If you don’t feel like preparing your Christmas eve feast, take your family to this Italian restaurant instead for a delicious meal. After a luscious starter of caviar, almond and quince, you’ll also dig into the indulgent razor clam fettucine brightened by notes of yuzu, and the delectably cooked Challans duck bedecked with walnuts and persimmons. End the meal with the silky and sweet pumpkin pie. 

(Related: The Best Christmas Food To Feast On In Singapore For 2019)

You can never have too much meat this Christmas, so just enjoy the restaurant’s semi-buffet offerings served on Christmas and New Year’s eve. It includes a selection of six main courses such as the slow-cooked smoked Australian Wagyu short ribs, basil-crusted black cod and turkey roulade stuffed with cranberry and brie. Don’t forget about the unlimited spread of seafood on ice, as well as the six-metre dessert showcase from D9 Cakery.

This Christmas, chef Manjunath Mural hopes to “create the same memories of warmth and homeliness that I experienced in my youth during this month”. And for him, the best part was when everybody came together to share food and drinks.

Which is why his signature tandoori turkey stuffed with morel biryani is back again on the menu. Mural prepares this by marinating the bird overnight in a blend of Kashmiri chilli powder, tandoori garam masala, mustard oil and cumin. It’s grilled in the tandoor oven and served with a tomato-based wine sauce. 

For this festive season, chef Masayasu Yonemura has cooked up a special five-course menu, served until January 1. His signature Japanese-French style of cooking is evident in signatures like the Japanese flounder fish carpaccio elevated with creamy uni; Japanese mushroom soup redolent with notes of truffles; and A4 Kagoshima Wagyu beef steak cooked with much theatrics on the teppan grill.

(Related: Art Of The Teppan By Chef Yonemura)