Ireland’s lush green pastures and cold Atlantic waters are making their way into Singapore’s dining scene this Halloween season, as Bord Bia (Ireland’s food board) launches A Taste of Ireland: Samhain Edition. The month-long culinary showcase, running from 15 October to 15 November 2025, invites diners to experience Irish produce through the lenses of six Singapore restaurants: Brasserie Astoria, UMMI Lebanese Dining, Morsels, Boaters Bar at ONE°15 Marina Sentosa Cove, Cygnet by Sean Connolly, and Carnaby.

The event is inspired by Samhain, Ireland’s ancient harvest festival dating back over 2,000 years. Traditionally marking the end of harvest and the beginning of winter, Samhain was a time when communities gathered around fires, shared what they had, and braced for the darker months ahead. A Taste of Ireland takes that spirit of gathering and translates it into modern plates, spotlighting Irish beef, duck, seafood, and dairy in contemporary dining environments.

Among the participating venues, Brasserie Astoria, housed in the elegant Victoria Theatre, presents a menu that leans into comfort, richness, and old-world indulgence. Its featured Samhain dish, Duck Frites made with aged Silverhill Irish duck, is a centerpiece—but the experience stretches across multiple courses.

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Though marketed as a three-course set, the kitchen began the meal with an unexpected amuse-bouche: Irish oysters, served with champagne vinaigrette and lemon. The presentation impressed from the start: clean, polished, and glistening on the plate. The oysters themselves, however, were polarising. Their flavour leaned intense, briny, and almost overpowering. Whether it was the oyster’s natural character, their level of freshness, or simply personal preference, the result was a mixed start. Fortunately, the acidic vinaigrette and citrus helped temper the intensity.

The first official course set the tone for the rest of the meal. Brasserie Astoria’s Stracciatella, a dish familiar to its regulars, arrived paired with earthy beetroots. Creamy, balanced, and beautifully assembled, it earned unreserved praise. It was well put together, and unlike the opener left no qualms at all. A reliable favourite, executed with finesse, and altogether well done.

The star of the Samhain offering, the aged Irish duck, showcased both the strengths and limitations of the cut. The fat was rendered perfectly, resulting in a crispy, beautifully golden skin. The accompanying duck frites, cooked in duck fat, were also outstanding, providing a combination of savoury and crunchy, that made them wholly addictive. The sauces also provided necessary relief from the richness, cutting through the intensity of the meat.

But beneath that expertly crisp skin lay a very thick layer of fat, almost double the size of the crispy skin. While lovers of rich duck might celebrate it, others may find it heavy. The meat itself, though flavourful, skewed firmer and was not the softest, nor easiest to chew. The dish delivered three clear textures, crispy, fatty, and deeply ‘ducky’, but was overall very intense and potentially overwhelming for diners preferring leaner cuts.

The meal closed on a high, where coffee sorbet paired with a pecan tart provided excellent balance and craftsmanship. The tart, evidently made from scratch, struck the ideal consistency: structured but not dense, thin yet substantial. Its nutty sweetness was lifted by the cool, aromatic coffee sorbet, which brought brightness to the end of an otherwise rich meal. With distinct textures and flavours in perfect balance, this was a dessert that tied everything together.

Brasserie Astoria’s contribution to A Taste of Ireland: Samhain Edition is thoughtful, rich, and anchored in premium Irish ingredients. While some elements, particularly the oysters and the fattiness of the duck, may divide opinions, the experience overall reflects the spirit of Samhain: generous, indulgent, and celebratory of seasonal bounty.

For diners curious about Irish produce or looking for a festive dining experience this Halloween season, the Samhain menus across Singapore offer a rare chance to taste Ireland through the hands of local chefs, with Brasserie Astoria delivering both highlights and memorable talking points.

A Taste of Ireland: Samhain Edition runs from 15th October to 15th November 2025 across Cygnet by Sean Connolly, Carnaby, UMMI Beirut, Boaters Bar at ONE°15 Marina Sentosa Cove, Brasserie Astoria, and Morsels. More information available on their respective websites.