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2013-01-27
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Earlier this year, the operators of Tampopo Group opened a new Japanese lifestyle concept restaurant with western cuisine called Dulcet & Studio at Liang Court. With this, Tampopo Group now operates three F&B restaurants in Liang Court; Tampopo Restaurant, Tampopo Deli and Dulcet & Studio. Tampopo Group also operates the Tarafuku Japanese Buffet at Somerset 313.Dulcet & Studio serves a fusion of japanese and western cuisines such as salad, soup and pasta using Japanese ingredients. For example,
Dulcet & Studio serves a fusion of japanese and western cuisines such as salad, soup and pasta using Japanese ingredients. For example, Black Pig is used in their Bolognese Fettuccine Pasta. Another interesting consideration is that they also serves Tampopo's signature desserts such as the Scoop Cake as well as the Matcha Chiffon!
Wide varieties of cakes and puddings to choose from. Spot the Scoop Cakes and Matcha Chiffons?Besides dishing out food for customers, the inner half of the dining space is actually a cooking studio where culinary classes can be held . Hence, the name 'studio' in Dulcet & Studio.
Dulcet & Studio is marketed as a self-service restaurant. Customers place their order at the counter and make the payment. Next, customers are supposed to collect their order and cutlery and sauces from cutlery station. After finishing the meal, customers are supposed to clear their tables. Well, for the record, the food was served by the waitress and while I was enjoying my dessert to arrive, the table was cleared. =)
The cutlery station where the utensils and sauces are.
After placing my order, I went back to my table as I was given a queue number. (so much for collecting the orders ourselves)
While waiting for the food to arrive, customers can peek into the kitchen through the glass windows.
The Mushroom Cappuccino was served with a piece of bread. The bread was impressive. So ordinary looking, it was served warm and was so soft and fluffy on the inside. I wish that I could have more of this bread.
The Mushroom Cappuccino was unique. It was served in a cup instead of a bowl. In addition, had a layer of foam on top. The soup was full of mushrooms chunks and mushroom essence.
The Bacon & Mushroom Cream Tagliolini Pasta was consisted of pasta with 2 long slices of bacon and lots of fragrant mushroom. It was a pity the bacon was too dry and salty as the pasta and the mushrooms when mix well was delicious.
The chicken on the Fresh Chicken Leg Confit was on the oily end. It was saved by, the moist and tender meat on inside while its skin was crispy. Best to polish this off immediately before the skin soak up the oil and becomes soggy. The fries served at the side had the hallmark of a good fries. Crispy and solid while soft and fluffy on the inside. It was a pity that we both agreed that it was too salty.
Besides food, the desserts here are a must try. After all they are by Tampopo's Deli! You will be spoilt for choice as there is a wide variety of cakes or puddings. We decided to try the Tea Time Cake as we had not tried it before. It was a Hokkaido Chiffon Cake hence costed $2; reasonably priced. Still personally preferred the Scoop Cake as well as the Matcha Chiffon. Detailed review: http://foodiefc.blogspot.sg/2013/01/dulcet-studio-liang-court.html
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