On top of the flavours of the old, you get fanciful names like Tartufo, and ice cream are refined and repackaged as Gelato from Italy. Call it whatever they wished, but the child in me can never resist the temptation of a smooth and soft Italian ice cream after work, at Venezia.

Beware though when you wished to takeaway, as the gelato is made fresh everyday with no preservatives, the quality will dipped after 3 days, and also, gelato is served from a different freezer than American style ice cream - a forced air freezer - which is usually held at about -15°C. This allows the gelato to be served immediately after being extruded from the gelato machine - the "forced air" maintains the product at a steady temperature. Therefore, you may serve ice cream from a gelato freezer but you may not serve gelato from a freezer at home, as the gelato would become too frozen, and texture too flaky for liking.

Rating
Food: 4.5/5
Service: 3.5/5
Ambience: 4.5/5
Price: 3/5
Total: 15.5/20
Guthrie House,
1 Fifth Ave, #01-01