KUVO @ Orchard Shopping Centre

MEDIA INVITE

Hey everyone! *waves deliriously*

It has been close to a month since my last update so I thought I should swing by to break the silence of this blog, as well as to apologise for my sudden hiatus due to my school (mainly my final-year project) and work commitments. Owing to my hectic schedule, I had to turn down quite a number of collaboration opportunities over the past few months but somehow when the invite came from the friendly folks at Media Flair to experience the new food menu and bespoke cocktail pairings at KUVO, my heart screamed for me to accept the invitation. After days of not eating well, perhaps it was about time to feed my body with some decent food!

Cheers!

Cheers!

Discreetly nestled on the second floor of the outmoded Orchard Shopping Centre located next to the H&M building, KUVO is almost inconspicuous to the casual observer. Unless you are in the know about the latest food and beverage offerings in town, or are extremely attentive to your surroundings, it is highly unlikely that you would have heard of this multi-concept restaurant and bar. In my years of walking back and forth between Orchard Cineleisure and Somerset MRT station, I had never once noticed their signage along the walkway of Orchard Shopping Centre due to their (pardon my frankness) poor visibility and lack of attention-grabbing flair. Nevertheless, even if they did catch my eye, I honestly don’t think I would be inclined to dine at KUVO at all given the uninviting look of the building’s façade.

Signage along the walkway

Signage along the walkway

Entrance of KUVO

Entrance of KUVO

But boy, the idiom “don’t judge a book by its cover” couldn’t have been more apt here because the restaurant looks nothing like the frontage of the building. Marked by a vast floor area of 9,500 square feet, KUVO comprises a bar and a large dining area offering afternoon tea at one end and all-day international menu at the other, complete with velvet sofa, soothing lighting and live music towards the end of the week. Evidently, the whole restaurant was designed with comfort and sophistication in mind, making it the perfect place for office workers to unwind after a long day at work. Furthermore, it’s easily accessible as it’s smacked right at Orchard Road!

The helmsmen at the bar in KUVO, Yutaka Nakashima.

The helmsmen at the bar in KUVO, Yutaka Nakashima.

The bar is helmed by award-winning Japanese mixologist and culinarist, Yutaka Nakashima who serves up novel and quirky individual bespoke cocktails at S$21++. To further illustrate his unique creativity, he uses a coffee mixer to create his cocktail concoction!

Concocting alcohol with a coffee mixer!

Concocting alcohol with a coffee mixer!

Live band area

Live band area – it would be a challenge to carry out conversations when the live band performs because they can be pretty loud

Have a sweet tooth? Get your sugar fix here! Chocolates and cakes are sold in this little space between the Ambrosia and the dining area

Have a sweet tooth? Get your sugar fix here! Chocolates and cakes are sold in this little space between the Ambrosia and the dining area

Dining area

Dining area

A wide selection of wine to choose from at the dining area

A wide selection of wine to choose from at the dining area

The Gazebo, catered for private functions

The Gazebo, catered for private functions

Despite its prime location, KUVO serves great food at reasonable prices and are constantly looking at ways to enrich the dining experience through the expansion of food choices and recently the introduction of the concept of pairing food and custom-made cocktails.

Grilled Octopus (S$16++)

Grilled Octopus (S$16++)

Up close: Grilled Octopus

Up close: Grilled Octopus. Shout-out to Chubby Botak Koala for loaning me his awesome photography light.

This Spanish-inspired dish was among the first few starters delivered to our table. Sous-vide and served with slow-cooked potato and smoked paprika, the slices of octopus leg were chunky and chewy with a slight charred taste. The unsuspecting potato was soft, expertly prepared and strangely more appetising than the octopus. Even though this was recommended on the menu, I didn’t think it was tasty enough to leave a lasting impression.

Calamari Ajilo (S$16++)

Calamari Ajillo (S$16++)

In this yet another recommended dish with a Spanish influence, the calamari is sauteed in garlic and extra virgin olive oil and topped with pork chorizo. While the calamari rings were indeed tender and well-cooked, they were poorly seasoned and hence were disappointingly bland on the palate. It was a shame because I had thought this dish would be a pleasant change from the classic fried version everywhere else was offering. Rather than being a star on its own, I had to ingest it with something else to make up for the lack of flavour.

