Tuck into some hearty Italian grub at Amò from the il Lido Group with four different menus leading up to the year end; there’s a Christmas Eve dinner, Christmas Brunch, Christmas Day Dinner and New Year’s Eve Dinner menu. Apart from the brunch, which offers a more communal dining with sharing plates and free flow spritz, the rest are four- to five-courses that comprises snacks, starters, pasta, main and dessert.

Some highlights from the multi-course meals include Octopus Croquette with Squid Ink Ketchup or Spinach Pappardelle with Trombetta Wild Mushrooms, Pecorino Toscano, and Winter Truffles as well as the Dry-aged Black Angus Sirloin with Truffle & Potato Fondant and Charred Cipollotto.

Brunch is a more laidback affair on 25 and 26 December with the Amò Chartecuterie Board, a pizza and three options for pasta, the obligatory burrata and a choice of an individual main of either the Slow-cooked Angus Short Rib with Balsamic & Honey Glaze or the Chilean Seabass with Fava Bean, Homemade Pancetta, and Saffron Bouillabaisse.

33 Hongkong St, Singapore 059672. Tel: 6723 7733

Butcher’s Block

Credit: Raffles Hotel Singapore

With a menu named Festive Tour de Force, you know you’re in for a big feast. Available from 22 December all through to the New Year, the 11-course menu meant for sharing is chef de cuisine, Jordan Keao’s offering for the season. Expect dishes from the regular Tour de Force menu such as Wagyu Sukiyaki with Smoked Egg Yolk and the Mediterranean Seabass with Preserved black beans and Beurre blanc in addition to the Turducken that’s grilled over wood-fire.

There’s also Festive Weekend Brunch on the weekends of Christmas and New Year, which comprises seven courses the likes of Fresh l’Antilope Normandy Oysters with caviar, Smoked Salmon Eggs Benedict, Scottish Blue Lobster, and Australian Wagyu Tenderloin. The brunch menu also includes a glass of Champagne Bilecart-Salmon Brut Réserve NV.

328 North Bridge Rd, #02-02 to #02-07, Raffles Arcade, Singapore 188719. Tel: 6337 1886

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Relaxing poolside dining at The Knolls, Capella is perfect for those who want to get away from the city crowds. The restaurant is offering a four-course dinner with a complimentary glass of festive drink of 24 and 25 December, and a four-course lunch and dinner on 25 and 26 December.  

Lunch highlights include a beautifully plated maple-bourbon brined turkey teamed with heirloom carrot, truffle mashed potato, honey poached cranberries, turnips, pine nut-sage and onion bread stuffing. Or savour the contemporary creation of slow-cooked Spanish carabinero partnered with risotto style black venéré rice, charred cuttlefish, briny ikura roe, and laced with an airy saffron-shellfish emulsion. 

The dinner menu presents an elegant  Scottish salmon confit with green pea mousseline, asparagus, Asari clams and ikura-lemon beurre blanc, or charred New Zealand venison striploin with winter black truffle, mille-feuille potato, duck foie gras, Brussel sprouts and juniper berry gravy. For desserts, you have a choice of White Forest Cake comprising white chocolate crémeux, morello cherry ragout, Spanish almond cake, and coconut ice cream, or Gateau de Noel made of manjari chocolate namelaka, William pear compote, gingerbread biscuit, and brightened with kumquat gelée. 

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Alternatively, make your way to Capella for a five-course dinner to usher in 2022. Expect luxe creations such as Maine lobster and duck foie gras, served with earthy winter black truffle, chanterelle ragout,  and noisette sage butter. Or a well-marbled Miyazaki A5 Wagyu beef striploin grilled and paired with saffron potato fondant, roasted winter vegetables and red wine sauce. Complete your celebratory meal with a decadent 24K Chocolate Textured Cake composed of extra virgin olive oil chocolate cake, milk chocolate feuilletine, tonka bean white chocolate namelaka, balanced with a refreshing yuzu ice cream. 

