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) 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!