Wild Rocket omakase

C says:

First off, I think it's a travesty that Michelin completely ignored Wild Rocket. The Singapore guide doesn't feature the chef who pioneered Modern Singaporean cuisine? Madness, I say. The omakase dinner we had last night was one of the most interesting, creative and downright delicious meals we've had in a while.

First course, and probably best dish of the evening, was their take on chwee kueh - scallop carpaccio with chai poh and truffle konbu. A big flavour punch in the face, and the best way to start the meal.

Next was a play on rojak, with the hae kor in the form of a light ice cream. 

Char kway teow came next. We were asked to guess what the noodles were made from. I said squid, which was close. It was ribbons of cuttlefish. Quite genius, because the flavour of the cuttlefish also echoed the flavour of hum (cockles) that would normally be in char kway teow. Every element came together perfectly to form a truly char kway teow flavoured dish, even down to the lard bits. Very well thought out dish.

Next up was an uni laksa risotto. I think this has evolved from Wild Rocket's early days of laksa pesto spaghetti. The laksa flavour is much more refined, and all the elements that make up a good laksa are perfectly balanced.

The crab cake, comprising both spanner crab and blue swimmer crab, on a bed of salted egg yolk sauce was probably the most predictable dish of the evening, but nonetheless still very tasty. 

When Chef presented the next dish, he said it was home made green curry served with beef. The texture of the meat was excellent. There's a surprise to this dish, but I'll hold my tongue so that I don't spoil it for others. 

The Singapore fried noodle dish was a hokkien mee, with a wonderfully cooked prawn on top of angel hair pasta cooked with an intense prawn stock.

We were still a bit hungry (greedy), so they added an extra dish - Iberico pork char siew with quinoa and preserved vegetable. And because Chef usually has his char siew with rice, it was served with Vietnamese rice paper. 

After a palate-cleansing guava sorbet, dessert was a riff on mango sticky rice, with the mango and sweet coconut rice served inside a chocolate tart shell. Again, a really well-balanced dish.

This was a really fun, playful and unpredictable dinner. We'll definitely make it a point to come here more often, so although they're more than deserving of at least one star, part of me is actually glad that they're not in the guide. Then it won't be overrun with starchasers who won't appreciate a good meal if you hit them on the head with it. Hmph.

A says:

Best meal I've had in a while. So inventive.