District 10 Bar & Grill @ Suntec City Tower Two

Located just beside Tower 2 Office Lobby, local F&B brand, District 10 by the Bonta Group open its third restaurant. 




It feels like a bar outside, but a fine dining experience inside. 


Indulging the european style especially for it's butchery and concept of the restaurant, it gives a modern feel whereby diners get to witness the butcher's block for its cleaver-ready cuts, a fully functional show kitchen for it's charcoal-grill cooking and a cozy 30-seater dining space for its gourmet loyalists.



We get to see how Chef Luca actually handles the dry aged beef with his butcher knife. Diners get to experience a live demonstration of how steaks in District 10 are actually cut and handled. 




What is dry aged meat?

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, either the entire or half will be hung. Primal (large distinct sections) or sub primal cuts strip loins, rib eyes and sirloin are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.


THE FOOD TASTING BEGINS.


Fruits Of Angel, one of our welcome drink. Specially love this drink because I really love the sour aftertaste.

Vitello Tomato with thinly sliced Veal Loin. Does it taste a bit like parma ham? To me, it is. But anyway, their vitello tomato was really really juicy and it maximize the ham when you're eating with it. 


Home baked organic cherry tomato-basil bruschetta. At first, I thought it was just a normal toast with cinnamon/raisins. But don't get fooled by its appearance. This is something different. The organic cherry tomato makes it sweeter. 


Appetizer - Puglia Burratina with Organic Cherry Tomatoes. I don't really like this because the cheese was just... too much? Even though I'm a cheese lover but this is just way too much for me to handle. But nevertheless, it tastes pretty good still. 



45 days Home Dry Aged Corn-fed US prime OP Rib (S$20++ per gram).  Definitely one of my kind. Juicy, tender and succulent. I give it a 4.5/5! 


 45 days Dry Aged Corn-fed US Prime Traditional Fiorentina Steak (S$22++ per 100 gram)
Both dry aged steaks are seriously fabulous and delectable! Same rating as the US OP Rib!


Double Espresso Panna Cotta with Vanilla Sauce

This panna cotta here is not a joke. It melts in my mouth with espresso. My whole mouth is filled with espresso. Accompanied with the vanilla sauce, the taste was so good that I even tried to ask for a second serving. I have not seen such creativity with panna cotta because usually most of them serve in a bowl or something. 



Bitter Chocolate Marshmallow Fluff with Caramelized Banana

Not a big fan of chocolate but their marshmallow fluff seriously took over the taste of the chocolate. Goes well with caramelized banana. 

Their menu is quite affordable. Even though the value speaks for the dish, but District 10 is all about quality. 

Food: 4/5
Ambience: 4/5


Address: 3 Temasek Boulevard Suntec City Mall #01-514/515 Singapore 038983(beside Tower 2 Office Lobby)


Tel: 6822 2886



Opening Hours:
Mon-Thu: 11:30 am-11:00 pm
Fri-Sat: 11:30 am-1:00 am
Sun: 11:00 am-11:00 pm

Website : http://www.district10.com.sg/
Instagram : http://www.instagram.com/district10sg











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