Read reviews about Wild Rocket here! All reviews have been written by Quandoo users that have already booked and eaten at Wild Rocket. We try to be as transparent as possible by providing you with real guest experiences. Find out what other diners are saying about Wild Rocket.
I was lucky to get to try the food before it closed down. My partner and I truly enjoyed both the food and the atmosphere a lot. Thumbs up!
Good yummy food.... Too bad it no longer exist or rather the chef has left
Service of the workers is good, the food is good too!
Last meal at wild rocket before it closed down. Very good experience
quality food and excellent staff service. will def recommend to visit!
The experience was sadly not quite worth it. Food was rather expensive. Had went in with expectations
awesome dining experience here. sadly the restaurant is closed. :(
The restaurant was packed. Ordered a 7 course meal yet dessert was served on the 5th course before the main and palate cleanser. The service staffs lost track of what I had served. Lucky I had taken pictures of what I had eaten to show prove of what I had eaten. Kind of bad experience. Place was too noisy.
Understand the restaurant is closing , so it’s fully booked . Was pleased to get a table , took the 7 course set menu . Took the restaurant too Long from serving each course . Lost appetite & interest. Took about 3 hours for them to serve us the 7 courses. Not great experience. But food was alright.
Glad to have finally tried Wild Rocket albeit during their last hurrah (today is its final curtain call after a good long 13-year run, a rarity in this industry nowadays) by Mod-Sin cuisine pioneer Chef Willin Low. I appreciated his innovative interpretation of heritage Singaporean staples like “Giam Chye Ar” - duck and mustard green consommé with delightfully morish morsels of foie gras ravioli, “Bah Chor Mee” - sambal minced pork bee tai mak (rat rice noodles) topped with onsen egg, “Ter Kah Chor” - gelée of black vinegar enveloping fork tender iberico pork jowl with pickled cabbage on a bed of chestnut puree; yet most surprisingly, it was dessert that won me over (I don’t usually have a sweet tooth) - the signature Chendol with its individual components of refreshing coconut ice cream, rich Gula Melaka, crunchy biscuit and soft azuki beans all coming together in a perfect play of textures centred around a properly done pandan panna cotta. Notwithstanding the modern take on these local dishes, the flavours were certainly nailed down pat with retaining reminiscence.