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District 10 - Suntec City Branch
click here for Open Farm Community website
came recommended by others
click here for Open Farm Community website
came recommended by others
District 10
03June2017
03June2017
District 10 is a chain restaurant, with this branch being the only one serving dry aged beef. Located at Suntec city tower2, District 10 is a bar and bistro located outside of the building around the fountain of wealth.
Having never had proper dry aged beef, this place came recommended by others for a try. The place itself is relatively small with both indoor and outdoor seating.
Ordered on:
3June2017
Nice, warm artisan breads served with good olive oil and balsamic to start of the meal.
Truffle Mash 14SGD
*One of the better Truffle Mash that I've had. Its not just using truffle infused oil but the real deal with truffle bits mixed into the mash. An elegant touch to that compliments the steak nicely. The micro chives are lovely over the top.*
800g 45Day Dry Aged Florentine SteakSGD19/100g
with minimum order of 800g order.
*Since I’ve never had proper dry aged meat, might as well go for the max 45day duration they had to offer.
Overall verdict based on taste alone... it was a beautiful piece of steak. They cooked it over a flaming char grill which gives that distinctive flavor and done a beautiful medium rare. The condiments were nice and especially liked the lightly dressed salad and salt mound.
800g 45Day Dry Aged Florentine SteakSGD19/100g
with minimum order of 800g order.
*Since I’ve never had proper dry aged meat, might as well go for the max 45day duration they had to offer.
Overall verdict based on taste alone... it was a beautiful piece of steak. They cooked it over a flaming char grill which gives that distinctive flavor and done a beautiful medium rare. The condiments were nice and especially liked the lightly dressed salad and salt mound.
Was the dry age worth it? The dry aged did add to it but without an immediate side by side comparison its very hard to say how much more significant. The meat is tender-er and flavors I'd saye f slightly more concentrated. The meat does have a deeper red to it. The fat distribution does help enhance the flavor and it being a grain fed cut, has got lots of flavor layered between the meat. The probably down side to dry aging is that you may have more jerky, gamer like cuts nearer to the bone and along the aging crust. The change in flavor may be offsetting and thus go unconsumed.
Probably going for a longer dry aged beef would be
Probably going for a longer dry aged beef would be
Fed2 at 166.07 less 15% discount from credit card promo.
Price point wise, one may wanna give District 10's aged T-Bone steak a try over the standard T-Bone at Wheeler's Estate Steak. Both of which are priced similarly. The only difference is the dry aged steak over at District 10 which has a higher minimum order at 800gms. I'm not too sure by way of dry aged price index if its over priced or about there, but I wouldn't call this place a proper steak house. Beef weren't served on warm plates nor with the correct cutlery. The place offers dry aged beef of up to a max of 45days in a casual bar and bistro environment. The hunt to find out if dry aged is really worth all the hype is still on though. Perhaps a longer dry aged beef would justify the premium and more complex/umami flavors.
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