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.
