Really photogenic lychee martini sorbet wrapped in elderflower gelatine and blue pea flower with lychee martini burst.
Chilli crab served in a croqueta and plated like a crab using special brewed soy sauce
Chef Willin Low’s take on bak chor mee. Instead of minced meat and mee pok/ kia, it’s negitoro and glass noodle seasoned with lard. Finally tried this place and was sad that it was closing down. This is the first course of the 9 course tasting menu ($128++) that I had.
I don’t like my food deconstructed but this Cendol was really good. The coconut ice cream had a very mousse like texture and I really loved how well it went with the Pandan Panna Cotta & Gula Melaka. Goosebumps and proud of how far this mod-sin institution has come.
If you haven’t yet gone for a meal at Chef Willin’s restaurant, let me be Houston and remind you that could be a problem. Because trust me, you won’t want to miss his Mod Sin creations for the world.
I landed there for lunch a couple of days ago and opted for the 5-course menu ($52++). It was a shorter orbit than the Omakase but no less wondrous.
After warming up with cheese focaccia dipped in olive oil, Chef’s take on the popular North Indian dish of Palak Paneer was set before me, in a never-before-seen configuration of salad. The classic cubes of cheese had been body-snatched by grilled halloumi which I fortunately love.
A “giam chye ar” (salted vegetable duck) soup was beamed down next. Two days was how long it took to produce that rich liquid (not sure what that is in light years) but the wittiest bit was hidden in the ravioli. Instead of meat, it was the duck liver (foie gras) that invaded those pasta parcels.
At warp speed was how the third course of Buah Keluak Sambal Beef Spagettini got sucked into the black hole that is my mouth. With the al dente strands coated in the nut’s earthy gunkiness, resisting its magnetic pull was futile.
The last savoury dish was the meat I had chosen. A shimmering disc blanketed it. This was no mirage but meltingly soft, jellified black vinegar stock. Its tartness cutting through the Iberico pork like a light sabre.
My gastronomic exploration ended with a big bang of a Chendol. As though in a parallel universe, it was familiar yet surreally different. But absolute shiokness still reigned.
Omakase Lunch (S$97++/ 7 courses)
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Bah Chor Mee
Negitoro topped with spring onion & chilli padi, lards, fried shallots, on top of a bed of warm glass noodle .
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Thai pomelo salad with tiger prawn 🦐 and frozen coconut 🥥 dressing
The dressing was made of coconut 🥥, chilli, fish oil, and shallot.
Not sure 🤔 why but the dressing reminded one of a certain nasi lemak ice cream.
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Chilli Crab 🦀
Crab cake made of blue crab 🦀 and spanner crab
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Hokkien Mee
Fresh pasta cooked with prawn stock and hae ko (black shrimp 🦐 paste).
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Wild Rocket Strawberry 🍓 Cheesecake
It served deconstructed style in a Martini glass. .
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Black vinegar iberico pork jowl with pickled cabbage and chestnut puree
Fork tender meat.
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Lychee Sorbet with Lychee Martini Gummy
Lychee sorbet topped with ginger flower and blue pea flower
Quite refreshing as a palate cleanser. .
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Wild Rocket
Address 🏠 : 10A Upper Wilkie Road, Singapore 🇸🇬 228 119
Tel ☎️ : 6339 9448
Open ⏰ :
Mon : 6.30pm - 10.30pm
Tue - Sat : 12pm - 3pm, 6.30pm - 10.30pm
Website 🌐 : http://www.wildrocket.com.sg/
MRT 🚇 : Little India (NE7/ DT12)
Note 📝 : Closing end of October 2018
Note 📝 that sequence was according to pictures.
The restaurant was packed and one was served dessert before the main and palate cleanser.
Here is Chef Willin Low’s playful take on “Char Kway Teow” which doesn’t feature a single strand of noodle.
Instead, he replaces the carbs with thinly-sliced cuttlefish. This little visual trickery does invite a closer look but it is in the eating that really impresses.
Fried to taste just like a good plate of Singapore-style “char kway teow” with crispy pieces of pork lard and all, this dish hits the right notes with a balanced mix of sweet black sauce and chilli. There’s even “wok hei” to be found too.
If you wish to try this or other delicious Modern Singaporean or “Mod Sin” creations by Chef Willin, please visit “Wild Rocket” before 31st October 2018. Due to the Singapore government taking back the land on which his restaurant is situated, it will be closed for good after that date. This does present him with the opportunity to pursue other interests and he will be busying himself with business ventures in Japan and Taiwan, as well as the opening of a second “Relish by Wild Rocket” at Fraser’s Tower on Cecil Street.
I reckon you should try to go for at least one meal here though because his food is uniquely local but highly refined. Reservations are essential as many people, his regulars from over the years included, are flocking there between now and the end of this month.
Yums! An amazing dinner filled with laughter, exquisite courses which warmed our tummies and hearts. Thanks, Willin for a most wonderful evening.
I won’t mind having more of this with the three flowers, ginger flower, elderflower and butterfly pea flower.
True to Chef Willin’s ingenuity, he reinterpreted this classic confinement dish into a most stellar course. Really enjoyed the vinegared jelly which paired so well with the Iberico pork jowl.
Love how Chef Willin infused flavours from our neighbouring countries into his Omakase.
I tried to recreate it back then in KL and absolutely loved it. Instead of spending a ton of money on basil, it was a genius recipe to use our local herbs to create a pesto. Who would have guessed, many moons later, I get to taste the original laksa pesto!
Crab croquette on a bed of salted egg sauce. Everything on the plate is edible! The green peppercorn eyes added an element of spice!
Who would have thought that it is possible to do so without any Koay Teow. Using sotong cut so finely to resemble Koay Teow, this was so freaking good that many of us would have loved to encore this. Amazing wok hei too!
The dressing which came in the form of ice cream was brilliant! I love how fresh and tasty this course was. In fact, some of us loved it so much that an immediate return visit was hatched.
Plump juicy Japanese oysters battered and deep fried. I stole a bite and it was yums, this is coming from a non-oyster person.
Most of us grew up drinking soups made from preserved mustard greens. Soups that comfort you on a wet evening. Here, Willin paired the broth with foie gras tortellinis. So delightful and delicious.
One I won’t mind having daily. Glass noodles with chopped negitoro, so yummy and of course, no BCM is complete without lardons.
After weeks of planning, finally we all made it. All 9 of us for a lovely evening of modsin, at where it all began. Dinner started with the breaking of bread, cheese buns.
