Cecille Ysmael presenting the 1kg USDA Prime Angus Porterhouse (P2,500+), good for sharing for 4 people or more. Ask for chimichuri, and you will feel like royalty when eating this dish.


Cecille Ysmael (of Thai @ Silk fame), together with Ching Cruz, Carol M. Garcia, Ivy and Cynthia Almario, Menchu Soriano and Maricris Zobel, is creating a new “genre” of restaurants called Fine Home Cooking. Essentially, the formula is: home-cooked recipe + distinguished family name + wealthy home ambiance. This is one level higher than Conti’s, Angel’s Kitchen or Cookbook Kitchen.

There’s a feeling of privilege in enjoying the kind of food that they serve to their distinguished guests at home, usually on the terrace, with a view of the greenery. One can’t even start to criticize this kind of cooking because it would be impolite to do so. When you get invited to someone’s home for dinner, would you criticize their food? Of course not. You appreciate it and respect the kind of flavor and taste your hosts offer.

The Terrace at 5th prides itself on its USDA Prime Angus Porterhouse and the USDA Prime Angus Rib Eye (P2,600+ for 700g and P1,400 for 350g). All steaks are served with Terrace special herbed butter and sauces like béarnaise, pepper sauce, mushroom gravy, red wine or Peter Luger.

The Terrace at 5th Menu (Still on soft opening until January 23)

Appetizers, Salads, Soups, and Pasta | Entrees, From the Grill, Sides, Sauces, and Desserts | Champagne and Sparkling Wine, White Wines, Red Wines, House Wines | Bottled Water & Sodas, Fruit Juices & Shakes, Coffee & Tea, Liquors and Alcoholic Beverages | The Story of The Terrace at 5th

Most of the recipes came from Cecille Ysmael, but each of the ladies contributed home recipes, which is usually specified in the menu.

Provoleta con Chimichuri (P340+). Melted Provolone cheese topped with chimichuri sauce and served with garlic bread. Recommended!

This is a recipe from Cecille that introduced me to chimichuri, which I thought was just ordinary pesto. I was looking for a definition of chimichuri but could not find any.

Instead, I happened upon this chimichuri recipe, which is good for grilled meat and seafood:
1/2 cup of fresh cilantro and half cup of fresh flat parsley or 1 cup basil 
3 medium cloves garlic 
1/4 cup red wine vinegar 
1/4-1/2 cup olive oil 
1/2 to 1 tbsp sugar (I like the larger amount with the basil) 
1/2-1 tsp cayenne pepper 
Salt to taste
Puree all the ingredients in a food processor or use a mortar and pestle.


Try chimichuri on your steaks! (I’m still wondering where the word “chimichuri” came from.)


Cynthia’s Amazing Artichoke Dip (P280). Served with melba toast.

This is a lighter and more enjoyable version of the Artichoke dip. It is a bit drier than the CPK Artichoke dip we used to love. This appetizer is good enough for four (like the group I was with then).

This was a significant day for me. I met with Professor Ricky Lim of AIM, Regnard Raquedan of AIM blogger fame and Jayvee Fernandez of abuggedlife. We shared a common vision of transforming the Asian Institute of Management (AIM MBA School) into being the foremost recognized educational institution for Internet Marketing and Social Marketing in South East Asia.

Cecille’s Chicken & Pork Adobo Flakes (P395+). Crispy shredded chicken and pork served with garlic rice and homemade atchara.

Regnard ordered this cute rendition of the chicken and pork adobo flakes. Since this was a business meeting, it was a bit awkward for me to get a piece of this and taste it.


Fresh U.S. Corned Beef (P510+). Slowly simmered beef brisket with broiled potatoes, carrots and cabbage.

Jayvee, on the other hand, tried the broiled corned beef. The dish is big enough for sharing. Rache would have loved this. 🙂

Homestyle confit of Pork Belly (P520). 12-hour, slow-roasted pork rib belly in reduced balsamic sauce and a choice of white or brown rice.

The pork belly skin is crunchy like chicharon and the fat of the belly is almost sucked dry due to the long slow-roasting. I didn’t really like the reduced balsamic sauce because of the strong vinegar taste. I should remember to ask for the sauce in a separate bowl the next time I order this dish.

BTW, all of the main entrees we ordered are recipes of Cecille Ysmael.

Panna Cotta (P220). Vanilla-infused panna cotta, topped with melted coffee.

This is one of the most interesting desserts in the menu, with coffee poured over the sweet panna cotta. (Jayvee ordered this so I was not able to taste it. I will link his post on Terrace once it is up.)

Mango Jubilee (P240+). Duet of fresh mangoes and vanilla gelato.

I ordered this dessert made of small scoops of mangoes with ice cream in the middle. It was too sweet. I felt like I was eating sugar with every bite. I would pass on this dessert next time.

I like the overall green, grassy ambiance, which projects a “terrace feel” throughout the restaurant. Even the restroom reflects that feeling. It is one of the coolest I’ve seen — with grills, mirror and plants surrounding the walls.

The restaurant is a bit hidden. It is located in front of Cyma and near National Bookstore. If you intend to eat there, reserve the couch section if you can.

Unit 93- Ground Floor Greenbelt 5, Phase 2
Ayala Center, Makati City
Telephone: +632 729-6860, 729-0860
Mobile Phone: +63 917-8276860