Dulcet & Studio launching its new menus on 1st October 2015 at Liang Court

Dulcet & Studio (part of Tampopo group) is a cosy and relaxing cafe located at Liang Court, is launching its new menu on the 1st October 2015. The cafe helmed by Chef, Aaron is Singapore’s home-grown chef graduated from Shatec, Singapore’s oldest culinary school who has a wealth of culinary experience in luxury hotels and restaurants. Chef Aaron has rose quickly in just a few years from the rank of the kitchen to become Chef de Cuisine. 

Diners can look forward to indulge in fresh ingredients that are sourced directly from Japan and savour the tasty creative dishes at Dulcet & Studio.

Our Parenting World team attended the food tasting at Dulcet & Studio and introducing its new ala-carte menu which are as follows:

Sous Vide Kurobuta

This dish consists of black pig shoulder loin steak that is cooked for 12 hours in sous-vide style served with balsamic cream to balance the pork’s richness with the acidity of balsamic vinegar. The steak is cooked to perfection with the meat so moist, juicy and is tender to taste while the outer layer remains crispy.

Loco Moco

This is a popular dish from Hawaii that has gained popularity in Japan and other parts of the world. It is a healthy and nutritious dish consists of multigrain rice topped with a fried egg served with black pig burger patty with brown onion gravy and chopped salad on the side. The multigrain rice is so flavourful and goes well with the beef patty this is soft and juicy, a perfect tasty combination. 

Sirloin Steak with Chocolate Sauce

In conjunction with its Chocolate fair, Dulcet & Studio incorporates Chocolate sauce into this very unique dish. It also comes with a technology that infuses soluble oil into the meat to keep its natural juice and flavour that results in the meat so tender that it melts in your mouth. When we tried the dish, the chocolate sauce actually enhances the flavour and makes the meat even more appetizing. This dish consists of Australian sirloin steak topped with delicious red wine chocolate sauce that comes with truffle fries and boiled vegetables.

This unique dish is definitely a must-try and created just for the Chocolate fair. 

Crab Meat Arabiata

For pasta lovers and those who like to eat spicy food, you will love this dish that has spicy tomato sauce with Zuchinni, Shimeiji and it has one of the best Kani Kama which is crab meat from Japan and deliciously tossed with fresh Hokkaido Tagliolini (a traditional type of pasta) that will give you a kick! Yummy!

What is the best way to end a delicious meal?

Yes, desserts! Dulcet & Studio is having a Chocolate Fair from 1st October to 30th November 2015. Look out for its wide range of desserts from chocolate truffles, mousse cakes to éclairs created from hand picked chocolates which are single origin chocolates from Venezuela, Tanzania as well as rare organic chocolate from a single plantation in Madagascar. These desserts are created by Japanese Executive Chef, Sae whom has graduated from Le Cordon Bleu Paris, a prestigious culinary school and trained by a world renowned Michelin pastry chef. 

Berry Chocolate Mousse Cake 

This beautiful mousse cake has a layer of raspberry gelee with caramelized assorted nuts and crispy berries on the top. It has a crunchy based with white and dark chocolate mousse. The mousse cake is crunchy and filled with delicious layers of soft mousse perfectly balanced with the nuts and crispy berries. 

Venezuela éclair

This is a creamy, chocolatey and absolutely yummy éclair that is filled with single origin Venezuelan chocolate cream. It gives a tangy, fruity with deep bitter flavour, the taste is rich and intense with the coffee nibs and candied oranges that you will come back for more of this éclair!

Madirofolo éclair

Another of its éclair, the unique part is that it is gluten free filled with rare chocolate Madirofolo Madagascar, a single plantation origin chocolate cream. This divine éclair is absolutely a must try with its dark chocolate perfectly balanced with fruity and acidic notes to taste.