Irish Food Board, Bord Bia has partnered with Chef Andrew Walsh to bring the best of Irish cuisine and ingredients to Singapore at CURE. Bord Bia aims to educate the community on the delicious taste and culinary excellence of Irish ingredients.
The partnership highlights premium Irish seafood, duck, and cheese in an exclusive menu curated by Chef Andrew Walsh. Additionally, an Irish cocktail pairing by Ridz Salim, CURE’s Operations Manager, is available, featuring spirits like Dingle Irish Vodka, Dingle Gin, and Bushmill Black Bush Irish Whiskey as part of the August beverage programme.
“The campaign highlights more than just the high-end quality and sustainability which are promised by Irish food products, but more importantly, provides a platform to engage the global community on Irish cuisine and spirits. As a market that is highly discerning amidst an increasingly competitive culinary scene, Singapore is an important market for Bord Bia, which hopes to amplify its network of advocates and consumers within the region.”
Lisa Phelan, Southeast Asia Director for Bord Bia.
Highlights of Irish cuisine feature sustainably sourced seafood from the pristine Atlantic waters, Silver Hill Duck’s Gold Standard certification from Origin Green for its dedication to sustainability and environmental care, and the nation’s high-quality spirits.
One dish in Walsh’s Nua dinner menu includes Irish Gallagher Oysters, premium handpicked oysters at 30 months, sourced from a family-owned farm in County Donegal.
“We are excited to collaborate with Bord Bia to be the ambassadors for Irish food and spirits not just to our guests at Cure, but to the wider culinary scene in Singapore. Through this promotion, we have enjoyed access to the finest of ingredients from Ireland, allowing us to showcase their high standards and unique flavours. With this partnership, our goal has been to create a memorable dining experience that brings something new to the table with the richness and sustainability of Irish food and spirits.”
Chef Andrew Walsh, Cure
Experience the best of Ireland through Cure’s seven-course dinner priced at S$248++ and an additional S$118++ for liquid pairing. Cure just celebrated its ninth anniversary with a Celebrate 9 Years of Cure with a Special ‘Past & Present’ Course Menu by Nine Chefs in July.
Cure Singapore
Address 21 Keong Saik Road, Singapore 089128
Opening Hours Thursday to Saturday Lunch: 12pm to 2pm | Tuesday to Saturday Dinner: 6pm to 10pm | Closed on Mondays and Sundays
