Wild Rocket

Singaporean
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.

The Menu



Willin says of his philosophy in serving Mod Sin Cuisine - “I have travelled the world and eaten some really wonderful meals, but at the end of the day, I want to come home and eat hawker food. This is what I have grown up with and when I am creating new dishes I draw inspiration from there. I love to take apart traditional dishes, reassemble them and turn them on its head. The form may change, the presentation may change, even some of the ingredients may be replaced but the spirit of the dish never changes. It’s also time that the very ingredients used by our mothers and grandmothers take precedence over foreign spices and herbs in our modern cuisine”
An advantage of being a self-taught chef is that Willin has no culinary baggage that a classically trained chef might have. For example, his tiger prawn aglio olio linguine is not only served with kaffir lime but is cooked with a hokkien-fried mee technique. Other creations include thai-inspired pomelo salad with tiger prawns in a light coconut dressing, salmon donburi with teriyaki spiced baby octopus brown rice, asian beef bolognaise bee tai bak rice pasta with chilli padi flakes and slow braised veal cheek in chinese miso garlic & polenta cake. In the dessert section, Willin’s interpretation of the local dessert, Chendol served with coconut ice cream & a pandan-infused panna cotta, together with the resurrection of his favourite childhood peanut candy in a caramel parfait with salted peanut butter sauce, have won many new fans.

The Owner Chef



Leaving law practice to start Wild Rocket was Willin’s second biggest challenge and dream. To date, Willin’s biggest challenge is to ensure that his core team of staff are not only working alongside him but are co-owners of the businesses they work so hard for. In this regard, Willin also own, together with his core team, Relish @ Cluny Court, Relish @ MyVillage and Wild Oats @ Punggol Park.
Named by the New York Times as one of three chefs in Singapore who were “reinventing the city’s traditional food culture”, Willin was also chosen by the Financial Times as one of Singapore’s best chefs. The Wallpaper* magazine described Willin’s cuisine as “homespun but defiantly modern and imaginative cooking”.
Willin was also featured as one of the hundred world-wide chefs to look out for in the prestigious Phaidon publication; Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs.

The Place



Nestled in the quiet enclave of Mt Emily Park, Wild Rocket is one of the few places in bustling Singapore, where you can dine in the tranquillity of a private garden.
Seating 65 guests comfortably, the restaurant with its floor-to-ceiling glass walls is located on the ground floor of the hip Hangout Hotel. Within it, there is a ‘convertible’ private dining area for a party size up to 22.

Operating Hours:
LUNCH -
MON-FRI: 12.00-3.PM (LAST ORDER 2.30PM)
SAT: 12.00-4.00PM (LAST ORDER 3.30PM)
DINNER -
MON-SAT: 6.30PM-10.30PM (LAST SITTING 9.30PM, LAST ORDER 10.00PM & CLOSED 10.30PM)

CLOSED ON SUNDAYS.
Dining Style: Casual Elegant
Dress Code: Casual
Payment Options: Cash, Visa, MasterCard, American Express
Executive Chef: WILLIN LOW
Parking Details: FREE PARKING AT HANGOUT HOTEL / EMILY HILL
Corkage Details:
WINE - $25++/BTL
SPARKLING - $35++/BTL
SPIRITS - $100++/BTL
*DUTY PAID
Event Facilities:
- 16PAX PRIVATE ROOM
- 46PAX WHOLE RESTAURANT

Additional Details
  • Non-smoking Restaurant
  • Catering
  • Corporate Events
  • Wine List
  • Private Rooms