When: December 23 to 25 (dinner) 

Cheers to the holidays with Db Bistro & Oyster Bar's four-course menu, featuring classic French recipes and traditional festive favourites. The meal begins with oysters Rockefeller, briny oysters topped with a creamy spinach gratin. When it comes to mains, choose from a selection of three dishes. Beef lovers can go for the beef duo made up of red wine-braised short ribs and fork-tender New York strip. The beautiful cuts come with rich potato gratin, spinach subric (French pancake) and rich bordelaise sauce. 

When: December 23 to 25 

Meat lovers can revel in Bistecca's festive offerings this season. A plethora of festive a la carte dishes await, among them are the tuna carpaccio with smoked eggplant and arugula; and spaghetti al tartufo tossed in fragrant pecorino romano and finished with a generous serving of shaved black winter truffles. Of course, its Signature F1 Wagyu Tomahawk is not to be missed. This gorgeous signature cut is grilled according to your preference and accompanied by mac and cheese, and roasted Brussels sprouts. Finish the meal with an indulgent white Christmas yule cake with beautiful layers of limoncello, vanilla cream and raspberry gelato. 

When: December 15 to 31 (lunch and dinner) 

Chef-owner Damian D'Silva is celebrating the occasion with a classic British fare platter laced with local heritage accents. Perfect for four, the platter comes with mouth-watering dishes like the spiced meatloaf with sambal mashed potatoes; and roasted GG French poulet (chicken). D’Silva adds a twist to the classic chicken dish with the addition of Rempapa's house blend of spices. The whole chicken is then marinated for 24 hours before being stuffed with pandan leaves, fresh bay leaves, turmeric leaves, ginger flower, garlic cloves and lemongrass. Finally, it’s roasted to achieve beautifully crisp skin and juicy flesh.

The platter ends on a sweet note with the Spotted Dick. D’Silva’s interpretation of the traditional steamed pudding comes with crème anglaise sweetened with gula Melaka.

Rempapa, 2 Paya Lebar Road, 01-01/02/03 Park Place Residences at PLQ, S(409053), +65 9459 1603 

When: November 14, 2022 to January 2, 2023 (lunch and dinner) 

Executive chef Ricky Leung got into the holiday spirit with his six-course Christmas menu which marries Cantonese techniques and festive flavours. Highlights include the braised cream of pumpkin bobbing with chunks of Alaskan crab meat, and deep-fried aubergine which packs a fiery punch with a generous dousing of Szechuan ‘gong bo’ sauce.

Dim sum lovers can tuck into their favourite food, too, with the festive dim sum brunch showcasing classic and contemporary creations. Don’t miss out on the steamed dumplings generously filled with Queensland grouper and fresh crab meat.

When: November 24, 2022, to January 1, 2023 (lunch and dinner) 

Buffet restaurants are a great place for Christmas meals, as they offer a range of dishes and cuisines that suit every palate. Take for instance Beach Road Kitchen, which has expanded its already impressive menu for a merrier feast. Seafood lovers can revel in the ocean’s fresh bounty of succulent lobsters, briny oysters and sweet flower crabs, while those with a penchant for Japanese food can dig into rows of sashimi and sushi.

You might want to make space for the charcoal grilled offerings, too—how do the barbecued prawns, sea bass grilled over applewood and salmon wellington sound? The latter is a must-try, so dig into the well-cooked salmon fillet ensconced in layers of sauteed spinach and golden-brown puff pastry.

Save room for the lobster claw laksa, featuring sweet lobster flesh luxuriating in a thick and rich laksa gravy. 

When: December 24 and 25 (lunch and dinner)

The most wonderful time of the year is complemented by the culinary team’s Christmas Bubbly Fest. On top of its classic offerings of fresh seafood and artisan cheese, anticipate a range of festive dishes such as the delectable beef wellington and succulent Wagyu prime rib. A must-try is the restaurant’s signature black truffle roasted ruck, marinated overnight with fragrant ginger spice and truffle and slow-roasted to achieve a crispy skin and juicy meat. End the meal on a sweet note with its sweet festive creations, including the rich chocolate yule log made with Madirofolo 65 per cent chocolate. 

Estate, 333 Orchard Road, Level 5, Hilton Singapore Orchard, S(238867), +65 6831 6270

When: December 24 to 26 (dinner)

This Italian restaurant is celebrating the joyous season with comforting Italian classics curated by chef Mauro Colagreco and supported by chef Antonio Corsaro. Here, dishes are made using decades-old family recipes passed down through generations. Highlights include crudo di capesante, a Hokkaido scallop carpaccio studded with pine nuts, dried cherry tomatoes and a ginger honey dressing; and risotto ai gamberi rossi di Mazara, Sicilian red prawn risotto perfumed with citrus. 

