The Menu
“Mod Sin”, a term coined by Chef Willin Low, simply means Modern Singaporean which is how the chef owner describes not only his cuisine but himself. Willin says of his philosophy in serving Mod Sin Cuisine - “I have travelled the world and eaten some really wonderful meals, but at the end of the day, I want to come home and eat hawker food. This is what I have grown up with and when I am creating new dishes I draw inspiration from there. I love to take apart traditional dishes, reassemble them and turn them on their head. The form may change, the presentation may change, even some of the ingredients may be replaced but the spirit of the dish never changes.”

The Chef
After working as a lawyer for 8 years, Willin left the practice of law in 2005 to pursue his dream and opened Wild Rocket. Since Wild Rocket’s opening, Willin has been named by the New York Times as one of three chefs in Singapore who were “reinventing the city’s traditional food culture”, he was also chosen by the Financial Times as one of Singapore’s best chefs. The Wallpaper* magazine described Willin’s cuisine as “homespun but defiantly modern and imaginative cooking”. Willin was also featured as one of the hundred world-wide chefs to look out for in the prestigious Phaidon publication; Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs.

Made In Singapore
Like our cuisine, everything in Wild Rocket proudly bears the made-in-Singapore tag. Wild Rocket is a platform for collaboration between like-minded Singaporeans. The interior is designed by Pan Yicheng of Produce. The pendant lights are designed & made by local artisdans Mud Rock. The staff uniform is designed by Nic Wong of Saturday and some of the tableware on the omakase counter are designed by Supermama. The tables are custom-built by local company Teck Lee Carpenters.