The entire menu is dotted with local influences, and surprisingly well. Here, Chef Willin Low recreates duck salad with vermicelli and curry ice cream. Trust us, it tastes better than it sounds.

Fork-tender duck breast is served with crispy duck skin, small vegetables, winged bean and lime leaf; a combination of flavors that feels "mod Thai". The curry ice cream is done so well (and paired so perfectly), it makes other ice cream brand attempts seem like a tragic failure.

It's an unusual and unsuspecting dish done well – exactly what you can expect from an omakase menu at Wild Rocket.