Relish @ Fraser Tower - Transformed Into Roketto Izakaya When Night Falls

For those that missed the food at Wild Rocket by Chef Willin Low when it closed last year, you will be rejoiced to know that Chef Willin has brought the Mod-Sin DNA of Wild Rocket to Relish at Fraser Tower. When night falls, Relish will be transformed into Roketto Izakaya offering a casual dining bar concept featuring modern Singapore small bites and sharing plates, in the evening of Tuesdays to Saturdays.

Fish Collagen Broth 4.5/5

Having not dined in Wild Rocket before, I am not sure what to expect at Roketto Izakaya. Our first dish is the Fish Collagen Broth ($5). The flavourful and milky broth is from the essence of slow cooking the fish bones. No milk is added. The centrepiece is the fish cake that is coated with deep-fried egg. There is even fat choy in the soup. Chef Willin has kept the characteristic of our local fried fish soup but elevated it in his interpretation.

Har Jeong Pork Keropok 3.5/5

The Har Jeong Pork Keropok ($8.50) is quite addictive on its own. The thinly sliced pork belly is deep-fried until bacon-like crispy with the pungent prawn paste flavour. However, I am mix about the kaffe lime mayo dip. I felt that the intensity of the kaffe lime, sort of overpowered the prawn paste flavour.

Tandoori Pappadum Nachos 4/5

The Tandoori Pappadum Nachos ($8.50) is not your typical nachos with cheese dip. Instead, the corn chips are replaced with pappadum and paired with tandoori minced meat and yoghurt. An interesting take giving it an Indian influence.

Aburaage Rojak Salad 4.8/5

The Aburaage Rojak Salad ($15) elevated the local dish with the use of the Japanese aburaage in place of the local tau pok. The 'hae kor" ice cream substitutes the prawn paste sauce for rojak, binding the dish together. This is a brilliant dish that transforms a three dollar hawker dish into a fifteen dollar restaurant dish.

Har Jeong Tin Gai 4.2/5

The Har Jeong Tin Gai ($12) looks like chicken drumstick at one glance. They are really tender and juicy with a light crispy batter.

Curry Chicken Shepherd Pie 4.5/5

I thought the Curry Chicken Shepherd Pie ($15.80) is a crazy idea but Chef Willin actually made that happen, and it tastes delicious. You have to try it for yourself to know how great the combination really works. The curry chicken recipe is super shiok.

Krapow Prata Pizza 4/5

Chef Willin's love of Thai flavours can be seen in the Krapow Prata Pizza ($15). Instead of pizza dough, a crispy prata takes its place. It is topped with spicy minced meat, Thai basil, chilli and cheese.

Nasi Lemak Chicken Wings 3.5/5

The Nasi Lemak Chicken Wings ($8.50) comes with liquid rice and ikan bilis. It is a unique take of the traditional dish. However, it didn't quite excite me. I didn't like the skinny, crispy chicken wings. I prefer those that are tender and juicy.

Rendang Beef Cheek 3/5

While everything has been spot on so far, the Rendang Beef Cheek ($20) pales from the rest. The beef cheek probably has been sous vide which lacks the fibrous bite. The rendang also fell short in flavours and depth.

Char Siew Rice 3.5/5

Unfortunately, I didn't like the Char Siew Rice ($20) too. While the char siew is tender, it didn't have the char and sweetness that made me fell in love with the roast. The brown rice was a bit too hard and dry for me also.

Wild Rocket Chendol 4.2/5

Bur Bur Hitam 4/5, Wild Rocket Strawberry Cheesecake $9.20

For desserts, we have Wild Rocket Chendol ($8.50), Bur Bur Hitam ($7.80) and Wild Rocket Strawberry Cheesecake ($9.20). I would recommend saving some space for these wonderful desserts. I only hope I have a second stomach.

Although I have not visited Wild Rocket, I am glad that I still can taste some of the signature wild rocket dishes, in a more casual form at Roketto Izakaya. Chef Willin's modern Singapore cuisine indeed has brought our local food into a whole new level.

Note: This is an invited tasting.


Relish
Frasers Tower
182 Cecil Street
#02-12/13
Singapore 069547
Tel: +65 69045458
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 11am - 3pm
Tue-Sat:  11am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.

