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SCMP Reporter

Chefs are at their inspired best in this  season of feasting and good cheer

Appetiser

1. Appetiser platter of Irish oysters on the half shell

Oysters from Europe - such as Irish Rock, Belon and Fines de Claires - come in season during the months that end with an r, so Christmas is probably the last chance to savour the best of them. From $19 each. Sun's Cafe

2. The Christmas plate

Something for everyone at Christmas: oysters, green coconut curry, soft-shell crab roll, avocado and ginger, rock lobster skewer and chicken satay in banana leaf, Thai satay sauce, vegetable rice paper roll, miso peanut sauce, grilled mixed vegetables, lemon olive oil - $480 includes main course and dessert, $408 before December 22. Thai Basil

3. Bresse pigeon breast terrine with  duck liver and black truffle, lamb's lettuce salad and yellow mushrooms

Foie gras is a traditional Christmas food and black truffle has just come into season. Bresse pigeons are fed natural fodder and are a special treat for those who love poultry - $1,888 with five other courses on the Christmas Eve menu. Restaurant Petrus

4. Warm goose liver with celeriac  foam and hot Madeira jelly

Goose liver is one of the most popular Christmas foods in Europe, and this dish draws on that tradition with some extra excitement in the celeriac foam and Madeira jelly, as well as the presentation in a soup mug. Part of a five-course Christmas Eve menu for $980. The Lobby

Main Course

5. Grilled whole lobster with Christmas decoration

This dish will be served alongside sushi and sashimi, seafood with fresh mango salad, beef teriyaki, assorted greenhouse mushrooms with Inaniwa udon and chestnut ice-cream with coffee foam and light cream - $1,445 for two and with five other courses; $997 if booked before December 22. Kiku

6. Confit of salmon with fennel emulsion and saffron whipped potatoes

This fish dish is part of a Christmas party package, four courses with tea or coffee for $500 a person (minimum of 10 people required). One Bar + Grill

7. Baked misoyaki  dynamite scallops and prawns with chanterelles, broccoli and umeboshi  rice

Many of the dishes at this Pacific Rim restaurant are about the sauces. In this case, it is the misoyaki, made of mirin (an essential Japanese condiment made from fermented glutinous rice), ginger and sake. Chanterelles add a winter flavour, while umeboshi rice (with pickled Japanese apricot) gives it heartiness. Part of a six-course Christmas Eve menu at $1,980. Felix

8. Roast pigeon with caramelised roast vegetables and confit of garlic

This recipe involves slow-poaching of the pigeon with a spoon of truffle jus in a vacuum-sealed bag submerged in hot water, then roasting in an oven with clarified butter for colour. The sauce is made by reducing white wine and chicken stock with shallots, garlic and thyme. Part of a six-course Christmas Eve dinner menu for $1,688. Mandarin Grill

Dessert

9. Nougat ice-cream terrine studded with pistachio, served with warm figs and almond bread

This dessert debuted on a Christmas menu at Michelle Garnaut's establishment a few years ago and was deemed so popular that it became a regular on the menu, $108. M at the Fringe

10. Millefeuille of chestnut mousse and meringue with berry compote

Crispy, light, flaky pastry sheets layered with a sweet chestnut puree folded with whipped cream. The berry compote comprises fresh raspberries, blueberries, blackberries and strawberries simmered briefly with sugar, $82. The Bostonian

11. Sticky Christmas pudding

Part of Christmas lunch and dinner December 13-26; dinner 6pm-10.30pm, $388 per person, includes five courses and a welcome glass of mulled wine, plus tea or coffee. Lunch is $168 per person, three courses with tea or coffee. Peak Cafe Bar

12. Sweet creation Christmas tree

From start to finish, this Christmas tree takes about two hours to 'grow', and

this season about 120 of them are expected to be devoured - $1,888 with five

other courses on the Christmas Eve menu. Restaurant Petrus

13. Chocolate Christmas yule log

This old-time favourite incorporates chocolate cream and pistachio  cream. If you do not have the time or equipment to make it yourself,  purchase the yule log at The Cafe

14. Spoon chocolate palet,  gold leaf

A recipe that has been raved about at Alain Ducasse's famous Louis XV in Monaco and is now served in Hong Kong. It has a biscuit sponge hazelnut base, pralines, feuillentine  and praline mousse - $1,680 with seven other courses on the Christmas Eve menu. Spoon

15. Chocolate castle

Inspired by a castle in Munich, this chocolate castle is all edible, made

with 5kg of white chocolate, 1kg of gingerbread and 1kg of pebble confectionery (apricot with dark brown chocolate coating), $800. Deli Kool



APPETISER;  MAIN COURSE; DESSERT