District 10 Bar & Restaurant (UE Square)

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Part of the Bonta Group of Restaurants, District 10 was formed in 2009 and has shifted to UE Square in September 2011 and it has since became one of the most chic bar around. Serving modern European cuisine, quality food and affordable drinks, a regular crowd comes back every now and then. Expansion of the District 10 brand starts in the last quarter of 2012 in the Western part of Singapore.

81 Clemenceau Avenue
#01-15/16/17 UE Square Shopping Mall
Singapore 239917

(open in Google Maps)

11:30am - 12:00am

11:30am - 12:00am

11:30am - 12:00am

11:30am - 12:00am

11:30am - 01:00am

09:00am - 12:00am

09:00am - 11:00pm

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From the Burpple community

Yup this was the pizza that did better than the pasta. Simplicity at its best with just cheese and chunky mushrooms atop a thin crust. The truffle oil added a touch of luxury to it.

A real disappointment this was, with super soggy angel hair that was reminiscent of mee suah, and a flat sauce that tasted nothing like light parmesan cheese. In fact we asked for grated parmesan to flavour the pasta (criminal for a truffle pasta, I know). Granted they gave generous shavings of those truffle-like stuff which again wasn't the freshest. Pizza was however quite decent, and service was polite.

Featuring hand-pulled fine linguine mixed seafood and forest mushrooms with basil oregano in Pezzera-made tomato-based sauce. The al-dente texture of the linguine was distinct and very satisfying with every bite!

This sinful Pezzera-must-have boosts all the usual “suspects” like extra virgin olive oil and mozzarella, it also cast an unusual and expensive choice of wagyu meatballs, just to please the beef-lovers! I’m truly in love with the crispy skin-crust (thanks to the unfiltered and raw flour and yeasts) made the wholesome crackling to a savoury perfection. The crust makes a whole difference, as the pizza does not give you the “jerlat” feeling! “Jerlat” refers to a “sick of eating” feeling that you may experience from consuming overwhelmingly rich foods, especially greasy deep-fried foods.

The secret to tender and flavourful turkey leads to a long process of marination with olive oil, truffle and various herbs like rosemary, thyme and parsley. Then oven-roasted for 1 hour and 20 minutes at 200 degrees Celsius. Another insider tip from Chef Luca if you wish for a sizzling crispy texture and colour is to remove the foil at the last tenth-minute mark. The turkey is served with tasty Brussel sprouts and chestnut bread and brand-exclusive black truffle sauce.
The Premium Truffle Turkey (4-5kg) at S$188++. Recommended sharing among 8-10 guests. Available for order from 21 November to 19 December 2018. The last order is on 19 December 2018, and the collection will be from District 10 UE Square’s flagship restaurant for the turkey.
Read on foodgem.sg/food/christmas-2018-part-iii/

1 Like

I’ve had a massive craving for pastas since watching the Italy episode of The Final Table, so a couple of friends suggested dropping by District 10 for some of their homemade pastas the other day. I distinctly remember their angel hair with black truffles to be pretty yummy, with extra points for using REAL truffles, and I’m pleased to say it’s still as good as I recall. Tossed in a light parmesan cheese sauce, the dish is very faintly perfumed with truffle oil, with most of the truffle aroma coming from the actual shaved fungi — very commendable at a price of $28. The pasta wasn’t what I’d call al dente, rather a softer egg noodles kinda texture which is typical of homemade angel hair pastas really.