KUVO Atlantic Cod Meuniere (S$20++)

KUVO Atlantic Cod Meuniere (S$20++)

In spite of the rather unsatisfactory start, things were fortunately picking up from the third dish – a sweet pea-crusted fresh cod medallion garnished with pearl barley fricassee and citrus nutty-brown butter alongside some asparagus and carrot. The sides revealed a smooth and melt-in-your-mouth texture as delicate as snow and it had such unforgettable freshness and sweetness that kept me wanting more! The creamy and viscous sauce married well with the cod too – absolutely delightful!

Brandy Flambéed Beef Cube (S$22++)

Brandy Flambéed Beef Cube (S$22++)

Before we transitioned into the cocktail pairings segment, we had beef cubes flashed-seared to give it a vividly pink centre, flambéed with brandy and finally glazed with red wine sauce for an added acidic touch. The portion was relatively generous for a starter and it could easily pass off as a main course. Still, it would take a herculean effort to stop at one serving because those beef cubes were a mouthful of thick, hearty and luscious mellowness packed a punch of flavours. They were thoroughly easy on the teeth and the bite-size makes them all the more convenient to eat. I opted for another serving because I couldn’t get enough of the tenderness and the mouth-watering blend of succulence and piquancy of the beef cubes. Needless to say, this dish stole the show that evening and I wouldn’t mind going back just for this.

KUVO Coffee Hot Wings (S$14++)

KUVO Coffee Hot Wings (S$14++)

Up close: KUVO Coffee Hot Wings

Up close: KUVO Coffee Hot Wings

Since KUVO opens late into the night every day, you can expect to find people who are just there for the alcohol and supper-goers because they serve fantastic choice of finger food, or foods that help to satisfy any hunger pangs. An example would be the coffee-flavoured spicy mid-joint wings with baby carrot crudites and blue cheese dip.

Despite not being a coffee drinker at all, I found myself diggin’ this seemingly weird combination. It didn’t have the brutal taste of coffee and the added heat made it even more enjoyable. The blue cheese dip was surprisingly nice, had little to no hint of the rotten sour cream taste that is typically associated with blue cheese and it helped heaps to neutralise the spiciness (which, by the way, was quite a kick on its own). The wing, together with the condiments were by and large fantastic. I liked how the coffee flavour had a good blend of sweet and bitter which goes perfectly well with beer or the recommended Brewski Yen.

Brewski Yen (S$21++)

Brewski Yen (S$21++)

The Brewski Yen has the thirst-quenching properties of Kirin beer as well as an added tang of Suze, lemon and ginger ale. I personally found the ginger taste a little too overbearing for me (what’s more, I’m not even a ginger fan to begin with) but I took a leap of courage and managed to down everything to the last drop. Woohoo!

Slipper Lobster (S$15++)

Slipper Lobster (S$15++)

Top view: Slipper Lobster

Top view: Slipper Lobster

Those with a more refined taste can opt for sauteed slipper lobster adorned with habanero (a kind of chilli pepper), bell peppers and cilantro. Ease of eating is assured in this dish as the lobster meat is carefully deshelled and cooked before inserting it back to the shell again.  While it failed to impress me because I didn’t feel that the portion and the taste make up for the price, my boyfriend liked the flavours and how the juices were still exuding with each bite. The heat from the peppers was a delightful addition as well.

Hello Cel'lo (S$21++)

Hello Cel’lo (S$21++)

Complementing the slipper lobster is the Hello Cel’lo cocktail made with Bankes London dry Gin, limoncello liqueur, celery bitters and balsamico. Liquor connoisseurs who are familiar with the ingredients should already a rough idea how it’d taste like. If you don’t, recall the bitterest beverage you have ever drunk in your life and multiply the acridity tenfold. You seriously haven’t tasted the extreme end of the bitterness spectrum until you have tried Hello Cel’lo because, I swear, this takes the cake. So unless you have marvelous tolerance for bitter foods (or are already used to the pungent taste of alcohol), steer clear of Hello Cel’lo!

Wagyu & Camembert Sliders (S$17++)

Wagyu & Camembert Sliders (S$17++)

Wagyu beef patty

Wagyu beef patty

In an attempt at fusing Western and Eastern delicacies, KUVO had put together a pair of sliders featuring thick and succulent housemade wagyu beef patty topped with fresh lettuce and irresistible Camembert cheese and portobello sauce, accompanied by cheese rolls and shrimp wantons on a platter. Much as we would like to commend on the texture of the patty (not overdone and was incredibly moist), we thought it was totally unnecessary to mince such high-graded beef to make the patty because it had clearly lost its distinctive fat marbling and sweetness in the process. As beef lovers (especially of those obtained from Wagyu cattle), we had high expectations for the patty but were sorely disappointed by the execution. Having said that, if you’re not as fussy as us, you would most likely enjoy the sliders as much as many of the fellow food bloggers present at the event.

