Bord Bia Celebrates Irish Quality Cuisine

A Taste of Ireland is being held throughout March throughout Singapore

Bord Bia Photo

Floyd Cowan Words and Photos

(Singapore 5 March 2026) When one thinks of iconic international cuisine Irish fare doesn’t immediately jump to mind. French, Italian, Japanese and Chinese might be there. Other than Irish Whiskey where on the leader board does Irish cuisine slot in? Bord Bia, The Irish Food Board’s mission is to elevate Ireland’s global food identity. To create awareness of its quality, sustainability and strong agricultural heritage that are trusted around the globe.

The third edition of A Taste of Ireland, being held throughout March with its largest showcase to date, is now underway. Building on the success of previous years, the 2026 campaign expands beyond restaurants for the first time, welcoming a line-up of standout bars. Returning favourites and new culinary partners spotlight Ireland’s world-class ingredients from world-renowned Irish duck to sustainably sourced shellfish and craft spirits interpreted by some of Singapore’s most compelling culinary and bar talents. Together, they will showcase the versatility, provenance and craftsmanship that define Irish produce today.

We gathered at Cygnet at QT Singapore. At the inviting bar across the little street in Singapore from Lau Pa Sat you can expect friendly service and imaginative drinks. In a room swirling with old and new friends, I was quickly given a Gin & Tonic, a refreshing, herb centric tribute to Irish craft with the Sláinte Fizz. This vibrant highball centres on Teeling Whiskey, brightened with tropical pineapple juice and a sharp lime citrate. Infused with a house-made tarragon syrup and topped with soda water, the cocktail offers a crisp, effervescent profile that balances the warmth of the whiskey with a modern, botanical edge - perfect for a sophisticated toast in the heart of the city. Very refreshing on a sultry evening.

Very engaging was Fergus Lee, (above right) International Graduate at Bord Bia. He made sure that I enjoyed Irish Achill Oysters marinating in wine vinegar, shallots and lemon that were chilling in ice in the half shell. “Do you like Oysters, Floyd? These are premium oysters,” Fergus elaborated, “farmed off Achill Island in County Mayo, on Ireland’s west coast. They are exceptionally clean and have a straight‑from‑the‑ocean flavour. Created in the wild chilly Atlantic.

We moved to The Committee Room where Lorna Allen, (standing) Director of Bord Bia SE Asia, introduced us to the month-long campaign that celebrates St. Patrick’s Day (March 17, 2026) by uniting eight of Singapore’s most dynamic venues. They will showcase exclusive creations inspired by Ireland’s world-class produce and craft spirits.

“We’re pleased to celebrate the return of A Taste of Ireland, this year with more partners and chefs joining the campaign. We are offering diners in Singapore an even broader experience of Ireland’s finest produce and spirits,” said Lorna. “In the spirit of St. Patrick’s Day, we invite everyone to celebrate Ireland’s rich culinary heritage, bringing the story of Ireland’s land, sea, and artisan producers to life in every dish and drink.”

It seemed to be Sarah McGrath’s (right) intent to get her audience rethinking about what they knew about Ireland. The Ambassador of Ireland to Singapore, is a career diplomat with over 20 years of experience. She engaged the audience with stories about her land and culture. “St Patrick, the Patron Saint of Ireland, was Welsh,” she told us when no one could answer her question about where he was from. “He used the three leaves of the shamrock to explain the Holy Trinity—Father, Son, and Holy Spirit—to the Irish during the 5th century.” This story established the plant as a symbol of Irish Christianity and Ireland itself.

The Ambassador talked about the Taste of Ireland event. “I hope you walk away knowing something about Irish food that you didn’t know when you arrived. For Irish food, it is about the amazing ingredients and what can be done with them with the imaginative and talented chefs we have partnered with. The perfect exchange makes something better from the engagement.”

From pasture-raised meats and creamy dairy to hand-dived Atlantic oysters, this year’s largest ever lineup features Tess Bar & Kitchen, Magpie, Carnaby, Santi’s, Meatsmith, Brasserie Astoria, Quaich Bar Wanderlust, and Cygnet Bar. Each establishment brings its own creative lens to Ireland’s exceptional ingredients, translating the story of the Emerald Isle into a series of limited-time dishes and drinks.

Rooted in the rhythms of the Irish countryside, St. Patrick’s Day falls at the cusp of spring –historically a moment of renewal and communal hospitality. This deep connection to the land is the cornerstone of Irish cuisine, which is defined not by complexity but by the pristine quality of its provenance. In Ireland, farm-to-fork is not a trend but a centuries-old way of life shaped by a temperate climate and fertile pastures - a culinary heritage that A Taste of Ireland brings to Singapore’s tables. This same reverence for the land flows into the glass. As the birthplace of whiskey, Ireland’s distilling tradition is an extension of its agricultural mastery, from the triple-distilled smoothness of world-renowned whiskeys to modern gins infused with hand-foraged botanicals; these spirits represent a liquid timeline of Irish craftsmanship.

A Taste of Ireland offers diners more than exceptional flavours - it’s a celebration of Ireland’s heritage of craftsmanship, provenance, and responsible food and drink production. Central to this commitment is Origin Green, Ireland’s national sustainability programme and the world’s first national food and drink sustainability initiative. Through Origin Green, more than 61,000 farmers and 300 food and drink companies work together to uphold environmental stewardship, ensure animal welfare, and implement practices that support long-term sustainability and global standards of excellence.

The Ambassador continued: “The sharing of food is how we show we feel about people.” We enjoyed many dishes beginning with Guinness Fried Oyster served with Bacon Jam by Meatsmith and followed by a few words by the chef, as they emerged from the kitchen to tell us a few details about their creations.

Silver Hill Irish Duck Sate Mochi served with Almond Sate Sauce by Magpie was our second starter. I was told that the duck was not particularly popular in the region it was raised in, but is warmly welcomed in the export market.

The Mains began with Crispy Suckling Pig Leg that was succulently served with Aged Irish Cheddar Mash and Spiced Mustard Jus and created by Tess Bar and Kitchen.

The duck graduated from starter to main with the arrival of Silver Hill Irish Duck Breast that was served with Crushed Roast Potato, Brussel Sprouts, Guinette Cherries, Mandarin Crème Fraîche and Duck Jus by Carnaby.

Brioche Bread & Brown Butter Pudding was served with Vanilla Gelato and Salted Whiskey Caramel, again created by Tess Bar and Kitchen.

Swirling around this was invigorating conversation and a continual flow of cocktails fueled the conversation. Evergreen Gin & Tonic made with Drumshanbo Gunpowder Irish Gin, Pandan Syrup, Lemongrass Syrup and Coconut Water created by Santi’s is a stiff drink.

Appropriately named The Golden Quack is a complex offering with Rendered Sate Duck Fat, Currach Atlantic Kombu Apple, Ice Wine Cask Single Malt Irish Whiskey, Rye Whiskey, Sweet Vermouth, Sherry, Bitters and Saline by Magpie. Depending on your intentions for the evening you might want only one of these.

I was assured that ‘Your Tipple’ concocted with Tipperary Boutique Collection Watershed Single Malt, Irish Whiskey steeped in Rooibos Tea, Vermouth Rosso, and French Jacoulot Plantes et Epices by Quaich Bar Wanderlust, was my Tipple. I worried more about its potency the following day than I did over dinner.

As this dinner demonstrated, an evening of Irish food and drink can be imminently satisfying.

The Irish Embassy

#13 – 04

18 Cross Street

Singapore

Bord Bia

E: info@bordbia.ie

W: origingreen.ie

Cygnet at QT Singapore

35 Robinson Rd,

Singapore 068876