Being called the ‘Father of Modern Singaporean Cuisine’ isn’t bad for a former lawyer who left the courtroom to pursue his dream in the kitchen but that’s exactly what self-taught chef Willin Low did and he’s created Wild Rocket, a ‘Mod Sin’ dining room that has transformed the true essence of Singaporean tastes, flavours and textures for a more discerning, 21st century audience.
‘Mod Sin’ is simply ‘modern Singapore’ and it’s a term coined by Low to not only describe his food, but also himself. He likes to deconstruct traditional dishes and while the form, presentation and even some ingredients may change, the spirit of the dish remains and that is a culinary ethos he lives by. The Wallpaper magazine described Low’s cooking as ‘homespun but defiantly modern and imaginative cooking.’
Serving 65 covers in a beautifully relaxed setting modelled on a Japanese teahouse on the ground floor of the Hangout Hotel, Wild Rocket is one of the only places in Singapore where you can eat in a private garden. There is a selection of set menus as well as an à la carte, a four-course and an eight-course ‘omakase’ tasting menu that costs between S$120 and S$160 depending on what is served.
Menu highlights include salmon carpaccio donburi with fried cargo rice, 48-hr beef short rib with smoked oyster milk and kale crisp, spanner chilli crab linguini with onsen egg and roast-stuffed quail with yun cheong sausage and jus.
Wild Rocket wears the ‘made in Singapore’ label with absolute pride. The same pride Chef Low takes in the creation, preparation and presentation of his stunning food.