A comprehensive guide to the festive menus to consider for all the joyous gatherings you can look forward to having in December.
The thing about Christmas meals is that they have to be classic yet novel, especially if you choose to go out to a restaurant instead of staying at home for a DIY feast. And there are so many special menus to choose from, good not just for the way they innovate for the festive occasion, but for just how good the food always tastes.
To make the decision process a little less painful, see below for Men’s Folio’s guide to the best festive menus to try this year.
Rempapa (15-31 December 2022)
Join in the merry celebration with Chef Damian D’Silva’s renditions of classic British dishes featuring Singapore heritage flavours, which include Chef Damian’s take on the roast chicken — a classic at festive tables, a Spiced Meatloaf with Sambal Mashed Potatoes, a Bubble & Squeak made with leftovers of Brussels sprouts, Bombay onions, roasted pork, shallots, and garlic. Exclusively for takeaway are whole kuehs and cake like Kueh Salat and Sugee Cake that are perfect as gifts for loved ones.
Black Cow
Warmth is crucial to the Christmas season, and discerning diners know this time of year is the best to savour Sukiyaki and Shabu Shabu — nothing like some tender slices of beef cooked table-side in a flavourful broth for a satisfying year-end meal. At Black Cow, take your pick of the Seasonal A5 Wagyu Beef or the A5 Hida-Gyu Beef, both equally luscious and marbled. Pair your beef with the Handpicked Vegetable Platter, a curated mix of greens and tofu that changes weekly. For carbs, the Truffle Egg Risotto is a decadent complement, featuring shavings of seasonal truffles from Italy, Spain and France. In particular, Alba white truffles from Italy are available as an add-on to any truffle dishes at a seasonal price.
California Republic (20-25 December)
Enjoy the holiday season at the SoCal-Italian hideout California Republic as it celebrates its first Christmas with a week-long festive menu. The newest concept by The Dandy Collection celebrates the cuisine that came about from the merging of cultures through immigration, presenting festive items such as the Orange Tagliatelle with Lobster Tail and Bottarga, the Grilled Lamb Chop, as well as the Hokkaido Scallop Crudo to end the year on a high note.
Thirty Six Brewlab and Smokehouse (24 and 25 December)
The craft-focused gastropub features a festive 4-course menu that boasts a selection of seasonal favourites with a local twist. Developed by Executive Chef XR and his team, guests will be welcomed with a glass of prosecco or sparkling apple juice and an amuse bouche of Prawn Cocktail, Beetroot Caviar or Wild Mushroom Bruschetta, before starting the gastronomic journey with Hamachi and Foie Gras Duck Terrine, Jamon Iberico Bellota and Heirloom Cherry Tomato Salad. Mains to anticipate include a Traditional New Zealand Ribeye or Slow Roasted Turkey Breast, as well as more contemporary creations like the Crispy Rolled Pork Belly or Nut Roast.
Altro Zafferano (24 and 25 December)
Celebrate the special occasion with sumptuous Italian four-course table d’hôte menu for brunch with desserts are presented in sharing portions. Relish time-honoured flavours with starters such as Amela Tomato with Roasted Eggplant and Whipped Mozzarella, and Mazara del Vallo Red Prawn Tartare with Chives Sorbet and Oscietra Caviar. Pastas include a flavoursome Capon Ravioli with Black Truffle, Lobster Bisque with Tomberry and Basil, and House-made Tagliolini with Hokkaido sea urchin. For mains, choose either succulent Red Bream with Brussels sprouts, Purple Potato, and Tarragon sauce, or Kinross Station Lamb Rack with Fava Beans and Herbs salad and Figs Vincotto.
Clos Pasoh (24 December)
The autumn menu for this contemporary French brasserie welcomes the festive season with French brasserie classics from Chef Louis Pacquelin’s home La Rochelle, the north of Bordeaux, reinterpreted in a light, modern style to fit the taste preferences of Singaporean diners. Delight in the Cervelle de Canut, where fromage blanc — made by a Singapore-based French cheesemaker who only goes by the name Laurent — is served in a glass bowl and seasoned with a medley of aromatics; Crème Dubarry, oursins and algues nori, a cauliflower soup served in a martini glass; or the Aile de raie, artichaut en tempura, réduction d’une soupe de poisson, created with Singaporean favourite sambal stingray in mind. This is a delightful selection you will surely not want to miss.
