Mr Ho Toon Chien, 41, business development manager of Chinese restaurant Peach Garden, says: 'Many families here celebrate Mother's Day by dining out and it's as big an event on the restaurant's calendar as Chinese New Year.'

As a result, many eateries and cake shops begin work on their Mother's Day specials months in advance.

Mr Wei Chan, 36, business development director of Pine Garden's Cake in Ang Mo Kio Avenue 10, says: 'Every year, we start coming up with new cakes for the occasion after Chinese New Year to ensure that customers have a good selection.'

This year, it has four new confections lined up, including a raspberry cheese souffle cake and a liquor-tinged pandan trifle cake.

Peach Garden, which has outlets in Thomson Road, Upper Thomson Road and OCBC Centre, started creating its Mother's Day menu, which boasts nourishing foods such as fried organic brown rice with conpoy and egg white, in February.

Also on the menu from other eateries are such exotic creations as foie gras longevity buns, a 30kg giant garoupa and lychee mousse cakes with cranberry and strawberry-chocolate ganache, all aimed at making the day a belly memorable one for mummies.

Man Fu Yuan Chinese Restaurant in InterContinental Singapore, for example, will be specially ordering a 30kg garoupa and serving it over next weekend in eight different ways, including double boiled with Chinese herbs and poached in soy sauce.

Instead of wishing mothers a long, blessed life with traditional lotus seed paste longevity buns, you can now do it with a decadent slice of slow-baked foie gras sandwiched between peach-shaped buns at Goodwood Park Hotel's L'Espresso.

Even unexpected flavour pairings such as lychee, cranberry, strawberry and chocolate are popping up in a new Mother's Day cake at The Patissier in Ann Siang Road and Mohamed Sultan Road.

With so many dining options to mark the occasion, families have it easy trying to surprise their mothers while restaurants and patisseries have to work hard on making an impression.

'We have to differentiate ourselves to stand out from the rest,' says Man Fu Yuan's manager Patrick Ng, 36, of the restaurant's unusual offering.

Mr Daniel Tay, 38, chief executive officer of Bakerzin, adds that customers also expect something different every year to wow their mothers with.

Echoing this is Mr Randy Ong, 43, owner of a holistic spa, who tries to buy a uniquely flavoured cake for his wife every year to mark the occasion.

'My wife is not particular, but my sons and I try to get her a new cake each year to surprise her.'

The hunger for unusual Mother's Day offerings, however, places creative pressure on the food industry.

Mr Tay of Bakerzin says: 'The market is very demanding and it can be tough trying to come up with new ideas every year.'

This year, his patisserie unveiled a steamed orange peel sponge cake topped with fresh cream, cocoa powder and chocolate pearls.

That said, special Mother's Day menus and cakes do not influence where events project manager Althea Lim, 24, treats her mother.

'My mother enjoys going to her favourite restaurants and she usually orders familiar dishes.'

Likewise, retiree Lim Meng Fang, 58, does not mind celebrating Mother's Day without the bells and whistles.

'But if my children did something special, I would definitely appreciate it.'

lijie@sph.com.sg

How do you celebrate your mother's special day? Tell us by e-mailing suntimes@sph.com.sg