Béni

You won’t see classic dishes like turkey or glazed ham in executive chef Kenji Yamanaka’s eight-course festive menu. Instead, you’ll find mostly Japanese ingredients—think shiro ika (cuttlefish), shirako and Japanese pomelo sourced from Hokkaido—prepared with French finesse.

Every dish is prepared seamlessly from beginning to end. He starts with something light and sweet like the lobster chunks on a bed of lobster puree, surrounded by caviar wrapped in daikon, radish and lobster jelly. The meal only gets better, thanks to the steam-boiled Menuke fish, which is only harvested in winter, and the Nozaki A5 wagyu Kagoshima beef tenderloin infused with Hojicha tea leaves and salt-baked for 12 hours.

Available from December 22 to 25 and 29 to 31, dinner only. Call 9159 3177 or email enquiry@beni-sg.com.

The Carvery

The restaurant is known for its meat selection but for Christmas, new executive chef Ian Hioe will put a Spanish twist to its spread. Dining here will feel like you’re in Barcelona with dishes such as the Iberico pork belly porchetta with chorizo and apple, Catalan seafood stew, 28-dry aged US black Angus prime rib (weekends only), and the spit-roasted chicken with orange and rosemary (also available for takeaway). Don’t miss out on the suckling pig, which will be the main event come Christmas day.

Available from December 4 to 30, lunch and dinner. Call 6828 8880 or email thecarvery.phal@parkhotelgroup.com.

Esquina

Don’t forget to bring your appetite when you visit Esquina this Christmas because you’ll be tucking into a 10-course Spanish festive menu by chef Carlos Montobbio. It’s a mix of new and signature dishes, which include the potato and truffle gratin, smoked Atlantic mackerel, and of course, the suckling pig drizzled with mulled wine reduction and apple rhubarb chutney. Parties of five will also receive a complimentary bottle of wine from the chef himself.

Available from December 4 to 23, lunch and dinner. Call 6222 1616 or email info@esquina.com.sg.

Gattopardo Ristorante di Mare

It’s no surprise that chef-owner Lino Sauro’s six-course menu was inspired by Italian traditions. You’ll find the holiday treat, zampone di maiale, or pig trotters that are steamed and pan-seared before they’re drizzled in a sweet and spicy fruit mustard. They're served in Italy at Christmas with the belief that they’ll bring in good luck in the next year. Other classics on the menu? You’ve got the stuffed calamari with tomato sauce and chickpea polenta, and the chicken dashi with potato tortellini, garnished with black truffles.

Available from December 18 to 24, dinner only. Call 6338 5498/9325 8843 or email reservations@gattopardo.com.sg.

Ginett Restaurant & Wine Bar

Have a French-inspired feast, where dinner starts with fresh oysters and grilled Alaskan king crab, followed by mains like Burgundy beef stew that will truly warm your stomach. The decadent chocolate spheres at dessert is also perfect for satisfying a sweet tooth. Opt for the a la carte menu, and you’ll also enjoy the roasted turkey and Rossini beef. Wake up early for a Christmas brunch featuring favourites of roasted porchetta and pork honey baked ham, among others.

Available on December 24 and 25, lunch and dinner. Available on December 24 and 25. Call 6809 7989 or email ginettsg@randblab.com.

Iggy’s

Chef Aitor Jeronimo Orive’s eight-course menu is romantic as it is luxurious. You’ll find modern European dishes, such as black winter truffle risotto and the French pigeon with horseradish jus and chestnut puree, as well as Asian-inspired nosh which includes the turbot with finger lime and XO sauce. Of course, Burgundy wines are part of the festive meal and owner-sommelier Ignatius Chan personally handpicked the labels to go with the experience.

Available from December 15 to 30, dinner only. Call 6732 2234/8188 3200, or email info@iggys.com.sg.

Joël Robuchon

The French love Christmas as much as we do, which is why celebrity chef Joël Robuchon always cooks up something special to mark the occasion. At his eponymous restaurant, new head chef Kim Joinie-Maurin has crafted an eight-course dinner menu featuring favourites which include the shaved black truffle and potatoes topped with foie gras carpaccio, and beef chateaubriand and foie gras.

