Hotspots Special: A Taste of Ireland in Singapore

What happens when Ireland’s finest produce lands in the hands of some of Singapore’s most creative chefs and bartenders? You get a month-long celebration and a city-wide feast! As if St Patrick’s Day on 17 March isn’t enough fun, ANZA attended the preview event for A Taste of Ireland – this year bigger than ever, with bars joining the party – and let’s just say, it was less shamrocks and more serious flavour. Here’s the highlights and where to head before March is out.

Magpie’s Duck Sate Mochi

What’s the story with Magpie’s Duck Sate Mochi?

Kiwi-owned Magpie never does predictable, and this was no exception. The Silver Hill Irish Duck Sate Mochi ($13++) is exactly the kind of cross-cultural magic the restaurant is known for. Succulent duck, confited until meltingly tender, is coated in a rich almond sate sauce, wrapped in a glutinous rice shell, rolled in sesame seeds and fried to a delicate crisp. It’s crunchy, chewy, savoury and satisfying in one bite. And then there’s the cocktail pairing. The Golden Quack ($28++) leans unapologetically spirit-forward, using rendered duck fat and Currach Atlantic Kombu Apple Ice Wine Cask Irish Whiskey. Balanced with rye, sweet vermouth and sherry, it’s complex but precise. It sounds wild, but it works brilliantly. magpie.city

What did Tess Bar & Kitchen bring to the table?

Comfort food, turned up a number of notches. The Crispy Suckling Pig Leg (1.2kg, $85++) is built for sharing, with a properly crackling exterior and meat that pulls apart with ease. The aged cheddar mash, made with Kerrygold Reserve Cheddar and Avonmore Irish Cream, is indulgent in the best way, while the spiced mustard jus keeps things lively. For dessert, the Brioche Bread & Brown Butter Pudding ($18++) is all caramelised edges and soft centres, paired with vanilla gelato and salted whiskey caramel. And the Irish Luck ($20++) is a clever twist on Irish Coffee using Jameson and Guinness reduction. Smooth, rich and dangerously easy to drink. @tessbar.sg

Carnaby’s Silver Hill Irish Duck Breast

Carnaby’s duck seems to be a theme. How was it different?

Where Magpie went playful, Carnaby went polished. The Silver Hill Irish Duck Breast ($42++) is beautifully seared, served with crushed roast potatoes and Brussels sprouts. Mandarin crème fraîche adds brightness, while Guinette cherries and a glossy duck jus bring depth. It’s a composed plate. Rich without being heavy. Classic flavours, modern confidence. carnaby.sg

Santi’s Pizza is known for cocktails. What’s the vibe here?

This is where Irish spirits get a Southeast Asian remix. The Thai Tea Old-Fashioned ($18.50) blends Thai tea-infused Teeling Small Batch Irish Whiskey with coconut sugar syrup and Angostura bitters – it’s familiar but layered with warmth and spice. The Chrysanthemum Fizz ($17.50) is floral and fresh, while Ben’s Espresso Martini ($17.50) gives the usual late-night favourite an Irish backbone. And the Evergreen Gin & Tonic ($18.50), with pandan and lemongrass, proves Irish gin can absolutely hold its own in tropical territory. Each cocktail is thoughtful, balanced, and very drinkable. santis.pizza

Meatsmith’s Guiness Fried Oyster

Meatsmith’s Guinness Fried Oyster sounds indulgent. Is it?

Oh yes, and proudly so. The Guinness Fried Oyster with Bacon Jam ($7++) is bold and unapologetic. Achill oysters are dipped in Guinness batter, fried crisp, and topped with smoky bacon jam. It’s crunchy, briny, savoury, and a bit outrageous. In the best possible way. meatsmith.com.sg

Brasserie Astoria – classic or contemporary?

A bit of both. The Duck Frites ($55++) features aged Silverhill Irish duck with brown butter hollandaise, salad verde and spicy pommes frites. It’s elegant but approachable. The duck is rich, beautifully rendered, and allowed to shine without overcomplication. Astoria’s European sensibility works perfectly here. It feels celebratory, but effortless. brasserieastoria.sg

What about Quaich and Cygnet, the whisky bars?

Quaich Bar Wanderlust leans into craftsmanship. Your Tipple ($30++) reimagines an Irish classic with rooibos-steeped Tipperary Watershed and vermouth rosso  subtle, layered and quietly confident. Currach For Autumn ($30++) uses Atlantic Kombu cask whiskey with chocolate bitters and maple syrup, delivering maritime depth and warmth. Cygnet keeps things lighter with the Sláinte Fizz ($15++), blending Teeling Whiskey with pineapple, lime citrate and tarragon syrup. It’s crisp, herb-forward and refreshing. Don’t be surprised of you order a second one! quaichbar.com.sg

What ties it all together?

Quality. Every chef and mixologist approached Irish produce with respect. The duck was consistently excellent. The dairy was rich and clean. The oysters pristine. The spirits smooth and expressive. But more than that, each venue interpreted Ireland through its own lens. No copy-paste menus. No gimmicks. Just strong ideas, confidently executed. If St. Patrick’s Day is about celebration, this is how you do it – with good company, great food, and a little Irish spirit in every glass.

Second right: Chef Elliot and the team from Magpie

A Taste of Ireland runs throughout March at Tess Bar & Kitchen, Magpie, Carnaby, Santi’s, Meatsmith, Brasserie Astoria, Quaich Bar Wanderlust, and Cygnet Bar.

Sláinte!