Dulcelin Gourmet's Full Service Restaurant at UP Town Center

Dulcelin Gourmet restaurant is the first {of many, hopefully} outpost of an established dessert domain. Located at the second floor of UP Town Center, Dulcelin's interiors focused on simplicity. There are no elaborate knick-knacks or outrageous furnishings which can drift your attention as to why you're there in the first place: to eat.

Adding to Dulcelin's arsenal of ambrosial desserts and beloved creations are a few more dishes that command attention. Here are some of them!

Red Rice Shiso Duo  PhP 240

Impressive was the operative word for the Red Rice Shiso Duo. It does it purpose to the tee by awakening the taste buds with a slight zing due to Korean spices. A mix of seared tuna, Angus short ribs, pickled radish, shrimp, aji tamago quail egg, and Japanese rice wrapped in shiso leaves is so flavorsome that one wrap's not enough to satisfy one's palate. When it's this good, I highly recommend being selfish.  

Miso Glazed Brussel Sprouts  PhP 190

I initially thought that these were Buffalo wings. They look like it. My belly did a cartwheel when I found out that wrapped within the crispy, light beer batter were brussel sprouts glazed with miso sauce! They have a cauliflower version, but I like this better because I love brussel sprouts! For an additional punch, they sprinkled fried bacon bits on top. Delicious!

Angus Corned Beef  PhP 295

I don't know if this was inspired by the traditional New England dish, but the corned beef, cabbage, and potato combo is indistinguishable. The meat is not commercially prepared; they're homemade, making them automatically better. The saltiness of the tender meat was very much apt; it espoused perfectly with the subdued taste of the boiled potatoes and cabbage. 

Scotch Egg ~ To Share  PhP 395

Delicious halved orbs encased in tasty Italian garlic sausage and crunchy, golden breading. Some prefer the yolk to be runny, but this is the texture {in-between medium and soft} that I really like. This comes with seaweed salad and miso corn rice.

Braised Veal Shanks  PhP 550

Another stellar dish from Dulcelin! Let's just cut to the chase and lay out the simple truism of veal ~ it is tender. This is exactly that and highly gratifying as well. The porcini mushroom sauce created a deeper flavor for the delicate taste of the veal. The mashed potato was not just a conduit for the braised veal and the gravy. It's delicious enough that I will eat it sans the two. 

Kitayama Wagyu Short Ribs with Kimchi Rice  PhP 320

Flavor-filled Kitayama wagyu ribs with kimchi rice topped with 65-degree egg or the l’oeuf à soixante-cinq degrés ~ a cool technique discovered by Hervé This. According to the molecular gastronomist, the temperature was the key factor in making the outcome of the egg wonderful {more flavorful plus the egg yolk and the white equals in texture} and not the time. It makes the rice extra creamy and delicious. This is what matters to me.

Thick Cut Porkchops  PhP 295

Pork chop was a childhood staple. It's one of the few cuts of meat that I'd gladly eat regardless of the way it's cooked. Even though I eat less of this now, my taste buds immediately goes on overdrive whenever I see it. This one did not disappoint! The miso and mirin marinate coated each strand of meat well. The thick fat {the heavenly part and you know it} made the meat juicy but not enough to make it annoyingly oily. 

Pork Inasal  PhP 275

This lemongrass and ginger infused pork chunks are one of life's simple pleasures ~ with or without the lime-patis sauce. What makes this dish extra sinful is the edible garnish: lechon skin. Gerry {Dude4Food}, the gentleman that he is, was kind enough to give me the bigger piece of the lechon skin. I don't wanna sound ungrateful here, but it would've been better if he gave me the whole thing. Anyhoo, I'm thankful.

Kurobuta Pork Belly

This is not a part of the menu yet, but dear Lord please let it be! Pronto! The superior brined meat is applewood-smoked and glazed with raspberry chipotle. The depth of the flavor is amazing coupled with its fine texture. The best of the bunch, I dare say.

Callebaut Ganache ~ Slice   PhP 165

It's a rich, deep, and moist cake that's not cloyingly sweet. Love that. At 60%, the Callebaut dark chocolate, this is a guilt-free, sumptuous dessert. A dark chocoholic's sweet dream. I was told that the content is roughly around 56%; I rounded it off to simplify things. Actually, any number above 5 confuses me. Yep, I'm that awesome. 

Mango Torte  ~ Slice   PhP 140

Amongst the many features of this old-fashioned favorite that scads some of its local contenders, my favorite of which is the nougatine. I wait with much anticipation as I gnaw my way through the layers of delicious sweet mangoes and cream before I get to the crispy and chewy base. 

Why not just go straight for the nougatine? Yeah, I've tried that. It doesn't have that much impact. Unlike Oreos {where you can lick the center and be happy with it}, this one works as a whole. No objections though because it is good!

Quality: 4/5

Service: 4/5

Price: 5/5

Ambiance: 4/5

Cleanliness: 4/5

Dulcelin Gourmet Restaurant
www.dulcelin.com
2/F UP Town Center, Katipunan Ave. Q.C.
Tel. No.:  (+632) 955-2306Facebook: Dulcelin Gourmet 

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