Here we go again—that time of year when a few sacred things make their annual resurrection: evergreen ornaments, advent calendars, Mariah Carey, and a wide-eyed, nine-year-old Macaulay Culkin screaming into the camera. But among these seasonal staples, a severely underrated yet essential one: festive Christmas menus. We’ve rounded up a few of our favourites to quiet the part of your brain that won’t seem to stop asking: Which are the best restaurants to go for Christmas?
When you’re in an establishment with exposed brick and mortar, pots and pans hanging among lightbulbs and dry-ageing refrigerators stocked with an indeterminate assortment of meats, you’ll know that you’re in Bedrock. For Christmas this year, they’re not holding back. Exclusively at the Orchard branch, they’re offering a massive platter—called the Festive Grandeur—showcasing their best cuts on offer, all kissed by the lick of Bedrock’s signature applewood woodfire grill.
On the platter, a quartet of cuts—three steaks and one pork chop. The USDA Prime Ribeye, Citrus-fed Wagyu Striploin, and our personal favourite, Australian Grass-fed Tenderloin, all stick to the fundamentals: a simple rub of salt and pepper to draw out the natural flavours of the beef (and that applewood char). Mangalica Pork Tomahawk completes the selection, flavoured with an overnight marinate of garlic oil, rosemary, salt, and black pepper, before being cooked sous vide and seared over the flame to achieve exceptionally juicy slices of pork. To keep the palate entertained, an assortment of sauces—Red Wine, Chilli Oil, Classic Bearnaise, and Wholegrain Whisky Mustard—wait at the side for dipping.
It'd be remiss to make a trip to Bedrock without ordering their dangerously addictive Mac ‘N’ Cheese. It has all the makings of a great mac and cheese: crisp crust, creamy richness, and pasta with a bite. Pro tip: drizzle a spoonful of their housemade chilli oil and thank us later. The feast ends with a signature of the bar and grill—a comfortingly warm Apple Crumble crowned with a mound of vanilla ice cream (please serve more ice cream).
Bedrock Bar & Grill
Price: SGD499 for 4-5 pax
When: Now till 4 January 2026
Where: Bedrock Bar & Grill, 96 Somerset Rd, #01-05 Pan Pacific Serviced Suites Orchard, Singapore, Singapore 238163
Christmas holds special consideration for Goodwood Park Hotel. It may be a month-long occasion but the hotel tends to make it into an event. Folding the hotel's 125th anniversary into a festive showcase, we have a nostalgic with just enough modern indulgence to keep things interesting.
The Deli becomes ground zero for Goodwood’s takeaway festivities, offering an all-new line-up of savoury centrepieces and desserts. Meant to be shared, shot for your IG clout, and lingered over, we have a spread that pivots confidently into Asian-inflected comfort. The Steam-Baked Turkey stuffed with chestnut, ham, and vegetables feels destined to anchor festive tables. Eat this with aromatic yam rice and the hotel’s house-made chilli sauce... it is the latter that really rounds up this dish to be what our version of the sugar plum fairy would dance around to.
It is the sweets, however, are where Goodwood shows its flex. The Earl Grey Winter Sleigh is elegance rendered in pastry form—a layered composition of fragrant crémeux, pistachio sponge, raspberry compote, and golden kunafa, wrapped in pistachio mousse and finished with whimsical chocolate details. Too pretty to eat, alas, one must cave in to their sweet tooth. Coco for cocoa? There's the Yuletide Chocolate Travel Cake that offers a darker, denser pleasure, nodding to the gâteau de voyage with Manjari chocolate, apricot compote, and a glossy almond glaze built for gifting—or hoarding.
Beyond takeaways, the hotel invites guests to slow down and stay awhile. Throughout December, festive dine-in experiences unfold across Coffee Lounge, L’Espresso, and the MICHELIN-listed Gordon Grill, where curated Christmas menus are paired with carollers, children’s activities, and the unmistakable warmth of a grand hotel in full holiday mode.
Goodwood Park Hotel
Price: From SGD48++
When: For walk-in orders, visit The Deli between 10am–7pm. For enquiries, please contact the
Christmas Call Centre at (65) 6730 1867/68 between 10am–6pm. Advance order of five days is required for takeaways and the last pre-order date is on 19 December 2025.
Where: Goodwood Park Hotel, 22 Scotts Rd, Singapore 228221
Tablescape Restaurant & Bar's appeal adopts a "show-don't-tell" policy, where the food does all the talking. Rooted in the comfort of European homestyle cooking, this festive season, the Modern European restaurant at Grand Park City Hall rolls out a suite of dine-in and takeaway offerings to bring people properly together—around a table, at the restaurant or at home.
