Wild Rocket

Wild Rocket

My first and last visit to Wild Rocket was nothing short of unique and delicious.
Terence Ong
Terence Ong

Can’t decide between oyster omelette (or luak) or pasta? Try Relish’s Roketto Oyster Omelette Spaghettini ($22.80+). Having seen this making its rounds on Instagram, I was determined to give this dish a try.

Imagine the combination of fresh oysters, omelette and spicy hae bee hiam (dried shrimp sambal) in a pasta dish. I was truly taken away by this.

The hae bee hiam was indeed very spicy (especially for those who can’t handle chilli so well) and had strong umami flavour, but it didn’t challenge my taste buds in any way.

There’s a good amount of egg batter and fresh, plump oysters in the dish. I can imagine having this when dining in. The or luak batter would’ve been so crispy.

It’s a wonderful spin on the timeless East Asian classic and a testament of how good Mod-Sin cuisine can be. Purists may balk at the idea but they may change their mind after eating this.

Available during CB for takeaway and delivery.

The laksa pesto spaghetti resonated better with my palette. .
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#food #foodporn #foodstagram #foodlover #foodies #foodie #sgfood #sgfoodies #sgfoodie #sgfoodporn #foodpics #foodphotography #foodgasm #yummy #instafoodsg #instafood_sg #burpplesg #burpple #noodles #modsin #prawns #seafood #laksa #hokkienmee #pasta #pesto #spaghetti #prawnnoodle #fusion #terryongeats

[1] Chilli crab served in a croqueta and plated like a crab using special brewed soy sauce, [2] squid ala char kway teow (no kway teow but has lard, eggs and awesome wok hei flavour), [3] oyster croquette served with tom kha sauce, [4] beef rendang short rib and achar and [5] pig trotters in vinegar. Wild Rocket is history for now. .
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#food #foodporn #foodstagram #foodlover #foodies #foodie #sgfood #sgfoodies #sgfoodie #sgfoodporn #foodpics #foodphotography #foodgasm #yummy #instafoodsg #instafood_sg #burpplesg #burpple #modsin #seafood #chillicrab #meat #pesto #crab #charkwayteow #fusion #terryongeats

Really photogenic lychee martini sorbet wrapped in elderflower gelatine and blue pea flower with lychee martini burst.

Chilli crab served in a croqueta and plated like a crab using special brewed soy sauce

A Western twist to a prawny Singaporean classic, laksa pesto spaghetti.

Chef Willin Low’s take on bak chor mee. Instead of minced meat and mee pok/ kia, it’s negitoro and glass noodle seasoned with lard. Finally tried this place and was sad that it was closing down. This is the first course of the 9 course tasting menu ($128++) that I had.

The camera always eats first. Instagram: @eaterries/ #terryongeats

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