Toast to the New Year by tucking into Kinki’s contemporary Japanese fare while enjoying a panoramic view of Marina Bay. Choose between the four- and six-course dinner menus and feast on classic Japanese fare with a twist. Highlights include the sweet Hokkaido scallops pan-seared in butter and shoyu; and grilled lobster tail topped with umami-filled mentaiko sauce and parmesan cheese. Beef lovers will also revel in the beef Wagyu miso eggplant, lightly battered and deep-fried eggplant paired with a well-marbled grilled Australian Wagyu striploin that’s brushed with spicy miso sauce.

End the year with a bang with Db Bistro’s five-course New Year’s eve dining experience. The evening starts with a hearty oyster chowder with smoked bacon, potato and a dollop of luxurious Oscietra caviar. Then, savour chef-owner Daniel Boulud’s signature black tie scallops, featuring sweet diver scallops studded with aromatic black truffle and encased in a buttery pastry crust. The decadent dish is drizzled with a rich and earthy sauce Perigueux, a classic black-truffle sauce originating from Perigueux, France. Mains are an indulgent affair; options include the succulent filet mignon and pan-seared foie gras topped with shaved black truffles.

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Executive chef Julien Mercier is ushering in 2023 with an exclusive five-course dinner menu. Head down and get to savour French fare like the obsiblue prawn tartare topped with creamy Hokkaido uni, zesty yuzu cream and crustacean jelly; and foie gras-stuffed ravioli. The rich pasta parcels are bathed in a fragrant truffle bouillon (stock). The dinner ends on a sweet note with the light and airy chocolate souffle paired with coffee ice cream and praline. Make the meal extra decadent with the addition of shaved Black Perigold truffle.

Claudine, 39C Harding Road, S(249541), +65 6265 2966

Spend the last day of 2022 savouring Flnt’s five-course New Year’s eve menu that marries Peruvian ingredients with traditional Japanese culinary techniques. Bring an appetite and indulge in Nikkei dishes like the hamachi (yellowtail) ceviche dotted with white corn, shallot and hazelnut; and the satsumaimo monaka, Japanese sweet potato and salmon roe encased in a crispy monaka wafer. For mains, choose between the grilled A4 Japanese Wagyu drizzled in earthy lomo saltado (Peruvian stir-fried beef with onion) sauce and the grilled miso lobster accompanied by spicy aji verde (Peruvian green sauce).

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Chef de cuisine Natalino Ambra’s seven-course Di Capodanno menu features contemporary Italian fare that’s sure to make your New Year’s Eve celebration a memorable one. Whet the palate with the Hokkaido scallop carpaccio showered with black truffle shavings before digging into mains like the ravioli parcels stuffed with Alaskan King crab and bathed in a crustacean sauce; and pan-seared turbot glazed with yellow wine sauce. Save room for dessert and delight in the refreshing champagne granita topped with strawberry; and the decadent hazelnut entremets featuring French chef-owner Alain Ducasse’s signature chocolate.

Cap off the year with Lawry’s six-course New Year’s eve menu. The meal starts with smoked salmon on young mesclun leaves and a hearty cream of broccoli soup. When it comes to mains, choose from a range of dishes which include the signature USDA prime rib of beef, roasted according to your preference and accompanied by decadent sides such as mashed potatoes, Yorkshire pudding and creamed spinach. The beautifully pan-seared cod fish is another standout and comes with broiled slipper lobster tail. It’s finished with a glazing of creamy wild mushroom sauce. End the meal with the rich Oreo chocolate cream cheesecake.

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