Sliced Wagyu & Camembert Sliders

Sliced Wagyu & Camembert Sliders

Moving on to the other elements on the platter, we had shrimp wantons deep fried to golden brown with wasabi mayonnaise drizzled over them. Delicious! I wished there were more of the wantons! Next to them were cheese rolls sitting atop a dash of truffle cream. Disguised as Chinese spring rolls, they crumbled crisply when I stuck my fork into the centre. Perhaps because remnants of the patty were still lingering in my mouth, I couldn’t quite make out the taste of cheese. In fact, I wasn’t aware that they were made of cheese until I read the description on the menu.

Green Iceland (S$21++)

Green Iceland (S$21++)

Paired with the sliders was the Green Iceland cocktail which combines KUVO’s Italian Antica Fratta sparkling wine, Japanese umeshu, lime, brown sugar and mint leaves for extra freshness. The tongue-tingling sensation it lent was refreshing and soothing on palate. The crushed ice melted rather quickly so it kinda diluted the bitterness after a while.

English Scotch Egg (S$14++)

English Scotch Egg (S$14++)

A peek inside the English Scotch Egg

A peek inside the English Scotch Egg. No yolk oozing out because I missed the middle part where the egg was, sorry!

Coated with breaded minced wagyu beef (oh dear..) and veal meat (choice of tuna available as well), then crowned with a layer of melted edam cheese and served with red wine onion au jus at the base, KUVO takes this classic British picnic snack to the next level. When cut through in the middle, the warm and sultry yolk from the inside oozes all over the dish, further amplifying the luscious richness of the sauce while providing a nice contrast to the crisp crust of the scotch egg.

Don’t underestimate the size of the portion (a little smaller than my palm) – the fillings were so monstrously loaded, I felt slightly glutted in the end. Nevertheless, this dish is definitely deserving of a share of the spotlight. Not only is it affordable (only S$14++!), it fills your tummy as well, so I highly recommend you try this when you’re at KUVO!

Captain B.R. (S$21++)

Captain B.R. (S$21++)

Adding to the British flair is the cocktail accompaniment to this dish called Captain B.R. – short for Captain British Rum – which is created with Earl Grey Infused Rum, fresh lemon and soda water. Laced with touches of floral notes and hints of citrus, this cocktail is an absolute delight to drink even for a non-alcoholic drinker like myself!

Kurobuta Yakiniku Donburi (S$16++)

Kurobuta Yakiniku Donburi (S$16++)

Finally, bearing in mind that there would be people who had to have some carbs in their diet, we rounded off the evening with a Japanese rice bowl dish humbly topped with a small serving of perfectly seasoned and grilled kurobuta pork loin as well as molten egg that serves as the sauce, and finished off with a sprinkle of chopped spring onion. The portion is certainly appetizer-sized, so don’t expect to feel satiated with this dish that can be devoured in 3 spoonfuls.

Tales of Shu (S$21++)

Tales of Shu (S$21++)

Brewed in the glass vacuum coffee maker as mentioned earlier, this cocktail is freshly prepared with ingredients that are beneficial to the health like genmai tea, saké, Lillet Blanc, and fresh orange peel. The concoction is subsequently poured into an ochoko (saké cup) to complement the Kurobuta Yakiniku Donburi. Tales of Shu has an immensely sharp taste comparable to that of Hello Cel’lo. Therefore, one sip was all it took to make me cringe :-S But should you be able to handle strong bitterness, do consider giving this healthy cocktail a shot!

Midsummer Breeze (S$12++)

Midsummer Breeze (S$12++)

If alcoholic drinks are out of bounds for you, there is also an array of mocktails for you to choose from but you have to approach the waiting staff for assistance because mocktails are not listed on the menu. Midsummer Breeze, the only mocktail I was served, contains melon mangosteen tea, orange juice and passion fruit. Sweet and refreshing with the taste of passion fruit sticking out, it’s the kind of tropical mocktail that takes you to the beach side on a hot and sunny afternoon.