At sister restaurant L’Atelier de Joël Robuchon, there will also be an eight-course festive menu served. Dishes include the roasted turbot with celeriac and black truffle, and roasted pigeon and foie gras in savoy cabbage.

Available on Christmas eve, Christmas day and New Year’s eve. Call 6577 7888 or email robuchon@rwsentosa.com.

Lawry’s The Prime Rib Singapore

Nothing says festive more than a good piece of steak, which is exactly what you can look forward to when you dine at Lawry’s. Executive chef Sherwin Sim has a created a month-long special menu, the highlight being the roasted USDA prime rib of beef, to ensure you have a jolly, holly holidays. If you want the good stuff, look forward to the Christmas Eve four-course menu, which has oven-baked truffle wagyu pithivers and foie gras with thyme gelee, while the Christmas day menu includes the wagyu beef pastrami in black sesame waffles basket.

Available from December 1 to 31, with special menus on 25 and 25. Call 6836 3333 or email mktg@lawrys.com.sg.

Lime at Parkroyal on Pickering

We recommend heading to Lime at Parkroyal on Pickering if you've a hankering for a bit of everything, as the festive spread covers everything from the quintessential roasted turkey with apple stuffing and cranberry sauce to the crayfish salad and the pannettone pudding with gingerbread sauce. Opt for freeflow Mumm Champagne for a merrier celebration. On December 24 and 25, the spread kicks up a notch with the addition of the honey glazed ham, roasted turkey roulade with a sweet-peppery sauce to the lunch and dinner feast.

Available from December 1 to January 1, 2018, lunch and dinner. Call 6809 8899 or email lime.prsps@parkroyalhotels.com.

Salted & Hung

If you’ve dined here this month, you would’ve noticed that the ‘Feed Me’ menu is gone, and in its place is chef Drew Nocente’s Australian Christmas menu. Obviously, it’s still a meat-centric menu featuring a smorsgasbord of barbecued items such as the rum cap and roasted carrots, and the charred corn with shallots & lard.

The Christmas weekend is a communal affair, perfect for families who want to tuck into Australian-Italian inspired dishes, such as the duck roulade with roasted roots, cranberry baked ham and rum-spiced pineapple. It comes with desserts, too, as well as freeflow house wines, beers and sodas.

The Australian Christmas lunch and dinner menus are available from December 1 to 31, and the Festive Weekend Brunch is available on December 23 and 24. Call 6358 3130 or email info@saltedandhung.com.sg.

The Song of India

Spice loving friends, culinary director Manjunath has created an Indian-themed Christmas menu to tickle your palates. If you love turkey, you’ll enjoy his version marinated in a medley of Indian spices and cooked in a tandoor oven. The spice-heavy baby leg of lamb is also a standout, and chef Mural expertly tempers it with yoghurt and mustard.

While these are part of the a la carte menu, he has also come up with a five-course menu, with dishes including the tandoori turkey kebab and stuffed turkey roulade. They’re all new offerings that will surely spice up your life—and appetite.

Available from December 18 to 26, lunch and dinner. Call 6836 0055 or email namaste@songofindia.com.sg.

Xperience Restaurant

Book a table on the 24th or 25th and you'll experience firsthand why the chefs at Xperience Restaurant have got us salivating. The lunch and dinner menu is filled with festive favourites including beef Wellington, grilled pork shoulder ham and roasted herb-crusted dorper lamb rack, plus an array of sweets such as the log cake and pudding.

If you don’t manage to get slots, there’s always the special weekday lunch set, where you can choose from a two- or three-course express menu. The offerings constantly change but just to give you a teaser, the Angus ribeye with baby potatoes, breaded, stuffed Portobello mushroom and Christmas pudding with brandy custard are on the line-up.

The special menu is available on December 24 and 25, lunch and dinner. The two- and three-course express lunch menus are available from December 1 to 31. Call 6701 6800 or email H8655@sofitel.com.