For a classic start, there’s the Salmon Wellington, a Norwegian salmon wrapped in puff pastry with spinach, cabbage, and forest mushrooms. It feels like a centrepiece of a warm Christmas shindig; perfect to be placed alongside a, say, Gammon Ham and, near the end of the table, a Banana Caramello Log cake. Available for both dine-in and takeaway, the sets feel flexible without being watered down, equally suited to a long lunch out or a dinner where no one wants to cook.
Tablescape Restaurant & Bar
Price: From SGD68++; purchase above SGD300 entitles you to free delivery
When: Now till 1 January 2026, 12pm – 8pm
Where: Tablescape Restaurant & Bar, 10 Coleman St, Level 3, Singapore 179809
HighHouse has always been our go-to for good food and good views, and Christmas is no exception. Perched among the clouds on the 62nd floor in the CBD, you’ll get to enjoy a three-course menu for lunch, and a more decadent version of it for dinner. Start with incredibly fatty Maple Leaf Duck Breast with Chestnut Purée that manages a smoky profile without ever touching the grill. Instead, a light seared char, chestnut purée, and crackly slices of Iberico ham all collaborate to deliver that smokiness. A balsamic-cherry sauce cuts through all that, serving as a sweet counterpoint.
Josper Grilled Maple-Glazed Iberico Pork Collar stands out as a main for its quality and texture, which blurs the line between fat and flesh. You won’t find any fat caps here, just fat melding into lean meat, creating a delicate bite void of any cloying porky taste. It sits beside a pool of doubanjiang sauce and roasted brussel sprouts, touching on notes of hot sweetness and slight bitterness respectively.
No turkey or ham here, but these proteins do a solid job in replicating an elevated festive vibe. Especially so during dinner, where a rich slab of foie gras will crown the Maple Leaf Duck Breast with Chestnut Purée, while black winter truffles will accompany the Josper Grilled Maple-Glazed Iberico Pork Collar.
Dessert brings Chestnut and Mikan Mont Blanc with Hazelnut Dacquoise, which blends nutty flavours of a hazelnut base with the bright acidity of mandarin oranges slow-cooked in syrup. A sweet note to end a rather fancy Christmas meal.
HighHouse
Price: From SGD93++ per pax
When: Now till 31 December 2025
Where: HighHouse, One Raffles Place, 1 Raffles Pl, L61-62, Singapore 048616
PAUL reimagines what a Singaporean Christmas can look like on your dining table with its latest festive collection, the Nyona Series. Heavy emphasis on your dining table, because the French bakery-café restaurant is releasing an exclusive takeaway set that touches everything from yule log cakes to macarons. But turkey takes centre stage: one version is marinated in an aromatic blend of buah keluak, turmeric, tamarind, lime leaves—the works. For traditionalists, there’s also a classic French-style turkey, stuffed with coriander and chestnuts and served alongside roasted vegetables.
And if turkey isn’t quite up your alley, try their Chilli Cashew Turkey Ham, which is glazed with a caramelised blend of chilli, garlic, screwpine leaves, and ground cashew nuts. Alternatively, its western counterpart, Cranberry and Pineapple Turkey Ham, is perfumed with cinnamon, star anise and cloves, before being crowned with glazed pineapple and cranberries.
Their festive sets revolve around either of these proteins (or both), complete with Yule Log cakes, macarons, canapés and bottles of Maison Perrier. But I wouldn’t skip out on their other festive dishes for a more complete meal: the wonderfully tender seared beef tenderloin with roasted potatoes; the equally tender lamb rack coated in an almond–lemon crust; and the bright, uplifting strawberry achar that cuts cleanly through the richness of a feast designed to fill you right up.
PAUL
Price: SGD159++ per set
When: Now till 31 December 25
Where: Home!
Bottega Di Carna, the Singapore outpost of the “World’s Greatest Butcher” Dario Cecchini, is rolling out a three-course festive dinner menu for the season. The meal opens with Cotechino—a slow-simmered pork sausage resting on velvety mashed potatoes, with green lentils tucked beneath for a gentle, earthy contrast to the dish’s creamy, cured saltiness. Next comes Battuta con Tartufo: hand-chopped beef tartare dressed with black truffle, bone marrow and crisp tendon crackers. Seeing as beef tartare is what Cecchini prides himself on as his signature dish, I’d say this is the dish to order.
