Tue to Sat:
12pm to 3pm
Mon to Sat:
6.30pm to 10.30pm
Corkage Price:$40, wine & champagne
Edit: Wild Rocket will cease operations from 31 Oct 2018 onwards.
The popularity of Singapore-inflected cuisine owes much to chef Willin Low, who first coined the term Mod-Sin back in 2005. For years now, he has reimagined local dishes like laksa and chilli crab into more Westernised permutations to great acclaim.
Low’s culinary genius is best shown through his omakase menu presented at his 12-seater chefs counter. This is where his imaginative skill is displayed through dishes like the deconstructed gado gado served with a tangy sweet peanut ice cream, a moreish buah keluak ravioli and Hokkien mee-inspired spaghettini with tiger prawns.