Food Review: Wild Rocket

I had heard so much about this restaurant. I had my skeptics because I heard that they serve fushion food - fushion between Asian Singaporean and Western - and I have yet to taste really good fushion food.

The restaurant's interior design was casual and unpretentious and not overwhelming. It seems to hint that the best is in the food, not the deco. Saw chef Wilin walking in and out of the kitchen in a hurried manner without much emotions.

I just wish to elaborate on the dishes we ordered. (The names of the dishes may not be the exact name)

1) Ribeye with truffle sabayon sauce-The ribeye was medium well and it melts in your mouth (literally!) Sabayon sauce later explained by the waiter was a whip mix of egg yolk and butter. We taught it would taste super rich but the sauce almost dissapeared into the air as we put it in our mouth! It was so light and fluffy and the combination was perfect. The fushion part was probably the sauce which looked like chinese mushroom sauce to me...

2)Deconstructed Strawberry cheesecake - It came in a martini glass and looks like someone smashed a triangular cheesecake into the glass. They call it deconstructed because it has all the ingredients of a cheesecake but piled up in an order where their individual ingredients all savoured individually and yet able to taste them together.

3)Sambal chilli angel hair pasta with seafood- The pasta was perfectly al dente. The sambal sauce was not overwhelming and the seafood was fresh. You can feel the Chef's attention to details as the ratio of seafood to spaggheti was just right. Suddenly you bite into something crunchy that feels like a shrimp, and then you bite into something chewy that feels like a mussel and it goes on.....full of juicy surprises

The service was high by Singapore's standards, from the minute we walked in till the time we left. We had a laptop bag that we could not find a place to put. Right away the waiter brought a stool for it. The waiter was patient in explaining the dishes to us. Halfway through they had the courtesy to come over to ask us how we find the food. (something we miss about Australia) They even offered to call a cab for us as we were rushing to somewhere else. When the bill came back they gave us a slip of paper and on it was the cab details. Now you have to know they did all these without being asked. Thats the wonderful thing that they impressed me, when you know a customer's needs without being asked.

The magic of Chef Wilin's creations does not lie in its taste as a whole but rather how things come together to create a balance that is just right to the palette. You can taste the asian part of the food in itself and also the western part, but yet the two come together beautifully.

I am now a convert and I dont believe that you need to have proper chef training to be able to cook well, as Chef Wilin as shown.