Recent posts

District 10 Bar and Restaurant @ Suntec City

~Invited Session~

DSC_4996

District 10 launches its Latest Flagship in Suntec City Tower Two with a Strong Focus on Dry-aged Meat. The spacious 1,800 square-foot restaurant comes complete with a European meat showcase and chiller for its dry-aged meat, a bespoke butcher’s block for its cleaver-ready cuts, a fully functional show kitchen for its charcoal-grill cooking and a cozy 30-seater dining space for its gourmet loyalists.

DSC_4989

Lots of wood and leather used in the interior design, I am loving the rustic feel of the place!

DSC_4981

The famous chiller and their dry aged meats. Dry-aging or hanging of cuts originates from a popular age-old practice in most non-tropical regions. Aided by the regions’ colder, dryer and at times near-freezing climate, this preservation method not only strategically controlled wastage, butchers and gourmets conclusively discovered that the dry-aged meat had a surprisingly higher concentration of natural flavors as the enzymes broke down the connective tissues in the muscles which softened and tenderized the meat.

DSC_4983

Can you spot which slab we would be tucking into later?

DSC_5012 


Siesta at Avon ($18)
ArteNOM 1414 Reposado, fresh berry vanilla syrup , fresh lemon juice , thyme

Specially concocted for District 10, this sweet number left me wishing for more. Light hearted and tangy, one cocktail for the ladies.

DSC_4992

Steak sandwiches served complimentary with every order of a drink on weekdays. 

DSC_5002

Sundried tomato paste bread, fairly tasty. Instead of the usual sundried tomatoes on top, they made a paste out of it and had it woven into the bread, brilliant!

DSC_5014

Puglia Burrata with Organic Cherry Tomatoes - Basil Bruschetta ($26)

Burrata cheese always gets me excited, that milky and creamy innards that spill out with a mere prod. This brought back memories of my Italian trip, how I wish we had these freshly made daily too.

DSC_5010

Butter Lettuce Salad with Pancetta, Hazelnut, Gorgonzola, Egg ($20)

Blue cheese and pancetta always works to light up any dish, almost fool proof infact. This is one of those salads that ranks high for flavour and satisfaction.

DSC_5008

Vitello Tomato, Thinly Sliced Roasted Veal Loin with Light Tuna Sauce ($24)

Special mention of those vitello tomatoes that pack plenty of juice and flavour, a tough fight between these and veal loins for most delicious.

DSC_5021

The chef kindly allowed me into the kitchen to watch our steaks being grilled. Those fiery flames and our steaks under the watchful eye of the chef - serious business going on! 


DSC_5040

Get ready a man-petite to take down these kilograms of meat! Upclose and personal with these meaty chunks.

DSC_5025


45 Days Home Dry Aged Corn Fed US Prime Traditional Florentine Steak ($22 per 100gm, minimum order of 800gm)

My trip to Florence showed me Italians can do perfect steaks, and that was the first time I had Florentine steak. District 10 has imported that experience here, browned on the outsides and red on the insides. Incredibly juicy, these chunks were meaty and tender.

DSC_5031

Flavours are wonderfully executed in this easy to go tasteless dish, Chef drizzled seasalt for the savoury finale. For 800 grams, there was more than enough to go round our table of 3 even with the T bone.

DSC_5035

45 Days Home Dry Aged Corn Fed US Prime OP Rib ($20 per 100gm, minimum order of 800gm)

Fattier than the Florentine steak, the marbling made this very filling to eat on its own. I had great joy searing the burnt bits off the bone, delicious much!

DSC_5048

Truffle Fries ($12)

Fries with steak, simple pleasures.

DSC_5050

Creamy Truffle Mash ($10)

Alternatively, there is a creamy mash to pair as well. Utmost sinful.

DSC_5065

Bitter Chocolate, Marshmellow Fluff with Caramelized Banana ($14)

Smores deconstructed, the marshmellow fluff was torched before our very eyes.

DSC_5069

Dig into chocolate mousse, torched marshmellow and a crumble base. I adored the idea of the chocolate sauce, bananas and cookie crumble served separately.

DSC_5078

Passionfruit Mango Mousse 

Not on the main menu, the pastry chef was feeling adventurous that day and decided to showcase his lunch menu dessert offering.

DSC_5074

Super tangy and melt in the mouth, we enjoyed this tremendously after the heavy dinner.

District 10's rebranding is resonating with me, finally a place with decently priced steaks and delicious cocktails. Do check out the aged meat showcase for more of these droolicious cuts.

District 10 Bar and Restaurant
Located outside Tower 2

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

0 burps: