Mother’s Day weekend gets more special with lavish spreads at Raffles Hotel Singapore - Connected to India News I Singapore l UAE l UK l USA l NRI

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![Available for lunch and dinner on 10 May 2026, the Tiffin Room menus bring together a selection of starters, mains and desserts for families gathering to celebrate Mother’s Day. Photo courtesy: Raffles Hotel Singapore](https://www.connectedtoindia.com/wp-content/uploads/2026/05/Tiffin-Room-Mothers-Day_cropped-1024x1012.jpg)Available for lunch and dinner on 10 May 2026, the Tiffin Room menus bring together a selection of starters, mains and desserts for families gathering to celebrate Mother’s Day. Photo courtesy: Raffles Hotel Singapore

On Mother’s Day weekend (May 9 and 10), Raffles Hotel Singapore invites guests to celebrate the occasion with a curated collection of experiences across dining and wellness.

The offering spans elegant Chinese and North Indian set menus; a sparkling afternoon tea in the storied Grand Lobby; a special dessert at Butcher’s Block; and a restorative spa ritual at Raffles Spa. Together, these experiences have been thoughtfully designed to honour mothers with warmth, indulgence and care.

Available on **9 and 10 May 2026**, the line-up offers guests a variety of ways to come together. To make the celebration even more memorable, bouquet add-ons by Floral Boutique by Raffles are also available across all four participating outlets.

Available on **9 and 10 May 2026**, [藝 yì by Jereme Leung](https://www.menumodo.com/app.php/viewer/fullwidthmenu/273214?lang=en) presents a specially curated Mother’s Day set menu that reflects the restaurant’s refined and artful approach to Chinese cuisine.

![藝 yì by Jereme Leung set menu for Mother’s Day weekend. Photo courtesy: Raffles Hotel Singapore](https://www.connectedtoindia.com/wp-content/uploads/2026/05/yi-by-Jereme-Leung-Mothers-Day-Set-Menu-768x1024.jpg)藝 yì by Jereme Leung set menu for Mother’s Day weekend. Photo courtesy: Raffles Hotel Singapore

The experience begins with a trio of appetisers, including **Fermented Italian Tomato & Sea Bird’s Nest with Passion Fruit** and **Chilled Threadfin with Caviar & Fermented Bean Sauce**, before moving into **Double-boiled Fish Maw Soup with Yunnan Wild Fungus**, which brings comforting richness and earthy depth to the table.

Main course highlights include a **Braised 6-Head Abalone & Giant Garoupa Fish Skin with Premium Abalone Sauce** _,_ layered with deep savoury complexity, and **Crispy Prawn with Salted Egg Yolk, Sweet Peas & Olive Kernel**, offering a pleasing contrast of crispness, creaminess and gentle sweetness. The experience continues with the **Handmade Noodle with Ibérico Pork Char Siew & X.O Sauce** for a robust, umami-laden finish, before concluding with the **Double-Boiled Sweet Soup with Bird’s Nest, Wild Honey & Tangerine Peel**.

| | | | --- | --- | | When: | 9 – 10 May 2026 (Lunch and Dinner); Open daily Lunch: 11:30AM – 2:00PM (last seating at 1:30PM) Dinner: 6:00PM – 9:30PM (last seating at 8:30PM) | | Price: | S$188++ per guest (minimum of 2 guests) | | Where: | 藝yì by Jereme Leung 328 North Bridge Rd, #03-02, Raffles Arcade, Singapore 188719 | | Booking Link: | [https://sevn.ly/xPpXEweH](https://sevn.ly/xPpXEweH) | | Website: | [https://www.yi-restaurant.com.sg/](https://www.yi-restaurant.com.sg/) | | Email: | [yi@Raffles.com](mailto:yi@Raffles.com) |

[Tiffin Room](https://www.menumodo.com/app.php/viewer/outlet/4729/58558?lang=en&tags=h) presents Mother’s Day set menus in both non-vegetarian and vegetarian options, created by Kuldeep Negi, Chef de Cusine of Tiffin Room, and centred on the restaurant’s signature North Indian cuisine.

**_Available for lunch and dinner on 10 May 2026, the menus bring together a selection of starters, mains and desserts for families gathering to celebrate the occasion._**

For the non-vegetarian menu, guests are first welcomed with **Moon Dal Chille Chaat**, which opens the meal with bright chutneys, gentle spice and contrasting textures, before moving into **Chutney Wali Macchi**, where black cod wrapped in banana leaf is paired with mint chutney for a fresh and savoury start. The main courses then move from **Dum Ka Murgh**, a warming chicken curry with nutty richness, to **Saag Methi Ka Gosht**, a lamb dish with deep savoury notes, and **Jhinga Malai Curry**, which brings fragrant creamy prawn notes to the table.

The vegetarian option offers a different expression of the same celebratory spread, opening with **Dahi Jaitun Ke Kebab** before moving into mains such as **Gucchi Bhuttey Ki Subzi**, which balances the earthiness of morel mushroom with the sweetness of corn. Following that is the **Palak Paneer Kofta**, soft dumplings in a rich spinach-based sauce, and **Masala Channa Dal**, a comforting lentil dish full of warmth and spice. Both menus are served with **Kashmiri Subz Pulao**, butter naan and laccha parantha, and conclude with a **Pistachio Chantilly**, a pistachio dacquoise with chitose strawberry that brings a light, nutty and fruity finish to the meal.