Shen Tan, founder and chef of Asian-fusion eatery Wok & Barrel, a new entrant to the thriving enclave of bars and restaurants in Singapore's Duxton Hill area, says turkey is boring.

'People only eat turkey because they think it's healthy,' she said.

Wok & Barrel is one of a number of restaurants in Singapore that have designed Christmas menus this year not revolving around the standard ham-and-turkey combination. Its holiday menu features slow-cooked, baby-back ribs marinated with bak kwa, a sweet, barbecued-pork sauce traditionally served during Lunar New Year festivities in Asia. The restaurant is nearly fully booked for its Christmas Eve dinner, which Ms. Tan says points to an increasing number of consumers seeking something slightly out of the ordinary.

While Singapore is renowned for its mix of Asian flavors and culinary styles, Ms. Tan reckons there is a growing acceptance of a more fusion-inspired palate here on par with consumers the world over.

'Australia, especially, is embracing Singaporean, Vietnamese and Thai cuisines,' she said. 'I think people are realizing that Southeast Asian flavors are just fantastic, doesn't matter where they come from.'

On the other hand, Marc Wee, head chef at Arbite, a restaurant based in Singapore's Serangoon neighborhood, says 'local taste buds may need a little coaching' when it comes to fully appreciating Western cuisine.

Instead of the traditional Christmas mulled wine