12pm – 3pm (last seating 2pm) Tue – Sat
6.30pm – 10.30pm (last seating 9.30pm) Mon – Sat
Corkage Price:$40 for wine and champagne
Edit: Wild Rocket will cease operations from 31 Oct 2018 onwards.
Chef Willin Low coined the term Mod-Sin to describe the food he serves at his ever-popular Wild Rocket. Essentially, Low takes Singapore’s best-loved dishes and re-interprets them with some creativity and modern techniques.
Bak chor mee, aka minced pork noodles, becomes a dish of glass noodles topped with minced tuna belly and delicious bits of lard, while bee hor fun (rice noodles and beef stewed in a black beansauce) is made with spoontender short ribs wrapped in silky flat rice noodles and pan-fried to a delightful crisp. His deconstructed chendol is also sublime—pandan-infused panna cotta is served with red beans, coconut and biscuit crumbs, and drizzled with gulamelaka. These imaginative takes on humble local fare are served as part of an omakase menu, which is available at lunch and dinner. A small a la carte menu is also available.