Apart from a sumptuous brunch buffet, mothers were treated to a host of fun activities including a chance to show off their creativity at a cake decorating contest.
Malaysian delights were the order of the day, ranging from aromatic briyani rice and all its accompaniments, flavourful Chinese favourites to spicy Malay dishes.
International options were added to the spread, too, featuring pastas and lasagnas paired with juicy chops.
These were complemented with a colourful array of salads, which impressed diners with unique combination of flavours and ingredients.
The dessert corner, which had a chocolate fondue fountain as the centrepiece among the selection of Asian cakes and western pastries, was a pleasing finale to the meal.
“The special spread today brings many of our signature items together, among them salmon fish head curry, pumpkin soup with lemongrass and lime and Nyonya curry noodles, so that mothers can indulge in them all at once,” said executive chef Alex Leong.
He added that the kitchen team prepared several live cooking stations to dish out unique food, such as Hong Kong Yee Mee to jazz up the affair.
The brunch session was packed with excitement when 16 mothers took part in a cake decorating contest, lending unique and graceful touches to white cakes specially baked by the culinary team for the occasion.
The top three winners walked away with hotel vouchers and other gifts.
Mothers who dined in for the brunch could also choose to attend a complimentary cooking class on May 20 and 27. The chef will demonstrate how to make bow tie pasta with carbonara sauce and glutinous rice dumplings.