Since opening its doors in 2005, Wild Rocket has been serving “Mod Sin” cuisine to appreciative crowds. “Mod Sin” a term coined by Chef Willin Low simply means Modern Singaporean which is how the chef owner describes not only his cuisine but himself.
map
Address

10A Upper Wilkie Road
Hangout Hotel
Singapore 228119

Monday:
06:30pm - 10:30pm

Tuesday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Wednesday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Thursday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Friday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Saturday:
12:00pm - 03:00pm
06:30pm - 10:30pm

Sunday:
Closed

Phone
Price

~$100/pax

Reviews at Wild Rocket

Reviews of good food at Wild Rocket
One of 2017's best meals.

Major hits for me were the Har Ji Spaghetti and Iberico Pork Char Siew. The former is inspired by har ji meen and sees the titular ingredient infused within the homemade pasta itself, given an aromatic boost with savoury bottarga and kaffir lime. The iberico was impossibly tender; it dissolved in my mouth with nary any resistance. Can't wait to return for the omakase. Thanks Chef @willcookwilleat for flying the mod-Sin flag high! #burpple #wildrocket #instafood

Har Ji Spaghetti

Don't ask me why I took this long to visit Wild Rocket, although this post is a throwback to two months ago ☺️

Inspired by HongKong's har ji meen (shrimp roe noodles), this dotted beauty – freshly made pasta with the titular ingredient folded into the dough itself - was bursting with bold, umami flavours, thanks to the aromatic mix of bottarga and kaffir lime. Hands down my favourite dish of the meal.

Omakasa Lunch

Wild Rocket served singapore inspired culinary. Most of the dishes had the influence of Asian flavoring.
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Torched tuna belly with glass noodles (Bak Cho Mee) - While mixing the glass noodle, the smell the lard was overwhelmed. Easily finished within two bites, leaving us wanting more of it. Very Bold choice for starters as its smell were pretty strong. Good choice of using tuna instead of pork which lighten the dish.
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Red curry ice cream thai salad - Everything you can find in a thai salad which missing the papaya or green mango. The smoked duck and duck skin supported the strong flavor of the red curry. But I must say that this dish need some getting use to.
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Air flown oysters from hiroshima, sriracha tarta sauce, aged dark soya sauce for 1.5 years(locally artisanal sourced) - It was like an ocean bomb. All the seafoody taste trapped within the thin crisp. With the aged dark, it deepen the flavors. Shocking Dish!
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Chicken rice with truffle - Throughout the lunch experience, this dish was the dish which I could live without. Truffle and garlicky rice with bits of chicken. I would say that truffle did not suited this dish.
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Otah coated flounder with Brussel sprouts - Instead of making the fish with the otah spices, it was made into otah paste. The heavily spices didn't overpowered the sweetness of flounder and matched perfectly with such oily fish.
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Beef short ribs, sous vide 48hrs, black bean sauce - This dish was "epic" moment. Mouth melting texture wrapped with crispy hoon fun. The black bean sauce gave the soothing aftertaste for such meaty dish. 100% for effort.
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Singapore noodles - lobster oil, prawn fats and pasta, king prawn - It was uncommon (at least to my dining experience) for chef to served seafood dish after such strong meat dish. But chef really put it off. The super aromatic prawn oil was used to fry the angel hair. Every bite was like a mini prawn bomb exploding in the palate. The servicing was just right before my palate got tired with such heavy taste.
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Pineapple cubes(vacuum packed to intensify flavour), pineapple sorbet, mint sugar, soya sauce salt and chili flakes.
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Gula Melaka Dessert - coconut ice cream with a lightly salted gula melaka. The digestive biscuit changed up the texture and made the dish very interesting. Prefect Asian ending.
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For those who having tried it, it was worth at least visiting once. Let's pay high regard for Asian Dishes. Below I would be posting on my omakasa lunch ($98++)

Omakase Lunch ($110++)

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.

Wild Rocket Omakase Lunch ($80-$110)
This customised Omakase served by Chef Willin himself (whom I had to privilege to meet and speak with) is inspired by local hawker fare but prepared in an unexpected and restaurant quality dishes that leaves you wanting more.

Staff are highly attentive and well versed with the service and my menu clearly reflected that. When I arrived I told the server (Juda) that I had wanted to come and try the Trio of Flowers, which wasn't going to be on the Omakase menu that day but they surprised me with it at the very end. The meal started off with deconstructed Rojak with "He Gok" (prawn paste) ice cream. I was pleasantly surprised by just how refreshing it tasted and how it complimented the turnip, pineapple with freshness from strips of Apple and crunch from crackers and the you tiao. Next, which was inspired by fav food Nasi Lemak, the coconut rice (Nasi lemak) was reduced into the green sauce to accompany the pan fried Hokkaido scallop that was topped with sambal Chili, ikan bilis and peanut. The Char Kway Teow without Kway Teow - this dish let me thinking even halfway finishing the dish what was used to replace the Kway Teow. Chef cleverly thinly sliced fresh squid to look like strips of Kway Teow and stir fried it what we all know as "char Kway Teow"! Loved it! Chef has been learning how to make laksa from a hawker Uncle for weeks and has cook it with risotto topped with dried shrimp and lakes leaves .. yum! This next dish really surprised me by just how tender Beef tongue can be when prepared by a master - brined for 20hrs and slow cooked for another 8hrs then seared and served with a green curry sauce. It simply melts in your mouth. "Singapore Fried Noodles" is next. Everywhere else in the world has this on their Chinese take out menus but it taste nothing like anything we Hv in singapore. Chef decided to prepare his take on the Singapore Fried Noodles to emulate the Hokkien Mee - spaghettini fried with the Essence of the king prawn head and lobster infused oils topped with a butter pan-fried king prawn and a squeeze of calamansi juice. Shiok! @willcookwilleat #burpple #wildrocket