On the whole, KUVO is a hidden gem, that’s for sure! Although there are a few misses on the revamped menu, there are definitely more hits and hence worthy of a second visit. Now that KUVO is on my radar, I will certainly be returning to try out other dishes on the menu 😉

What are your thoughts? Do share them with me!

Thanks for reading!

KUVO
Orchard Shopping Centre
321 Orchard Road #02-01
Singapore 238866
Nearest MRT station: Somerset
Operating hours:
Sunday – Thursday & Public Holidays: 12pm to 1am
Friday, Saturday and Eve of Public Holidays: 12pm to 2am
Tel: +65 6733 8272
E-mail: reservation@KUVO.com.sg
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District 10 Bar & Grill @ Suntec City

MEDIA INVITE

Hello everyone!

Since the reopening of Suntec City after a year-long (felt like forever, though) refurbishment in 2013, the crowds seem to have diverted from rat-plagued Marina Square to the newly renovated mall (have you been there yet? It’s massive). While a small part of Suntec City is still preparing to open to shoppers, most of the shops have already started operating. with some located at the inner part of the mall opening as late as this month.

And one of them is District 10, a rather cozy-chic restaurant serving modern European cuisine in a casual yet sophisticated al fresco and indoor setting. Formed in 2009 and headed by Chef Luca Pezzera, District 10 has 3 other outlets in Singapore and one in Medan, each bearing a different theme.  While these outlets offer the usual pub fare like burgers and fish and chips, the latest addition at Suntec City – which had only started on the second week of September – specialises in dry aged meat and provides a more upmarket choice of food and wine.

Just to sidetrack a little, the name District 10 brings me back to those days when I worked as an assistant to an estate agent who dealt primarily in private properties in prime areas like this district (or D10, one of the 28 districts in this city-state), which encompasses affluent neighbourhoods such as Bukit Timah, Holland Road, Orchard Road and Tanglin Road. Although I have no idea how the name of this restaurant came about, I think it’s highly possible that it was inspired by the real district 10 in Singapore, thus explaining the overall classy look and tone of the branding direction.

District 10 Bar & Grill at Suntec City

District 10 Bar & Grill at Suntec City

District 10 Bar & Grill at Suntec City

District 10 Bar & Grill at Suntec City

A considerable area of the 1,800 square-foot restaurant is devoted to the outdoor dining area as seen above. Designed and built by A D Lab’s leading architect, Warren Liu, the al fresco bar is the one and only with synchronised tole featuring logs in Suntec City and a series of movable and scalable cabana-like broad-seat open houses – a first in the mall.

Wines for tasting that evening

Wines for tasting that evening

Getting to District 10 was a bit of a hassle for me because it’s quite a distance from the MRT exit and since it was tucked right behind a long stretch of unopened shops, I nearly missed it. I wanted to take a shortcut but it was during the week of the F1 Singapore Grand Prix so almost every corner of Temasek Boulevard was sealed off – gah! I’m sure getting there would be a lot easier now, though.

Welcome drink: Zonin - Prosecco

Welcome drink: Zonin – Prosecco (11% alcohol level)

Upon arrival, I was served the Zonin Prosecco, a sparkling wine which takes its name from a little hill-side town near Trieste, in Friuli Venezia Giulia (Italy). The must is obtained from gently pressed grapes and it has a pale, straw yellow colour with subtle green hues with a persistent perlage (the chains of bubbles that ascend towards the surface of the wine) and rich mousse. It was pleasantly tannic with a fruity fragrant, all while revealing an abundance of almonds and fresh citrus notes. One of the milder wines I had that evening, it was surprisingly gentle on the palate and easy to drink for wine beginners.

This wine is best paired with caprese salad, crab cakes, pan-seared salmon with lemon and basil, chicken pesto with angel hair pasta or all your fine desserts.. or this near-impeccable canapé right here:

Crostini With Duck Rillettes And Fig Jam (S$16++)

Bar bites: Crostini with Duck Rillettes and Fig Jam (S$16++)

This fancy-looking  tartlet is a French specialty. Tender and well-salted, the shredded duck meat had a great consistency of fat and meat. Without a robust flavour on its own, it allowed the sweetness of the fig jam to stand out more. Further, the crostini added some crunch to the soft and moist texture of the duck confit and also gave it a bit more depth. However, I’d prefer the crostini to be slightly smaller so that the entire thing could sit comfortably in my mouth (since canapes are supposed to be eaten in one mouthful).

