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Wild Rocket

AsianChineseFusionSingaporean
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Come to wild rocket - after all, this is what happiness is about - sharing good food and drinks, having lively conversations and laughter around a table with family and friends in a wonderful environment.

Mon - Fri: 12:00 - 15:00

Sat: 12:00 - 16:00

Mon - Sat: 18:30 - 22:30

Closed: Sun

$52 based on 118 submissions
Dinner (51 votes), Romance/First Dates (43 votes), Quiet (38 votes)
Lishan Lim

AAA Ratings

I have never been one to contribute reviews of any sort, I'm no food critic and in any case, one man's meat is another man's posion. For Wild Rocket however, I'd make an exception. My experience at the restaurant deserves AAA ratings. The 3 As stand for Amazing, Astounding and Awesome!

My husband and I both had the omakase menu. It was an orgasmic 8 course tasting menu and here are our favourite plates,

1) The scallop carpaccio topped off with the humble chye poh. It was a perfect combination where the savoury chye poh enhanced the sweetness of the scallop 

2) The ingenious bar chor mee with no bar chor! In place of minced pork the chef used minced tuna belly on top of iberico infused glass noodles

3) Lobster infused 'Singapore Noodles', the chef's tribute to a common made-up Singaporean dish found across restuarants in London during his university days. My only complaint was that there was too little of it on my plate  

4) A sorbet dessert, one of 2 dessert dishes, which brought back great nostalgic memories of how my parents eat pineapple drizzled with dark soya sauce and chilli.

I have no visually enticing images to share but then again no photos can do justice to the amazing experience. 

Food aside, I loved the overall personalised touches. Not only does head chef and restraunteur Willin Low come to serve you, he layers on each with his own anecdotes. Each dish is also served in his own collection of pretty and intricate cockery, some amassed during his overseas trips.

I'd also give praise to the service staff for their earnest efforts to make you feel at home. Who needs to dine at a chi-chi restaurant when you can enjoy top quality food at service levels which make you feel comfortable in your own skin.   

Our local dining scene may be burgeoning due to the influx of Michelin star chefs, but our very own local stalwart Wild Rocket continues to shine as one of the brightest culinary stars. Keep up the good work, I will be coming back for more.

The HGW community like this place for...

  • strawberry cheesecake10 votes
  • Dark Lava Chocolate Gateau with Vanilla Ice Cream6 votes
  • Chilean seabass with chai poh5 votes
  • Crabmeat Linguine with Chilli Tomato Cream5 votes
  • Tiramisu3 votes
  • pandan-infused panna cotta with salted gul melaka3 votes
Community submitted Favourites:
Overall
Based on 118 votes
Food/Drink
Value
Ambience
Service
23 Nov 2014 • 1 review • 0 follower

AAA Ratings

I have never been one to contribute reviews of any sort, I'm no food critic and in any case, one man's meat is another man's posion. For Wild Rocket however, I'd make an exception. My experience at the restaurant deserves AAA ratings. The 3 As stand for Amazing, Astounding and Awesome!

My husband and I both had the omakase menu. It was an orgasmic 8 course tasting menu and here are our favourite plates,

1) The scallop carpaccio topped off with the humble chye poh. It was a perfect combination where the savoury chye poh enhanced the sweetness of the scallop 

2) The ingenious bar chor mee with no bar chor! In place of minced pork the chef used minced tuna belly on top of iberico infused glass noodles

3) Lobster infused 'Singapore Noodles', the chef's tribute to a common made-up Singaporean dish found across restuarants in London during his university days. My only complaint was that there was too little of it on my plate  

4) A sorbet dessert, one of 2 dessert dishes, which brought back great nostalgic memories of how my parents eat pineapple drizzled with dark soya sauce and chilli.

I have no visually enticing images to share but then again no photos can do justice to the amazing experience. 

Food aside, I loved the overall personalised touches. Not only does head chef and restraunteur Willin Low come to serve you, he layers on each with his own anecdotes. Each dish is also served in his own collection of pretty and intricate cockery, some amassed during his overseas trips.

