You can’t get a better view of Marina Bay than at The Pelican. While waiting for the sky to light up, you won’t go hungry thanks to a selection of dishes prepared by the culinary team.

Good for sharing is the fried seafood platter stacked with beer-battered snapper, calamari, onion rings, fried oysters, prawn fritters and truffle fries. Better yet, add in an additional order of oysters and prawns platter, which comes with 12 freshly shucked bivalves and cooked prawns.

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Start the year right with a glorious brunch at celebrity chef Wolfgang Puck’s steakhouse. On January 1, you’ll find different stations serving artisanal cheeses and freshly baked breads at the Cheese & Bread Bar, and ocean-fresh treasures from the sea at the seafood station.

For entrees, there are eight dishes to choose from. If you like your meats, you can go for the American Wagyu sirloin steak and eggs, or the pork schnitzel with pork sausage. Brunch includes free-flow beverages by the glass, including Bloody Mary, Mimosa and Philip Gamet Blanc de Noirs NV champagne.

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The Capitol Kempinski Hotel Singapore says goodbye to 2019 with three countdown parties on New Year’s eve. Start at chef Alvin Leung’s restaurant with a five-course meal that includes cauliflower and smoked Fjord trout, and Wagyu beef cheek with ratte potato puree and wild rice. The meal also comes with a complimentary glass of champagne as well as exclusive access to a vantage point to watch the fireworks display.

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Two seatings are available for New Year’s eve. The first seating (6.30pm) comes with a five-course menu that commences with an indulgent Hokkaido scallop ceviche, served with sturia caviar and yuzu juice. It only gets better with more delicious dishes including the Japanese medai beautified with finger lime, chestnut puree and rainbow chard.

For the second seating (8.30pm), chef Chris Millar has prepared a seven-course menu with additional bites such as crab velouté with leek, fennel and pastis, and the succulent pork loin with red cabbage “sauerkraut” and forest berries. Both menus include an amuse bouche and petit fours.

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