Recent posts

District 10 Revisited @ UE Square Shopping Center

Special thanks to Cyndiana for the invite and Zen for hosting us!

With Bonta looking for a new home, Bonta fans have been requesting for Chef Luca Pezerra to bring back their old favourites to District 10. On top of re-introducing some of Bonta's signatures, the menu is also refreshed with new highlights to provide diners with a gourmet dining experience. 

There are two different menus depending where you are seated - bar for the alfresco and dining for those within and in the exclusive room - Marchesi Antinori Room. Minimum spending is priced at $100 per head and it can sit up to 12. 

Influenced by the ingredients and cuisine of North Italy, the "Dining Room" menu showcases Chef Luca's elegant cuisine. 

I've not dined at Bonta before and was greatly disappointed with its closure hence this was a good way to try their signatures while I can! Having been to District 10 a couple of times, this was also a time to revisit and see if what else they had to offer. 

There is a choice of dining alfresco or inside the restaurant. 

Walls of champagne. 

Moet, anyone?

A wall full of spirits always interests me. 

Bonta's signature feta cheese and walnut bread was served with a side of olive dip. Peeling off the layers the crumbed feta cheese that greeted me was hard to resist. 

The cheese when cooked had a stiffer texture but the bread was definitely delicious, warm and pillowy. Refills are chargeable at $3 each. 

Wagyu Beef Carpaccio, Mustard Dressing, Sauteed Wild Mushrooms ($18)

Thin pieces of beef carpaccio tossed rockets and mushrooms were a delight to eat, the flavours came together quite beautifully. 

Green Asparagus, Fried Sunny Side Up and Sage Butter ($18)

This would suit a brunch item perfectly.  

Pan-fried Goose Liver with Wild Berries Sauce and Balsamic Syrup ($20)

Foie gras would have made this dish stand out more, the goose liver was on the tough side.  

Crispy Goose Leg Confit, Roasted Garlic, Soft Potato Mousse ($26)

This dish is easy to mistake for duck since the portions are thereabout and truly, the meat was over salted and tasted just like duck. Credit however must be given to the chef for the incredibly crisp skin.  

Roasted Atlantic Cod Medallion, Spanish Smoked Paprika, Herbs Oil ($32)

I deemed this fresh enough with the bouncy texture coated in a blanket of herbs and spices. 

Signature Black Angus Beef Striploin, Fried Eggs and Black Truffle ($28)

Served medium, the pink beef was well seared but overcooked. Somewhat tough to chew which was a pity for a dish that could have been the star dish with truffle shavings.

Homemade Foie Gras Ravioli, Light Parmesan Sauce, Scamorza Cheese ($34)
Meant to be shared, this creamy dish has alot going on - scamorze cheese on top these decadent dumplings wrapped around velvety slivers of foie gras. Yes, this is what the goose liver should be. 

Homemade Angel Hair Pasta with Lobster, Peperoncino, Basil and Fresh Tomatoes ($38)

Described as tasting like "egg noodles", these mee sua look alike was on the soft side though the sauce was hands and pants down appetizing. I cannot imagine how tomatoes, basil and lobster could ever be a bad combination and District 10 nailed it for me. 

Cinnamon Apple Fritters with Icing Sugar ($12)

Sour apples used so this previously mistaken "donuts" did not work for me.  

Traditional Italian Tiramisu ($14) 

On the soggy side.  

Desserts may not be their focus, at least from these two items showcased. 

D10 Punch (for 3-4 pax, $34)
A blend of Moscato wine, Crème de cassis, dark rum, apples, strawberries, mixed berries and ginger ale 

I officially named this the best chiller of the year - so easy to drink without a trace of alcohol. I lost count of the number of glasses I had and if that is any gauge to go by, I was hardly high. Great for sharing and refilling without any of the alcohol troubles. 

Exotic Gin Tonics ($20)

We had a go at two of the gin tonic flavours to throw all troubles out of the window - just kidding!

Bulldog Watermelon and Kaffir Lime Gin and Tonic
Fords Sugarcane and Mint Gin and Tonic

Tasted pretty much like spritzers with a stronger punch of alcohol than the D10 punch. 

It was a pleasant meal that would make Bonta fans really happy. I cannot be back to take on more of the D10 Punch and perhaps another plate of angel hair lobster pasta. 

District 10 
UE Square Shopping Center

A foodie born to eat, shop and travel. Forced to work.