Chef-owner Kenjiro ‘Hatch’ Hashida, a Krug ambassade, ends the year with an exclusive winter tasting menu featuring Krug champagne, available from December 21 to 28. Hatch prefers to keep the menu a surprise, but one thing is sure: it'll showcase the freshest ingredients and produce from Japan, prepared in his signature creative style that lets their natural flavours shine. These are complemented by the Krug Grand Cuvee and Krug Rosé.

(Related: Hashida Sushi Re-Opens On Mohamed Sultan Road)
 

Pastry chef Janice Wong is offering two festive desserts to sweeten up your Christmas celebrations, available throughout the month. The X’mas Wonderlust is a whimsical creation made with maple vanilla, chai orange and Snickerdoodle, some smoked chocolate and citrus meringue, while her cheekily named Christmas Paradox is crafted with warm chocolate and hazelnut whisky, mulled wine gel, juniper berry and pistachio black pepper custard. Both are presented in Janice’s signature contemporary style and boast a medley of traditional Christmas flavours we love.

2am:dessertbar | 21A Lor Liput, Holland Village, S(277733) | 6291 9727

(Related: Janice Wong: The Pastry Chef Who’s Breaking All The Rules)

Planning for a Christmas get-together with friends? Hold it at this steak restaurant, which is offering a Christmas party menu until January 1. The theme is classic surf and turf, which means you’ll get to start with a gigantic seafood platter heaped with Maine lobster, crab meat, jumbo shrimp and Fine de Claire oysters.

These are followed by an equally lavish serving of USDA Prime Porterhouse steak, which has been dry-aged for 28 days in the restaurant’s onsite ageing box and cooked to the desired doneness. End the meal with a traditional New York cheesecake.

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

Lunch on Christmas Day here isn’t your typical pizzas. Instead, the culinary team has prepared a lavish four-course set of contemporary Italian favourites. Whet the appetite with tuna tartare decked with pearls of salmon roe and a radish salad on the side, then dig into the delectably rich guinea fowl ravioli dressed in truffle sauce.

The main course is a choice between pan-fried seabass paired with brussel sprouts and Amalfi lemon potato, and the turkey scaloppine, piqued with marsala wine. Of course, there is also the option of a bottomless serving of Prosecco.

(Related: Where These F1 Hot Shots Should Head To For Their Fave Grub)