Ireland’s rich culinary heritage takes centre stage in Singapore this month as A Taste of Ireland: Samhain Edition brings together six top restaurants for a month-long celebration of Irish produce, provenance, and the ancient harvest spirit behind Halloween.
Ireland’s finest produce takes the spotlight in Singapore as A Taste of Ireland: Samhain Edition comes to town — a month-long culinary celebration tracing Halloween’s Celtic roots back to Ireland’s ancient harvest festival, Samhain. Running from 15 October to 15 November 2025, the dining initiative brings together six of Singapore’s progressive venues to put Ireland on a plate.
Organised by Bord Bia (The Irish Food Board), participating restaurants — Cygnet by Sean Connolly, Brasserie Astoria, Carnaby, UMMI Beirut, Morsels, and Boaters Bar at ONE°15 Marina Sentosa Cove — will showcase the quality, provenance, and sustainability of Irish ingredients in dishes exclusively available during this period. Expect some of Ireland’s most signature exports such as grass-fed beef, tender duck, rich dairy, and pristine Atlantic oysters used for a wide variety of dishes across different cuisines.
Among the participating restaurants is Singapore’s only floating bar, Boaters Bar at ONE°15 Marina Sentosa Cove, while is presenting two exclusive dishes for this edition of A Taste of Ireland; diners can feast on plump herb butter-brushed Char-Grilled Irish Oysters, and Irish Duck Breast, grilled and drizzled with a reduction made from Irish whiskey and orange.
Cygnet by Sean Connolly, the flagship steakhouse at QT Singapore, will channel the timelessness of Irish comfort food with its Grilled Fillet of beef that’s seared to perfection and served with classic colcannon mash and an indulgently rich Irish whiskey cream sauce. Then there’s contemporary chop house Brasserie Astoria which is introducing a new permanent dish to its menu; its Duck Frites showcases flavourful aged Irish Silverhill duck with indulgent brown butter hollandaise and served with spicy pomme frites.
We’re most excited for modern British diner Carnaby, where Chef Adam Penney will bring a playful twist to A Taste of Ireland with What’s The Quack of confit duck leg from the Irish Duck Company, served with colcannon and charred sprouts. Here’s where we’ll want to pair that with Shanky Panky, a cocktail concocted with Born Irish Whiskey, Campari, blood orange bitters, and Shanky Whip, an Irish liqueur flavoured with caramel and vanilla.
A Taste of Ireland: Samhain Edition underscores a broader trend — Irish produce has quietly become a favourite among Singapore’s top chefs. Known for its natural flavour and traceable sourcing, Ireland’s pasture-raised meats and Atlantic seafood appeal to local diners increasingly attuned to sustainability and provenance. Much of that integrity stems from Origin Green, Ireland’s pioneering national food sustainability programme, which counts over 61,000 farmers and 300 companies among its participants.
With this dining initiative, Bord Bia isn’t just inviting Singapore to taste the best of Irish produce — it’s offering a glimpse into a food culture where heritage, craftsmanship, and environmental responsibility come together on the plate.
A Taste of Ireland: Samhain Edition runs 15 October to 15 November 2025.
Follow us on Telegram to get updated on events and other spirited announcements!