Chef Luca Pezzera

Chef Luca Pezzera

Sun-dried Tomato bread

Sun-dried Tomato bread

Following that, the guests were ushered to the indoor dining area. Gracing our table top was a bread basket featuring a few slices of crumbly sun-dried tomato bread. They were more dense and chewier in texture as compared to most sourdough bread I had, and hence were relatively easy to pry apart. Tomato puree was also pulped into the corners of every slice, giving it a deliciously tart finish which sort of opened up my appetite.

To further enhance the flavours of each course, savoury wines were served alongside the food.  The finest selection from the Zonin family, these wines were the highlights of that evening and were carefully paired with a customised menu from the restaurant. Each dish came with 2 wine accompaniments.

Tenuta Ca'Bolani Aquilis Sauvignon

Tenuta Ca’Bolani – Aquilis Sauvignon (13.5% alcohol level)

Like Prosecco, Aquilis was named after the village it originated and is made only once every 2-3 years. It has a golden straw-yellow colour with green hues and its smell renders a wonderful balance of citrus fruit and minerals with subtle savoury notes and white rose. On the palate, the wine was dry, medium-bodied and discernibly piquant. Having said that, it kinda grew on me and I later found myself sipping quite a bit of it.

Feudo Principi di Butera - Insolia Sicilia

Feudo Principi di Butera – Insolia Sicilia (13% alcohol level)

The Sicilian name of the commonly known as “ansonica” in Italy, Insolia has straw-yellow shade with verdant hues. The wine is described to have a tropical aroma of minerals, apples, tangerine, creamsicle and flowers but somehow what I got was a rather sharp and pungent smell, almost likened to ammonia. It is dry with a syrupy texture and had refreshing citrus flavour reminiscent of tangerine combined with almond and stone minerals, leading to a long and crisp finish.

Proscuitto de Parma served with San Marzano Tomatoes

Prosciutto de Parma served with San Marzano Tomatoes (price not available)

The prosciutto was quite a rousing start and it actually went well with the sun-dried bread. In paper-thin slices, the dry-cured ham was soft with an incredible melt-in-your-mouth texture. It was salted but not too overwhelmingly because the tomatoes had helped to offset a bit of it.

Not being familiar with San Marzino tomatoes, I had initially mistaken it for apricot jam because of its sweet and hint of tart flavours. These tomatoes are, in fact, naturally sweet with low acidity because they are grown in the rich volcanic soil at the base of Mount Vesuvius. But despite how differently they taste from normal tomatoes, they, too, share similar cancer-fighting properties! Wow, pretty sure fussy eaters wouldn’t mind having them on their plates!

Castello d'Albola - Chianti Classico

Castello d’Albola – Chianti Classico (13% alcohol level)

Elegant and refined, the Chianti Classico is a feminine style of red wine. It has a brilliant ruby red colour that tends towards garnet. Delivering a rich aroma of berries with underlying notes of sage, spice cake and earth on the nose, the palate is enlivened with cherry and exotic spices by this vibrant and medium-bodied wine that offers a delicate and polished tannins finish. It is a lot sweeter than Riserva below.

Castello d'Albola - Chianti Classico Riserva

Castello d’Albola – Chianti Classico Riserva (13% alcohol level)

Presenting a lovely ruby-red colour with orange hues, the nose is pronounced with subtle red fruits and clear notes of violet, wood, spice and earth. It is rich and medium to full-bodied (definitely more velvety than Classico above), complete with hints of berries, herbs, spice and minerals on the palate that finishes with robust tannins.

Pappardelle served with Duck Ragout

Pappardelle served with Duck Ragout (price not available)

Topped with deliciously chalky Parmesan cheese flakes and tender shredded duck meat tossed in tangy tomato gravy, the Pappardelle was like an elevated version of the Fettuccine served in entrée portion size. The flat pasta noodles were cooked perfectly as they were dense and firm to the bite. However, we felt that there wasn’t much flair to the plating because the abundant of oil at the side wasn’t very aesthetically pleasing.

Chef Luca at work

Restaurant with an open-kitchen concept. Was able to see Chef Luca at work!

Black Angus Ribs on the grill

Black Angus Ribs on the grill

Feudo Principi di Butera - Symposio

Feudo Principi di Butera – Symposio (14% alcohol level)

This wine offers a dark ruby and purple colour and delivers rich leather notes, spice, dark chocolates and spicy tobacco on the palate. Medium bodied with a long and velvety soft finish, the nose displays black cherry and rich ruby red plum notes with strong zesty orange.

Tenuta Ca'Bolani - Alturio Refosco

Tenuta Ca’Bolani – Alturio Refosco (13.5% alcohol level)

A top-grade wine that was last made in 2011, I was lucky enough to try Alturio Refosco as it is relatively uncommon with limited quantity available in the world today. Assuming a dark ruby-purple and nearly opaque appearance, a delightful combination of plum and dark cherries with hints of rich milk chocolate, jasmine and spiced herbs greet the nose while the juicy cranberry, roasted coffee and big chewy tannins tickle the palate. Very flavourful, indeed! It was undoubtedly the best wine of the evening. You could tell the quality of the wine just by the taste of it. It is divine, smooth and supple with medium-bodied weight that leads to a long and mineral-driven finish.

Of course, with great wine comes great food, so we were not a bit surprised by the choice of food pairing for Alturio Refosco.

Grilled Black Angus OP Ribs with Rosemary Sea Salt & Rosemary Glaze

Grilled Black Angus OP Ribs with Rosemary Sea Salt & Rosemary Glaze (S$20++ per 100g, min. order of 500g)

Grilled Black Angus OP Ribs with Rosemary Sea Salt & Rosemary Glaze

Grilled Black Angus OP Ribs with Rosemary Sea Salt & Rosemary Glaze

Visually appealing with taste to boot, the grilled black angus OP ribs was the star of the menu and the best protein dish I had in years.  Neatly sliced to reveal the glistening rare-done rosy-red center, it had the optimal balance of the fat and meat to give a buttery, sashimi-like texture. The steak was seasoned perfectly and crispy on the edge, displaying great finesse. It was so succulent and on its own, you could eat it without the Rosemary glaze! Seriously, one of, if not the best, I’ve tasted in my life. This dish took me to the heaven and back, I kid you not.

Enjoying my wine!

Enjoying my wine!

Crispy beef skin

Crispy beef skin (price not available)

As a prelude to our desserts (well, not really), we nibbled on some crispy beef skin which tasted really salty. This was probably some impromptu snack whipped up by the chef to tease our taste buds because it wasn’t on the menu.

Zonin - Moscato Puglia

Zonin – Moscato Puglia (7% alcohol level)

And finally, a dessert wine to match with the final course. Light straw-yellow with golden reflections and a delicate mousse, the Moscato has a typical fresh and intense scents of peaches and exotic fruit. It is luscious and light-bodied with a lingering fresh, fruity and aromatic flavours that reveal its varietal characteristic.

Wild Berries Tart with Creme Fraiche and Vanilla Sauce

Wild Berries Tart with Creme Fraiche and Vanilla Sauce (S$12++)

Wild Berries Tart with Creme Fraiche and Vanilla Sauce

Wild Berries Tart with Creme Fraiche and Vanilla Sauce

The dessert wine was a fantastic accompaniment to the tart which was unbearably sour on its own. But the wine managed to tone its acidity down a lot when consumed consecutively, and instantly transform this acetic dessert into an even more indulgent dish. Sprinkled with gold leaf, it was served in a generous portion with its cross-section of savoury berries visible on both sides. The vanilla ice cream added a satisfying flavour dimension to counteract the tartness. But of course, it wouldn’t be enough to mask substantially, thus I’d suggest you get a bottle of Moscato to go with it.

Earl Grey Tea

Ended my night with a pot of Earl Grey Tea

Earl Grey Tea

Earl Grey Tea

Apart from alcoholic beverages (all sorts! Beer, vodka, champagne… you name it, they have it), I believe they do serve tea as well but you may have to enquire about it since only alcoholic drinks are listed on the beverage menu.

On the overall, the food was top-notch, albeit pricey. But if you’re looking to unwind after a hectic week, District 10 serves as a magnificent getaway place for an intimate date with your beau, or a gathering spot for you and your pals!

Have you been to any of the District 10 outlets in Singapore? Let me know your thoughts! 🙂

Thanks for reading!

 

District 10 @ Suntec City
3 Temasek Boulevard, North Wing
#01-514/515 (near Fountain of Wealth, outside Tower 2 office lobby)
Singapore 038983
Operating hours:
Monday to Sunday: 11.30am – 11.00pm
Lunch: 11.30am – 3.00pm (last order at 2.30pm)
Dinner: 6.00pm – 10.30pm (last order at 10pm)
Tel: 6822 2886
Click here to view other outlets
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