Back after last year's pretty impressive set lunch that we had, and this time we decided to hit Wild Rocket for their Omakase Set Lunch; essentially an 8-course menu where we are in for surprise after surprise — no menu that states dish names and descriptions, everything only known at the point when it comes out of the kitchen. Depending on the produce that they have and what is being served, the meal would cost in between $80++ to $120++.

Being there once before, certain dishes such as the Thai Duck Salad with Red Curry Ice-Cream and the Otah on Flounder with Brussels Sprouts were reminiscent of dishes that we had during our previous visit — different flavours done in a style that distinctively carries the Wild Rocket branding in terms of execution. Other dishes showcases Chef Willin Low's signature way of mod-Sin cuisine such as the Singapore Noodles with King Prawn — a "national"dish that doesn't exist in Singapore which he had created a flavour profile for with elements such as lobster oil and prawn fat. Other dishes such as the Beef Hor Fun (Hor Fun pan-seared with 48 hours sous vide beef short ribs within served with Black Bean Sauce), Chicken Rice with Truffle and their interpretation of Bak Chor Mee (think glass vermicelli, seared tuna belly with pork lard) are simply fun and inventive creations of local fare that employs modern cooking techniques and contemporary presentation that injects a new life to something locals find familiar. Both the desserts such as the Pineapple Sorbet (which includes ingredient such as mint sugar, soya sauce salt and chili flakes) and Chendol (that Gula Melaka was phenomenal here!) all drew the perfect closing for the meal, cleansing the palate and made an impactful end with their finesse (I have relatively bad luck with desserts in fine-dining spots).

Always an adventure dining here; I love how the ingredients sound so familiar and are all fresh, and one could actually relate to the concept of the dish given how Wild Rocket is all about mod-Sin — updated local cuisine that we grew up with. Definitely enjoyed learning about different elements that I had never have before (aged soya sauce for 1.5 years anybody?), and always a great joy to be dining here.