Media Tasting at Viio Gastropub
Situated at a prominent location along Balestier, Viio Gastropub is spearheaded by head chef Ronald Li who had pursued a culinary certification from the prestigious Le Cordon Bleu in Paris.
With his years of experience in both pastry and culinary, the food from Viio Gastropub highlights his unique approach to flavors as well as dish development.
The menu featuring a list of pasta, donburi and pan & fryer for its weekday lunch set from 11:30AM to 2:30PM, starting from S$9.90++ onwards, comes with soup of the day and house greens.
With a hint of spiciness, the Tagliatelle pasta dish was brimming with umami from both the clams as well as from the crabmeat. The clams used were definitely plump and enjoyable to consume. Seafood lovers would sure to enjoy this dish.
Loving how the gnocchis were pan fried to give it a slightly crisp texture, complimented well with the bold flavours of the beef ragout & ricotta cream. Another addictive dish that was a pleasure eating although it could a tad bit salty.
The Viio Banana Split is a plated dessert that was not part of the lunch set but could be ordered from the menu. It was an innovation twist from the mundane banana split. My favourite components were the roasted peanut cream and the crisp fried banana balls.
*Service charge(10%) and GST(7%) applicable.
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