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Carnivores rejoice! The newly opened District 10 @ Suntec City will satisfy the even the most fussy taste buds, especially when it comes to charcoal-grilled steaks. The restaurant specializes in dry-aged meat, a process that results in exceptional depth in flavor (more on this later).
District 10 @ Suntec City has a spacious alfresco bar replete with cabanas for up to 60 guests and a cozy 30-seater indoor space for gourmet seekers. The restaurant comes complete with a European meat showcase for dry-aged meats, a bespoke butcher’s block for its cleaver-ready cuts and show kitchen for its charcoal-grilled cooking. It interior is chic and stylish, perfect for powwow lunches with business associates and intimate dinner dates.
These days, most beef is aged in a process known as wet-aging. Dry aging, on the other hand, is a slow traditional process of aging fine meats, whereby beef is exposed to air by dehydration. This further concentrates the meat’s flavor when the natural enzymes break down connective tissues in the muscles which soften and tenderize the meat. Through time, the dry-aging technique has developed into a meticulous temperature-controlled process and cross-continent chain managements. District 10 @ Suntec City has invested in an expensive fridge ($22,000 gasps) which controls humidity and temperate, to store premium dry-aged meats.
The dinner commenced with cocktails to ease us into the evening. We were captivated by Fruits of Angel ($18), a delightful concoction of Plantation Original Dark Rum, homemade papaya syrup, dash of lemon juice, jazzed up with thyme and cinnamon notes.
The complimentary warm Sun-dried Tomato Loaf was commendable too.
Puglia Burrata with Organic Italian Tomato-Rocket Lettuce ($24). The first of the 3 starters we sampled was a burrata appetizer which originates from the Italian region of Puglia. The fresh dreamy cheese possessed a thick, rich texture, with a delicate slightly salty, milky flavor. The Italian delicacy was served on a bed of rocket lettuce, and sparklingly fresh cherry tomatoes.
Veal and tuna? Now this sounds queer! Much to my surprise, Chef Luca Pezzera (co-owner and executive chef), executed this beautifully. Instead of clashing with the thinly sliced roasted veal loin, the tuna sauce is light and allows one to enjoy the true natural flavor of the beef, but at the same time, adds an interesting dimension to the starter. And, I never knew that cherry tomatoes can be so delicious. I had to stop myself from reaching out for more so that my dining companions could have their share of the organic goodies.
Butter Lettuce Salad with Pancetta, Hazelnut, Gorgonzola and Egg ($20)
If you prefer greens as a prelude to a meat-centric meal, go for the fresh salad tossed with crunchy cherry tomatoes, Italian Blue Cheese, egg and hazelnuts, then crowned with tasty pancetta slices.
The highlight of District 10 @ Suntect City is their Charcoal-grilled dry-aged meats. We tried 2 types- 45 Days Dry Aged Corn Fed US Prime OP Rib ($18 per 100g) and 45 Days Home Dry Aged Corn Fed US Prime Traditional Fiorentina Steak ($22 per 100g). The steaks were prepped with salt, pepper, herbs and extra virgin olive oil, then skilfully grilled to achieve a crispy crust which crackles upon biting. Each piece of steak is laced with seductive smoky char.
OP rib is a cut at the rib cut, so it has a generous portion of fat, while the Fiorentina is a T-bone and boasts softer texture. Personally, I prefer my meat with less fat, so my vote goes to the latter. Savour the magnificent meats alone or with a sprinkle of Rosemary Salt. Sheer rhapsody!
If you’re not into steak but love grilled meats, other options include Paradise Valley Free Range Canadian Pork Chop ($34) and Australian Tomahawk Lamb Chop ($38).
To complement the gorgeous steaks, Truffle Fries ($12) and Creamy Truffle Mash ($14) graced our tables. It’s hard to go wrong with truffle!
Unfortunately, Chef Luca was overseas so we didn’t get to meet him. But we did get to meet the talented Pastry Chef, Mr Gerald Chua, who has honed his skills in Australia. Chef Gerard makes it difficult for one to opt for a single favorite dessert!
Profiteroles filled with Chestnut cream, served with Warm Chocolate Sauce ($12). These profiteroles are not only a visual treat, but also hit the sweet tooth in all the right places. Be enthralled by these choux pastries filled with alluring chestnut cream, drizzled with warm chocolate sauce, dressed up with lavender petals. Silver powder is sprinkled for that ethereal touch.
Bitter Chocolate-Marshmallow Fluff with Caramelized Banana ($14). This decadent treat is a mouth-watering symphony of light-as-air marshmallow, dark chocolate mousse atop a crumbly biscuit base. I like how the bitterness of the dark chocolate mousse balances out the sweetness of the marshmallows and caramelised bananas
Double Espresso Panna Cotta with Vanilla Sauce ($12).I’m usually not a fan of panna cotta as the ones I’ve tried so far are on the bland side, but this rendition blew me away. My taste buds went WHAM! The double espresso panna cotta is not only lusciously creamy, but also unabashedly intense. Honeycomb, caramel crunch and crème fraiche completes the striking dessert.
I was impressed with the food, desserts and service at District 10 @ Suntec City and highly recommend this establishment. You can feel a lot of attention is put into every item they offer. During the day, the restaurant serves set lunches that are excellent value. Do note that every District 10 outlets have different concepts and dry-aged meats can only be found at the Suntec City branch.
Puglia Burrata with Organic Italian Tomato-Rocket Lettuce,Vitello Tonnato,45 Days Home Dry Aged Corn Fed US Prime Traditional Fiorentina Steak,Profiteroles filled with Chestnut cream,served with Warm Chocolate Sauce,Double Espresso Panna Cotta with Vanilla Sauce Other Ratings: