
I haven't stepped into
Wild Rocket since the 2006 shock of its
spaghetti in laksa pesto sauce with quail's eggs and prawns. I detested the food that was a strange fuse of Asian and Western. It didn't work for me then. As fond as we're of Willin Low, I avoid Wild Rocket and have resolutely stuck to his fail-proof
Relish.
What better way to revisit Wild Rocket than to order its
6-course tasting menu for dinner. Frankly, my palate's getting jaded from all the lovely food I've had in many restaurants. But at this dinner, something changed. Somehow, the flavors in the tasting menu drove away the cynicism, awakened the tastbuds and made me fall in love with the brand of fusion at Wild Rocket.
In the years that I've not tasted the food at Wild Rocket, Willin Low's cooking has gone up a couple of notches. Very impressive. The blend of Western-Asian ingredients resulted in flavors that are alot more substantial than 'interesting'. The amuse bouche of
dried mushroom thingy in kueh pie ti crust was so tasty. We were very taken by the
blue swimmer crab congee soup with egg emulsion. Neatly presented, we were told to mix it all up, congee style and slurp it. That we did. Very appetizing. The
seabass carpaccio rocket salad with orange shallot oil that included chilli padi strewn across was a complete hit with us. The
mee tai mak wagyu bolognaise with parmesan crisp was forgettable. That's probably because I'm not a fan of spaghetti bolognaise done in whatever style.
I was happy with the fish. The
seabass on a bed of liquefied nasi lemak was a little strange, but otherwise okay. Then came the
seared ribeye with bovril onion sauce and baked miso baby eggplant. There was an option for foie gras which we didn't take, obviously. Better still, I palmed off my portion of meat to the man. He loved it. Pink and tender, he stated. But I really liked that bovril onion sauce on its own.
Dessert was a colorful
raspberry sorbet and strawberries with champagne. Now, that was a total disappointment. The sorbet by itself was alright. That 2 round brown thingies were snacks/things (I forgot its name!) we ate as kids. The strawberries weren't of a very good quality. Diced into stingy cubes, they weren't at all refreshing or nice. The dessert came in a cocktail glass and then champagne from a bottle was poured into it. I should have declined the champagne! I've a very sensitive palate for champagne. These are the same spoilt tastebuds that only drink a restricted range of champanges. I'm that girl who can differentiate between a vintage 1998 (one of my favorites) and a 1999 Dom Perignon simply by taste alone, blind, without having to see the bottle. I love Krug's Clos du Mesnil and can discern between my preferred 1998 against other years. And the champagne Wild Rocket used for the dessert destroyed the item completely. That champagne was shit and sour. After 2 mouthfuls, I abandoned dessert.
Finishing up the bottle of Hawkes Bay pinot noir ordered to accompany the meal made for a way better end to the evening than the standard dessert on the tasting menu. Luckily, the food had made up for the dessert's dismal performance. The company was fabulous too. That made for a happy imp still.