I'd also give praise to the service staff for their earnest efforts to make you feel at home. Who needs to dine at a chi-chi restaurant when you can enjoy top quality food at service levels which make you feel comfortable in your own skin.   

Our local dining scene may be burgeoning due to the influx of Michelin star chefs, but our very own local stalwart Wild Rocket continues to shine as one of the brightest culinary stars. Keep up the good work, I will be coming back for more.
20 Nov 2014 • 4 reviews • 0 follower

Mod Sing cuisine and a history lesson

The set lunch great value for money at SG$33 especially when some of the mains are set on that price.   For starters, we had the gyam chye mustard greens in duck consomme with duck confit ravioli and foie gras bits. S tells me it's a modern take on the classic Peranakan dish itek tim, a soup of duck, vegetables and salted vegetables and salted plumps simmered together.   The bits of foie gras and the gyam chye gave the dish good texture and the duck confit ravioli was really good. The consomme itself looked spectacularly clear, except S & I both couldn't finish it as it was a bit too salty.   We asked for a separate order of their famous pomelo salad with tiger prawns and frozen coconut sauce (SG$17). It looked deceptively simple yet the freshness of the ingredients made this dish sing. The frozen coconut sauce, sweet with notes of fish sauce and savoury things, is genius. Each bite was exciting as textures from green beans, nuts, crispy garlic, chilli and coriander play freely in your mouth.   For mains, I had the catfish masok merah with spicy tomato relish served with asparagus. It looked rather simple but captured the flavour profile of masak merah, a classic curry dish often served with chicken.    S ordered the krapao thai basil pork bee tai bak topped with onsen egg. I had a bit before she poked the yolk and I liked it a lot. Pork had a bit of a kick and the noodles were interesting. I truly appreciated the food porn the onsen egg created. Onsen is a Japanese term relating to hot springs that flow, and boy did that egg yolk flow. Impressive.   I had the ji ma hu black sesame soup with milk ice cream for dessert. It was a generous portion for what it is but anyone who loves peanut butter would consume this with much gusto. I wish the texture was a bit smoother but overall, the taste was moderated by the milk ice cream.   S had the coconut ice cream with salted gulab malaka. I love all things coconut but thought the ice cream was just average. I thought the salted gulab malaka would taste like salted caramel but it has less smoky/burnt flavour with a bit of tang and a smoother texture.    I reckon my Wild Rocket experience was made better by dining with a local who was able to explain origins of each dish. With each forkful of contemporary food, my mind traipsed through history, culture and tradition. I enjoyed it and though the location is a bit tricky to get to, it's pretty worth the trek.

More on http://www.thegirlnextshore.com




19 Aug 2014 • 28 reviews • 0 follower

wild rocket @ mt emily

we had the ala carte menu and came out somewhat dissapointed with the mains. the dessert though were amazing, i'd come back just for the desserts by chef willin . find our more of my visit -->  http://shauneeie.blogspot.sg/2014/08/wild-rockets-mount-emily.html
20 Aug 2012 • 11 reviews • 0 follower

fusion well-done

Came down to this secluded restaurant to try their set lunch on a saturday; perhaps due to its inaccessibility, the restaurant was generally empty.

Diners can opt for a 2 course or 3 course lunch and several options for each course require additional charges.

we all had the soft shell chilli crab w squid ink mantou for starters. Though the crab was slightly too oily, the chilli suace was decadently done- surprisingly more asian than western tasting which was a delightful surprise. The squid ink mantou was the perfect accompaniment for the dish.

One diner had the nori spaghettini with white prawns, one had the salmon donburi with red rice while the third diner and I had the roasted seabass with chaipoh confit & congee (+$6 more).

The spaghettini was a breath of fresh air, novel flavors that intrigued the palate but somewhat too sweet. The salmon donburi was EXCELLENT, though we thought it would have been better if the salmon was raw, sashimi-like (not smoked). The seabass was slightly fishy but when paired with the chaipoh faired much better. However, we did not think it was worth the additional $6.

