Italians express their love through food, which is why head chef Luca Beccalli has whipped up an indulgent spread for a truly romantic affair. Start with a glass of sparkling rose, then head to the appetiser spread for unlimited servings of Fin De Claire oysters poached with champagne and topped with Campari caviar; and 36-month cured San Daniele ham with black figs and Barolo red wine reduction, among others.

The night is all about feeding your partner well, right? Make space for the main courses served to the table. You’ve got dizzying choices, including baked salted codfish with marinated candy cane beets, and slow-braised Wagyu beef cheeks with fresh black winter truffles.

Save the best for last: the cheese and chocolate room carrying over 50 types of fromage as well as decadent desserts such as After Eight gelato and pistachio cherry tartlets.

Available on February 14.

(Related: 11 Cheeses To Keep Handy In Your Pantry, And How To Use Them)

Trust executive chef Amando Aristarco to create a five-course degustation menu that will make Valentine’s Day more memorable. He begins with oysters, known as an aphrodisiac, which he has gently smoked to bring out the flavours, then topped with cucumber tartare and Singapore Sling-flavoured granita.

This opens up the appetite for more deliciousness, including the novel ‘Risotto’ Without Rice, composed of riso di semola pasta cooked in house-made octopus stock and made more decadent with celeriac puree and a squeeze of Amalfi lemons.

Closing the meal is the deconstructed tiramisu, where lovers are encouraged to assemble the mascarpone mousse, ladyfinger biscuits and a coffee-Bailey’s syrup, as demonstrated by the server.

Available from February 8 to 16.

Perched atop Marina Bay Sands SkyPark, the restaurant already offers the most sublime views of the city. Appreciate the vista with an aperitif at the al fresco bar before heading to the main dining room for the meal proper.

Executive chef Joseph Sergentakis has your back with an indulgent five-course menu and optional wine pairing. Opt for the full experience and savour the likes of Kagoshima Wagyu beef tataki and uni caviar with the Domaine Du Vissoux Origine Beaujolais Vieilles Vignes 2018 from France, or the steamed seabass with the Vasse Felix Premier Chardonnay 2017 from Australia.

Available on February 14.

(Related: How To Wine And Dine Like The Cast Of Netflix's Singapore Social)

The French know that the best way to steal a woman’s heart is through food, and executive chef Jean-Charles Dubois can help you achieve just that with a four-course dinner menu that’s a treat for all the senses.

Setting the mood is the amuse bouche of chilled cod brandade, wrapped in crispy kataifi. This is followed by your choice of starter or soup: toasted melba topped with steamed egg royale and Hokkaido scallop flan or seafood bouillabaisse accented with langoustine and caviar crème.

As for mains, well, it’s a toss between the meltingly-tender Wagyu beef karubi, slow-cooked for eight hours and accompanied by truffle potato fondant, or pan-seared Gambero red prawns, mingled with wild snapper and lemon tarama emulsion.

Available from February 13 to 15.

(Related: French Chef Éric Fréchon On Keeping The Magic Alive After 20 Years At Le Bristol Paris)

Love Me Tender is the theme of chef Ryohei Kenyoshi’s six-course Valentine’s Day menu, which, naturally, highlights the freshest cuts from New Zealand and Hokkaido.

Before that, dig into a dainty amuse bouche of annou potato puree and boursin cheese choux, as well as appetisers of smoked octopus; snow crab croquette in ginger vin blanc sauce; and Hokkaido scallop chowder with clams and winter cabbage.

For the grand affair, Kenyoshi gives you a choice of the signature Wakanui spring lamb decorated with parsnip puree and basil foam; Canterbury fillet grilled over binchotan charcoal; or turbot and scallop loup en croute with grilled mushrooms and choron sauce.

Available from February 13 to 15.

(Related: Guilt-Free Steak? Australia’s First Carbon Neutral Beef Makes Singapore Debut)

For those of you who are already comfortable with your longtime Valentine, you probably just want to savour good food without the added pressure of thinking it’s a first date. If that’s the case, why not head to this buffet restaurant, with an amped-up spread for one night only?

The spread has everything you might be craving for. If it’s seafood, you’d be glad to know that there’s a fresh seafood on ice brimming with freshly shucked Irish and Canadian oysters; Chilean scallop with roe and tiger prawns; and Spanish black mussels.