Trio of Flowers (foreground), Strawberry Cheesecake (background)

Desserts from the set lunch menu; Trio of Flowers is made of Osmantnus & Chrysanthemum Granita with Elderflower Jelly; a pretty refreshing palate cleanser that was not in any bit boring especially with the floral scent hitting right on the spot and the elderflower jelly providing a tasteful touch of sourness that helps to give the dessert a contrast. Strawberry Cheesecake is the signature of Wild Rocket that is absolutely luxurious; cream cheese and digestive biscuits, macerated strawberries and a really seductive Maple Walnut ice-cream — classic Strawberry cheesecake elements thrown together in a martini glass for a deconstructed form which is pretty hard to explain how good it is for they had tweaked a few of the ingredients, which makes their signature item a real signature apart from the rest.

Baked Halibut with Curry Hollandaise

Leaning towards lighter flavours, the Baked Halibut with Curry Hollandaise is as outstanding as the more flavour-intensive dishes as well. Halibut was done just right; flaky without losing all the moisture within and baked twice; once by itself and another time after the Curry Hollandaise is applied so it actually sticks to the fish rather than being a wet drizzle. Curry flavours were evident, and it can be even said that this dish could have been inspired by Fish Curry given the root vegetables that come on the side. Despite the lack of seasoning done to the vegetables (which I felt was done intentionally), the vegetables managed to pull off their natural flavours that seemed to place emphasis on the freshness and flavour from the root vegetables themselves. Definitely a dish for those who prefer lighter flavours.

Iberico Pork Char Siew with Shanghai Kao Cai & Quinoa

Yet another dish that scored a goal. The instructions to enjoy this was simple; peel off the rice paper atop, squeeze the calamansi over and just dig in. Absolutely in love with the Iberico Pork; simply one of the most tender ones I have ever had for now that doesn't need a knife to cut through for the tender meat is all bouncy, juicy and all streaky coated in a layer of smoky sweetness that is pretty alluring. Quinoa was decent, but do portion it out with the Shanghai Kaocai which adds a umami factor to the Quinoa. Even the mushroom at the side deserves a little mention for the subtle sweetness that sets it apart from the usual dried mushrooms we are used to getting out there. It is said that the rice paper was added as a carb for the dish, for this was a dish inspired by the "Tau Yu Bak" and the rice paper intentionally replaces the bread, though typically the staff would advise patrons to leave it out for the texture of a half-steamed rice paper may not appeal to all (but it's been noted that some patrons do eat it anyway).

Pomelo Salad with Tiger Prawns and Frozen Coconut Dressing

Everything was good here, but this was simply phenomenal for me. Not part of the set lunch menu, but part of the ala-carte menu. Cleverly serving the coconut dressing in a form of a sorbet/ice-cream, it injects a contrast in the temperature of how the dish is being served. The vegetables and prawns are fresh, but the difference was really made when you crush that dressing to spread it evenly across the bowl; it adds creamy, tangy Tom Yum-like flavour to the salad which comes full with a pretty good kick of spiciness that goes well with even the zesty pomelo chunks. If the meal was already gastronomical by itself alone, I shld probably go as far to say that this is simply a level or two above. Credits to Chef Willin whom served this complimentary to us.

Giam Chye Mustard Leaf Duck Consommé with Duck Confit Cubes

I am not a big fan of Chinese soup, but this is pretty much something I would drink and I eventually finished the entire bowl clean. This is their twist to the classic Salted Vegetable Soup, but I like it how the consommé was immensely flavorful but light on the palate. There are bits of tomatoes, some salted vegetable cubes and daikon around that helps enhance the flavours, but that smokiness and savoury flavours of that duck is just "woah"! Also pretty impressed with how clear the consommé, so there was never a time it felt artery-clogging nor too oily which is perfect as a starter for the mains to come.

Barramundi Carpaccio with Orange Shallot Oil

A marriage between the Carpacio and the Chinese Yu Sheng. Fresh slices of fish that comes with a drizzle of the orange shallot oil, not only does it comes with the tangy flavours of orange, but the shallots were also crisp and roasty the same way you would expect the shallots to be on a warm bowl of porridge.

Brioche with Olive Oil

Baked in-house, the Brioche might seem to be less moist than the usual ones but it's pretty different from how it just simply disintegrates without much effort to chew; fluffy and delightful with a pretty quality olive oil accompanied to dip into.

Gong tng Chinese peanut candy with peanut butter ice cream.

Essentially a playful muah chee-esque dessert gone mucking with bittersweet chocolate on a nutty sugar futon. 3.7/5

Nori Tsukudani Spaghettini with King Prawn from Wild Rocket.

Essentially an unexpectedly tantalising outcome of a torrid affair between aquatic flora and a passionate feisty fruit, with the firm pasta being the wavy vessel for the back and forth drama to play out. Elsewhere, the royal crustacean had a suitably regal juicy, sweet plumpness. 4/5

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