It’s time to say farewell to Prague and hello to beautiful Dublin, Ireland! With agriculture at the heart of Irish cuisine, you’ll be serving up lots of vegetables, grains, and meats during your trip through the city. From traditional to modern cuisine, you’ll be dishing up fantastic food in each of the 3 restaurants in Dublin you’ll be cooking in. Let’s start our tour!
Your first stop in Dublin serves up some of the most famous Irish dishes. Here’s the full menu for this restaurant:
- Irish stew
- Irish stew with soda bread
- Boxty with cucumbers
- Boxty with cucumbers & sausage
- Boxty with mustard sauce & cucumbers
- Boxty with sausage
- Boxty with mustard sauce & sausage
- Boxty with mustard sauce
- Boxty with mustard sauce, cucumbers, & sausage
- Apple tart
- Apple tart with whipped cream
- Orange soda
When ingredients are scarce, stews can be a fantastic way to turn just a few simple ingredients into something warm, filling, and delicious. Stobhach gaelach (or Irish stew) may have gone through some changes over the years, but your version will stick to the basics: meat and vegetables stewed in a big pot. To start cooking the stew:
- Tap on the cutting board with stew meat that’s located on the bottom-left corner of the left-side counter. One tap on the stew meat will fill one stew pot with both the stew meat and the vegetables.
- Here’s where things get a big different! After the first cooking timer ends, tap the pot to give the stew a stir.
- You’ll see a + sign next to the pot to let you know when it’s time to stir. The stew will then continue cooking.
- After this second round of cooking, tap on the pot to serve your Irish stew into a bowl just to the right of the pots.
- The bowl of Irish stew can then be served by tapping on the bowl.
Your Irish stew has one option for a side: soda bread. Instead of yeast for a leavening agent, this bread is made with baking soda mixed with milk. Slices of this famous Irish bread can be found underneath the central counter on the left side. Tapping once on the soda bread will move 1 serving to the bottom-most bowl of Irish stew that does not yet have soda bread placed on its serving platter. You can then serve the bowl stew and its bread by tapping on it.
Potatoes became a staple of Irish food centuries ago, and one of the most well-known dishes created with them is the boxty. These potato pancakes can be baked and boiled, but the most common version—and the version you’ll be serving—is fried up in a pan. To start the process of frying up our boxty:
- Tap on the bowl of boiled potatoes underneath the center counter near the middle of the shelf. This will send over shaped potato pancakes to the board just to the right of the bowl.
- Next, tap on the potato pancakes on the board to move them one serving per tap up to the frying pans on the right side of the center counter.
- The cooking process will begin, and then an icon with two arrows will appear after that first cooking round. Time to flip!
- Tap the boxty in the pan to give it a flip and start the second round of cooking. This helps make sure your boxty is golden-brown and delicious on both sides!
- After the second cooking timer finishes, tap on the frying plan to move your finished boxty to the waiting plate in the center of the counter.
- Boxty can be served plain by simply tapping on a plate with only a boxty on it.
Customer also have the choice of three additional ingredients to complement the boxty. You can find the options on the left side of the center counter. At the bottom of the column are sliced cucumbers, sausages are in the center of the column, and at the top is a container of mustard sauce. Customers may ask for any combination of these 3 additional sides, and they can be added to the plate in any order. Each tap on one of the sides will send 1 serving of that side to the bottom-most plate that does not yet have a serving of the side that was tapped.
Once your plated boxty matches what the customer has ordered, tap on the plate to serve it to the customer.
For dessert, your customers can have a delightful apple tart with or without whipped cream. To start cooking the tarts:
- Tap on the apple tart oven underneath the right-side counter.
- Tapping the oven again after the cooking timer runs out will plate enough servings of apple tart to fill the empty plates on the left edge of the right-side counter.
- To serve an apple tart fresh from the oven, tap on the plated tart.
If your customer wants a bit of extra creaminess with their apple tart, tap on the bowl of whipped cream on the lower-right corner of the right-side counter (directly above the oven). This will add a dollop of whipped cream on top of the bottom-most apple tart that has not yet received its creamy crown. Tapping on the plated apple tart newly topped by whipped cream will serve it to the customer who ordered it. If more than 1 customer has ordered an apple tart with whipped cream, the serving will go to the ordering customer with the lowest happiness bar.
On the top-right corner of the right-side counter is your soda machine! You’ll be serving up orange soda in this restaurant. Like most beverages you’ve served in your world cuisine tour, the orange soda will start to fill its available glasses as soon as you enter the restaurant. Tapping once on an orange soda will serve it to a waiting customer, and the glasses will then start to automatically refill. Once the refilling timer finishes, you’ll have a fresh orange soda to serve to the next customer.