We enquired if we could swap the main course (for the lunch set) with options in the alarcarte and was told that the arrangement would be possible as long as we pay for the difference. We are definitely planning to do so on subsequent visits- the laksa pesto pasta, giam hee aglio olio spaghettini and crabmeat linguini beckons.

For dessert, we had the chocolate lava cake, clamansi ice and panna cotta w gula melaka. The best was the chocolate lava cake with a (truly) oozing centre. nonetheless, the calamansi was refreshingly tangy and light as well. The panna cotta was consumed in a blink of an eye, so it must have been good.

Service was prompt and efficient though the starter took quite some time to come. We were politely and most graciously compensated with a complimentary amuse bouche of mushroom w truffle oil in guai pai tee.

Though not the best of value set lunch, we are definitely returning for more fusion pleasure!

barramundi carpaccio with orange shallot oil
24 Jun 2012 • 28 reviews • 0 follower

mod-Sin at its best

Do visit my little scribble site Screaming Gastrogasms (www.eberdz.weebly.com) fr complete review of Wild Rocket, and other food scratchings.

It was only till 2012 that I have been to sample the renowned Wild Rocket, which popularized the genre of 'mod-Sin'; sheesh, really late of me! Basically, mod-Sin that refers to various European cuisines fused with Singaporean touches; such Singaporean/Asian flavours or ingredients. Finally cabbed down to the famed restaurant for lunch; they have pretty good set lunch deals, as most restaurants of similar calibre and price range do: 3 courses at $32++.

Wild Rocket is a pretty little place; with charming waiters and a light, airy space comprising mainly of a contemporary-chic vibe. There's nothing particularly noteworthy about the decor except for the chairs that my companion and I were seated on, which was upholstered in a grey snakeskin pattern. Nice.

My appetizer: Barramundi carpaccio with orange shallot oil.

This was absolutely delicious! The flavours were so clear and pure and uninterrupted. The fish is so thinly sliced and lies peacefully, allowing the porcelain to shine through the translucent flesh. The barramundi is incredibly fresh and sweet too. The shallot oil is the fragrant 葱油 we know, but is now perked up with piquant zesty citrus. Fusion that works. Fabulous!

My main course: roast Chilean sea bass with chai poh confit and congee (+$6 for this main). This was an absolute winner! Every mouthful was sheer delight. The cod was refined, fresh and succulent; the flesh sweet and juicy and firm, and best of all, it really worked with the chai poh confit! The chai poh of course was a lot less oily and strong-tasting than those served at hawker centre chwee kueh stalls but no less tasty. It was a great foil to the cod; a unique yet delicious combination that is memorable simply because few places would dream up such a combination! And it WORKS. Far too many places also pair 'inventive' ingredients but the tastes stay disparate, the end result is not coherent. Glad that Wild Rocket is above such inadequacies. The porridge was weird when I tried it by itself; it was gluey and tasteless. But I guess it was made that way so as not to interrupt the flavours of the sea bass. And yup, you guessed it, when the chai poh is mixed with the porridge it becomes alot tastier.

Dessert time! My choice of pandan-infused panna cotta with salted gula melaka.

This was so uncompromisingly delightful, delicious and decadent. Gastrogasm alert! The wobbly panna cotta is firm yet soft to the bite and the luscious, unmistakeable scent of pandan is rendered swoonsome with the vanilla and cream of the panna cotta. A mesmerizing fusion again, as pandan is a very Singaporean flavour, yet it is so effectively incorporated into a traditional Italian classic, and ELEVATES it, instead of only complementing it. The gula melaka was sticky and grainy with salt; the sweet and salty flavours are a match in heaven and when paired with the panna cotta, forms a perfect symphony of flavours. This is one of the loveliest, most well-executed desserts I've had in a long long while.

Quite a lovely place with lovely food. Do come and try!