Hello Makan Kakis, if you’re looking for comfort cooking that hits the spot and wok-breathed delicacies created with punchy flavour & flair, then you’ve got to try this casual Zichar place in the East, where you can bring your own wines or whiskeys. So says our Foodie Friend, co-owner of Asian Tapas Bar, The Wine & Gourmet Friends, William Seah. Wee’s Family Coffee Shop in Bedok Reservoir has been getting rave reviews for their signature Salted Egg Crab, which William has a weakness for. Very rich, very savoury, very tasty sauce paired with succulent and sweet crab meat – what’s not to love? This Zichar restaurant is the family business of another wine consultant friend of William’s, Milton. That’s why if you love to pair your local dishes with alcohol, this is the perfect setting. Wee’s Family Coffee Shop encourages BYOB, no corkage!
This week, Makan Kaki Shermay Lee proudly recommends a friend’s restaurant that shut its doors for an 8-month hiatus, before re-opening a little more than a month ago. It’s none other than our other Makan Kaki, Willin Low‘s Modern Singapore restaurant, Wild Rocket.
Willin has carved out a bit of a name for himself, giving a refined spin on traditional local dishes he grew up with and his unique brand of “Mod-Sin” cuisine has stood the test of time in a very fickle culinary landscape.
From the beautifully refurbished interiors to the crockery that has been carefully sourced, Willin brings a personal touch to everything at Wild Rocket. It would seem that he’s back better than before, with an interesting menu that serves us some old favourites and a few new ones.
Here are some that Shermay thinks are good ones to try:
The salted egg crab ball is a new addition to the menu and features a perfectly spherical, crunchy-on-the-outside, creamy-on-the-inside crab cake, nestled atop a delectable salted egg yolk paste. From Singapore, he takes things in a slightly Thai direction, with the pomelo salad with tiger prawns and frozen coconut dressing, refreshingly perfect for our tropical weather. With its contrasting flavours, textures and temperatures, this salad’s play of hot and cold, spicy and cooling, crunchy and juicy is very exciting on the palate.
Another must-try is the innovative spin on a child-hood favourite, stir-fried beef and kailan in oyster sauce, except Chef Willin has turned it into a tender beef short rib served with smoked oyster “milk”, mashed potato and kailan leaves. Loyal followers will also be delighted to know Willin’s signature Laksa Pesto Linguini is still on the menu and yes, is still as heady, aromatic and delicious as before. Willin also does a risotto version with Hokkaido scallop (available on the Chef’s tasting menu).
For dessert, you can’t go wrong with the classic deconstructed Wild Rocket strawberry cheesecake.
Otherwise, you’ve got to have a go at another new addition to the menu, the pineapple sorbet with pineapple slices, mint sugar, chilli powder and soya sauce crystals. Yes, soya sauce in a dessert! This is Willin’s crazy, but brilliant tribute to his father’s favourite snack of pineapples with chilli and soya sauce. And if you think about it, we already combine the fruit and sauce in rojak, so why not make that leap into dessert? It totally works, by the way!