|Spanner crab ravioli paired with laksa pesto ravioli in laksa broth (photo courtesy of Wild Rocket)|
Come 1 March 2017, chef Willin Low of Wild Rocket will relaunch his modern Singaporean-inspired menu with a whole new focus on fresh pasta. While the menu format at dinner (a la carte, set and omakase) and lunch (two and three-couse set lunch) remains unchanged, all pasta dishes will now feature freshly made pasta like spanner crab ravioli paired with laksa pesto ravioli in laksa broth, Thai red curry duck confit ragout fettuccine and rendang oxtail pappardelle; the lunch sets, in particular, will feature fresh pasta as mains. Alongside this relaunch, Wild Rocket will also welcome a new pastry chef who will create modern Singaporean desserts like The Milo Dinosaur. To savour these fresh pasta and uniquely Singapore desserts, order the omakase and wash it down with Low’s clutch of Japanese sake. In case you are not aware, Low is a certified Advanced Sake Professional and is well-positioned to advise on the right sake to go with your meal.
10A Upper Wilkie Road | +65 6339 9448 | wildrocket.com.sg
© Evelyn Chen 2013
Please note that the reviews published on this blog are sometimes hosted. I am under no obligation to review every restaurant I’ve visited. If I do, the reviews are 100% my own.