Wrap up your 2022 with some very merry eats, thanks to these holiday offerings from a selection of MICHELIN restaurants in Singapore. Whether it's dining out or dining in, or a romantic dinner or a gathering with your nearest and dearest, we're sure you'll find something that will bring the holiday cheer to the table.
Saint Pierre offers a festive takeaway menu for those who wish to dine at home this year. (Photo: Saint Pierre)
Enjoy a Two-MICHELIN-Starred Holiday Meal at Home with Saint Pierre's Festive Takeaway Menus
Planning a lavish celebration indoors this holiday season? Spoil your family and friends with two-MICHELIN-Starred Saint Pierre's festive takeaway selection.
“With the close of a hectic year, it’s time to take a well-deserved break to celebrate with friends and family. We’d love for our guests to relish moments of bonding over an unforgettable feast — whether they do so at Saint Pierre or in the comfort of their own homes,” says chef-owner Emmanuel Stroobant.
There's no holding back as the French fine dining destination has prepared dishes that include: Roasted Whole Capon, with Chestnut, Mushroom and Foie Gras Stuffing, and Herbed Truffle Jus; Guinea Fowl prepared “Coq Au Vin” Style; Maple-Bourbon Glazed Ham; 7-Hour Braised Lamb Shoulder with Lemon Confit, Coriander, and Cumin; 200-Day-Aged Angus Beef Rib Eye “En Croûte”, with Black Pepper-Thyme Sauce; Whole “Côte de Boeuf” 7 Ribs, Salt Crusted, Dry Aged; and Green Tea-Smoked Wild Salmon, among others.
The Saint Pierre holiday signature of Black Truffle Marbled Foie Gras Terrine is also available, along with the Christmas Pavlova Wreath (S$120) for dessert, which comes adorned with seasonal fresh fruits.
Customers can place their orders by calling +65 6438 0887 or emailing info@saintpierre.com.sg at least three working days prior to the collection date. Pre-orders start from 1 December 2022, Thursday. The last order for Christmas Eve is 16 December 2022, Friday 6pm, while the last order for New Year’s Eve is 23 December 2022, Friday 6pm.
L-R: Black Truffle Marbled Foie Gras Terrine; Christmas Pavlova Wreath (Photo: Saint Pierre)
Apart from its luxurious takeaway menu, Saint Pierre will also offer Christmas Eve Lunch and Dinner menus, as well as New Year’s Eve Lunch and Dinner menus.
For Christmas Eve (24 December 2022), the two-MICHELIN-Starred restaurant will be serving Minquiers Island Blue Lobster, where the Minquiers Island blue lobster is first confited and then blanketed with alternating circles of Périgord black winter truffle shavings and coconut. Other highlights are Hawke’s Bay Venison — with layers of kabocha tartare and venison mousse in a gingerbread crust, and Pyrenees Lamb Saddle, which comprises roasted Pyrenees milk-fed lamb saddle, alongside parsnip-miso cream, and monkey head mushroom. The dessert features Korean Chestnut, where Korean chestnut purée encases Vanuatu vanilla perfumed-cream sitting in a Lifou multifleur honey tartlet.
And to cap off 2022 on New Year's Eve (31 December 2022), Saint Pierre bids adieu to the year that was with one of Stroobant's signatures — the Manjimup Marron. The confit Manjimup marron is showcased atop oba leaf jelly, accompanied by Jerusalem artichoke cream, and wasabi-infused buttermilk sauce. The menu also features Anjou Pigeon — roasted Anjou pigeon breast glazed with togarashi and Anjou pigeon leg shepherd’s pie. A butter-poached Nagasaki Flounder will also be available; and for dessert, a Mediterranean Willowleaf Mandarin served as a mini St. Honoré with hōjicha cream, single estate chocolate ganache, and Willowleaf mandarin compote in a choux puff.
Saint Pierre will be closed on 25 December 2022, Sunday and 1 January 2023, Sunday.
Saint Pierre is located at One Fullerton, #02-02B, 1 Fullerton Road, 049213, Singapore. Make a booking here.