Bistecca Tuscan Steakhouse (23-25 December)
One of Singapore’s top steakhouses is offering a special menu for the festive season that you can enjoy the minute December begins. Enjoy the Tuna Carpaccio served with Smoked Eggplant, Arugula, Parmigiano Reggiano and Basil, a new housemade pasta dish Spaghetti Al Tartufo with Black Winter Truffle and Pecorino Romano, and a new sharing special — the Signature F1 Wagyu Tomahawk sitting at a whopping 1.3kg. While you can also enjoy Mac n’ Cheese made with Bechamel, Gruyère Cheese, Bread Crumbs or the ever-popular festive Roasted Brussel Sprouts with Smoked Bacon and Wholegrain Mustard on the side, visit during the Christmas weekend for an exclusive sharing serving of 560g Tenderloin “Chateaubriand”, served with Chargrilled Asparagus, Maitake Mushrooms and Au Poivre Peppercorn sauce. The picture says it all.
Ahara
While technically not one of festive menus, this newly-opened buzzing Keong Saik Road dining enclave is one to visit for a gustatory fiesta that brings novelty to the celebration of the season. Re-imagining India’s culinary diversity through a Japanese lens, Chef-owner Vikramjit Roy, one of India’s culinary trailblazers for developing and advancing progressive Asian cuisine in the subcontinent, plays a rock ballad to India after having spent a decade away from home. Choose from the 9-course, Explore and 16-course Expedition menus to enjoy Hay Smoked (Kumamoto, no less) Oysters with Sol Kadhi, and a fascinating Uncooked Wagyu Shaami Tartlet — a silky, handscraped A5 wagyu beef tartare infused with the 18 spices used in traditional shaami kebab and placed over an onion ash-rimmed roomali roti tart filled with a yoghurt and mint emulsion. Also, finished with a layer of pickled shallots and takuan (Japanese pickled daikon) on the top.
Neon Pigeon (21-30 December)
Head Chef Sean Mell is taking over the reins with his interpretation of modern Japanese cuisine after years of working behind some of the most famous Japanese restaurants in the world. For twelve days, get a preview of Neon Pigeon’s upcoming menu refresh and get a taste of exclusive dishes such as the Toro Tartare with Caviar, and Three Textures of Tuna Roll with Spicy Uni Sauce. Go big or go home with a sharing plate of Sakemushi Steamed Hirame which comes with four sides including Mashed Potatoes, Wasabi Pepper Gravy, Spinach Salad with Tosazu and House Pickles. Switch out the fish for a Bucket of Quail Kaarage if you feel like celebrating Christmas, Tokyo style.
Brasserie Les Saveurs (24-26 December)
Snuggled in the decadent St. Regis Singapore, Brasserie Les Saveurs serves up a line of festive creations presented by Executive Chef Fabio Granata. From pâté, artisanal cold cuts and cheese, to gourmet mains and handcrafted desserts, the ensemble is further elevated with Pan Seared Foie Gras with Polenta and Onion Compote; Scallops with Belgian Endive and Pink Grapefruit; Oven Roasted Rack of Lamb with Eggplant ‘Caviar’ and Chimichurri Rosso; as well as Braised Beef Cheek with Cauliflower and Red Wine Reduction.
Artemis Grill (23-25 December)
The sky-high dining concept offering Mediterranean-inspired dishes, introduces a specially curated festive menu for the month of December, featuring new festive winter ingredients. Start off with a Root Vegetable Consommé with Ricotta Dumplings, Sage and Black Winter Truffle, or a Burrata with Marinated Cherry Tomatoes, Pumpkin Seed Pesto and Oregano. Then, move onto the succulent Turkey Breast served with Crushed Brussel Sprouts, Apricot Pork Stuffing, Candied Chestnuts and Armagnac Jus or Kabocha Pumpkin Agnolotti for those who enjoy meat-free dishes. End off with an Apple Tart Tatin made with Pink Lady Apples for a sweet and heart-warming end to the night.
Once you’re done with this story, click here to catch up with our November 2022 issue!
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