Bord Bia, the Irish Food Board, has joined forces with renowned Chef Andrew Walsh of famed Cure to bring a touch of Ireland to Singapore’s culinary scene. From now until the end of August, guests can indulge in a meticulously crafted menu featuring premium Irish seafood, duck, and cheese. Complementing these dishes is a selection of Irish cocktails, including Dingle Vodka and Gin, Bushmills Black Bush Whiskey, Black 1847 with Jameson Irish Whiskey, and the innovative Black Velvet, combining Guinness Stout with Champagne. This is a fantastic opportunity to experience the authentic and sophisticated flavours of Ireland – so don’t miss out!
How does Bord Bia’s collab with Chef Walsh highlight Irish ingredients?
Bord Bia intends to present the finest Irish produce emphasising on the quality and sustainability of Irish food through innovative and sophisticated menus featuring Irish cuisine and spirits. Singapore, known for its discerning palate and Chef Walsh’s roots and acclaimed reputation present a great venue where Irish food can be celebrated.
How does Chef Walsh’s menu reflect traditional Irish cuisine with high-end culinary techniques?
His menu is masterful. Start with appetisers like Soda, Stout & Treacle Bread and Brown Crab, Seaweed & Caviar, which offer a contemporary twist on classic flavours. The main courses elevate Irish classics with dishes such as Irish Gallagher Oyster with Almonds & Dill, King Scallop with Cider & Sea Asparagus, and the Tales of the Silver Hill Duck.
A standout is Chef Walsh’s take on Colcannon, a true Celtic original, transformed with Cashel Blue Cheese and Caviar. Desserts include Café Gaelach & Truffle Sandwich, Lucky Gold in Chocolate Pot, and Almond Brown Butter Cake with Burnt Honey Cream.
Why should diners consider giving this menu a go?
While this menu is a premium offering, it promises a truly distinctive dining experience. The blend of traditional Irish flavours with contemporary culinary artistry creates a memorable feast and the opportunity to savour a unique taste of Ireland right here in Singapore.
About Chef Andrew Walsh
About Chef Andrew WalshStarting his career as a dishwasher at the age of 15, Walsh’s rise through the ranks over 25 years is marked by a relentless commitment to excellence. His career took off in London under the mentorship of renowned chef Jason Atherton, setting the stage for his subsequent success in Singapore.
In 2015, Walsh introduced his reimagining of Irish cuisine with Cure, which quickly gained a following for its inventive approach and dishes such as Childhood Memories of Peat. His passion for creating exceptional dining experiences and his vision for a respected and collaborative culinary industry drive his impressive career.
Cost pp $385++, includes cocktails.
Cure, 21 Keong Saik Road, 089128