CUT unveils festive menus in December that feature their signature steaks. (Photo: Marina Bay Sands)
Indulge in Celebratory Steaks at CUT This Holiday Season
Celebrate the festive season at one-Michelin-starred CUT by Wolfgang Puck, as its signature three-course "Festive CUTs Menu" makes an annual comeback. The menu features CUT’s iconic dishes, including the classic Maryland blue crab cake with heirloom tomato relish and basil aioli for starters, followed by a U.S.D.A. prime, Illinois corn-fed, 21-day aged steak, grilled over hardwood and charcoal. Diners can also elevate the CUT experience by opting for the Snake River Farms American wagyu as part of the mains. For dessert, CUT offers a selection of desserts, including its rendition of yule log — a nod to local flavours with its combination of pandan kaya chantilly, pineapple, chiffon cake, and gula melaka ice cream.
On Christmas Day (25 December), CUT will also present an exclusive four-course lunch menu, available from 12pm to 3pm. Menu highlights include the Hokkaido scallop “carpaccio”, shaved myoga, and wasabi-kosho ponzu for starters; New York sirloin from Sendai, Miyagi Prefecture, Japan for mains; and a honeycomb espresso cake with sour cream, lemon curd, and espresso for dessert.
On New Year's Eve (31 December), CUT offers another exclusive four-course dinner menu that starts off with cheesy gougères and black truffle potato “mille-feuille” with crème fraîche and caviar; guests can take their pick of appetiser, including Austrian oxtail bouillon, Périgord black truffles, bone marrow dumpling; or half-dozen fresh oysters on the half shell, served with a bright green apple mignonette. In addition to its list of beef cuts, the selection of mains is starred by prized wagyu such as the whisky-aged 21-days bone-in New York sirloin from Snake River Farms, Idaho or the Hokkaido “Snow” New York Sirloin from Tomakomai. To round up the celebratory meal, desserts such as the Valrhona chocolate soufflé, crème fraîche cream, raspberry gelato (for two persons) will be served. All guests can also bid adieu to 2022 with a complimentary glass of champagne.
CUT is located at The Shoppes at Marina Bay Sands, Galleria Level, #B1-71, 2 Bayfront Avenue, 018972, Singapore. Make a booking here.
Esora curates a seasonal line-up that celebrates Japan's winter. (Photo: Esora)
Esora Explores Winter Japanese Fare in Its New Seasonal Menu
With everyone flocking to Japan this holiday season, one-MICHELIN-Starred Esora keeps company those who are staying put in Singapore for the holidays with its seasonal menu that reflects Japan's winter produce.
The cold winter brings seafood of higher fat content, making buri, fugu (puffer fish), ankimo (monkfish liver), Matsuba-gani (snow crabs), and uni (sea urchins) the menu's highlights. Root vegetables such as gobo (burdock), daikon (radish), and potatoes help keep the body warm in the cold, and leafy vegetables — winter chijimi horenso (snow spinach) and Shimonita negi (bunching onions) — are especially sweet when grown in the harsh temperatures; while seasonal fruits of ringo (apple) and mikan (mandarins) are ripe for the picking this time of year.
Winter cooking styles are also presented in Esora's latest menu such as nabe (hotpot), stews, oden, sukiyaki, and shabu-shabu.
Esora's 10-course winter menu sheds the spotlight on items such as a Cold Dish that features Botan ebi, seasonal hokkigai (surf clams) and chijimi horenso, a Japanese snow spinach from Gunma prefecture grown in highly specific conditions allowed by the winter weather. The Esora signature of Chicken Wings is given a season-specific interpretation, incorporating Hokkaido potatoes that have been stored at low temperatures, consequently accumulating more sugars and with a stronger profile than new potatoes harvested in autumn. For the Donabe course, Matsuba-gani (snow crabs) from the Tottori prefecture are used, straight from the cold Sea of Japan.
Esora is located at 15 Mohamed Sultan Road, 238964, Singapore. Make a booking here.
