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A Different Kind of Steak
2016-01-03 146 views
For the compete review, click / copy the link below to your browser:http://www.chubbybotakkoala.com/2016/01/district-10-suntec-city.htmlDistrict 10 Bar and Grill, the new outlet by Bonta group that recently joined the line up of 3 other District 10 restaurants specialising in Best Dry Aged Meat. For those who are not familiar with Dry Aged Meat, it is the process used in ageing meat in a control temperature. Through the ageing process, the liquid from the meat will evaporate, connective tissue i
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For the compete review, click / copy the link below to your browser:
http://www.chubbybotakkoala.com/2016/01/district-10-suntec-city.html
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 District 10 Bar and Grill, the new outlet by Bonta group that recently joined the line up of 3 other District 10 restaurants specialising in Best Dry Aged Meat.
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 For those who are not familiar with Dry Aged Meat, it is the process used in ageing meat in a control temperature. Through the ageing process, the liquid from the meat will evaporate, connective tissue in the meat will slowly break down resulting a more intense and succulent a steak.
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 We started the meal with our favourite burrata cheese. Puglia Burrata with Organic Cherry Tomato and Basil Bruschetta ($26). The burrata is creamy, think, subtle and melts in your mouth. It is nicely pair with the rocket salad and sweet cheery tomatoes. The balsamic vinaigrette does well to neutralise the richness of the burrata. A good start to the meal, it will be better with more tomatoes.
Puglia Burrata with Organic Cherry Tomato and Basil Bruschetta
$26
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 Together with the salad, we were served complimentary sun-dried tomato homemade bread, to be dipped with olive oil and balsamic vinegar. The bread has a crispy crust, soft, slightly dense centre part, infused with the sun-dried tomato.
complimentary sun-dried tomato homemade bread
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 Our main meal was 600 gram of 45 days Home Dry Aged Corn Fed US Prime OP Rib ($20 per 100 gram). Cooked nicely to medium rare as per ordered finished off with sprinkle of rock salt. At first sight, you can see the meat has a dark bloody red colour due to the dry aged. We also notice that it looks slightly dry, absent of any excess meat jus. The outer part is slightly charred, however the meat is still tender and after a few bites it will slowly dissipate in your mouth. Yum Yum! But if you like you steak juicy, bouncy with beautiful marbling, dry aged steak might not be for you.
600 gram of 45 days Home Dry Aged Corn Fed US Prime OP Rib
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 For the sauce we choose red wine sauce and salt infused herb. We find the salt infused herb more suitable with the steak.
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 Sides to go with the steak Rosemary and Garlic Fries ($10) and Sautéed Cream Baby Spinach ($10). Fries was crisp on the outside while moist in the inside. The fries are subtly infused with garlic and rosemary flavour. The baby spinach was nicely cooked, not soggy, creamy with a hint of bitterness. Finished off with a few shavings of parmesan cheese for flavour.
Rosemary and Garlic Fries
$10
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Sautéed Cream Baby Spinach
$10
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 Dessert was Crème Brulee ($16). The crème was solid, slightly dense with a good creaminess to it. The crisp top of the crème brulee at District 10 uses fine brown sugar instead of coarse brown sugar. Resulting the caramel part thinner, and you don't get that satisfying crack when you dig into the crème burlee. It is simply lack of the shiokness.
Crème Brulee
$16
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 As District 10 is also a bar, you definitely can get your type of drinks here. I ordered Virgin Mojito ($10) to end the meal. It provide a bitter refreshing taste to end the meal.
Virgin Mojito
$10
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 Located outside Tower 2, District 10 has two seating area, indoor and outdoor. The indoor seating is very small and can only accommodate up to 35 pax only. The dining setting look a bit like a modern butchery with dark wooden furniture. Instead of using table cloth, it uses white paper to cover the table, with District 10 logo chopped on it.
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 Overall, it was an unique experience dining at District 10 @ Suntect City. The Dry Aged Beef sure taste different compare to our normal steak. If you ask me to choose, I still prefer my bloody and juicy rib eye with lots of marbling. However, it is good to try something different from time to time. Cheers!!

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$112 (Lunch)
Recommended Dishes
Puglia Burrata with Organic Cherry Tomato and Basil Bruschetta
$ 26
complimentary sun-dried tomato homemade bread
600 gram of 45 days Home Dry Aged Corn Fed US Prime OP Rib
Sautéed Cream Baby Spinach
$ 10
Rosemary and Garlic Fries
$ 10
Virgin Mojito
$ 10
  • Dry Aged Steak