At Rachel’s insistence, we made a trip up Mount Emily to try out the much coveted Wild Rocket fusion restaurant, established by lawyer-turned-cook, Willin Low.
The restaurant has received rave reviews from some of the most critical food reviewers and Rachel was determined to find out if it lives up to it’s reputation.
When we arrived, the whole restaurant was closed for a private function. We were about to leave disappointed after being turned away by the polite waiter when the chef himself, Willin Low came and talked to Rachel. The guy was really friendly! After hearing how we had specially made the trip down, he offered to make an exception and serve us.
We ordered a Duck Confit and a Oyster Mushroom Pasta for main courses. Rachel also ordered a glass of wine to go along.
The duck tasted great! It was served together with yam cake and the two goes surprisingly well together. The pasta was a tat too salty for our liking though… and we found a small plastic chip inside the pasta halfway through. We pointed to this out to the staff and they immediately offered to replace the dish. I politely declined since we were almost finished with the pasta.
When the bill came, we were pleasantly surprised the restaurant did not bill us for the pasta.
Minus the plastic chip in the plastic, all in all, the food at Wild Rocket is great; the service was exemplary and the ambient, delightful, tucked away in a rustic, pricey private residential area. We will definitely visit again. 🙂
Do note that the price is slightly towards the steep side though, a main course costs upwards of S$20, before GST and service charges.
Technorati Tags: wild rocket, mount emily, singapore, fusion food, willin low, lawyer-turned-cook, duck confit, yam cake, oyster mushroom, white truffles
