Executive chef Sam Chin has kept his offerings simple with a tasting menu, but the flavours are anything but. Sumptuous creations abound, dishes such as Spéciale Geay No 2 oysters piqued with rice vinegar jelly, caviar and pickles, and pan-seared foie miso foie gras accompanied by crispy iberico, truffle and pumpkin espuma are sure to tantalise the tastebuds of every guest.

The restaurant is famous for its beef, which makes the Kokuou A4 Japanese black Wagyu a must-try. Cooked to your desired doneness, the smokiness of the beef is complemented by the silky roasted cauliflower puree and the slightly salty smoked bottarga. Available until December 31.

Vue | Level 19, OUE Bayfront, 50 Collyer Quay, S(049321) | 8879 0923

(Related: 5 Reasons To Visit Vue, Singapore’s First Rooftop Spritz Bar And Restaurant)

How does a local-themed Christmas feast sound? Throughout the month, the chefs at Folklore are serving a nostalgic menu of Peranakan hits that’ll take you back to your childhood.

Revel in the appetising mango kerabu salad, before digging into all-time faves. You’ve got the satay pork ribs fingers, marinated for 12 hours in flavourful spices; lam yu marinated fried half spring chicken, rubbed with a tasty concoction of Chinese fermented red yeast bean curd before it’s fried to a golden brown crisp; and beef rendang roti jala. The quintessential dish has been braised in chillies, ginger and seven spices for an aromatic finish.

(Related: On The Pass: Damian D'Silva Of Folklore)
 

Before you fly off to Europe for your well-deserved Christmas break, have one final meal at this restaurant serving up Cantonese, Huaiyang, and Sichuan cuisines.

Throughout the month, the culinary team is serving up five-course lunch and dinner sets. Highlights include the caviar with chilled fresh fruit, lobster broth with sweet corn and edamame, flambé salt-baked whole abalone, and Yunnan ham soft serve ice cream. The menus include a complimentary cocktail or mocktail.

Make space for the crispy boneless chicken filled with fried glutinous rice, ham and Chinese sausage. The signature Cantonese dish comprises a deboned chicken loaded with glutinous rice, various cured meats and dried shiitake mushroom. 

Shang Social | 01-219 to 222 Jewel Changi Airport, 78 Airport Boulevard, S(819666) | 6346 0260 | reservations@shangsocial.com

(Related: All The Food You Can Look Forward To At Jewel Changi Airport)

The restaurant’s four-course menu, comprising sharing platters of meat and seafood dishes, makes it an ideal place to hold a festive gathering with friends. Drop by for lunch and dinner until December 23, so you can feast on the Seafood Plate packed with grilled Maine lobsters, skull island king prawns, Fremantle octopus, Hokkaido scallops and New Zealand little neck clams.

For your dose of protein, the culinary team has also cooked up the perfectly seared sweet pork rack chop, Angus beef, ribeye steak and Kangaroo loin. These are sourced from boutique farms in Australia, where they are raised in their most natural environment to achieve beefier flavours.

(Related: Guilt-Free Steak? Australia’s First Carbon Neutral Beef Makes Singapore Debut)