Saturday, December 4, 2010

Terry’s Selection ♥ ♥ ♥


Meals at Terry’s are always good. Dishes are prepared with quality ingredients and the utmost care. The food is never frou-frou, just simple, honest and straightforward tastes that give calm and comfort to my soul (and to the protruding belly, too!) 

There are a few branches of Terry’s around Manila (photos below are from the Karivin Plaza and Podium outlets). Personally, I think the food at Segundo Piso is the best.


IMG_1207Jamon Serrano Gran Reserva – 18 months air-dried ham, carved as you order.
Lean, tasty, not so salty, makes the rich ham flavor stand out.


IMG_1212Morcilla – blood sausage with Sherry brandy.
Don’t let the blood part put you off. This is extremely tasty.


IMG_0601Croquetas de Chorizo de Jabugo – with chorizo Jabugo and vegetable puree.
So good we immediately order another plate.


IMG_0591Croquetas de Jamon Serrano y Pollo – with chicken and jamon Serrano.
And these are even better! The creamy béchamel and jamon go so well together.
I vow to return and order a whole plate for myself.


IMG_0593Gambas al Ajillo – spicy and garlicky. Make sure to ask for bread to mop up
all that precious oil.


IMG_0594Almejas a la Marinera – fresh clams lightly cooked in dry Sherry, pimenton, garlic and extra virgin olive oil. “We will provide you with a separate plate for the shells so nobody notices how many you’ve eaten!”  Just what I need, thank you very much!


IMG_0595Manchego Dumplings – Manchego cheese and Vic salami tucked in crunchy wonton pockets.
Again, we have to ask for seconds.


IMG_0603Callos a la Andaluza – traditional Spanish ox tripe stew, with chickpeas, chorizo
and jamon Serrano. The ultimate comfort food.


IMG_0606Lenguado a la Mantequilla – a tangy lemon and butter sauce with capers enhances the delicate flavors of these sole medallions. A simple dish impeccably prepared.


IMG_0609Lengua a la Sevillana – ox tongue cooked in subtle dry Sherry wine sauce with button mushrooms and green olives. Better than French kissing.


IMG_0615Fabes Con Cordero – a fava bean casserole of lamb confit, salami and Toulouse sausage. Warms the heart.


IMG_0617Coq au Vin – the traditional way to cook chicken in Burgundy, France – with lardons, shallots in Pinot Noir. Rich and mouthwatering, chicken at its best.


IMG_0612Super-Cochinillo Confit al Melocoton de Calanda y su Jalea de Muscobado –
unique suckling pig confit creation with caramelized onions and Calanda peaches
drizzled with rich Muscovado syrup. The only one of its kind. So crisp, so tender, I die.


IMG_0607Super Paella Parellada – squid, shrimp, chicken, pork loin, green peas and mushrooms, topped with roasted bell peppers and chorizo Salamanca. Tasty stuff.


IMG_1214Chistorrado – Chistorra de Pamplona and rice are cooked in a luscious sauce of red capsicum, Piquillo peppers and melted cheese. Found nowhere else in the world.
Definitely worth the 30-minute wait.


IMG_1217Paella Negra – an authentic black paella prepared with Spanish squid ink and laced with seafood, served with alioli. Easily my favorite of all paellas.


IMG_0622Mousse de Chocolate – rich and decadent


IMG_0625Marquesa de Chocolate – the almond praline gives an exciting texture to this smooth and velvety chocolate mousse


IMG_0626Tocino de Cielo – too rich, too sweet! But if you enjoy this, PLEASE, do NOT try to find out how many egg yolks went into this.


IMG_0630Tarta Imperial Rusa – or simply Sans Rival. Yum.


IMG_1219At the Podium branch with Jodie, Marie and Wendy (with baby Royce in her tummy)


Yeah, we finished all that food. So what?



Terry’s Selection Segundo Piso: Unit 2, Building B, Karivin Plaza Building, 2316 Pasong Tamo Extension, Makati, Philippines. Tel: +632-844-1816

Terry’s Selection Podium: Lower Ground, The Podium, 18 ADB Drive, Ortigas Center, Pasig, Philippines.  Tel: +632-636-3513

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