[CLOSED] District 10 Bar & Restaurant (UE Square)

We ordered the Weekday 2-Course Set Lunch ($15.90++) which comes with an appetiser and main of our choice. For appetiser, we had Pomegranate Feta Salad, which features a refreshing mix of baby greens, walnuts, olives, feta cheese and honey dressing. For main, the Crispy Seared Barramundi comes with a perfectly crisp skin and moist fish beneath, served with balsamic dressing, potato mousse and mango tomato salsa. There is no over the top seasoning here and the freshness of the fish really came through this dish.

This is my first time having cheese wheel pasta and it is absolutely delicious🧀 The Hokkaido Scallop & Prawn Fettuccine ($38) is cooked in an aromatic truffle cream sauce and tossed and twirled in a large Grana Padano cheese wheel before it is plated and served with a toasted bread drizzled in truffle oil and topped with cheese shavings. At first, I was a little worried that this will be too heavy for my liking but the sauce is savoury enough to carry the creaminess and the fragrance of the truffle is on point. The scallops and prawns are fresh and succulent and they definitely add to the umami of this dish. What a flavour bomb!

Cheese wheel carbonara. The pasta is simmered in cream before being further cooked in the huuuge cheese wheel with egg yolks and then mixed up with a generous amount of bacon. It is pretty gimmicky, with the staff cooking it right in front of you in a wok-like cheese (not cheese-like wok). But was this gimmicky experience worth it?

HELL YEAH.

It may not be the most authentic Italian pasta with the cream and bacon, but it was so damn flavourful. The cream and cheese combination, and I am not sure if it is attributed to the whole cheese wheel cooking, made the texture of the sauce so smooth. While indeed flavourful and savoury, I do believe that the bacon made it extremely salty nearing the end of the meal. Ultimately, I think this creamy goodness is better for sharing if you find yourself getting overwhelmed by cream-based pastas easily. Plus, it gives you more opportunities for trying other dishes. Nonetheless, I do think this experience is worth a try.

Rate:🌟🌟🌟🌟

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!