In the lead up to Christmas eve (now until Dec 23), executive chef Steve Allen will make sure you eat well, whether you're squeezing in a quick lunch or getting a head start with a festive catchup over dinner. The four-course menu is a good mix of festive and seasonal dishes, so expect to find the classic roasted turkey included alongside his sumptuous venison wellington with carrot, caraway and truffled potato puree.

On December 24 and 25, he’ll turn it up a notch with a six-course meal filled with festive favourites—from the quintessential eggnog, which Allen updated with a good dose of mulled wine, to a host of freshly baked minced pies.

It’s best to invite three more friends when you dine here this month, so you can enjoy a bottle of complimentary champagne with chef Noboru Shimohigashi's eight-course holiday omakase menu featuring dishes such as his signature lobster plate laden with ocean-fresh sashimi; grilled kuromutsu (Japanese bluefish); and Japanese mixed rice tossed with salmon roe and abalone. European accents are also found in his starter of cauliflower puree with caviar, and a serving of foie gras sautéed with plum. This dinner menu is available throughout the month.

Rizu | 39 Duxton Hill, S(089617) | 6904 8880 | info@rizu.com.sg

Chef de cuisine Daniele Devillanova is offering a taste of Christmas in his native country through his specially created set menus, available on Christmas eve and New Year’s eve (December 24 and 31).

Southern Italy is known for its pristine seafood, as showcased in the delicate and buttery prawn bisque with sautéed prawns in basil and chilli oil. The dish pairs nicely with the pistachio-crusted lamb chop with mustard and amarone gravy and the rest of the offerings.

The culinary team at this izakaya-restaurant gives the traditional turkey an upgrade with its yakiturkey tare, served as part of the festive set menu. For this highlight, the turkey is brined and coated with a special tare sauce before it’s grilled over charcoal for a smoky and caramelised finish.

Complementing this merry feast is the wasabina leaf salad, packed with pickled pumpkin and dressed with a soy-sesame dressing, not to mention the dish of crispy brussels sprouts and mirin-glazed bacon. To finish, you’ll get two glasses of miso caramel eggnog. Available from now to Dec 31.

Have you ever had kebabs for Christmas? Well, now you can at Fat Prince, thanks to head chef Beau Churchill’s festive-inspired shish tawook turkey kebab, served alongside other signature creations.  

It’s inspired by the classic roasted turkey and the classic chicken kebab; the meat cutlets are marinated in lemon, garlic and yoghurt before they’re slapped on the grill and cooked to a crisp, succulent finish. We like to think kebabs are best cocktails, and here, you have a choice between the Crimson Crown and the Ivory Prince. Available from now until to Dec 31.

Fat Prince | 01-01, 48 Peck Seah Street, S(079317) | 6221 7794 | info@fatprincesg.com