We are just about a month away from Christmas 2025 and New Year’s Eve, and the festivities are starting this weekend at Raffles Hotel Singapore. From stay to fine dining and drinks, the grande dame of hospitality in Singapore is all dressed up for the party, right from its festive façade.
This year’s celebrations bring together an inspired ensemble of experiences: from festive afternoon teas and exquisite wood-fire feasts to bespoke hampers, artful floral arrangements and graceful escapes crafted for the holidays.
Festive Indulgence package at Raffles
Celebrate the magic of the season with a stay in the iconic suites of Raffles Hotel Singapore, where timeless heritage meets modern luxury. Awaken each morning to a sumptuous breakfast at Tiffin Room. Enjoy complimentary access to Raffles Spa and the hotel’s wellness facilities.
Throughout the stay, guests can indulge in specially curated festive dining experiences, discover quiet moments of serenity within the hotel’s verdant courtyards and take home treasures from Raffles Boutique. Key package features are:
• 15 per cent off best available rates with a minimum of two-night stay
• SGD 100 Festive Hotel Credits
• Daily sumptuous breakfast at Tiffin Room for two
• Complimentary access to Raffles Spa & wellness facilities
• Welcome Singapore Slings
• Enlightening Hotel Historical Tour with resident historian
When: Festive Indulgence is valid for stays from 23 November 2025 to 4 January 2026.
Price: Rates are subject to when booking are made. (Contact points below for more detailed information)
Website: https://www.raffles.com/singapore/offers/festive-indulgence-at-raffles/
Reservations and enquiries: Call (65) 6337 1886 or e-mail singapore@raffles.com
Terms & conditions for Festive Indulgence at Raffles:
• Hotel credit may not be used to offset room charges, taxes or service charges.
• Credits may be used at all Raffles-operated restaurants and bars, as well as at the Raffles Boutique and Raffles Spa.
• All offer inclusions must be utilised during the stay and cannot be carried over.
• Reservations must be fully pre-paid at the time of booking and are non-refundable.
• This offer is not valid in conjunction with other promotions, discounts or loyalty programmes.
• Prices stated are in Singapore Dollars and are subject to 10 per cent service charge and 9 per cent government taxes.
• Advance reservations are required for the History Tour and all experiences.
• A full stay charge will be imposed for any no-shows.
• The offer is available for up to two adults and two children (aged 12 years and below) or three adults.
• A supplement for the third adult is applicable at SGD 180++ per night (inclusive of breakfast).
• A supplement for children (aged 6 to 12) is SGD 35++ per child per night for breakfast.
Dining celebrations at Raffles
● The Grand Lobby
Bask in the festive spirit of the Yuletide season with The Grand Lobby’s Festive Afternoon Tea, a refined interpretation of beloved afternoon rituals reimagined for the season.
Presented on a classic silver stand, the experience unfolds with exquisite savouries such as Foie Gras Pâté & Amur Caviar on Crispy Brioche, Crab Éclair with Calvados Waldorf Cream and Classic Egg Sandwich with Winter Black Truffle.
These are paired with sweet creations by Executive Pastry Chef Tai Chien Lin, including Pistachio Amarena Cherry Choux, Chestnut Vanilla Cake and Red Fruits Trifle.
Completing the afternoon are home-made cranberry and garden herb Gruyère scones, served warm with clotted cream and rose petal jam.
Guests may accompany their tea with a choice of JING single garden loose tea leaves or Raffles custom-blended coffee or elevate the experience along with Billecart-Salmon Champagne Brut or Sparkling Tea for a celebratory touch.
Price and dates:
• Festive Afternoon Tea SGD 118++ per guest (available on 1 – 23 December and 26 – 30 December 2025)
• Champagne or Sparkling Tea Experience SGD 138++ per guest (available on 24, 25, 31 December 2025 and 1 January 2026)
• 90-minute Unlimited Flow of Champagne
Billecart-Salmon NV Brut: SGD 138++ per guest
Ruinart Blanc de Blanc: SGD 188++ per guest
Dom Pérignon 2015: SGD 588++ per guest
Opening hours: Monday to Sunday: 12.30pm to 5.30pm
Booking link: https://sevn.ly/xA5YTzFc
Website: https://www.raffles.com/singapore/dining/the-grand-lobby/
● Butcher’s Block
At Butcher’s Block, Chef Jordan Keao invites guests to experience his signature IMUA philosophy, meaning “moving forward with strength and spirit”, through a series of wood-fire tasting menus that capture the essence of gratitude, celebration and togetherness.
