Dry-aged Meat Goodness At Suntec – District 10 Bar & Grill

Chef Luca

District 10 by the Bonta Group, opens its latest restaurant on the ground floor lobby of the newly revamped Suntec City Tower Two. The small and neat 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.

Meat Chiller

Decorated with customized tole with the feel of a raw, realistic and rustic little steakhouse that strongly aligns with and even complements its dry-aging food concept with wood-crackled-fired wall panels – a first in Singapore.

Front of the outlet

To perfectly balance its original design’s dry-aged meat concept, form and style with full functionality and business sustainability, Warren and team went the extraordinary length of obtaining relevant permits to design and build the one and only alfresco bar with a generous capacity for 60 guests with synchronized tole featuring logs in Suntec City and a series of movable and scalable cabana-like broad-seat open houses – a first in Suntec City.

Grilling Steak

With such raw, high-marbling, quality meat on bone like the 45 days Dry Aged Corn-fed Traditional Fiorentina Steak (S$22++ per 100 grams), Chef Luca Pezzera (co-owner and executive chef of Bonta Group) recommends the traditional sizzling power of charcoal-grill.

Fiorentina Steak

When the fine cut hits the scotching grill with salt, pepper, herbs and extra virgin olive oil, the steak sputters a burningly robust aroma unapologetically while awakening its natural tastes layered with its tenderness and juice even when its crispy skin-crust is crackling to a savory perfection.

Dry Aged Meat 2

Chef Pezzera’s sub-primal selection that is worth its weight in gold includes 45 days Home Dry Aged Grass-fed Black Angus OP Rib (S$18++ per 100 grams) and 30 days Home Dry Aged Irish Grass- fed Black Angus Rib Eye (S$18++ per 100 grams).

For modern gourmets who are not fans of grills, you can savor these equally rich-in-flavor Italian must- haves such as Beef Tartare with 36 months old Parmesan Cheese (S$26++), Vitello Tonnato, thinly sliced Roasted Veal Loin with Light Tuna sauce (S$24++), Slow Roasted Barossa Valley Shiraz Wagyu Beef Short Ribs (S$44++) and many more.

Steak_Weighing Machine

Editor’s note: 
We were really in love with both the Home Dry Aged Grass-fed Black Angus OP Rib (S$18++ per 100 grams) and 30 days Home Dry Aged Irish Grass- fed Black Angus Rib Eye (S$18++ per 100 grams). Our recommendation? Go visit them with an empty stomach, you will not be disappointed.

The new District 10 @ Suntec City Tower 2
Address: 3 Temasek Boulevard Suntec City Mall (beside Tower 2 Office Lobby) #01-514/515 Singapore 038983




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