JAG's 3kg Chapon de Bresse roasted with cep butter served with cream of morel and vin jaune (Photo: JAG)
Experience a Taste of the French Alps with JAG's Festive Takeaway Delights and Menus
If you're celebrating this year's Yuletide season in the comfort of home, the team at MICHELIN-Starred JAG has curated an array of celebratory items available for takeaway and delivery on the mornings of 24th and 25th December. The menu is meticulously put together to cater to different party sizes and requirements, including detailed storage and heating instructions for maximum indulgence.
Mains include a 3-kilogram Chapon de Bresse roasted with cep butter served with cream of morel and vin
jaune; a Te Mana Lamb Saddle Porto Albufera Sauce, stuffed with pistachio and truffle served with grilled pumpkin and confit potato with rosemary and white wine; and Smoked Beetroot and Raspberry Salmon Blinis. Supplements are also available such as Foie Gras Torchon and Gratin of Heliantis; and to cap off your Yuletide meal, choose from a Bûche de Noël Chestnut Chocolate Cake or Bûche de Noël Japanese Winter Strawberry, but it doesn't hurt to have both!
For more information on JAG's festive takeaway menu, visit https://www.restaurantjag.com/shop/ and place your orders there. Orders open in the last week of November and close on 18 December for self-collection and delivery on 24th and 25th December (morning). Kindly note that an advance notice of 48 hours is required.
L-R: Smoked Beetroot and Raspberry Salmon Blinis; Bûche de Noël Chestnut Chocolate Cake (Photo: JAG)
JAG will also be celebrating Christmas Eve and New Year's Eve with dinners showcasing winter’s harvest.
On the evening of 24 December 2022, guests will be offered an immersive vegetable-centric dinner experience ($398++ per guest) highlighting the season's bounty in 17 plates alongside freshly baked bread, a cheese trolley, and seasonal mignardise offerings.
To welcome the new year on the evening of 31 December 2022, the team at JAG celebrates with a special dinner menu ($498++ per guest) featuring seasonal vegetables with fine quality seafood such as blue lobster and caviar, paired with a curated selection of wines.
JAG is located at 76 Duxton Road, 089535, Singapore. Make a booking here.
Labyrinth launches new menu with more bites to represent Singapore's cuisine. (Photo: Labyrinth)
Labyrinth Launches its Latest Iteration of "New Singaporean" Cuisine
According to our MICHELIN Guide inspectors, chef LG Han of MICHELIN-Starred Labyrinth takes recognisable local flavours and tastes remembered from childhood as his starting point — and then reimagines and reinterprets them, using superlative ingredients from across Singapore. The result is an exciting, original and unforgettable set menu that surprises, amuses, and satisfies. The restaurant’s black canvas is punctured by razor sharp lighting, while the service team are clued up and very well-organised.
"New Singaporean cuisine showcases unique flavour combinations whilst staying true to the heritage of not just quintessential Singaporean dishes, but also unique traditions and culture of Singapore," says Han. "My cooking draws inspiration from my childhood memories and personal anecdotes growing up in Singapore, the bountiful local produce that this tiny island has to offer, as well as my roots as a Hainanese growing up as a kid in my grandfather’s restaurant."
The refreshed menu at Labyrinth boasts an array of small bites that exude Singaporean heritage and cultural cuisine with highlights such as Yusheng, the traditional Chinese New Year centrepiece, made with otoro, pickled beetroot and daikon, kaffir lime oil, and local honey; an assortment of "Mamak" food that pays tribute to the bounty of local food stalls in Singapore; and the restaurant's mainstay of “Hainan Kopi Tales”, which draws its inspiration from one of Singapore's kopi institutions.
Labyrinth is located at Esplanade Mall, #02-23, Marina Bay Promenade, 8 Raffles Avenue, 039802, Singapore. Make a booking here.
