In Subang Jaya, Malaysia, 68-year-old Soh Lay Choo and her son Chong Yu Cheng (YC), founder of the Michelin-starred Terra Dining in Kuala Lumpur, share a unique culinary bond. Lay Choo, who began cooking later in life after her mother's passing, jokes about her initial lack of skills, while YC humorously recalls his early kitchen hesitance. Their relationship has blossomed as YC elevates traditional family recipes, such as the rich Terengganu lor mee, by incorporating modern cooking techniques. For instance, he enhances the dish's flavor by making prawn oil from sautéed prawn heads and cooking chicken stock for hours to extract collagen. Lay Choo, proud of her son's achievements, continues to learn from him, finding joy in their shared culinary journey. Their family recipes, including stuffed crab and fried popiah, showcase a blend of tradition and innovation, reflecting their evolving relationship and love for food.