Dulcelin Gourmet is best known for their mango torte and other sweet desserts but they also make some equally delicious savory dishes. We ordered from them one Christmas a couple of years ago and I also tried them out when they put up a stall in Mercato. Dulcelin is owned by Ricky and Miko Morelos, who have been inundated with requests to open up their own restaurant for quite a while already. They finally relented and opened up their own restaurant in UP Town Center, albeit a quieter part of the complex. The brothers invited us to try out their line of savory dishes during a leisurely holiday lunch.
We started with a platter of Old Style Fries (P120). Visually it looks no different from the usual fresh french fries that restaurants offer. A bite is all it takes to know something is different, it tastes nostalgic, because the potatoes are freshly cut and fried this in tallow (beef fat) for lots of flavor.
The next dish actually looked like fried chicken save for the bits of green peeking out. This is actually a Beer Battered Miso Glazed Brussels Sprout. I love brussels sprout but they have a slightly bitter taste, this is balanced out by the sweet glaze. They don’t always have brussels sprout available so you can also order the Beer Battered Miso Glazed Cauliflower (P190) instead.
Red Rice Shiso Duo (P240). Two pieces each of seared tuna/shrimp and SRF Wagyu Skirt steak with Aji tamago quail egg and Korean spiced rice on top of a shiso (perilla) leaf . You eat this with your hands similar to dishes in a Korean restaurant. Use the leaf to roll it up and just bite into it, letting the different flavors and textures mix together as it reaches your taste buds. I still can’t decide if I like the beef or the seafood one more.
Scotch Egg (P200/single serve). I love scotch eggs and I’ve actually eaten some form of it in cafeterias called “egg surprise”, although those were slathered in tomato sauce. Dulcelin’s version is wrapped in Italian sausage and paired with corn fried rice and seaweed salad for a little balance. (just a little)
Angus Corned Beef (P295). Homemade corned beef served with boiled cabbage and potatoes or rice if you prefer. This is one of my favorite dishes and it seems only a few places serve it this way since our idea of corned beef is really different.
Kitayama Wagyu Short Ribs with Kimchi Rice (P320). A perfect sous-vide egg rests atop sour and slightly spicy kimchi fried rice with stewed tender short ribs on the side. Break the egg and mix it up with the rice to pair with the tasty short ribs.
Pork Inasal with Lechon Skin (P275). This dish elicited the most ooh and ahhs during our leisurely lunch. A plate of sliced meat with two sheets that looked like sails, we found out later that this was baked pork skin. The meat was marinated in lots of lemongrass so you get the seeped in flavor as well as the smokiness from grilling. The reward for this dish is the skin, baked so it’s a wee bit healthier but way crispier, so addictingly good.
Apple and Hickory Smoked Bacon Slabs (P285). Not really slabs but thick cut bacon pieces that have been smoked and slow cooked by Chef Ricky. He then drizzles bourbon honey glaze on top of the bacon to make it even more sinful. It’s served with lechon skin (YES, lechon skin) garlic fried rice and a fried egg. A plate of sinfulness that you can’t hope to resist.
Braised Veal Shank (P550/sharing). A large shank that has been sous vide so its incredibly tender but still retains all its natural flavor. A earthy porcini mushroom sauce is lathered on top and its served with truffled mash potatoes. You can’t go wrong with this dish.
Uni and Shrimp Pasta (P350/solo, P625/sharing). I didn’t particularly care for this one having tasted a superior one from Green Pastures.
Chef Ricky was cooking up something inside the kitchen and wanted us to try it out. He laid out a plate of Apple wood Smoked Dashi Brined Kurobuta Pork with a Raspberry Chipotle Glaze on top of creamy mashed potatoes. The top part was a little too fatty for me so I cut most of it out before indulging. Sweet, smoky and tender with just a little spiciness at the end. I hope they add this to their menu in the future, it is that good.
We had to have dessert at Dulcelin especially their uber popular Mango Torte (P140/slice) and Strawberry Cake (P140/slice). I’ve had their mango torte before but always felt the crust was a bit too complicated for me although the the cream and mangoes were yum. The strawberry cake is a nice alternative, a chiffon cake covered with strawberries and cream.
Dulcelin Gourmet shows its meaty prowess and proves that they are more than mango torte and desserts. Check out this underrated restaurant in UP Town Center with lots of savory choices at reasonable prices perfect for the whole family.
Dulcelin GourmetLevel 2 UP Town Center Katipunan Street
1104 Quezon City, Philippines Contact No.: (02) 955-2306 Other Branch: 36 Times St. West Triangle Contact No.: (02) 374-2165
Facebook Page: Dulcelin Gourmet
Website: Dulcelin Gourmet