Few people do comfort food like the Irish.
Think pies, stews, burgers, Sunday roasts, and of course, in true Irish fashion, lots of beer and cider on tap.
If that sounds appealing to you, this is your sign to visit Tilly’s, an authentic Irish gastropub by Chef Andrew Walsh, the man behind Michelin-starred restaurant CURE.
Taking over the unit along Keong Saik Road that used to be Butcher Boy Bar & Grill, the space aims to emulate the vibes of an actual Irish pub. You’ll be transported to the heart of Ireland through meticulously curated frames and television sets, with soulful Irish music playing in the background.
That’s why sitting back with your first pint of Guinness before ordering a round of appetisers is a must.
We recommend starting off with a plate of Natural Irish Oysters (from S$3 per piece), plump, luscious, and exceedingly fresh, paired with either black vinegar mignonette or Kilpatrick sauce, a combination of barbecue, tomato, and tabasco.
Alternatively, go for the locally-inspired Irish Oyster Omelette, fresh oysters topped with tarragon, Avruga caviar, and a mix of chives, apple and celery remoulade before being torched right in front of you. Very unique and surprisingly moreish, despite them not tasting anything like orh luak.
Prices for the oysters will change after March 2024, so let’s hope oysters are your favourite food this month.
Appetisers of the heartier variety include the Irish Soda Bread (S$14), which sees slices of soda bread with a glistening rarebit (a dish of hot cheese sauce served on toasted bread) of cheddar cheese and mustard.
As for mains, you probably won’t go wrong with the Beer Battered Fish & Chips (S$32), but it’s the Wagyu Beef Cheek & Guinness Pot Pie (S$36), an elevated take on the traditional dish with premium wagyu cooked in Guinness, that had me swooning.
Tear apart the layer of flaky pastry to reveal tender chunks of beef cheek and root vegetables in a dark, intensely savoury gravy. It comes with extra gravy on the side, that you should definitely go easy on, unless you want to be slapped in the face by sodium.
Mop up all that goodness with the Colcannon Mash, Irish mashed potatoes with butter and scallions — a carb lover’s dream come true.
Otherwise, chow down on the Tilly’s Wagyu Burger (S$32), a juicy, well-cooked (yet perfectly pink) wagyu patty dressed with Irish cheddar and bacon on fluffy buns, with a side of fries. You’ll be able to enjoy 50% off the burger exclusively during the month of March 2024, limited to one redemption per person.
As for dessert, the Signature Sticky Toffee Pudding (S$16), served with vanilla ice cream, is the picture of decadence.
I urge you to save some room for the Grilled Tipperary Brie (S$18), which is torched and served with thyme honey and apricot jam. You’re meant to enjoy the mild, creamy cheese with croutons, and it may very well be the best brie you’ve ever eaten. It was for me.
Pub grub must be paired with drinks like Guinness (I can’t recall how many pints I had) and Magners Irish Cider, but you can also order wine and cocktails like the melon-y Irish Spritz (S$10).
Even though I’ve yet to tick off “visit Ireland” on my travel bucket list, becoming a regular at Tilly’s might have to do for now.
Reservations can be made here.
Tilly’s
Instagram | Website
📍31 Keong Saik Rd, Singapore 089138
🕐 4pm–12am (Tue to Thu), 12pm–12am (Fri to Sun), Closed on Sun
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Photos by Christabel Tan
I'm always feelin' either boozy or boujee ✨