1 The Knolls, Sentosa Island, Singapore 098297. For more information, visit their website

Griglia Open Fire Italian Kitchen 

The new Griglia at 37 Craig Road welcomes diners with a Christmas set menu available for dinner on 24 December, as well as lunch and dinner on 25 December. Curated by chef-partner Andrea De Paola, who also runs Zafferano, the menu includes a range of starters, hearty pastas, fire-grilled main courses, sides and desserts, served in sharing portions.

Start your celebratory meal with  grilled Hokkaido scallop crudo with a tangy cauliflower salad and caviar, and zucchini flower filled with slow-cooked Iberico pork loin and truffle cream. You’ll also get to tuck into burratina with eggplant caponata as well as roasted lamb with zucchini and oregano cream. Pasta courses include house-made tagliolini with lobster tail, Vesuvius tomatoes and basil, and a substantial baked Conchiglioni pasta filled with smoked ricotta and truffle and livened up with parmesan and guanciale. Mains-wise, you’ll get to feast on 10-day dry-aged quail stuffed with foie gras and raisins, the signature Grass-fed wagyu beef striploin, and Spanish turbot fillet.  Finally, dive into the festive dessert of Panettonemisu, a luscious combination of panettone and tiramisu. Think luscious layers of panettone with mascarpone, marsala zabaglione, and espresso, crowned with dark cocoa powder.

37 Craig Rd, #01-01, Singapore 089675. Tel: 8949 7011

Saint Pierre 

HAIRY CRAB - Hokkaido Kegani, Daikon, Champagne

This two-Michelin-starred restaurant presents an exquisite five-course lunch for Christmas Eve and New Year’s Eve, topped with a great view. 

Kick off with toyama buri (yellowtail fish) and cauliflower, as well as steamed Hokkaido kegani (horsehair crab) whose sweetness is matched with delicate braised daikon, and light champagne sauce. Foie gras creations are always a standout at Saint Pierre. This time, chef Emmanuel Stroobant marries it with Perigord black winter truffle and 25-year aged mirin. This is followed by a dessert of Gavotte biscuits, Manjari chocolate and Nashi pear. 

New Year’s Eve five-course lunch presents Iwate sakura masu (cherry trout) brined in salt, sugar and green tea before being cold-smoked over rice hay and served with abalone in Genevoise style.  Another highlight is the Anjou pigeon with wild mushrooms and hazelnuts.

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During the month of December, you can also opt for Saint Pierre’s set lunch menu, which includes creations such as Brittany oyster matched with caviar and a touch of wasabi, as well as venison with black winter truffle. These festive options will be available from 1 to 30 December, excluding 24 and 31 December.

1 Fullerton Road, #02-02B, One Fullerton, Singapore 049213. Tel: +65 6438 0887 


Zafferano_Christmas Brunch (photo for illustration only)

Seafood is the festive highlight at this established restaurant perched on top of Ocean Financial Centre. You can choose to have an early three-course dinner or a more substantial five-course meal on 24 and 25 December.

For 24 December, head chef Andrea De Paola and team will prepare dishes such as king crab with cauliflower, perked up with finger lime and Oscietra caviar, and house-made tagliolini with plump scallops and bafun uni from Hokkaido. Wake up on Christmas Day and look forward to a sumptuous  brunch served sharing style. The lavish spread includes nine starters, two pastas, two mains including roast beef with brussels sprouts and red currant jus, as well as a selection of festive desserts like panettone log cake and pannacotta.

For New Year’s Eve, enjoy an early three-course dinner, or linger over four sumptuous courses. Highlights include exquisite Hokkaido scallops and porcini mushrooms with winter truffles, and house-made fagottini – small parcels filled with Sicilian prawns and served with sea urchin sauce and Oscietra caviar. The main course of wagyu is complemented by oak lettuce burnt capsicum, and kampot pepper. Pair your meal with lots of bubbly and fine Italian wines as you ring in the New Year.

10 Collyer Quay, Level 43 Ocean Financial Centre, Singapore 049315. Tel: +65 6509 1488