Viiogastropub โ Modern Gastropub Dining in Balestier
A hidden gem located in the heart of Balestier, @viiogastropub is a modern and casual diner serving up an array of scrumptious food fit for a gourmet, at only a fraction of its cost.
Helmed by Chef Ronald Li, who went through training in the Le Cordon Bleu programme in Paris coupled with an impressive track record of culinary experiences at high-end restaurants and hotels, you can expect fresh craft beers and delicious food that delights all taste perferences at @viiogastropub .
๐๐ข๐ข๐จ ๐๐๐ฆ๐๐๐ฌ ($12)
This is a definite must-get while youโre here! The perfectly toasted sourdough bread was so crisp and dipping them into the flavorful in-house marinated olive oil with prawns was simply mind-blowingly delicious!
๐๐๐ ๐ฒ๐ฎ ๐๐๐๐ ๐๐ฅ๐ข๐๐๐ซ ($12)
The buttery toasted charcoal bun together with pickle and sriracha mayo, goes really well with the tender and juicy beef patty.
๐๐ก๐ข๐ฅ๐ฅ๐ข ๐๐ซ๐๐ ๐๐ข๐ง๐ ๐ฎ๐ข๐ง๐ ($19)
The al-dente linguine was well-coated with spicy chilli sauce and topped with crabmeat and spring onion.
๐๐ฎ๐ซ๐๐๐ฎ๐ญ๐ ๐๐จ๐ซ๐ค ๐๐ข๐๐ฌ ($24)
The pork ribs were so tender that they fell off the bone easily without having to use a knife! Coated with a layer of sweet sauce, the pork ribs were very flavorful with a perfect fat-to-lean-meat ratio. The ribs came with a side of pomme puree and charred cauliflower which was simple yet delectable.
๐๐๐ซ๐ค ๐๐ก๐จ๐๐จ๐ฅ๐๐ญ๐ ๐ ๐จ๐ง๐๐๐ง๐ญ
Ending our meal on a sweet note - A beautifully plated dessert thatโs refreshing and rich at the same time.
I recommend their ๐พ๐ง๐๐๐ฉ ๐ฝ๐๐๐ง๐จ such as ๐๐ข๐ข๐จ ๐๐ข๐ฅ๐ฌ๐ง๐๐ซ and ๐๐ข๐ข๐จ ๐๐๐ to go along with your meal. My favourite is ๐๐ข๐ข๐จ ๐๐๐! A fragrant aroma together with citrusy, piney and floral notes, the beer is very smooth and helps to cut through the heavy meal.
Overall, I am really impressed with the freshness, quality, flavors, presentation and affordability of the dishes served at @viiogastropub ! Do head over to check out @viiogastropub for an intimate meal, casual โhappy hourโ gatherings and a true culinary journey.
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Originally posted on Instagram
