, by all means.

Would love to come back for more bread and cakes, although they are on the pricier side (prices average RM3+ and above, usual bakeries sell for RM2+) and maybe try out their cafe someday. 🙂

*The original Moonlight Cake House opened in Johor and has several cafes in the state. KL has two in Sri Petaling and Damansara and now,Puchong. 


G02, G03, G04, Kompleks Kenari,

Jalan Kenari 19, Bandar Puchong Jaya,

47100 Puchong, Selangor, Malaysia

Hours: 8AM–2AM

Ming Xiang Tai Bakery, Penang


SITTING on a corner of Victoria Street on Penang Island is Ming Xiang Tai, a famous bakery and pastry shop with over 30+ years of history. The original shop is along Burmah Road, and though this one is a branch outlet, it is no less popular. Just outside is a quaint mural of a boy and a girl reaching out of a window as they attempt to get some goodies from a wicker basket at the back of a (real)bicycle.


The shop is housed in an old double storey shoplot. The wooden decor gives it a rustic, old-world charm.


We entered to the lovely smells of pastries fresh out of the oven – enough to send us into an uncontrollable mouthwatering, even though we just had breakfast! Cute little baked goodies sat on a tin tray, their glossy, glazed surfaces shiny and golden, radiating heat.


Chinese pastries sat behind glass displays, and a long line of customers was already snaking to the front counter as people pointed out the morsels they wanted. In the background, boxes of packed goodies lined the wooden shelves, while proud posters proclaimed the house specialties.


One of the staff delicately brushing the pastries to give it a golden sheen.


Unbaked goods waiting for the furnace to roar them to life.


There is a cramped space behind with wooden chairs and tables, where patrons can sit and rest.


Fluffy white pau (buns) waiting to be put into the steamer.

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Bamboo shutters painted over with promotional wordings and pictures provide shade from the glaring Penang sun, keeping the interior of the shoplot cool.


The place is famous for its egg tarts. They also carry crispy yam puffs, siewpau (barbecued pork buns), pandan salted egg pastry and wedding cookies (lou por beng). The egg tart was absolutely delicious, with a nice, flaky outer pastry and soft, gooey egg custard center. The custard had just the right sweetness to go along with the slightly salty pastry, which, as you can see, was delicately done in many layers. Quite messy to eat, but oh-so-good.They used to be called  ‘Trishaw Egg Tarts’ because back in the days, they were peddled on trishaws.


Keep an eye out for some cute landmarks around the area, such as the pink tank replica with cats on it directly across the street from Ming Xiang Tai.

Ming Xiang Tai Pastry Shop
26 Gat Lebuh Armenian
10200 Georgetown,
Penang, Malaysia

Original shop:
133 Jalan Burma
10050 Georgetown

Tel: 04-227 9880
Opening Hours: 8am-11pm

Of pineapple tarts, red saga seeds and shopping sessions.


Made pineapple tarts.

The bro’s elaborate shit-shaped pineapple tart. Ewww. It’s gross, but you have to give it to him for managing to come up with such a weird creation…


First batch of cookies in all sorts of weird shapes.


Tried to make a human-shaped one and it got ‘decapitated’ by accident. Wheee !


Didn’t want to be stingy with filling!

The tarts came out okay and we ate most of them within the day.


Went jogging at Bandar Putri Townpark this morning. Saw a lot of red saga seeds and picked some up for decoration. I’m planning to put them in a little glass bottle. But its still too little to fill it up yet. When there’s a chance I’ll go and pick more. 🙂


Went shopping at Sunway Pyramid for New Year clothes today. After the whole pickpocket fiasco a few weeks ago (mum lost rm300) we were careful to keep our wallets as close to our butts as possible.


Lunch! RM Cafe.
Chicken spaghetti. They were supposed to charge me RM12.90 (for this measly serving of spaghetti and a very small piece of fried chicken patty! overpriced gilerrr!) but when the bill came it was only 9.90. which I’m taking the cashier mistakenly entered the wrong amount. oh well. I’m not complaining. XD

I’m supposed to be studying for exams on the 15th, but now like holiday mood ed. haha!