My first taste of District 10 was back in 2009, when it was tucked away in a charming corner of Winstedt Road. I remember being impressed with that afternoon’s fish & chips (and the nice place), that I came back again for their burgers and roast pork belly
Since then, District 10 has moved and expanded to various locations and types of food, with District 10 Bar & Grill (at Suntec) being the latest addition to the family, focusing on dry-aged beef and a simple menu of gourmet Italian eats.
Indoors, you are greeted by classic dark brown flooring & furnishings. It is a cozy 30 seater, intimately set. On the left of the entrance, you are greeted with a meat showcase, long-handled coppery utensils from Italy hang above you, followed by a butcher’s block, and the all important meat chiller.
Bistecca, steak, steik, 牛排, ステーキ, 스테이크.
A steak in any other name is just as delicious. Or is it?
“Meat is aged, mostly, to make it more tender. Over time, natural enzymes in the meat break down the tough connective tissues… As the meat hangs, the surface becomes covered with molds and yeasts, which have to be cut off. That makes dry-aging an expensive process, because at the end there is less to sell.”- Ruth Reichl
Chef Luca Pezzera (co-owner and executive chef of Bonta Group) demonstrates how the trimming and cutting is done before sending these delicious cuts to the grill.
Adjusting the height of the grill from the coals provide better control in cooking and searing the meat. Not every part should be cooked the same way! And please do not ask for steak to be well-done!
Finally we get to try it, doesn’t it look amazing?
45 days Dry Aged Corn-fed Traditional Fiorentina Steak (S$22++ per 100 gram / min order of 800gm) Remember the T-bone cut earlier? This is final result that we enjoyed, with super tender pieces of tenderloin (almost like tuna!) and slightly fattier pieces of the sirloin side. Unless you sous vide your own meat at home (and depending on the quality of the cut), it is impossible to match the tenderness of this dry-aged piece (even so, the flavor will be different).
The 45 days Home Dry Aged Grass-fed Black Angus OP Rib (S$18++ per 100 gram / minimum order of 500gm). Compared to the tenderloin, this more robust pieces has more fat (nice and buttery) and hence tastier than the tenderloin. Goes well with a great glass of red!
Other appetizers. The Puglia Burratina with organic cherry tomato-basil bruschetta $26, Vitello tonnato, Thinly sliced roasted veal loin with light tuna sauce $24, & the Butter lettuce salad with pancetta, hazelnut, Gorgonzola and egg $20.
One of my favorite cheeses, the Burratina (mozzarella pouch). Apparently there is a guy who comes here for lunch often just to order this!
Finishing with some of the rare sweet treats I do enjoy, the Bitter Chocolate Marshmellow Fluff with Caramelized Banana $14 and the Profiteroles filled with Chestnut $18. Each scoop of the mix of fluff, chocolate and crumble-like base was rich and smooth, contrasting in lightness of the chestnut filling of the profiterole.
For non-beef folks, there are other traditional Italian options such as the Milanese Style Veal Ossobuco with Soft Potato Mousse $42, Homemade Black Ink Tagliolini with Scallops, Prawns, Squid and Sun Dried Tomatoes $28, Girlled Lemon Rosemary Chicken $26 and the Grilled Norweigian Salmon with Potato Mousse & Tomato Basil Salsa $30.
The final indication of how good the meat here is came from a gourmet friend of mine, who tasted and gave his seal of approval by making a booking next month to celebrate his dad’s birthday… with the whole family of gourmets.
P.S. Weekday set lunches start from $28 for a soup or appetizer + Main + Dessert.
P.P.S. Other than a nice place to chillout, during happy hours, there is the added bonus of free steak sandwiches with an order of beer!
District 10 Bar & Grill
Address: 3 Temasek Boulevard Suntec City Mall (beside Tower 2 Office Lobby) #01-514/515 S038983
Operating Hours: 11.30am – 11pm
Tel: +65 6822 2886