A warming, hearty dish to share. This luscious assembly comprises layers of broad flat noodles, melty mozzarella and a San Marzano tomato sauce rich with toothsome wagyu. Expect everyone to take hulking scoops. Order at shop.regentsingapore.com.sg.

A deliciously earthy mix of Parmesan, mozzarella and Gruyere cheeses cloak elbows of al dente pasta. This luscious mix is taken to the next level with freshly shaved black truffles. It’s a dish worth your carbo credit. Order at https://shop.fullertonhotels.com. 

Count on chef Emmanuel Stroobant to purvey potluck delights for deep pockets. Saint Pierre’s Festive Takeaways offer a host of decadent dishes that include a 200-day aged Angus beef rib eye “en croute” (encased in pastry), perfumed with black pepper, onion and thyme jus. Weighing between 1.5kg and 4kg, it makes a fine centrepiece at the carnivorous holiday table. Order at least three days in advance. Last orders for Christmas Eve on 19 December, 6pm. Visit www.saintpierre.com.sg/festive-takeaway. 

Nothing says a Eurasian Christmas like classic sugee cake. Folklore’s chef Damian D’Silva makes an ambrosial version—light yet and moist with butter, nutty with fragrant almond meal and lashed generously with brandy. Order at least five days in advance by calling 6679 2900 or 9021 9700. Visit www.parkhotelgroup.com/en/destinationbeachroad/folklore.

This Pierre Herme-inspired seasonal number (an 875g cake) sees white chocolate lychee mousse and vanilla sponge cake layered with raspberry and lychee ice creams and embedded with succulent chopped lychees. Isn’t that all the convincing required? Order from creamier.com.sg/shop. 

Papaya, pineapple and coconut lend a deliciously mellow sweetness to the otherwise traditional six-inch Christmas fruitcake. This fragrant mass of tropical fruit is held together by a dark, moist batter that even purists would approve of. Order two days in advance by calling 9384 9935. Visit www.violetoon.com for more details.