District 10 Bar & Grill @ Suntec City Mall | Promenade, Singapore

Wednesday, November 18, 2015

District 10 is proudly owned by a local F&B brand, Bonta Group. Landed on the grounds of the newly revamped Suntec City Tower Two, house the latest outlet of District 10 - highlighting on dry-aging food concept. Bringing you a 1,800 square-foot restaurant, completes with a European meat showcase and chiller for its dry-aged meat, a bespoke butcher’s block for its cleaver-ready cuts and a fully functional show kitchen for its charcoal-grill cooking.

Indoor where all the actions are carried out with a cozy 30-seater dining space for its gourmet loyalists or choose the spacious 60-seater alfresco bar with synchronized tole featuring logs in Suntec City and a series of movable and scalable cabana-like broad-seat open houses – definitely a first in Suntec City.

For appetisers, we started off with some rich-in-flavor Italian must haves starters: Vitello Tonnato, Thinly Sliced Roasted Veal Loin with Light Tuna Sauce | $24, I can totally get used to Italian appetisers this way but I am not a fan of Puglia Burratina with Organic Cherry Tomato-Basil Bruschetta | $26 though.

Dry-ageing or hanging of cuts comes from a popular age-old practice in most non-tropical regions. What’s so good about dry-ageing meat you say? Well it has been proven that dry-aged meat have a surprisingly higher concentration of natural flavours as the enzymes breaks down the connective tissues in the muscles which soften and tenderise the meat.

In the past, this can only be achieved due to the regions’ colder, dryer and at times near-freezing climate. Thanks to the advanced technology, temperature-controlled facilities and cross-continent chain management were created to bring meat lovers the goodness of the dry-aged cuts.

Chef Luca Pezzera (co-owner and executive chef of Bonta Group) is out and about behind the scene at District 10. As the main focus of the restaurant is on dry-aged meat, this is for all who are fans of grill. With such raw, high-marbling, quality meat, he recommends the traditional sizzling power of charcoal-grill.

An example of such meat meant for charcoal-grill would be the 45 Days Dry Aged Corn Fed US Prime Traditional Fiorentina Steak | S$22 per 100g (minimum order of 800g). It looks raw but it doesn't taste anything raw, it brings out the soft and tender texture with so much flavour packed within the meat. Unquestionably my favourite as compared to 45 Days Home Dry Aged Corn Fed US Prime OP Rib | $20 per 100g (minimum order of 500g), where the meat is slightly tougher. Both are grilled to perfection with salt, pepper, herbs and extra virgin olive oil. The crispy skin-crust is crackling to a savory superiority. 


Last but not least, the mouth-watering desserts awaits! Bitter Chocolate and Marshmallow Fluff with Caramelized Banana | $14Double Espresso Panna Cotta with Vanilla Sauce | $12 - this is one coffee dessert on point. The espresso aroma fills the panna cotta, can be a little overwhelming for non-coffee drinkers. Leaving the best for the last, Profiterole Filled with Chestnut and Served with Warm Chocolate Sauce | $12 - I just love the way how the French calls it, Chou à la Crème. It tasted as pretty as it looked, but thought the chestnut filling could be a tad more distinctive.

Really glad to have this bunch of foodies who thinks alike and even act alike, just the way we foodies are. Ended the night on the bright side with them, Chef Luca and the PRs goofing around the butcher’s block.

District 10 @ Suntec City Mall
3 Temasek Boulevard, #01-514/515, Singapore 038983 (beside Suntec City Tower 2 Office Lobby)

Operating Hours
Daily: 11.30am - 11pm

..Hosted Meal..

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