Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > China & Southeast Asia >
Oct 28, 2011 02:33 AM

Run, Don't Walk to Wild Rocket in Singapore

Chef Willin Low of Wild Rocket takes Asian Fusion out of the realm of kitsch into the FABULOUS. Seriously, what this man does to a noodle will blow your mind. And his panna cotta? MY GOD. So so so good.

  1. Click to Upload a photo (10 MB limit)
  1. Good to hear compliments from *non-Singaporeans*. I liked Willin Low's food (e.g. laksa pesto paste, and his deconstructed versions of our local Hokkien prawn noodles or Chinese congee) but always wondered if foreigners can "get it" ;-)

    5 Replies
    1. re: klyeoh

      How does he deconstruct Chinese congee? It's already "deconstructed" as it is in a common format it is served in, with the chook and stuff you add offered as components you elect to put into the chook - unless he separates the liquid from the rice and presents the two separately!

      So, a lawyer turned restauranteur. There is no menu or pricing given on the website for the place. What would a typical meal there (or at Wild Oats) set one back by?

      1. re: huiray

        was he the one who invented laksa pesto, or made it popular? any how i know my first taste was at wild rocket. and i loved it!

        it's not an expensive place. i think the last time i was there we spent about 60+++ per person for dinner.

      2. re: klyeoh

        Maybe "deconstructed" may be too strong a word for Willin Low's congee (as opposed to Chef Alvin Leung of Bo Innovation's deconstructed "lap mei fun") - details of the said congee (plus photo) on the site here:

        Back to Bo Innovation's deconstructed "lap mei fun" (HK-style waxed sausages & meats steamed atop rice) - its version was a crisp golden-crusted cone (shaped from pulverised rice) filled with Chinese sausages and waxed meat-flavored ice-cream. It actually worked!

        1. re: klyeoh

          Thanks for the reply!

          Interesting. Hmm, the pic of the "chook" shown on the link you furnish suggests a dish where one made a more watery chook (with or without some kind of stock as part of the "liquid"), plated it with the rice pushed together into a heap (or drained in a sieve, retaining the liquid then putting the two together on a dish) plus some fixin's atop the heap of rice. I would imagine that one ate that dish by largely recombining the liquid and the rice pile in large part - so one got what one might expect from a bowl of watery chook at a street stall. I would be reluctant to pay - say - US$25 for that dish with 3-4 spoonfulls of stuff. Sorry if this sounds less-than-enthusiastic and, after all, I have not tasted it - but might I suggest that it is possible that restaurants may represent as amazing dishes stuff that might not necessarily be - and I mean this in the sense of both Western and Eastern cuisines and restaurants in both hemispheres. Still, I imagine Chef low's congee must have tasted very good!

          1. re: huiray

            Your suspicion was correct - Wild Rocket's congee actually tasted very "authentic" (in a good way), considering that its plating looked pretty different. The last time, I lunched there, I chose to order Willin Low's pesto laksa, but stole a taste of this congee off my friend's plate. The portion was too tiny though, considering the price tag.