Media Invite: Premium Dry-Aged Steaks @ District 10 Bar and Grill
Happen to have a strong craving for red meats? Or are you sadistic enough to see the Chef cutting out chunks of meat and deboning it in front of your very own eyes? Then keep your eyes peeled as I take you through my gastronomic experience at the newly opened District 10 Bar and Grill outlet at Suntec City Tower 2!
District 10 Bar and Grill
Location:
3 Temasek Boulevard Suntec City Mall
(beside Tower 2 Office Lobby)
#01-514/515
Singapore 038983
Tel: 6822 2886
Website | Email | Facebook | Instagram
Operating Hours: Daily, 11:30 – 23:00
Nestled near the Fountain of Wealth in Suntec City, the 1,800 square-foot District 10 Bar and Grill is divided into the outdoor section whereby they can host larger scale events and the cozy bistro area which can house approximately 30 pax.
We had the tasting hosted in the air-conditioned bistro area where we were shown around the place – from their refrigerated meats to the extensive display of butchery equipment.
The newly revamped restaurant is helmed by Chef Luca Pezzera (co-owner and executive chef of Bonta Group) who proved to be a veteran in handling dry-aged meats.
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| Cooking is fun, butchering is more fun!! |
Chef Pezzera shared with us that he first picked up his butchering skills in Bergamo, Italy when he was serving national service. He volunteered to work in the kitchen then as he wasn’t too keen on the military training and fell in love with butchering ever since.
The steaks served by District 10 Bar and Grill are dry-aged for 45 days.
In case you guys are wondering what is Dry-aging – it is a process of hanging the meat and allowing the cold and dry air to preserve it. This method is adopted by colder countries and butchers and gourmets generally agreed that the natural flavours are more prominent in dry-aged meat.
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| That’s A LOT of meat to feed a total of six of us!! |
Appetizers
First, the Fruits of Angel cocktail was served to warm our palates.
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| Fruits of Angel (SGD18) Plantation Original Dark, Homemade Papaya Syrup, Fresh Lemon Juice, Thyme |
The cocktail tasted pretty light with a smooth texture.
Hence it was great to start our meals with this 🙂
We also had some really moist and warm Sun-dried Tomato Bread served with a mixture of olive oil and balsamic vinegar which proved to be really comforting.
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| Sun-Dried Tomato Bread served with Olive Oil and Balsamic Vinegar |
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| Vitello Tonnato (SGD24) Thinly Sliced Roasted Veal Loin with Light Tuna Sauce |
The Light Tuna Sauce in the Vitello Tonnato stole the limelight for the night as we fell in love with its smooth and creamy texture – in fact we thought that the texture resembled Japanese Sesame dressing.
Not only did it go well with the veal, it goes well with practically anything including the Sun-Dried Tomato bread!
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| Extra serving of Light Tuna Sauce |
The staff was very attentive – they took the initiative to serve us with an extra serving of the Light Tuna Sauce when we started dipping our breads in the already depleting dish of tuna sauce.
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| Puglia Burratina with Organic Cherry Tomato-basil Bruschetta (SGD26) |
We were told that the Organic Cherry Tomatoes were flown directly from Chef Pezzera‘s hometown – Italy. Not only are the cherry tomatoes humongous, they are really juicy and yummy as well.
Cherry tomatoes are my soft spot, and hence there is no way I can resist them!
Oh yeah, I thought that the Burratina was poached egg when served and tried to poke it with my fork only to see cheesy white substance flowing out (dumb me) 😀
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| Burratina foodporn shot here ~~ |
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| Butter Lettuce Salad with Pancetta, Hazelnut, Gorgonzola and Egg (SGD20) |
Going for something light since you’ll be having something meaty afterwards?
The Butter Lettuce Salad with Pancetta, Hazelnut, Gorgonzola and Egg would be a better choice 🙂
Sides
Why not get something to go along with your meal? We tried both the Truffle Fries and Creamy Truffle Mash.
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| Truffle Fries (SGD12) |
We simply preferred the Truffle Fries as the taste of truffle oil is not too prominent in the Mash.
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| Creamy Truffle Mash (SGD14) |
Mains
YAY! We finally get to taste the dry-aged meat prepared in 2 different styles which the Chef has cut previously!
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| 45 Days Home Dry Aged Grass-fed Black Angus OP Rib (SGD18++ per 100 gram) |
For those who are not too used to having their steak to be so raw, the sub primal selection — 45 Days Home Dry Aged Grass-fed Black Angus OP Rib would be a better choice.
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| 45 Days Dry Aged Corn-fed Traditional Fiorentina Steak (SGD22++ per 100 gram) |
However I am one who loves sashimi and love the chewy and succulent meat texture, I will definitely go for the 45 Days Dry Aged Corn-fed Traditional Fiorentina Steak.
Desserts | Beverages
What is a hearty meal without ending it with something sweet right?
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| Profiterole filled with Chestnut, served with Warm Chocolate Sauce (SGD12) |
We tried the Profiterole filled with Chestnut.
It was a pity that the chocolate sauce overpowered the original taste of chestnut filling but the overall taste reminded me of eclairs 😀
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| Tiramisu (SGD16) |
Tiramisu served in a medium-sized glass jar is great to be shared with a couple of friends after a heavy meal. The taste of rum in it ain’t too strong as I would prefer it to be though.
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| Bitter Chocolate Marshmallow Fluff with Caramelised Banana (SGD14) |
The Bitter Chocolate Marshmallow Fluff with Caramelised Banana is the most exquisite dessert out of the 3 we have tasted.
The base of the 3-tier dessert is made of digestive biscuits and the marshmallow top tasted uniquely fluffy and frothy. It is recommended that you consume the 3 together to taste the fusion of flavours in your mouth.
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| You may end off with piccolo Latté as well 🙂 |
Food served that evening was so delicious that the invitees representing Coconuts Media commented that they wouldn’t mind visiting District 10 Bar and Grill if they were invited for a tasting again.
x♥x♥
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