D9 Cakery @ Hilton Singapore - Partners Valrhona For A New Premium Cocoa Inspired Collection

A collaboration between D9 Cakery of Hilton Singapore and Valrhona, the French royalty of cocoa since 1922 sees an exquisite selection of 18 premium cocoa-inspired creations of artisanal cakes, French pastries and limited edition bonbons.

Double Chocolate Cake 4.5/5

One of the must-try is their Double Chocolate Cake ($6/slice ; $55/1kg). Poised to be one of the best quality chocolate cake in town, it bears eight layers of quality Valrhona chocolates and moist yoghurt cocoa sponge. It is made from two types of premium Valrhona chocolates - Sakanti Bali 68%, an aromatic dark chocolate with hints of toasted nut flavours and Itakuja 55% a rounded dark cocoa with hints of passion fruit flavours. That sheer decadence is definitely worth every calorie.

Rhubarb Origami Amour 4/5

The origami collection represents the epitome of artisanal cakes with definitive origami shapes of charming flavour profiles. The Rhubarb Origami Amour ($75/800g) features a tarty rhubarb compote well balanced with Valrhona Strawberry Inspiration chocolate, chamomile tea jelly, vanilla bourbon mousse and almond sponge.

Sakura Origami Ruby 4.2/5

The Sakura Origami Ruby ($75/800g) takes on the shape of a pink sakura flower origami with sweet raspberry crémeux. It is paired with light TWG sakura tea mousse and crunchy matcha tea dacquoise with Valrhona Raspberry Inspiration chocolate.

Mangue 4/5

For the fruit lovers, indulge in the Instagram-worthy fruit series of three fruit-shaped French pastries. These edible art pieces include the Mangue (Mango), Cerise (Cherry) and Poire (Pear).

The Mangue ($8) is a mango-shaped pastry is filled with fresh mango cubes and oozy mango lava tossed with lemongrass zest, TWG alfonso tea (black tea and mango), Valrhona Inspiration Passion Fruit chocolate and almond sponge.

Cerise 3.8/5

The Cerise ($8) takes the shape of a cherry with a glistening maroon glaze that unveils tarty Morello cherries balanced with fragrant rosemary lava, light vanilla bourbon mousse, Valrhona Inspiration Raspberry chocolate and almond sponge.

Poire 4.2/5

The Poire ($8) features a Williams pear-shaped pastry with refreshing real pear cubes and mint flavours combined with TWG crème caramel tea-infused mousse, Valrhona Inspiration Yuzu chocolate and almond sponge.

Café Caramelia 4/5

Other D9 creations with premium Valrhona chocolate include the new Café Caramelia ($65/1kg), which is embellished in gorgeous shades of glossy brown, black and white hues for the coffee lovers with layers of intense coffee crémeux. The caffeine is well-balanced with the sweeter Valrhona Caramélia chocolate and chocolate almond sponge.

D9 Cakery will also be welcoming a limited edition bonbon and tablet collection presented by Valrhona master pastry chef trainer Jérémy Aspa. Hailing from France with over 7 years of experience as a Valrhona pastry chef trainer, Chef Aspa will showcase his mastery of chocolate with six exclusive Valrhona bonbon creations and two chocolate tablets. The six capsule-shaped bonbons are priced at $4 each, all curated with an intricate selection of flavours including:

• Black Forest Bonbon - Tulakalum 75% dark chocolate ganache with cheery and vanilla
• Dulexo – Caramelized ganache with a mix of exotic fruits
• Comet Caramel - Tanariva 33% sweet caramel milk chocolate
• Truffle Opalys Coco - Opalys 33% white chocolate and coconut flakes
• Tender Rock - Bitter lactée 39% milk chocolate with crushed hazelnuts
• Raspberry Garden - Valrhona Raspberry Inspiration chocolate with red fruit bits

While the 100 gram chocolate tablets each priced at $10, come in two flavours of Tab Like A Cookie; rich Valrhona milk chocolate with cookie crumbs and a healthier option of Museli Tab; a mix of cereals combined with dried red fruit and Valrhona white chocolate.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


D9 Cakery 
Hilton Singapore
Lobby Level
581 Orchard Road
Singapore 238883
Tel: +65 67303392
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Sat: 12pm - 3pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]