Celebrating St Patricks Day with Premium Irish Oysters and Smoked Meats at Meatsmith

Last week we dropped by Meatsmith to check out their exclusive menu for A Taste of Ireland. Organised by Bord Bia, the Irish Food Board, this month long campaign celebrates St Patricks Day by bringing the finest sustainably produced Irish meats seafood and dairy to Singapore. Meatsmith is one of eight restaurants and bars participating this March and they have integrated their American barbecue expertise with premium Irish produce.

Flavours aside, the collaboration also marks a commitment to sustainability. A Taste of Ireland seeks to highlight ingredients certified under Origin Green which is Irelands national sustainability program and the first of its kind in the world.

Knowing that the food comes from farmers who prioritise environmental stewardship and animal welfare makes the dining experience even more meaningful. We were genuinely excited to learn how the culinary team at Meatsmith would incorporate these Irish origin ingredients into their signature Southern menu.

We started our meal with the star of the collaboration, the Guinness Fried Oyster with Bacon Jam ( each). Using plump Achill oysters flown in straight from the pristine Atlantic waters off the Irish coast, the kitchen encases them in a light and crispy Guinness batter.

The rich maritime flavour of the Irish oyster pairs well with the smoky savoury bacon jam resting on top. It is a punchy, indulgent bite that well showcases Irish heritage and the rugged cooking style Meatsmith is famous for.

To complete our tasting, we also savoured some of Meatsmith’s beloved staples.

The Meatsmith Wagyu Cheeseburger () is a towering decadent delight featuring a double patty double cheese generous lashings of burger sauce and tangy pickles. This never fails us.

The wagyu beef was juicy with a wonderful char, the perfect comfort food.

We also shared the Meat Platter for two (), featuring the best of Southern barbecue.

It comes loaded with Meatsmith’s signature smoked beef brisket, melt in your mouth pulled pork, tender pork ribs and a flavourful cheese and jalapeno sausage.

The accompanying chicken tenders coated in buffalo sauce provided a nice spicy kick while the sweet cornbread served with smoked butter was comforting and addictive.

For sides, we had the Sweet Corn and Creole Butter () which was beautifully charred; the Kale and Feta Salad () to load up on our greens; and finally, the Mac and Cheese () to fill up whatever room we have left in our tummies at the end of the night.

Aside from the spread at Meatsmith it is worth noting that you can savour more flavours of Ireland throughout the month of March at participating venues.

Establishments like Tess Bar and Kitchen Magpie Carnaby Santis Brasserie Astoria Quaich Bar Wanderlust and Cygnet Bar are also serving up exclusive creations. A Taste of Ireland by Bord Bia runs till the end of March.