Tips & tricks
With two different menu items that require an extra action while it’s cooking, you’ll spend a fair amount of time juggling between the Irish stew and the boxty. One tip to help save a tap with the boxty is to tap the bowl of boiled potatoes whenever you have a free moment. This will help make sure you have uncooked boxty ready to go on the board at any time, which is especially handy when you get a rush of customers all with a craving for potato pancakes.
Another great way to make sure you can quickly fill orders is to keep the stew pots and frying pans in the stage between the two cooking timers (when the stew pot has the + sign or when the frying pans have the double-arrow sign). During this time, the contents of the pot or pan will not burn. This means you can go through the first cooking timer, and then simply let the food wait there until you need to refill the plates. Then you can tap on the + or double arrows to start the second cooking timer. That’s one less cooking timer you’ll have to wait out during a rush of orders!
Your second stop in Dublin brings even more Irish classics to the menu. Here’s a full list of what you can serve up:
- Fried cabbage
- Fried cabbage with carrots
- Fried cabbage with corned beef
- Fried cabbage with corned beef & white sauce
- Fried cabbage with carrots, corned beef, & white sauce
- Shepherd’s pie
- Shepherd’s pie with peas
- Shepherd’s pie with tomato salad
- Shepherd’s pie with peas & tomato salad
- Carrageen Moss pudding with cherries
- Carrageen Moss pudding with blueberries
- Red Lemonade
Cabbage with a cured meat is one of the most globally famous dishes from Ireland. Originally, cabbage with bacon was the most common, but other variants have developed over the years. You’ll be serving up a version created by Irish immigrants in the United States: fried cabbage with corned beef. Carrots and white sauce are also possible options to go with the fried cabbage.
To start frying up the cabbage:
- Tap on the container of uncooked cabbage underneath the left counter. Each tap will move a serving of cabbage up to an empty cabbage frying pan directly above.
- Tapping on a pan of cabbage after it finishes cooking will move that serving over to the waiting plates to the right of where the cabbage cooked.
Now let’s go over the possible add-ons for your fried cabbage! We’ll start with the carrots, which needs some cooking too. You’ll find the carrot pan directly below the column of fried cabbage plates.
- Tap on this pan to start cooking the carrots.
- Once they finish, tap the pan to move as many servings of carrots over to the platter as is needed to fill it up.
- The platter for the carrots sits at the bottom of the column of sides found to the right of the cabbage plates.
- You can add a serving of carrots to the plate by tapping on the platter. That serving will move to the bottom-most plate of cabbage that does not yet have carrots on it.
Above the platter of carrots are two more possible additions: corned beef and white sauce. The corned beef is in a container in the middle of the column, and the white sauce is in a dish on the top of the column. One tap on an add-on will move a serving of it over to the bottom-most plate of cabbage that does not yet have that add-on.
Unlike a lot of additions and sides you’ve run into, corned beef and white sauce cannot be added out of order. If a customer orders corned beef and white sauce, the corned beef must be tapped first. The white sauce can then be tapped to add a serving of it on top of the corned beef.
Once all the ordered items are on the plate of fried cabbage, tap on that plate to serve it up to the waiting customer!
When looking for a filling, savory treat, shepherd’s pie can hit the spot. Traditional shepherd’s pie is minced meat (often lamb) cooked in a delicious gravy with onions and other vegetables. A hearty layer of mashed potatoes goes on top before its placed in the oven to bake. To start baking your shepherd’s pie:
- Tap on the platter of shepherd’s pie fixings available on the lower-right corner of the center counter. Each tap will move a shepherd’s pie into an empty oven.
- You can then tap on that oven once the cooking timer finishes to move the shepherd’s pie to an empty plate on the left side of the center counter.
Above the platter of shepherd’s pie fixings are the two sides that can be added. At the top of the choices is tomato salad, and the bowl below that holds peas. If a customer orders both sides, you can tap on them in any order. Each tap on a side will move a serving of that side to the bottom-most plated shepherd’s pie that does not yet have a serving of the side.
Once all the sides you need have been added to a plate, tap on that plate to serve it to the waiting customer. If two or more customers have ordered the same dish, it will go to the customer with the lowest happiness bar.
Carrageen moss pudding
Filled with natural gelatin, Carrageen moss is a seaweed that can be gathered off the south and west coasts of Ireland. Its gelatin content makes it perfect for adding into a pudding! You’ll make two different kinds of puddings in the pudding fridge located underneath the right-side counter. To start chilling a pudding:
- Tap on the flavoring you need (blueberry or cherry), and a pudding will go into the fridge to start chilling.
- When it’s done, tap on the fridge to move the finished pudding to the bottom-most plate in the column on the left side of the right counter.
The two different flavorings for the Carageen moss pudding are found in containers on the right side of the right counter. Cherries are in the lower container in that column, and blueberries are just above there. Each pudding will only have one flavor, and customers will never request a pudding without a flavoring. Once you’ve plated the requested cherry or blueberry pudding, tap on its plate to serve it to the waiting customer.
