Work can be very stressful sometimes with one project piling after another so when we do something right, it’s nice to celebrate with good food and a few drinks. One such day, we decided to go to a celebratory lunch after a client meeting that went very well. Since Terry’s Selection was right across, our boss took us there for a special treat.
For those who aren’t very familiar with the place, Terry’s Selection is owned by Juan Carlos de Terry – hailed as the king of Spanish cuisine in the country. This fine dining restaurant serves European-inspired / Spanish – Basque cuisine with an intensive selection of exquisite wines. The restaurant is often adjunct to their gourmet store, which also carries various culinary items and special ingredients.
We started our meal with Gambas al Ajillo – shrimped served with garlic in sizzling olive oil. This was a great start to any meal as it leaves you wanting for more and it’s also light enough to let you enjoy the good food coming your way.
How can a Spanish meal be complete without tortilla? Hence, we also ordered the classic Tortilla Española. I remembered how cooking this was a requirement for our Spanish class back at uni but we never managed to make it look like a pie. It’s basically an omelet filled with potatoes.
Then for our individual meals, my boss got the Milanese Style Porkchop, which, according to their menu, is prime pork chop served with German farmer’s steakhouse fries and salsa brava. I got to try a piece of it and it was all right. Tasted like good breaded pork chop that’s perfectly juicy and flavorful. 🙂
My other work mate, Pao, on the other hand, got Pollo en Pepitoria. This chicken dish is served with Pepitoria sauce – a classic in Spanish cuisine. It’s an egg yolk mixture with saffron, almonds, cinnamon and other spices. All of us in the table agreed that it was a curious dish whose flavor we couldn’t immediately pinpoint. It tasted like Indian cuisine but not quite because it lacked heat.
As for myself, I got this very healthy dish of Callos a la Andaluza. I’m kidding about the healthy part, of course. Most of us are familiar with this dish. Terry’s version, however, tasted richer in the sense that the tripe was mixed with fine Spanish chorizo and Jamon Serrano. It also appeared like it was slow cooked with fresh tomatoes. The consistency was just different from the callos we cook at home using packs of tomato sauce. All the oils and juices of the ingredients melded perfectly together.
I could be wrong of course since I’m not really an expert at food but one thing’s for sure: I felt so sinful eating this. 🙂
For dessert, we had the Tocino del Cielo. The name confused us because the Tocino we were all familiar with was made of meat and upon checking the Spanish dictionary, it seems to mean “Bacon.” Hence, loosely translated it’s called “Bacon of Heaven.” I guess in heaven, this dessert is their version of bacon. The best way to describe it? It’s a sweeter, thicker version of leche flan. Good at small measures but not for the diabetic! 😀
Over-all, I had a very good time eating at Terry’s. The ambiance, food, and service were all commendable. The price is a tad bit steep but nothing too astronomical. For a fine-dining restaurant, the prices are very fair.
You can look at the full menu with prices here.
Terry’s Selection branches are located at Pasong Tamo Extension, The Podium, and Salcedo Village.