"While this classic Cantonese-style dish is considered a siu mei dish (a Cantonese term for roasted meats), soy sauce chicken isn’t a ‘roasted’ dish, technically speaking. Braised in a rich, flavourful broth of soy sauce and spices, the chicken gains its smoky flavour and glossy, deep amber colour from the sauce. There are two absolutes to make this the perfect dish: one, you have to get the sauce right, and  two, the chicken needs to be ‘fall-off-the-bone’ tender.

The reason why I picked this dish is because it’s such a rarity in the household because of how tedious it is to cook it but it always make for a hearty treat with rice. And knowing how tedious it is to make makes me appreciate it even more. The recipe was taught to my mother by my maternal grandmother, which makes it even more precious."

–Koyyi Chin, Print Writer

See also: Editor's Picks: Where to Go for Chicken Rice in the Klang Valley

"My mother loves this dish so much because it reminds her of her late father, who always cooked it for celebrations and special occasions like Chinese New Year and birthdays. It’s such a simple Hakka dish but it’s absolutely delicious. She hasn't made this in a long while but she had it recently at my aunt's birthday dinner in a restaurant, and it immediately triggered memories of the good ol' days."

–Brian Cheong, Digital Editor

See also: Pipa Duck: How Does It Compare To Peking Duck And Where To Try It In Kuala Lumpur

"The way my mum makes this dish is with lots of tom yum broth, coriander leaves and mushrooms surrounding a whole, crispy fried fish. When I was small, she used to make two plates of this and give one to our next-door neighbour just because she knew they loved it. I remember her doing this even on days when money was tight. Although I haven't eaten it in a while, just one taste brings back memories from years ago."

–Tania Jayatilaka, Senior Digital Writer

See also: 7 Places For Gourmet Thai Cuisine In The Klang Valley

"This is perhaps one of the most requested dishes from my mother's kitchen. It's a simple fried rice with eggs, spring onions and a little soy sauce. When she visited me in university, it was, without fail, one of the first dishes I asked her to cook for me and she always made enough for me to pack to class to share with my friends.

I can never quite get mine to taste as good as hers, no matter how much I consulted her and how many burnt pans. My favourite iteration is her dried prawn fried rice that makes a world of difference with its little bursts of saltiness. Her fried rice always hits the right spot and I will always cherish it. Thanks, mum!"

–Amanda Fung, Writer, Tatler Dining

See also: Simple Fried Rice Recipes To Try At Home

"My mother's butter cake has been a constant throughout my life. It's her go-to recipe for every occasion, from bake sales to dinner parties, and it has been adapted a hundred times into cupcakes, cake pops, marble swirl cake, and more. It's a simple, easy-to-follow recipe with less than five ingredients but it doesn't seem to taste the same unless my mother makes it!"

–Zue Wei Leong, Digital Writer

See also: 6 Bakers Who Make Minimalist Korean And Vintage Cakes

"My mum's pork vindaloo is most probably the dish that built up my spice tolerance. Despite the heat, you just can't help but have some more, although she does tone down the spices when we have guests.

There's also a friendly competition between her and my aunts on who makes the best vindaloo, and while there are some 'secret' ingredients (an aunt uses vodka in her recipe), I like my mum's version best!"

–Aaron Pereira, Deputy Editor

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