Bord Bia Marks St. Patrick’s Day with Largest-Ever “A Taste of Ireland” Showcase in Singapore

This March, Bord Bia (The Irish Food Board) returns with the third and most ambitious edition of A Taste of Ireland, a month-long celebration of Irish food and drink running throughout March 2026 in honour of St. Patrick’s Day.

For the first time, the campaign expands beyond restaurants to include bars, bringing together eight of Singapore’s dynamic dining and drinking destinations to present exclusive, limited-time dishes and cocktails inspired by Ireland’s world-class produce and craft spirits.

Participating venues include Tess Bar & Kitchen, Magpie, Carnaby, Santi’s, Meatsmith, Brasserie Astoria, Quaich Bar Wanderlust, and Cygnet Bar, each offering its own creative interpretation of ingredients from the Emerald Isle.

A Celebration of Irish Provenance

Rooted in the rhythms of the Irish countryside, St. Patrick’s Day (17 March) marks the cusp of spring, historically a season of renewal and hospitality. Irish cuisine has long been defined by its strong connection to the land, shaped by temperate weather and fertile pastures that yield pasture-raised meats, rich dairy, and pristine Atlantic seafood.

Ireland’s agricultural heritage also extends to its spirits. As the birthplace of whiskey, the country’s distilling tradition reflects generations of craftsmanship, from smooth, triple-distilled whiskeys to contemporary gins infused with foraged botanicals.

Highlights from Participating Venues

At Tess Bar & Kitchen, diners can indulge in a Crispy Suckling Pig Leg (1.2kg) served with aged cheddar mash featuring Kerrygold Reserve Cheddar and Avonmore Irish Cream, alongside spiced mustard jus. For dessert, Brioche Bread & Brown Butter Pudding is paired with vanilla gelato and salted whiskey caramel. The experience is rounded off with Irish Luck, a modern take on Irish Coffee blending Jameson with Guinness reduction and homemade coffee cream liqueur.

Magpie offers a cross-cultural take with its Silver Hill Irish Duck Sate Mochi, combining confited Irish duck with almond sate sauce inside a crisp glutinous rice shell. The dish pairs with The Golden Quack, crafted using Currach Atlantic Kombu Apple Ice Wine Cask Single Malt Irish Whiskey, duck fat, rye, vermouth and sherry for a bold, spirit-forward finish.

At Carnaby, the Silver Hill Irish Duck Breast is served with crushed roast potatoes, Brussels sprouts, Mandarin crème fraîche, Guinette cherries and house-made duck jus, highlighting the richness of premium Irish poultry.

Santi’s showcases Irish spirits through four inventive cocktails, including Ben’s Espresso Martini featuring Teeling Small Batch Irish Whisky, and Chrysanthemum Fizz with Gunpowder Gin, apricot liqueur and yuzu juice. The Evergreen Gin & Tonic and Thai Tea Old-Fashioned add Southeast Asian flair to classic Irish bases.

From the Burnt Ends Hospitality Group, Meatsmith presents Guinness Fried Oyster with Bacon Jam, where Achill oysters are coated in crisp Guinness batter and topped with smoky bacon jam.

At Brasserie Astoria, the Duck Frites spotlights aged Silver Hill Irish duck with brown butter hollandaise, salad verde and spicy pommes frites in a refined European-style presentation.

Quaich Bar Wanderlust offers Your Tipple, featuring rooibos-steeped Tipperary Watershed layered with vermouth rosso, and Currach For Autumn, highlighting maritime notes of Currach Atlantic Kombu Cask balanced with chocolate bitters and maple syrup.

Finally, Cygnet Bar at QT Singapore introduces the Sláinte Fizz, a refreshing highball built around Teeling Whiskey, pineapple juice, lime citrate, tarragon syrup and soda water for a crisp, botanical finish.

Commitment to Sustainability

A Taste of Ireland also underscores Ireland’s dedication to sustainable food production through Origin Green, the world’s first national food and drink sustainability programme. More than 61,000 farmers and 300 food and drink companies participate in Origin Green, championing environmental stewardship, animal welfare and responsible production practices.