A Taste of Ireland - A Month-long Campaign Celebrating The Finest Irish Produce

In celebration of St. Patrick's Day, Bord Bia (The Irish Food Board) presents "A Taste of Ireland" — a month-long campaign running from 15 March to 10 April 2025. This campaign showcases the finest Irish produce through exclusive menus prepared by some of Singapore's most beloved restaurants — Cygnet by Sean Connolly, Carnaby, Santi's, Sarnies, and Mandala Club. Diners can indulge in exquisite Irish-inspired dishes featuring premium ingredients such as grass-fed Irish beef, duck, shellfish, and spirits, specially curated to celebrate Ireland's rich food heritage.

Janey Mackers

Our evening began with a welcome drink, Janey Mackers, crafted by Carnaby. It was a creative concoction featuring Teeling Small Batch Whiskey blended with wild strawberry jam, potato milk, and lemon. It was refreshing and well-balanced and set the tone for the meal ahead.

Tastes of the Atlantic 4/5

The appetiser, "Tastes of the Atlantic" by Cygnet, featured an Irish oyster trio. The Dubliner stood out with its luscious, creamy Guinness Avonmore cream, while the Celtic Crunch was utterly moreish — a perfectly fried oyster sandwiched between buttery, crisp toast.

The Gaelic Feast 5/5

For the main course, we enjoyed "The Gaelic Feast" by Carnaby — a hearty Irish Angus Beef Short Rib braised with Teeling Small Batch Whiskey and Coke, served alongside buttery champ and baby heirloom carrots. The short rib was incredibly succulent and tender, with a slight jiggle as it was placed on the table. Every bite was infused with the deep, bold flavours from the braise, making it truly memorable. The champ, a traditional spring onion mash, was sinfully buttery and perfectly complemented the rich, flavourful meat.

Báinín Pudding 4/5

Summing up the evening was a decadent Báinín Pudding by Cygnet — a warm, homely bread and butter pudding served with velvety Avonmore Irish cream vanilla sauce. This comforting dessert provided the perfect sweet ending to an unforgettable dining experience.

If you're looking for a unique dining experience this St. Patrick's season, visit Cygnet, Carnaby, Santi's, and Sarnies for "A Taste of Ireland."

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

En Yeoh's Bak Kut Teh (宴杨肉骨茶) @ VivoCity - Klang Style Bak Kut Teh with 30 Years of Expertise

Klang-style Bak Kut Teh lovers can now enjoy a taste of Malaysia's beloved herbal pork bone soup right here in Singapore at En Yeoh's Bak Kut Teh (宴杨肉骨茶) at VivoCity. This new dining spot is a collaboration between EN Group and Yeoh's Bak Kut Teh, a well-established name with over 30 years of expertise crafting the perfect herbal broth.

Signature 4 Types Assorted Claypot Bak Kut Teh 4.2/5

For a traditional take on Klang-style Bak Kut Teh, I opted for the Signature 4 Types Assorted Claypot Bak Kut Teh ($10.90/$18.90). The rich, slow-simmered herbal broth is made with over 15 premium herbs and ingredients, striking a well-balanced and subtly fragrant profile without an overly strong medicinal finish.

The claypot comes generously packed with pork trotter, pork ribs, pork belly, Hokkaido pork collar, shiitake mushrooms, button mushrooms, tofu puffs, and fried beancurd. Each cut of pork was tender and well-infused with the broth, making every bite satisfying. The variety of textures from the pork, mushrooms, and tofu puffs added depth to the dish. I particularly liked that the broth was not too overpowering or tangy, making it enjoyable for those who prefer a more balanced, less intense herbal flavour.

Soumen 3.5/5

Instead of the usual steamed white rice, I decided to try the Soumen ($3.20) as an alternative carb pairing. While the silky soft noodles were smooth and pleasant to slurp, I found the portion quite small for the price. Given its light texture, it didn't quite absorb the broth as well as rice would have, making it a less satisfying pairing compared to the usual rice option.

Claypot Dry Pork Belly 4.5/5

One of the standout dishes of the meal was the Claypot Dry Pork Belly ($12.90). Unlike the soupy version, this dish features thick-cut, chunky pork belly pieces coated in a sweet, savoury, and slightly spicy sauce.

The claypot also includes ladyfinger, sliced cuttlefish, dried chilli, and green chilli, which add layers of spice, umami, and fragrance. I particularly liked the addition of cuttlefish, which contributed a subtle seafood aroma and extra umami punch, making the dish even more enjoyable. The pork belly was fatty yet meaty, offering a satisfying chew that complemented the flavourful glaze.

En Yeoh’s Bak Kut Teh is a solid choice for those craving authentic Klang-style Bak Kut Teh in Singapore. The herbal broth is well-executed, striking a balanced and comforting flavour profile without being overly strong or medicinal. While the Soumen may not be the best choice for pairing, the Claypot Dry Pork Belly is a must-try for its bold flavours and satisfying textures. If you're looking for a heartwarming and authentic Bak Kut Teh experience, En Yeoh’s Bak Kut Teh at VivoCity is definitely worth a visit.


En Yeoh's Bak Kut Teh (宴杨肉骨茶)
VivoCity
1 HarbourFront Walk
#01-52
Singapore 098585
Tel: +65 6255 9188
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time abot 5 minutes. [Map]