For mains, you’ll choose between orecchiette pasta with spicy pork sausage, snapper, or Black Angus rib-eye. Though, as my colleague suggests, the move here is to skip the pasta and lean into either fish or steak. The former arrives plated atop a pool of fish bone jus with artichokes and asparagus—flaky and crisp, juicy and lightly charred. The rib-eye gets the same charred treatment, paired with carrot purée and a chocolate-laced wine jus that adds an unexpected depth to a familiar classic.
And finally, dessert—raspberries arranged around a dessert that sits somewhere between dark chocolate mousse and macadamia crunch cake, delivering a clean, satisfying end to a hearty festive meal.
Bottega Di Carna
Price: SGD98 per pax
When: Now till 31 December 2025
Where: Mondrian Singapore Duxton, 16A Duxton Hill, #03-01, Singapore 089970
If you’re doing Christmas at a friend’s or relative’s place this year, the last thing you want is to show up empty-handed. And if you want to stand out, consider this: Tiong Bahru Bakery has teamed up with Forged (yes, the company cultivating meat from small samples of cells) to launch a range of five pastries for the season. Each creation is built around Forged’s offerings: cultured Japanese quail parfait, foie gras, and their newest smoked quail spread. The pastries all run quite rich, so it’s perfect in a group setting.
Crack open the Foie & Christmas Stuffing Pie and you’ll hit a hearty filling of cultured quail foie gras, earthy mushrooms, chestnuts and golden currants. The Smoky Forged Brown Butter Caramel Shio Pan hides a crunchy core of smoky brown-butter caramel, cream and hazelnut praline inside a humble milk bun. The Foie Gras & Gruyère Twist weaves foie-studded béchamel and Gruyère into crisp, flaky layers of puff pastry. Then there’s the Mulled Wine Poached Pear & Forged Crème Pâtissière Danish, topped with sweet pear and quail-infused crème pâtissière on a buttery pastry. Finally, the Forged Infused Lemon Curd Éclair layers smoked quail spread and zesty citrus gelée, finished with torched meringue and raspberries for a smoky-sweet bite.
Tiong Bahru Bakery x Forged
Price: SGD35 for a box of five
When: From 17 November
Where: At any one of the 19 Tiong Bahru Bakery outlets
The hotels within close proximity to one another—Fairmont Singapore and Swissôtel The Stamford—pull out all the stops for this year-end stretch. A festive dining programme that spans across the restaurants located in both hotels, the festivities run until 4 January 2026. From a single marquee cuisine to a generous buffets, will this be a meal to remember in the year 2025? Guess, you'll just have to whet your appetite for this.
Up in the sky, SKAI anchors the season with contemporary, grill-forward food that unfold across lunch and dinner. Lunch sets include items like Cod Rillette with Yuzu Dressing and Scallop and Hamachi Tartare and dinners framed aroud Bluefin Tuna with Avocado and Caviar and Hokkaido Scallop with hazelnut and truffle. Perched on the 70th floor, JAAN by Kirk Westaway provides the refined Modern British menus that its known for, accompanied by arresting vistas. Yes, there's Chef Westaway's signature Sweet Leek and Potato Soup but you also indulge in meals involving winter ingredients that capture the season.
Without the travails of air travel, make your way down to Prego for Italian fare with Christmas expressed through a bevy of dishes. Guests can sup on the Vitello Tonnato, a roasted milk-fed veal loin with capers texture before moving on to the hard decision between two mains: a Topini Salsiccia e Tartufo (Tuscan potato dumplings with Taleggio cream, pork sausage and seasonal truffle), or a Controfiletto (Wagyu striploin with mulled wine sauce and pancetta potatoes). There are no bad choices. For families and larger gatherings, CLOVE and Asian Market Café round out the offering with expansive buffet spreads and seasonal roasts.
Fairmont Singapore and Swissôtel The Stamford:
SKAI
Price: SGD78++ for festive set lunches; SGD198++ for dinners; SGD218++ for Christmas and from SGD228++ for New Year’s Eve
JAAN by Kirk Westaway
Price: SGD488++ for Christmas and SGD920++ for New Year's Day
CLOVE
Price: Starts from SGD78++ for weekend lunch; SGD138++ for Christmas Day and seasonal dinner buffets; children dine at half price
Prego
Price: SGD $98++
When: Until end of 2025
Asian Market Café
Price: Starts at SGD80++ for festive lunches; SGD92++ for festive dinners; children dine at half price
The Stamford Brasserie
Price: Starts from SGD55++
