the past few weeks has left me in quite a daze. what with the moving to the bedok house and insane hours at the office, it couldn't have been a better time for a little escape from all the madness to enjoy a good quiet dinner at wild rocket.
casual yet somewhat refined, the vibe that wild rocket exudes managed to immediately put anyone at ease. it really didn't matter if one came in trainers and shorts, or dressed up in a dress and heels, as long as you were there, wild rocket was ready to make everyone comfy and ready to enjoy a wonderful meal.
opened by a lawyer turned chef, i for one was not expecting too many fancy items on the menu..but i was pleasantly surprised as i found the food listings truly deserving of the term 'fusion'. with starters like chicken carrot ginseng soup, it is no wonder why people deliberate on what to have, just because everything seemed that have that bit of difference that would pique your curiosity to try it!
having heard and read quite a bit about wild rocket off several foodie blogs, i trusted that one wouldn't be disappointed by anything on the menu. i would have gone with the soup less the fact that it was cream of cauliflower. i'm sure it would have been great but i'm not big on cauliflower so we decided on the salmon carparccio instead and it was yum! done exactly like if it were beef, the slices of salmon were paper thin and smoked just right. topped with a wonderful wasabi sauce and drizzled with olive oil, this version of carparccio would definitely be able to hold its own against any good beef one.
it was pasta for the both of us with me having the linguini aglio olio with cod and g having the crabmeat linguini with chili tomato cream. both were served very fresh - al dente pastas and sauces you could tell were cooked specially for each dish. my pasta had a little of a cod-y tang to it at first, but it was kinda a good earthy taste and when mixed well with the extra garlic i requested, olive oil and chilli padi, it was so good that one could enjoy the linguini just on its own!
between the two pastas, g's choice was the more outstanding one. from the presentation to the rich creamy sauce of the crabmeat in chili tomato, i would highly recommend this to anyone who can't decide between cream or tomato based pastas. the chef somehow managed to balance the two sauce bases to produce a combination that highlights the rich flavour of both. extremely yummy, served in just the right amount without making one feel too je-lat from the cream!
kudos to the chef for really making the effort to portion his mains just right, such that one would have just the right amount space to try at least one thing off the dessert menu. i was torn between the dark lava chocolate gateau with flambe banana and the kueh bolu tiramisu...actually to be honest, everything on the dessert part of the house sounded really good! but growing up loving kueh bolus, the tiramisu almost immediately screamed 'pick me!'. arriving in a short martini style glass, the tiramisu was done parfait style, i.e kueh bolu sandwiched between a layer of rich mascaporne cheese and a scoop of homemade espresso ice cream, topped off with yet another layer of mascaporne cheese and sprinkled with dark cocoa. a nice local twist to the classic dessert plus the ice cream had yummy bits of coffee beans in it. made a mental note to myself the next time i venture into making tiramisu, no more sponge fingers! kueh bolu it will be!
wild rocket
10a upper wilkie road
(65) 6339 9448
www.wildrocket.com.sg
opened by a lawyer turned chef, i for one was not expecting too many fancy items on the menu..but i was pleasantly surprised as i found the food listings truly deserving of the term 'fusion'. with starters like chicken carrot ginseng soup, it is no wonder why people deliberate on what to have, just because everything seemed that have that bit of difference that would pique your curiosity to try it!
having heard and read quite a bit about wild rocket off several foodie blogs, i trusted that one wouldn't be disappointed by anything on the menu. i would have gone with the soup less the fact that it was cream of cauliflower. i'm sure it would have been great but i'm not big on cauliflower so we decided on the salmon carparccio instead and it was yum! done exactly like if it were beef, the slices of salmon were paper thin and smoked just right. topped with a wonderful wasabi sauce and drizzled with olive oil, this version of carparccio would definitely be able to hold its own against any good beef one.
it was pasta for the both of us with me having the linguini aglio olio with cod and g having the crabmeat linguini with chili tomato cream. both were served very fresh - al dente pastas and sauces you could tell were cooked specially for each dish. my pasta had a little of a cod-y tang to it at first, but it was kinda a good earthy taste and when mixed well with the extra garlic i requested, olive oil and chilli padi, it was so good that one could enjoy the linguini just on its own!
between the two pastas, g's choice was the more outstanding one. from the presentation to the rich creamy sauce of the crabmeat in chili tomato, i would highly recommend this to anyone who can't decide between cream or tomato based pastas. the chef somehow managed to balance the two sauce bases to produce a combination that highlights the rich flavour of both. extremely yummy, served in just the right amount without making one feel too je-lat from the cream!
kudos to the chef for really making the effort to portion his mains just right, such that one would have just the right amount space to try at least one thing off the dessert menu. i was torn between the dark lava chocolate gateau with flambe banana and the kueh bolu tiramisu...actually to be honest, everything on the dessert part of the house sounded really good! but growing up loving kueh bolus, the tiramisu almost immediately screamed 'pick me!'. arriving in a short martini style glass, the tiramisu was done parfait style, i.e kueh bolu sandwiched between a layer of rich mascaporne cheese and a scoop of homemade espresso ice cream, topped off with yet another layer of mascaporne cheese and sprinkled with dark cocoa. a nice local twist to the classic dessert plus the ice cream had yummy bits of coffee beans in it. made a mental note to myself the next time i venture into making tiramisu, no more sponge fingers! kueh bolu it will be!wild rocket
10a upper wilkie road
(65) 6339 9448
www.wildrocket.com.sg
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