L-R: Madara, Daikon, Trompette De La Morte; Mieral Pigeon from Bresse, Chestnuts, Liver Tart (Photo: Sommer)
A Taste of Sommer Before the Holidays Rush in
MICHELIN-Starred Sommer refreshes its menu as the holiday season weaves its way in. Its winter menu designed by Lewis Barker presents an array of dishes that highlight the season's bounty, with a play of textures and temperatures.
Opening the meal is a light and refreshing Snow Crab layered with Avocado Cream and Globe Artichoke “En Barigoule”, Avocado Sorbet, and Preserved Lemon.
Featured mains include Blue Lobster from Brittany (exclusively on Sommer's Experience menus), gently cooked in a butter made from its own coral and finished over charcoal, accompanied with Coco de Paimpol, Basil Gnocchi and Iranian Saffron. Madara, a seasonal winter fish and a delicacy from Hokkaido, is encased in a farce of Daikon and Trompette de la Morte. The dish is finished table-side with a sauce of Young Ginger and Vin Jaune with Pomme Soufflé to share.
The pièce de résistance of Sommer's winter menu is the Mieral Pigeon from Bresse, cooked with a farce of Chestnuts and served alongside its BBQ Leg and Liver Tart. The plate is finished with a Pigeon Sauce “Au Poivre”. For its Yuletide-specific menu, Barker hints a Venison en Croute that will make its way to the menu soon.
Desserts include Shine Muscat Grape from Yamanashi with Sorrel, Lemon Thyme and Verjus; Dulcey De Leche with Espresso Cremeux and Araguani Chocolate Soufflé, followed by Sommer's set of mignardises.
Sommer is located at The Sail at Marina Bay, #01-02, 2 Marina Boulevard, 018987, Singapore. Book a table here.
MICHELIN-Starred Summer Palace offers a special Christmas Degustation Set for the holidays. (Photo: Summer Palace)
Enjoy a Cheery, Chinois Christmas at Summer Palace
At one-MICHELIN-Starred Summer Palace, Chinese Executive Chef Liu Ching Hai and his team offer an exclusive
six-course Christmas Degustation Set that celebrates seasonal ingredients and Cantonese cuisine.
Exclusively available on Christmas Eve and Christmas Day, the menu features festive creations starting with a Truffle Peking Duck Roll, Fried Scallops Stuffed with Minced Shrimp and Almond Flakes and Mini Baked Crab Shell stuffed with Fresh Crab Meat and Onions. Braised Lobster Meat with Scallop and Crab Roe follows with mains such as Oven-baked Cod Fish with Egg White and Ikura Caviar; Wok - fried Venison with Chestnuts and Homemade XO Sauce; and Braised Diced Chicken Fried Rice with Baby Abalone and Squid in Bamboo Cup. The meal is capped off with Cream of Pumpkin with Coconut Ice Cream and Sticky Black Rice.
Summer Palace is located at Regent Hotel, Level 3, 1 Cuscaden Road, 249715, Singapore. Make a booking here.
Fluffy Egg Soufflé, with Truffle, Zolderspeck, and Vin Jaune (Photo: Table65)
Table65 Refreshes Its Offerings for the Holidays
MICHELIN-Starred Table65 also has some new offerings for guests dining from 30 November till 31 December 2022.
Chef de cuisine Dayal Kesha opens the festive menu with Brown Crab and Caviar with Cauliflower, Vanilla, and Lemongrass, followed by Fluffy Egg Soufflé, with Truffle, Zolderspeck, and Vin Jaune. The fish course presents a Sea Bass with Crispy Scales, Smoked Eel, and Sauerkraut; succeeded by the guest's choice of meat: Bbq Duck, with Endive, Foie, and Lime; or A4 Kagoshima Wagyu Striploin, Oxtail, and Sea Succulents. The meal is closed off with a dessert of Verbena Meringue, with Persimmon and Pink Pepper.
The menu at Table65 is described by our MICHELIN Guide inspectors as balanced and intriguing, and the restaurant is said to provide a comfortable bar for a pre-prandial drink as well. The team of chefs in the open kitchen go about their work with calm efficiency, using lots of contemporary techniques and cooking methods that bring out the best in the sublime ingredients.
