The Overview

A few years ago, Willin Low gave up a lucrative career in law to start a restaurant at a charming hostel perched atop serene Mount Emily Hill. To match the offbeat locale, Low began pairing local condiments such as laksa paste, chai po (dried salted turnip) and dried shrimp with European staples such as pesto and pasta. The result? An utterly unique yet distinctly Singaporean cuisine. "I want my guests to experience the flavors at Wild Rocket - nostalgic and comforting, yet different," says Low. Though he's now got three restaurants under his belt and more plans brewing, Low can still be found in Wild Rocket's kitchen, concocting new dishes or tweaking old ones. "These days, I like to use kaffir lime leaf in place of lemon," says Low of his popular laksa pesto pasta. "Add this to a seafood dish and it will sing."

Tel: +65 6339 9448

Website: wildrocket.com.sg