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.
I spent $140 per person.
Must tries: Omakase dinner
- I also recommend this place for:
- Anniversary, Birthdays, Dinner
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