Table65 is located at Hotel Michael, Level 1, Resorts World Sentosa, 8 Sentosa Gateway, 098269, Singapore. Book your seat here.
MICHELIN-listed Claudine revels in the joy of the season with a modern, elevated take on beloved French Christmas classics. (Photo: Claudine)
Come Together and Celebrate a French Holiday at Claudine
MICHELIN-listed Claudine revels in the festive season with an array of à la carte plates specially created for the occasion and available until the end of December 2022.
From 12 to 31 December 2022, a series of festive à la carte dishes that celebrate the best of the Christmas season take pride of place on Claudine’s menu alongside perennial favourites.
As part of the starters, Majestic Jacques Cocollos Oysters are paired with Crème Fraîche, dashi jelly, green apple, a curry leaf infused sauce, and a final crown of Kristal caviar. Also on the menu is a warm dessert of Conference Pears poached in a spiced syrup infused with orange, star anise, cinnamon, and vanilla. The pears are flambéed with pear liqueur and deglazed with a sauce infused with vanilla tonka bean butter before being finished with rum and raisin ice cream and gingerbread.
On New Year's Eve, 31 December 2022, Claudine also presents an exclusive multi-course New Year's Eve dinner menu with highlights including an Obsiblue Prawn Tartare with Hokkaido uni, yuzu cream and crustacean jelly; and a Foie Gras Ravioli with a truffle bouillon.
Claudine is located at 39C Harding Road, 249541, Singapore. Book your table here.
A must- have in every Catalan house during Christmas: Stuffed Spring Chicken with Pork Belly, Truffle, and Nuts (Photo: Gaig)
Have a Catalan Christmas with Gaig
MICHELIN-listed Gaig also has a slew of Christmas dishes for those who prefer a Catalan-themed celebration.
Christmastime in Spain is known to be a special occasion for families, friends, and loved ones to come together and celebrate time-honoured traditions. From 1 to 31 December 2022, Executive Chef Marti Carlos and his team present a repertoire of festive plates for dine-in to mark the joyous holiday period with convivial feasting. Hence, highlighting Gaig's December menu are traditional Spanish Christmas classics of roasted meat and seafoods.
The menu highlight is the Stuffed Spring Chicken with Pork Belly, Truffle, and Nuts, as roast chicken is the must-have centrepiece of Catalan house during Christmas. At Gaig, Carlos stuffs boneless spring chicken with an amalgamation of pork belly, black winter truffle, pine nuts, raisins, and dried apricots, before roasting it in the oven and serving it whole with chicken jus.
Other festive offerings include a Stuffed Squid Stew that features Spanish squid filled with minced beef and squid, then cooked in fish stock and sofrito; the squid is served with potatoes and crispy squid legs for texture — a Catalan-style surf and turf or mar i muntanya. Monkfish Tail with Salsa Verde and Clams is a classic dish from Basque Country where pan-seared monkfish tail is served with clams cooked in a salsa verde of white wine, white fish stock, garlic, and parsley. Lastly is a classic Catalan-style Seafood Bisque made with prawns, rockfish, and lobster, thickened with cream and bread croutons to soak up the stew.
Also, Gaig's exclusive take-away Christmas Gourmet Box of Spanish favourites is back, featuring an array of festive favourites such as jamón, fuet, chorizo, and Ventresca de Atún for gifting or entertaining at home.
Gaig’s festive highlights are offered from 1 to 31 December 2022. The Festive Plates are available only for dine-in, during lunch and dinner. Reservations and enquiries can be made via phone at +65 6221 2134, or WhatsApp at +65 9771 2674. Emails can be directed to singapore@restaurantgaig.com. Available for takeaway and island-wide delivery, orders of the Christmas Gourmet Box (advance notice of 24 hours) can be placed from 1 December 2022 at https://gaigrestaurant.oddle.me/.
Gaig is located at 16 Stanley Street, 068735, Singapore. Book a table here.
