Gerry’s Grill

I was one the bloggers invited to try the new dishes concocted by the chefs at Gerry’s Grill. We were having dinner at their Tomas Morato branch, I was unfortunately late because of the horrendous traffic on EDSA. I apologized profusely since I prefer to be on time always.

When I got there, most of the dishes have been presented on the tables and most of the other bloggers were finished taking pictures. So as not to be the cause of grumbling stomachs including mine. I took pictures of those that I could.

I tried the Shrimp and Chips, fried breaded shrimp on top of french fries. I’m a sucker for fried seafood and this was no exception, I had a couple of shrimps and I even finished off the last piece to avoid wasting the food. The breading was still crispy even after sitting awhile and the shrimps tasted fresh.

I love the Tinomok,to describe it simply its Laing covered meatballs. Taro leaves cooked in coconut milk covered the hidden meat inside. I had already tried this dish at Gerry’s before so I knew what to expect unlike the others who were filled with questions about this dish.

I tried and loved the Adobong Puso Rice, the rice was covered in banana leaves and had to be opened in the middle with a knife which released the fragrant smell. This reminded me of the Chinese “kiampong”, which literally means salted rice. The rice was very good but I think plain rice would have been a better match to the variety of rich dishes we had that night.

Gerr’s Grill famous Sisig was also a hit. It was crispy and full of garlic flavor.It seems this was not only a hit with us since almost all the other tables had an order or two.

Some of the other dishes I tried that were good were the Pork Binagongnan and Sizzling Tilapia ala Pobre, both o which are new dishes.