Begin the season with the Thanksgiving IMUA Tasting Menu on 27 November 2025, available for both lunch and dinner. Each menu showcases Chef Jordan’s mastery of whole-animal butchery and elemental cooking.
Guests can look forward to highlights such as Big Eye Ahi Poke Tartlet with Osetra Caviar, Turducken layered with turkey, duck and chicken and finished with truffle jus and Blackmore Farms Wagyu Beef served with bone marrow potato purée and a crispy empanada. The experience concludes with Kulolo, an elegant reimagining of a Hawaiian dessert made with aerated taro crème, coconut ice cream and kueh kosui.
The celebrations continue in December with the Christmas IMUA Tasting Menus, available for both lunch and dinner, and culminating in the New Year’s Eve IMUA Dinner.
The Christmas Lunch IMUA Menu on 25 December 2025 features Normandy Scallop with Banana Leaf Cauliflower Purée and Smoked Stone Axe Wagyu Beef Wellington with bone marrow potato purée and black winter truffle.
The Festive Dinner IMUA Menu, served on 24, 25 and 31 December 2025, expands this culinary narrative with dishes such as Lomi Lomi Kombu Cured Big Eye Tuna, Kalua Pork Confit and Huli-Huli Dry-Aged Duck paired with heirloom beets.
Each menu concludes with thoughtful touches, including a Palate Cleanser with Raspberry Elixir, Sencha Sorbet and Rose Air and Cherry Crémeux with spiced Rum and Praline Ice Cream.
Price and dates:
• Thanksgiving IMUA Tasting Menu on 27 November 2025 only
Lunch: SGD 178++ per guest (served for the whole table)
Dinner: SGD 228++ per guest (served for the whole table)
Wine Pairing: SGD 138++ per guest
• Christmas Lunch IMUA Tasting Menu on 25 December 2025 only
SGD 218++ per guest (served for the whole table)
Wine Pairing: SGD 188++ per guest
• Festive Dinner IMUA Tasting Menu on 24, 25 and 31 December 2025
SGD 258++ per guest (served for the whole table)
Wine pairing: SGD 188++ per guest
• 90-minute Unlimited Flow of Champagne
Billecart-Salmon NV Brut: SGD 138++ per guest
Ruinart Blanc de Blanc: SGD 188++ per guest
Dom Pérignon 2015: SGD 588++ per guest
Opening hours: Lunch: Wednesday to Friday, 12 noon – 2pm (last seating), Sunday & Monday: Closed; Dinner: Tuesday to Saturday 6pm – 9.30pm (last seating), Sunday & Monday: Closed
Booking link: Thanksgiving IMUA Tasting Menu: https://sevn.ly/xHOeDgWZ; Christmas Lunch & Festive Dinner IMUA Tasting Menu: https://sevn.ly/xzQmbjE3
Website: https://www.butchersblock.com.sg
● 藝 yì by Jereme Leung
Guided by Chef Jereme Leung’s contemporary vision of Chinese cuisine, each dish is a celebration of tradition reimagined with modern grace. Two specially curated Christmas set menus, Delight and Gourmet, invites guests on a sensory journey through the textures and tastes of the holidays.
The Christmas Delight Set Menu features refined signatures that evoke the warmth of home and the spirit of celebration, such as Double-boiled Fish Maw Soup with Dendrobium Mushroom, Conpoy and Sea Whelk, Smoked Barbequed Wagyu Beef “Char Siew” with Pickled Ginger and Poached Rice with Abalone and Crab Meat in Shrimp Broth, served with Crispy Brown Rice for a comforting finish. Desserts, including Caramel “Pu Er” Pudding with Bird’s Nest and Deep-fried Taro Pastry, bring a gentle sweetness to the table.
For an elevated dining experience, the Christmas Gourmet Set Menu presents a lavish showcase of premium ingredients, from Chilled Threadfin with “Puning” Fermented Bean Sauce and Signature Golden Roasted Duck with Sturgeon Caviar and Deep-fried “Man Tou”, to the luxurious Mini Buddha Jump Over the Wall with “Xin Hui” Aged Tangerine Peel and Wok-baked Asian Lobster with Cheese.
The meal concludes with Double-boiled Sweet Soup with Nostoc Pearls and Bird’s Nest in Hawaiian Papaya and Chocolate and Banana Lava Cake, a contemporary interpretation of classic indulgence.
Together, both menus express Chef Jereme’s hallmark balance of flavour and artistry, an elegant homage to reunion, prosperity and the joy of the season.
Price and dates:
