When talking about Dulcelin Gourmet the very first thing that comes to my mind is their famous and downright impressive Mango Torte. Now that they have opened their very first restaurant which is located at U.P. Town Center in Katipunan, Dulcelin Gourmet proved that they are more than just that famous dessert. Their take on different dishes could also be mind blowingly good, and I agree.
While I have tried some of their savory dishes offerings during food
fairs and events such as The Ultimate Taste Test, Dessert Comes First Anniversary Party, and some occasions, it was still their Mango Torte
which was almost always present in our family gatherings that left a
strong impression on me. With the opening of their new restaurant, I am glad that other dishes at Dulcelin Gourmet are now more accessible than ever.
Our visit at Dulcelin Gourmet marked my first visit at U.P. Town Center. I do not have the liberty of time in the past weeks when dining engagements were held there. I am thankful though that it was Dulcelin that I got to visit first in the area because it did not disappoint and with the awesome dishes we feasted on, it made my travel worthwhile.
Old-Style Fries (Php100) - Fried in beef tallow and served with mayonnaise on the side.
~ Thick-cut fries not for the faint of heart as it was fried in rendered beef fat. Although guilt inducing, the flavor that comes from the beef tallow made this usual fare downright savory that it can do even without the mayo.
Beer-Battered Miso Glazed Cauliflower (Php190) - Beer battered fried cauliflower glazed in miso sauce and topped with bacon bits.
~ At a glance it can be easily passed for some meat covered in batter then fried. I was expecting it was a chicken dish but then to my surprise, it was cauliflower. I don't have problems dealing with vegetables, I love veggies as a matter of fact. Hence, this dish made me love it all the more. The texture and flavor were just like meat but once you hit the center which boasts of the cauliflower, only then that you would know it wasn't meat.
Miso Glazed Brussel Sprouts (Php190, limited availability) - Beer battered brussel sprouts glazed in miso sauce and topped with bacon bits.
~ Just like the cauliflower variant, this one was also an impressive dish that can make even a non-veggie eater munch on it. Brussel sprouts are not easy to come by here in our country, hence the limited availability. So if you happen to be at Dulcelin and this dish is available, do yourself a favor and try it.
Red Rice Shiso Duo (Php240) - Seared tuna with shrimp and Angus short ribs with pickled radish and aji tamago quail egg on a bed of Japanese rice mixed with Korean spices and shiso leaves.
~ This edible beauty of a dish features an aesthetic sense that pleases both the eyes and the palate. Although the sight of it suggests a complex combination of flavor, a fine balance of component was achieved. I particularly love the freshness of the plump shrimp when combined with the richness of the aji tamago quail egg, the Japanese rice was just an added bonus.
Meant to be eaten with bare hands for the unadulterated experience, but the use of fork wouldn't diminished the goodness of this dish, pardon purist that's what I did. I was really impressed with this dish in its entirety but the quail egg aji tamago in my opinion made it all the more impressive.
Pork Inasal with Lechon Skin (Php275) - A Dulcelin original. Lemongrass and ginger infused pork paired with crispy lechon skin. Served with lime-patis sauce and pickled corn.
~ The crisp lechon skin sitting atop the pork made this dish an art on the plate. It sure does added a flair of beauty on presentation and when it comes to flavor, of course, it's a sure win. After all, it's lechon skin we are talking about. Who doesn't love lechon skin? The pork was also good but it was the skin that made this dish special.
Thick-Cut Pork Chops (Php295) - Thick bone-in pork chops marinated in miso and mirin. Grilled to perfection with a side of caramelized apples. Choice of miso corn rice or truffled mash.
~ I tried the fattiest part of this chop and boy was I surprised at how tender and flavorful it was. The caramelized apple was an added thoughtful touch that takes the flavor a notch higher as it separates the chop from the usual. The truffled mash was also a delighting combination to the pork especially for those who wants to skip rice.
Angus Corned Beef (Php295) - Delicious homemade corned beer with choice of boiled potato or plain rice.
~ I think the simplicity of this dish was what made this a winner. Straight up corned beef made of high quality Angus, no fuss no frills. Just pure savory flavor one may expect from a dish made not just with quality ingredients but with love as well.
Scotch Eggs (Php395 / 2 to 3 pax, Php200 / single serving) - Marinated egg packed with Italian garlic sausage. Breaded and fried, and served with miso corn rice and seaweed salad.
~ The egg was cooked aji tamago style before covering it with Italian garlic sausage, I don't see any reason why anyone wouldn't love this dish. The egg yolk that literally melts in the mouth was so rich and it went perfectly well with the sausage. Best Scotch Egg I've tried by far.
Lengua (Php330 / single serve, Php600 / 2 to 3 pax) - Fork tender ox tongue smothered in brown sauce, chorizo EL Rey and mushrooms. Served with steamed rice.
~ There are only few Lengua dishes that rocked my world. This is one of them. The tenderness of the ox tongue and the flavor of the sauce were impeccably executed. Having a taste of Dulcelin's Lengua made me feel like I visited my grandmother's kitchen to eat one of the best dishes that everyone in the family loves. Such nostalgia!
Apple and Hickory Smoked Homemade Slab Bacon (Php 285) - Smoked and glazed in honey bourbon sauce. Served with lechon skin garlic fried rice and a farm fresh egg.
Eating this bacon dish reminds me of Christmas, when everything is sweet, warm, and fuzzy. It was a very comforting dish because bacon is a comfort food, at least for me. Although it leaned on the sweet side of the spectrum, the savory note is still apparent and aids in cutting throughthe sweetness of the dish.
Stuffed Chicken Breast (Php299) - Dulcelin's take on the classic Cordon Bleu. Poached chicken breast stuffed with cream cheese and garlic filling and US Smithfield Ham. Served with chorizo rice, pickled corn relish, and bacon sauteed French beans with bell pepper sauce.
~ This one, I have not really tried. I guess it was so good that it was gone in a flash. But by the looks of it, I guess I might be having this one on my next visit.
Kitayama Wagyu Short Ribs with Kimchi Rice (Php320) - Tender wagyu short ribs Korean style on kimchi rice and 65 degree egg.
~ This dish, I am a big fan of. I love Kitayama meat and I am a sucker for Korean style meat dishes, hence this undoubtedly became one of my favorites. The savory sweet of the Wagyu short ribs in contrast with the kimchi rice was just superb! The thoughtful addition of the egg was also amazing with its oozing yolk that when mixed with rice, only good things may happen.
Braised Veal Shank (Php 550) - Slow cooked veal in rich and nutty porcini cream sauce served with truffled mashed potato.
~ The hours spent cooking this dish was made obvious by the tenderness of the meat that falls easily off the bone. The flavor of the veal was remarkable in itself, but the addition of porcini cream sauce made it divine.
Uni and Shrimp Pasta (Php350, limited availability) - a pasta with sea urchin roe and shrimps topped with bonito flakes.
~ I am a big fan of uni so despite the fact that this pasta dish gathered a mixed reaction from our group, I was one of those who appreciate it whole heartedly. It wasn't my first time to try this dish because Dulcelin served it in one of the food fairs they attended before. But I don't remember going ga-ga over it back then. I guess they made a few tweaking because this Uni and Shrimp Pasta now has more rich and buttery flavor known for uni. I swear I can eat this every day and I wouldn't complain.
As if the feast was not enough, Dulcelin Gourmet's owners Ricky & Mico Morelos served us an off the menu dish that was equally world rocking; Applewood Smoked Dashi brined Kurobuta Pork Belly in a Raspberry Chipotle Glaze.
The name was quite a handful and pretty much self explanatory. We were told that they made it specially for our group but there is a possibility that it will be added on the menu soon.
A visit at Dulcelin Gourmet wouldn't be complete without having dessert, of course. Known for their Mango Torte, Dulcelin also has a wide arsenal of cakes and pastries that are all well-worth raving for.
Callebaut Chocolate Ganache Cake
~ I love the intensity of the chocolate and I adore the texture. Best eaten with tea or unsweetened coffee.
Irish Flan Cake
~ I devoured the upper part of it but I wasn't really a fan of the bottom part which I found a tad dry for my liking.
Banoffee Pie
~ Definitely the best banoffee pie I ever had. A way better rendition of the classic.
Key Lime Pie
~ I am not really a fan of citrusy cakes but this one sits well to my liking. Not overwhelmingly sour, it has the right balance of citrus flair, sweetness, and creaminess.
Mango Torte
~ Of course, a classic Dulcelin dessert it doesn't need an introduction. It is almost a sin not to have it when you visit Dulcelin Gourmet.
It was really a good move that Ricky & Mico Morelos finally opened Dulcelin Gourmet Restaurant. I am sure the Dulcelin Mango Torte fanatics are all rejoicing now. Personally, I have always been a fan and I am one of those who got excited with their opening. Their location at U.P. Town Center was just perfect because it was slowly becoming a hub for interesting restaurants in Manila. I just though that they will open more branches soon, because seriously, they are the best in what they do.
Dulcelin Gourmet
2nd Level, U.P. Town Center
Katipunan Ave., Diliman, Quezon City
Contact No.: 955-2306
Website: www.dulcelin.com
Operating Hours:
Monday to Friday 11:00am to 10:00pm
Saturday and Sunday 11:00am to 11:00pm
