Wild Rocket

271 Wishlisted


Since opening its doors in 2005, Wild Rocket has been serving “Mod Sin” cuisine to appreciative crowds. “Mod Sin” a term coined by Chef Willin Low simply means Modern Singaporean which is how the chef owner describes not only his cuisine but himself.
Address icon

10A Upper Wilkie Road
Hangout Hotel
Singapore 228119

Opening icon

12:00pm - 03:00pm
06:30pm - 10:30pm

12:00pm - 03:00pm
06:30pm - 10:30pm

12:00pm - 03:00pm
06:30pm - 10:30pm

12:00pm - 03:00pm
06:30pm - 10:30pm

12:00pm - 03:00pm
06:30pm - 10:30pm


06:30pm - 10:30pm

View Address & Details Arrow down
Managing business icon
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE Managing business arrow


From the Burpple community

If you haven’t yet gone for a meal at Chef Willin’s restaurant, let me be Houston and remind you that could be a problem. Because trust me, you won’t want to miss his Mod Sin creations for the world.
I landed there for lunch a couple of days ago and opted for the 5-course menu ($52++). It was a shorter orbit than the Omakase but no less wondrous.
After warming up with cheese focaccia dipped in olive oil, Chef’s take on the popular North Indian dish of Palak Paneer was set before me, in a never-before-seen configuration of salad. The classic cubes of cheese had been body-snatched by grilled halloumi which I fortunately love.
A “giam chye ar” (salted vegetable duck) soup was beamed down next. Two days was how long it took to produce that rich liquid (not sure what that is in light years) but the wittiest bit was hidden in the ravioli. Instead of meat, it was the duck liver (foie gras) that invaded those pasta parcels.
At warp speed was how the third course of Buah Keluak Sambal Beef Spagettini got sucked into the black hole that is my mouth. With the al dente strands coated in the nut’s earthy gunkiness, resisting its magnetic pull was futile.
The last savoury dish was the meat I had chosen. A shimmering disc blanketed it. This was no mirage but meltingly soft, jellified black vinegar stock. Its tartness cutting through the Iberico pork like a light sabre.
My gastronomic exploration ended with a big bang of a Chendol. As though in a parallel universe, it was familiar yet surreally different. But absolute shiokness still reigned.

Omakase Lunch (S$97++/ 7 courses)
Bah Chor Mee
Negitoro topped with spring onion & chilli padi, lards, fried shallots, on top of a bed of warm glass noodle .
Thai pomelo salad with tiger prawn 🦐 and frozen coconut 🥥 dressing
The dressing was made of coconut 🥥, chilli, fish oil, and shallot.
Not sure 🤔 why but the dressing reminded one of a certain nasi lemak ice cream.
Chilli Crab 🦀
Crab cake made of blue crab 🦀 and spanner crab
Hokkien Mee
Fresh pasta cooked with prawn stock and hae ko (black shrimp 🦐 paste).
Wild Rocket Strawberry 🍓 Cheesecake
It served deconstructed style in a Martini glass. .
Black vinegar iberico pork jowl with pickled cabbage and chestnut puree
Fork tender meat.
Lychee Sorbet with Lychee Martini Gummy
Lychee sorbet topped with ginger flower and blue pea flower
Quite refreshing as a palate cleanser. .
Wild Rocket
Address 🏠 : 10A Upper Wilkie Road, Singapore 🇸🇬 228 119
Tel ☎️ : 6339 9448
Open ⏰ :
Mon : 6.30pm - 10.30pm
Tue - Sat : 12pm - 3pm, 6.30pm - 10.30pm
Website 🌐 : http://www.wildrocket.com.sg/
MRT 🚇 : Little India (NE7/ DT12)
Note 📝 : Closing end of October 2018
Note 📝 that sequence was according to pictures.
The restaurant was packed and one was served dessert before the main and palate cleanser.


Here is Chef Willin Low’s playful take on “Char Kway Teow” which doesn’t feature a single strand of noodle.
Instead, he replaces the carbs with thinly-sliced cuttlefish. This little visual trickery does invite a closer look but it is in the eating that really impresses.
Fried to taste just like a good plate of Singapore-style “char kway teow” with crispy pieces of pork lard and all, this dish hits the right notes with a balanced mix of sweet black sauce and chilli. There’s even “wok hei” to be found too.
If you wish to try this or other delicious Modern Singaporean or “Mod Sin” creations by Chef Willin, please visit “Wild Rocket” before 31st October 2018. Due to the Singapore government taking back the land on which his restaurant is situated, it will be closed for good after that date. This does present him with the opportunity to pursue other interests and he will be busying himself with business ventures in Japan and Taiwan, as well as the opening of a second “Relish by Wild Rocket” at Fraser’s Tower on Cecil Street.
I reckon you should try to go for at least one meal here though because his food is uniquely local but highly refined. Reservations are essential as many people, his regulars from over the years included, are flocking there between now and the end of this month.