Let’s not forget about the culinary team’s specialities, of which you have the addictive duck rillette bathed in cranberry sauce and Tasmanian smoked salmon accented with avocado guacamole and roe. Couples are also encouraged to make their own DIY cocktails for a more memorable night.

Available on February 14.

You can’t go wrong with booking your special dinner here, which has established itself as the go-to place for sumptuous steaks and continental cuisine.

The four-course menu is a delight, given that you commence with a palate-pleasing crab salad accompanied by compressed watermelon, plum and caviar. Follow it up with the delectable poached lobster with chicken roulade, mushroom and cavatelli pasta, as well as the main course.

You’ve got two choices: grilled Japanese Wagyu beef sirloin or garoupa fillet with broccoli rosti. End on a sweet note with the pink profiteroles filled with yuzu cream, raspberry jelly and vanilla crémeux.

Available on February 14.

Nothing impresses your meat-loving date more than beautifully cooked steaks. Which makes this an apt place to celebrate the occasion, as it highlights the steakhouse’s signatures.

Before you indulge, you can start with a light and warm scallop and bacon salad and a hearty mushroom soup perfumed with truffle oil. Then comes the main event, the USDA ribeye steak dry-aged inhouse for 28 days to fully reveal its meaty flavours.

It tastes even better when it’s eaten with two sides of your choice. Options include the creamed spinach, sautéed onions, mashed potatoes and cream of mushroom. End with something sweet, namely the dark chocolate brownie topped with ice cream.

Available on February 14.

Even executive Chinese chef Brian Wong has something cooking for Valentine’s Day. His six-course Chinese set menu is an amalgamation of your favourite dishes here, from the BBQ combination platter loaded with roast duck with foie gras, mango and charcoal bun, pan-fried Hokkaido scallop, to the stewed American beef short rib with sha-cha sauce and marinated sour plum pear.

Hungry for more? There’s more to savour, including the braised river prawn with ramen and sea urchin sauce; double-boiled morel mushroom with fish maw soup; and braised five-head abalone with black truffle and asparagus.

Available on February 13 and 14.

(Related: Celebrate Chinese New Year 2020 in Style With These Capsule Collections)

Couples have three days to tuck into the tantalising six-course Valentine’s Day menu, which includes a complimentary bottle of Freixenet Ice Cava Especial NV for takeaway.

Delight in the surf-and-turf menu, commencing with an amuse bouche of grilled Hokkaido scallop, smoked salmon & baby octopus, and finished with a touch of edible rose. That’s just a preview of more mouthwatering bites to come, including a creamy crab bisque with grilled tiger prawns, smoked duck breast salad, and, of course, the much-awaited signature roasted USDA prime rib of beef.

The latter has been aged for 28 days and roasted on beds of rocks salt, ensuring that the beautiful flavours are infused down to the core. 

Available from February 13 to 15.

What’s a better way to celebrate Valentine’s Day than to be surprised by chef Kenjiro ‘Hatch’ Hashida’s dinner omakase menu, paired with a glass of complimentary Krug Grand Cuvee. The decadent meal is a parade of assorted appetisers, sashimi and small dishes, as well as nigiri courses—all dependent on the freshest ingredients of the day.

Available from February 13 to 15.

Spice up date night with delicious Thai dishes, courtesy of the chefs at Patara. Whet the appetite with an amuse bouche of northern style cucumber dip, and an appetiser of crispy crab roll served with salmon and brown rice salad.

Main courses showcase the popular favourites, such as X.O. fried rice, best eaten with a half lobster dressed in a flavoursome lemongrass seafood sauce. Don’t forget about the dessert, an enticing chocolate banana fritters with fresh mixed fruits.

Available on February 14.

Celebrate romance away from the maddening crowd and within the lush surrounds of HortPark. The chefs at Vineyard will ensure it’s worth the trip with a satisfying four-course modern-European fare.

The Asparagus salad, studded with potatoes, asparagus and toasted pine nuts, comes drenched in a zesty yuzu hollandaise sauce. Light and bright, it’s the perfect introduction to more delectable dishes to come, namely sundried tomato and burrata tortellini, pan-seared salmon in buttermilk velouté, and poached pear with yuzu Anglaise and brown butter crumble.

Available on February 14 and 15.

our full guide to valentine's day 2020