Fiamma, 1 The Knolls, Capella Singapore, S(098297), +65 6591 5046

In case you missed it: What to Order at Fiamma, Chef Mauro Colagreco’s First Italian Restaurant in Singapore

When: December 24 (dinner)

Chef-owner Louis Pacquelin is celebrating Christmas with a lavish 10-course Christmas Eve dinner. Tuck into contemporary French creations, starting with the hand-cut beef tartare, creamy scallops and chervil velouté, and a light and airy black truffle omelette souffle. These whet the palate for the tantalising dishes to come—look out for his classic bisque coco-homard, a creamy coconut and lobster bisque crowned with a succulent lobster dumpling. Another delicious offering is the vol-au-vent that sees hollowed out sweetbread filled with rich foie gras, sweet crayfish and succulent chicken. The night ends with the sweet roasted pineapple tart drizzled with salted caramel butter. 

When: December 1 to 31 (lunch and dinner) 

The culinary team at The Dining Room are getting into the Christmas spirit by crafting a decadent buffet spread, available throughout the month of December. Relish seasonal delights, including the gorgeously pan-seared foie gras and succulent prime rib. The latter is marinated in an aromatic black garlic and roasted to achieve a tender and juicy meat. Finish the sumptuous meal with its selection of festive desserts—try the crunchy chocolate praline log cake, a signature creation comprising layers of hazelnut praline feuilletine, velvety smooth Valrhona dark chocolate mousse and airy sponge cake. 

When: December 1 to 30 (lunch and dinner) 

Classic festive favourites star in the German head chef Ralf Dohmeier and his team’s latest yuletide spread. Celebrate early and savour creations such as the homemade salmon gravlax, traditional roasted turkey and triple-glazed ham. Asian creations are available too, including its signature Pickering lobster laksa that comes with succulent lobster bathed in a creamy rempah-filled gravy. Round off your feast with its indulgent dessert spread, featuring creations like gingerbread pudding and cinnamon ice cream. 

Read more: 11 Best Hotel Buffet Restaurants in Singapore

When: December 24 and 25 (dinner) 

Ring in the joyous season with executive chef Andrea De Paola’s Italian festive menus. Those who prefer the flavours of the sea can visit during dinner for its five-course menu. The night begins with the bluefin tuna tartare dotted with Oscietra caviar; and culurgiones, Sardinian pasta parcels generously stuffed with razor clams and black truffle. For mains, choose between the flaky cod accompanied by potato millefoglie, or the beautifully seared lamb saddle. Dessert is a rich Valrhona Opalys parfait layered with tonka beans and cherries. 

Altro Zafferano, 10 Collyer Quay, S(049315), +65 6509 1488

When: December 1 to 31 (lunch and dinner) 

Missing a Christmas vacation in Spain? Let executive chef Marti Carlos chase the blues away with delicious Spanish dishes that make up a Spanish Christmas feast. Indulge in plates of monkfish tail, a traditional dish from Basque Country comprising pan-seared monkfish tail and salsa verde. Making a comeback is the stuffed spring chicken—a Catalan staple and crowd favourite. You’ll know why once you bite into the juicy spring chicken stuffed with minced pork belly, black truffle, pine nuts and dried apricots, then roasted until it’s crisp outside and juicy inside. It’s even better when you drizzle it with the flavoursome chicken jus. 

When: December 1 to 31 (lunch and dinner) 

Take a break from holiday classics such as roasted turkey and salmon wellington and feast on delectable French-Japanese fare. At Jidai, chef-owner Darwin Ong has curated a Christmas-inspired omakase menus that offer contemporary spins on French and Japanese cuisines. Look forward to hearty dishes like the uni umami bomb, creamy Chilean uni paired with creamy uni miso crème; sweet Hokkaido scallop with caviar; and jade abalone on a bed of seaweed rice. Top up to complement the menu with sakes. 

Jidai, 9 Circular Rd, S(049365), +65 8189 1849 

When: December 24 (dinner) and 25 (lunch)

Herald the festivities at Osteria Mozza, where you will find a delectable line-up of holiday specials curated by American celebrity chef Nancy Silverton and executive chef Peter Birks. Delight in Italian-inspired traditional dishes, including the chicken porchetta roasted to achieve a crackly chicken skin; and tortellini in brodo, pork-filled pasta parcels swimming in a clear chicken broth. The feast is complete with a selection of contorni (Italian side dishes)—think fried Brussels sprouts, Hasselback potatoes and focaccia stuffing. 

Osteria Mozza, 333 Orchard Road, Level 5, Hilton Singapore Orchard, S(238867), +65 6831 6271

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