iO Italian Osteria (HillV2)

Had previously came in couple of years back and revisited twice in April 2023 for birthday celebrations.

Food standards the same; as good as previously. All the dishes were yummy.

The burrata (with Parma ham rucola and cherry tomatoes) - good sized portion (can opt for small or large; small good for 2-3, large 4-6).

Tried 2 different pasta - Penne Cacio de Pepe (penne pasta with cheese and pepper) and Orecchiette, pork sausage, saffron sauce . Both so so good, pasta cooked al dente and flavours hitting the spot!

Tried 2 different octopus starters: fried octopus and grilled octopus, both really yummy, doneness just right not rubbery.

Mixed grilled fish and seafood platter (in M size) was decent, however portion size on the smaller side.

Did quite fancy the Porchetta (baked pork belly) as the gamey pork taste was quite overwhelming. Remembered it to be better.

The beer braised beef with mashed potatoes was decent, nothing to wow about.

Disappointing were the pizza slices which were cold when served. Flavours were good and love that you could order small portions of different flavours. Could have been better if the pizza were heated up before serving.

Moving on the the desserts, all desserts tried were nice. The pistachio tiramisu was very different from the usual cocoa coffee tiramisu, lighter in flavour with nutty roasty notes. The chocolate lava cake was served with ice cream, fresh cream and nuts. The cake had a nice crust and gooey chocolate lava flowing, delightful! The black forest cake was nostalgic, love the harmony of flavours.

This is my second visit at iO Italian Osteria and the food is still as delicious as ever. I love the authentic Italian street food especially that pork belly porchetta.

https://hungryghost.sg/revisiting-io-italian-osteria/

Heard alot of people raved about this Italian restaurant. Manage to pop over as i happened to be in the neighbourhood.
Ordered the handmade raviolacci ($22++) with beef stuffing and dress with masala sauce. There is a total of 4 raviolacci when it was served. The pasta was cooked molto Al Dante, and I preferred it to be Al Dante though. The masala sauce is cloying sweet which I find it overpowering the beef.

Authentic italian food with good vibes and ambience. Felt that the staff were also very attentive. Casual dining and didn’t felt the need to dress very well as well. Would highly recommend to visit. Only issue I have is that nearer to the window area, it tends to get a bit hot as the aircon is unable to reach that area.

I've heard about @ioosteriasg numerous times, and finally had the chance to visit with a friend who's a regular there! Be sure to bookmark this post and take note of our recommendations, as these dishes are mouth-watering.

My personal favorite has to be the Roasted Octopus with Mediterranean sauce. The octopus is perfectly cooked with just a hint of char at the tips, while the sauce enhances its flavor beautifully.

For starters, if you're a cheese enthusiast, their Burrata, Parma ham, Rucola, and Cherry Tomatoes is THE choice.

While their pasta dishes are decent, they wouldn't be my go-to. Instead, I'd opt for other main courses, such as the roasted octopus.

We completed our meal with their heavenly dark chocolate lava cake accompanied by espresso ice cream, which won my heart entirely. Alternatively, their sorbetto is equally refreshing and delightful.

Overall, @ioosteriasg is worth another visit, although the bill can be a little steep.

🤤 4.5/5
💸 ~$50++/pax (1 starter, 2 mains, 2 desserts
📍 @ioosteriasg

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The mascarpone is light and not jelat! Pistachio layer is v nutty and pistachio-y if you eat it on its own, but a little less pronounced when eaten together with the rest of the components. Ladyfingers were moist and sufficiently soaked, but I do wish there was alcohol (I prefer booster tiramisus) or a stronger coffee flavour. I still liked it, but I think it could have had more than 1 pistachio component (I’m not counting the pistachio dust on top bc it didn’t rly contribute much in terms of flavour) for it to feel more like it’s namesake.