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.
Jamon Serrano Gran Reserva – 18 months air-dried ham, carved as you order.
Lean, tasty, not so salty, makes the rich ham flavor stand out.
Morcilla – blood sausage with Sherry brandy.
Don’t let the blood part put you off. This is extremely tasty.
Croquetas de Chorizo de Jabugo – with chorizo Jabugo and vegetable puree.
So good we immediately order another plate.
Croquetas 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.
Gambas al Ajillo – spicy and garlicky. Make sure to ask for bread to mop up
all that precious oil.
Almejas 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!
Manchego Dumplings – Manchego cheese and Vic salami tucked in crunchy wonton pockets.
Again, we have to ask for seconds.
Callos a la Andaluza – traditional Spanish ox tripe stew, with chickpeas, chorizo
and jamon Serrano. The ultimate comfort food.
Lenguado a la Mantequilla – a tangy lemon and butter sauce with capers enhances the delicate flavors of these sole medallions. A simple dish impeccably prepared.
Lengua a la Sevillana – ox tongue cooked in subtle dry Sherry wine sauce with button mushrooms and green olives. Better than French kissing.
Fabes Con Cordero – a fava bean casserole of lamb confit, salami and Toulouse sausage. Warms the heart.
Coq au Vin – the traditional way to cook chicken in Burgundy, France – with lardons, shallots in Pinot Noir. Rich and mouthwatering, chicken at its best.
Super-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.
Super Paella Parellada – squid, shrimp, chicken, pork loin, green peas and mushrooms, topped with roasted bell peppers and chorizo Salamanca. Tasty stuff.
Chistorrado – 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.
Paella Negra – an authentic black paella prepared with Spanish squid ink and laced with seafood, served with alioli. Easily my favorite of all paellas.
Mousse de Chocolate – rich and decadent
Marquesa de Chocolate – the almond praline gives an exciting texture to this smooth and velvety chocolate mousse
Tocino 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.
Tarta Imperial Rusa – or simply Sans Rival. Yum.
At 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