Your thirsty customers will ask for a glass of red lemonade, which you can find at the top-right corner of the right-side counter. Like most beverages in the game, the glasses automatically start filling when service starts, and a served glass will start refilling itself so that a fresh one will be ready to go for the next customer. You can serve a glass of red lemonade by tapping on it.
Tips & tricks
Since the Carageen moss pudding must be made to order when there’s only one plate available, it’s a good idea to upgrade its capacity when you can. When there’s more than one plate, you can make a pudding of each type in advance so that you’re more likely to have the right type ready to go when a customer requests it.
Cooking a new pan of carrots will fill the carrot platter with as many servings as needed to reach its maximum capacity, so it can help to refill it before the platter is empty if you ever have a second to spare between customers. This may save valuable time if a bunch of customers all ask for carrots with their fried cabbage.
Your last stop in Dublin is a fabulous seafood restaurant where you’ll be dishing out different kinds of seafood. Here’s your menu for this restaurant:
- Lobster with rice
- Lobster with rice & toast
- Lobster with rice & asparagus
- Lobster with toast
- Lobster with toast & asparagus
- Lobster with asparagus
- Lobster with rice, toast, & asparagus
- Oysters with mussels
- Oysters with lemon and limes
- Oysters with red wine sauce
- Oysters with mussels & lemon and limes
- Oysters with mussels & red wine sauce
- Oysters with red wine sauce & lemon and limes
- Oysters with mussels, lemon and limes, & red wine sauce
- Lemon curd sponge cake
The lobster dish you’ll be serving is called a Dublin Lawyer, which is traditionally a whole lobster cut in half and served with sauce made of butter, cream, and Irish whiskey. The version you’ll be serving has three possible additional ingredients to be served alongside it. To start cooking your lobster:
- Tap on the lobster tank located on the lower-left corner of the central counter. Each tap will move a lobster up into an empty pan to start cooking it.
- You can then plate the lobster by tapping the pan after the cooking timer finishes. The lobster plates can be found in a column on the right side of the left-side counter.
Of the three additional ingredients available, one of them needs to be cooked before it can be added to the plated lobster. Rice. You can find a rice pot below the left-side counter. Tapping on the rice pot will start cooking a batch of rice, which will automatically move itself onto a platter just above the pot once it finishes cooking.
Above the rice platter are two more possible sides to add to the lobster: toast and asparagus. A single tap on any of the three possible sides will move a serving of that side to the bottom-most plate of lobster that doesn’t yet have the tapped side. Customers may ask for the sides in any combination, and they can be added to a plate in any order you’d like. You can then tap on the completed plate to serve it to the customer who ordered it.
Our next seafood treat is steamed oysters on the half-shell with three optional add-ons customers can order for their plate. To start steaming the oysters:
- Tap on the oyster tank located in the lower-right corner of the center counter. Each tap will fill one empty steamer with oysters.
- Tap on the steamer after it finishes cooking to move the oysters to a plate just to the right of the steamers.
- You can then serve the oysters directly by tapping on the plate.
To the right of the plated oysters are the three containers where the add-on choices await. Just like with the lobster, one of the sides requires cooking before it can be served. Mussels. Below column of add-ons is a pot for cooking mussels. Tap on that pot to start cooking mussels. They’ll automatically move up to the bottom platter in the column of add-ons when they’re finished cooking. You can then add a serving of them to a plate of steamed oysters by tapping once on the platter of mussels.
The other two potential add-ons are lemon & limes and red wine sauce. The citrus fruits are in the middle of the column, and red wine sauce is at the top of the column. Customers may order any combination of these add-ons, and you can add them to the plate in any order that you want. A single tap on one of these add-ons will move a single serving of it over to the bottom-most plate that does not yet have that add-on. You can then serve the customer their ordered food by tapping on the plate containing all the ingredients they requested.
Lemon curd sponge cake
The dessert on this menu is an airy sponge cake topped with tart lemon curd. These cakes can be baked in the oven on the lower-left corner of the left counter. Tap on the oven once to start the cakes cooking. When they finish baking, the sponge cakes will plate themselves on the counter above the oven. You can serve the cake to a customer by tapping on one of these plates.
The menu from this restaurant finishes with hot tea served on the far-right side of the right counter. The cups of tea will fill themselves when meal service starts, and they’ll refill on their own as well after you serve a cup. To serve tea to a customer, tap on a cup of tea. It will then start to fill so there will be a piping hot cup ready for the next customer.
Tips & tricks
With two sides that need to be cooked before they can be added to a plate, you can stay ahead of the rush by keeping both the rice pot and the mussels pot cooking whenever possible. These two pots cannot burn, so there’s no harm in simply tapping them when you have a spare second.
The same is true of the sponge cake. When all three of these things finish cooking, they’ll plate themselves, and they only add as many servings as is needed to reach the maximum for each item. Keeping a constant supply of these items can come in really helpful when there’s a rush of customers all asking for similar dishes.