The newly renovated and re-opened Wild Rocket now has an omakase counter, where you can enjoy a tasting menu of Chef Wilin’s creations, explained to you by Chef himself. You have to specify that you want the omakase menu when you call to reserve, though.
The omakase we recently had was quite an eye-opener. Prior to this, while we enjoyed the food at Wild Rocket, it didn't make a huge impact and we weren’t raving about it both during and after the meal. The meal we had, though, was really quite outstanding.
(Sorry, no photos of first 2 dishes, because they accidentally got deleted...)
First course: scallop carpaccio with konbu and truffle oil. Meant to be reminiscent of chwee kueh. Best dish of the night, in my opinion. Sweet scallops, umami konbu and just the right hint of truffle.
Second course: Thai pomelo salad with frozen coconut milk dressing. Bright, refreshing and with a hint of heat.
Third course: Crab cake on a bed of salted egg yolk paste. Chef’s take on a zi char favourite – salted egg yolk crab.
Fourth course: Grouper with a broth of spring onion and ginger. Again, this is meant to be a riff on that classic zi char dish – sliced fish with ginger and spring onions. Very impressive how the textures are so different but the flavours immediately remind you of the dish that inspired it.
Fifth course: “Singapore fried noodles”. Anyone who’s ordered this dubious-sounding dish in foreign Chinese restaurants will completely understand why Chef is on a quest to change everyone’s impression of this dish; from the lurid yellow, curry powder-flavoured noodle dish can be found nowhere in Singapore, to a dish that represents all the delicious noodles that are truly Singaporean. This will be a constantly evolving noodle dish, and the current version is a take on fried prawn noodles, with pasta, king prawns and a rich prawn stock.
Sixth course: Beef short rib rendang. A really good version of beef rendang with super flavourful short ribs.
Dessert 1: Palate cleanser in the form of pineapple sorbet with soy powder and chill padi – a nod to how the older generation used to eat pineapples with a dip of soy sauce, sugar and chilli padi.
Dessert 2: Matcha sugee cake with coconut ice cream
It was a thoroughly enjoyable meal. I’m not sure how often they update the omakase menu, but when we do go back it’ll definitely be for another omakase.
Food is better than ever. Definitely a place to take guests for inventive Singaporean cuisine.