Rempapa
#01-01/02/02, Park Place Residence at PLQ | Tel: 9459 1603
Helmed by Masterchef Singapore judge chef Damian D’Silva, Rempapa plans to celebrate the joyous season with its specially crafted festive menu. From Dec 15 to 30, chef D’Silva invites guests down to Rempapa to join in the merry celebration with his renditions of classic British dishes featuring Singapore heritage flavours.
For dine-in only, indulge in the Festive Platter ($120++ for four persons) that features the Roast GG French Poulet with Rempapa Spices (1.3kg), Spiced Meatloaf with Sambal Mashed Potatoes (600g), Bubble & Squeak and the Spotted Dick with Gula Melaka Custard (four portions). These dishes are also available for takeaway on an a la carte basis.
For takeaway or festive gifting, Rempapa is known for its fragrant and delicious local kuehs and cake. Take your pick from the Kueh Bingka ($60+), Bika Ambon ($65+), Kueh Salat ($60+) and Sugee Cake ($85+).
Restaurant JAG
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Level 1, 76 Duxton Road | Tel: 3138 8477
Restaurant JAG is celebrating this festive season and giving cheers to the hard work and seamless alliances that co-founders chef Jeremy Gillon and Anant Tyagi have forged with the team.
On Dec 24, celebrate Christmas at JAG with an immersive vegetable-centric experience showcasing winter harvest in 17 plates alongside freshly baked bread, cheese trolley and seasonal mignardise offerings. Each dish is accentuated with wild foraged herbs from the Alps of Savoie, completed with premium hand-picked proteins to commemorate Christmas. This dinner is $398++ per guest and $248++ for wine pairing.
Bookings for the Christmas eve night may be tough to get, but fret not, bring the festive mood from JAG home on Dec 24 and 25 with the specially curated array of dishes available for takeaway and delivery. The hearty gourmet selections include the Chapon de Bresse ($438+ for eight to 12 pax), Te Mana Lamb Saddle Porto Albufera Sauce ($188 for four to six pax) and Smoked Beetroot and Raspberry Salmon Blinis (from $48+ for two to three pax). This is then supplemented with your choice of Foie Gras Torchon (from $48+ for two to three pax), Gratin of Heliantis (from $35+ for two to three pax), Potato Mash, Braised Pumpkin and Roasted Chestnut (from $35+ for two to three pax), Bûche de Noël Chestnut Chocolate Cake (from$45+ for two to three pax) and Bûche de Noël Japanese Winter Strawberry (from $58+ for two to three pax).
LeVel33
#33-01 Marina Bay Financial Centre Tower 1 | Tel: 6834 3133
With breathtaking front-row views of the Marina Bay skyline, toast to the year-end festivities with freshly brewed beers and sumptuous food at LeVeL33, the world’s highest urban microbrewery.
This will be executive chef Jake Kowalewski's first Christmas at LeVeL33 since joining the team in May this year. He will pay homage to childhood memories of holidays back home in Sydney filled with succulent meat platters, delicious grilled vegetables and pavlova for dessert.
From Dec 24 to 26, enjoy a hearty Christmas Lunch Roast Menu ($88++), which features communal-style items such as IPA, Pepper and Honey Glazed Free Range Ham, and Australian Inspired Christmas Pavlova. For the Dinner Menu ($148++/pax) available Dec 24 and 25, diners can look forward to a moist Roasted Duck Breast and A Free Range Porchetta.
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The revelry continues with the New Year’s Eve dinner ($588 per pax), with unique items like Sustainable Australian Kingfish Ceviche, Tasmanian Rock Lobster Salad, and Westholme Sirloin MBS9. There is also a vegetarian option featuring Heirloom Tomato Carpaccio and Coal Roasted Purple Sweet Potato
Saint Pierre
#02-02B One Fullerton | Tel: 6438 0887
Two Michelin-Starred Saint Pierre ushers in the festive season with specially created menus by chef-owner Emmanuel Stroobant. Lavish your loved ones with an exquisite meal at the French fine-dining destination restaurant, which presents a four-course lunch and seven-course dinner for Christmas Eve, and a four-course lunch and eight-course dinner for New Year’s Eve.
The highlight of the Christmas menu is the Minquiers Island Blue Lobster, featuring Minquiers Island blue lobster confit blanketed with alternating circles of Périgord black winter truffle shavings and coconut. Other highlights include Hawke’s Bay Venison — with layers of kabocha tartare and venison mousse in a gingerbread crust —and Pyrenees Lamb Saddle, roasted Pyrenees milk-fed lamb saddle, alongside parsnip-miso cream and monkey head mushroom. Round out the meal with Korean Chestnut, where Korean chestnut purée encases Vanuatu vanilla perfumed cream sitting in a Lifou multi fleur honey tartlet.
In the New Year’s Eve lunch and dinner menus, diners will enjoy Manjimup Marron, one of the chef’s signatures. The confit Manjimup marron is showcased atop oba leaf jelly, accompanied by Jerusalem artichoke cream and wasabi-infused buttermilk sauce. The menu features Anjou Pigeon — roasted Anjou pigeon breast glazed with togarashi and Anjou pigeon leg shepherd’s pie — and butter-poached Nagasaki Flounder. For dessert, savour the Mediterranean Willow Leaf Mandarin, a delightfully balanced mini St. Honoré with hōjicha cream, single estate chocolate ganache and Willow Leaf mandarin compote in a choux puff.
Saint Pierre will be closed on Dec 25 and Jan 1, 2023.
NOBU
Level 3 Four Seasons Hotel Singapore | Tel: 6831 7653
Fancy some Japanese for Christmas? Nobu Singapore brings joy to the close of 2022 with the launch of lunch and festive omakase menus by head chef Hideki Maeda.
From Dec 20 to 30, delight in the best of land and sea with the Festive Omakase ($350++), which begins with a Nobu Sashimi starter served with caviar three ways. Taste the freshest local produce served in Baby Spinach Salad Kinmedai, Dry Miso, and Assorted Nobu Style Sushi. Two mains follow the Singapore-exclusive Chilean Sea Bass Spicy Miso, then the fork-tender Josper Grilled A5 Japanese Wagyu Beef with Jalapeno Salsa. Chocolate Raspberry Praline and a selection of petit fours bring a sweet finish to your dining.
On Dec 31, enjoy the New Year’s Eve Omakase (S$485++ per pax) — a six-course dinner of fresh seafood selections, beginning with Zensai, sea urchin elevated with caviar, yuba, and wasabi soy, along with Seafood Ceviche Singapore Style. Four courses of Peruvian-Japanese specialities follow, including some assorted sushi. For the mains, indulge in Scallop and Foie Gras, Vanilla Miso and Josper Grilled A5 Japanese Wagyu Beef in Wafu Truffle Sauce and Fresh Truffles.
As a finale, pastry chef Jackie Teo will titillate palates with some Kagami Mochi with Orange Lime Compote, a selection of petit fours, and a sparkling glass of Champagne to toast to the new year.
