The latest addition to the island’s vibrant dining scene is Fleurette, a contemporary Japanese restaurant by chef Tariq Helou. Its nine-course tasting menu comprises mouth-watering dishes that feature seasonal bounty. You won’t want to miss out on the cold ebi somen, Helou’s take on the Singaporean prawn mee that sees chilled dashi-dressed noodles topped with raw botan ebi and aromatic prawn oil. Those who prefer beef as their go-to choice of protein can revel in the Hida Wagyu tenderloin, a beautiful cut of meat kissed by the fire and served with salted kampot pepper jus.

Fleurette, 204 Rangoon Road, S(218451), +65 8725 8218

Visit Nobu Singapore for lunch this week, as head chef Hideki Maeda has introduced two new lunch omakase set menus that put the spotlight on classics like the black cod miso, and juicy lobster salad with spicy lemon dressing. Go for the Omakase A, a five-course tasting menu that begins with sashimi salad drizzled with Matsuhisa dressing, a special sauce comprising a mix of soy sauce, mustard, rice vinegar and sesame oil. The refreshing salad is followed by a selection of assorted sushi and succulent beef tenderloin, Josper charcoal-grilled until tender and served with umami-filled Japanese teriyaki sauce. Save room for dessert as the meal ends with the rich and creamy Nobu cheesecake.

Nobu, 190 Orchard Boulevard, Level 3, S(248646), +65 6831 7653

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Celebrate the yuletide season with The Coconut Club’s latest festive offerings, inspired by Eurasian and Kristang classics. Feast on dishes like the duck seybak, a tangy salad of shredded and braised duck leg, romaine lettuce, tofu puff, tofu skin and chilli dressing. Not a fan of duck? Try the oxtail semur instead, an Indonesian stew made with oxtail, potatoes, candlenut and spices. Round off the meal on a sweet note with the kek kukus, a traditional steamed fruit cake dressed in a sweet vanilla sauce. Available from now until December 31.

The Coconut Club, 28 Ann Siang Road, S(069708), +65 6635 2999

Take a trip to Art di Daniele Sperindio for chef-owner Daniele Sperindio’s seven-course Christmas menu. A plethora of dishes await, among which are the signature 32-egg yolk tagliarini topped with diver scallop and Kinkawooka mussels, and finished with generous shavings of Alba white truffles. Another standout is the tortellini stuffed with culatello (cured pork), and bathed in a walnut and baby artichoke broth. Available on December 25.

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