Irish produce is getting the spotlight in Singapore this Halloween season as Bord Bia (Ireland’s food board) rolls out A Taste of Ireland: Samhain Edition.
The month-long event, running from 15 Oct-15 Nov 2025, will see six local restaurants team up to celebrate Samhain – Ireland’s old harvest festival that eventually inspired what we now know as Halloween.
Samhain, first celebrated more than 2,000 years ago, marks the end of harvest and the start of winter. Back then, communities gathered around fires to share what they had and welcome the colder months ahead.
A Taste of Ireland brings that same sense of gathering to modern tables, with Irish beef, duck, dairy, and seafood reinterpreted by some of Singapore’s familiar names, the likes of Brasserie Astoria, UMMI Lebanese Dining, Morsels, Boaters Bar at ONE°15 Marina Sentosa Cove, Cygnet by Sean Connolly, and Carnaby.
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At Carnaby, chef Adam Penney serves up What’s the Quack?, a confit duck leg from the Irish Duck Company with colcannon, wild blackberries, and a hot honey-thyme jus. It’s paired with the Shanky Panky, a cocktail made using Born Irish Whiskey and Shanky Whip, a black Irish whiskey liqueur that’s sweet and creamy.
Over at Boaters Bar, the floating spot at Sentosa Cove, two dishes show off Ireland’s mix of land and sea: Char-Grilled Irish Oysters brushed with herb butter, and Irish Duck Breast with an orange reduction and red wine pear.
UMMI Lebanese Dining’s four-course menu leans into family-style dining. It starts with lentil soup shots and Ostra Regal oysters, moves into a 7 Spices Duck Leg with Orange Glaze, and ends with UMMI Baklawa and yoghurt Irish ice cream.
At Cygnet by Sean Connolly, the bar and grill serves up a beef fillet from Ireland’s John Stone, served resting upon a buttery colcannon that’s finished with a whiskey cream sauce. Fun fact: Ireland actually exports more beef than duck.
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Brasserie Astoria, located within the grand Victoria Theatre, joins in with Duck Frites, using aged Silverhill Irish duck with brown butter hollandaise, salad verde, and spicy pommes frites.
Meanwhile at Morsels, chef-owner Petrina Loh explores Irish ingredients through a course menu and an Asian fermentation lens – think Guinness-dressed oysters, whisky-brined duck, and a Five Farms Irish Cream tiramisu to close the meal.
Beyond the food, there’s a focus on where these ingredients come from. Ireland’s Origin Green programme brings together thousands of farmers and food producers under a shared goal of sustainability and traceability.
Whether you’re in it for the duck, the oysters, or just curious about how Halloween started, the month-long event is a good reason to sit down and share a meal this season.
A Taste of Ireland: Samhain Edition runs from 15 Oct-15 Nov 2025 at Brasserie Astoria, UMMI Lebanese Dining, Morsels, Boaters Bar at ONE°15 Marina Sentosa Cove, Cygnet by Sean Connolly, and Carnaby.
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