I am very grateful and honored to be enlisted, together with other bloggers, and be among the first to taste Sentro 1771's latest food offerings. To those who are not familiar with this restaurant, let me share with you a brief background.
|Sentro 1771 Serendra Fort Bonifacio branch.|
First of all, Sentro 1771 is a member of the 1771 Group of Restaurants that includes Chateau 1771 in Greenbelt 5, Café 1771, WineBar 1771 and Sidebar in El Pueblo Real de Manila Ortigas. I haven't tried any of them yet so this would be my very first time. Just a little trivia: What's with the number 1771, you might ask? 1771 was the street number where their very first restaurant was originally located. Sentro 1771 was born on year 2002, serving local Filipino dishes the Swiss-French style. It is headed by Executive Chef Vicky-Rose Pacheco who invented the famous Corned Beef Sinigang and became the specialty of the house. Until now, Chef Vicky continues to innovate with Sentro 1771's new menu which is what I will be sharing here with you.
From their previous menu where items were classified under appetizers, seafood, meat, etc., Sentro 1771's new improved menu is now classified according to their customer's needs. The next four images below are their new menu.
|For first-time diners, their Sentro Signature Dishes is a must-try.|
New additions under Pica-Pica: Duck Pancakes and B2B Sticks.
|For foodies looking for something new and exciting, try their A La Sentro selections.|
New addition under Spring Rolls: Macau Chorizo and Cheese Tidbits.
|For people with hectic schedule, get your comfort food from their Home Cooking and Filipino Favorites.|
New addition under Inihaw: Fish of the Day Pandan.
New addition under Iba't Ibang Adobo: Chicken Adobo sa Gata
|For those health conscious and vegetarians, Vegetables and Salads section is for you. |
New additions: Camote Cups and Two-Egg Ampalaya Crepe.
One of the new additions in the Rice section is Seafood Bagoong Rice.
Let's see if you won't drool over these innovative creations of Chef Vicky.
|B2B Sticks (P150): Skewered and grilled organic chicken gizzards cooked adobo-style.|
In Tagalog, it's called Balunbalunan served in four barbeque sticks. Oops, I am not used to eating internal organs but the idea is so unique. A great match for beer-drinkers or as a finger food.
|Duck Pancakes (P170): Peking pancakes filled with strips of native duck slow-cooked in beer, rhum vinegar, soy sauce and muscovado sugar, served in four scoops.|
For duck-lovers, you must try this. The first thing that comes to my mind is that it's like the famous Chinese dish Peking Duck served in 3 Ways.
|Macau Chorizo and Cheese Tidbits (P240): Mini spring rolls filled with Macau chorizo, shallots and keso de bola.|
I enjoyed this one because I am a fan of everything cheesy. It's like a new version of Lumpiang Shanghai.
|Seafood Bagoong Rice (P530): Topped with grilled squid, garlic shrimps and hito flakes.|
This dish is actually part of their rice choices but for me it's a complete meal in itself already. Full of flavors and so mouth-watering!
|Sinigang na Corned Beef (P595): Corned beef short plate and boneless beef shanks in tamarind broth with native vegetables.|
Wow it's my first time to encounter corned beef in sinigang soup. The beef is so soft and succulent!
|Two-Egg Ampalaya Crepe (P150): Sautéed bitter melon on an egg crepe, topped with salted duck egg.|
Wow, the bitterness of ampalaya was almost non-existent when you eat it altogether with salted egg and crepe. What an ingenious combination!
|Lamb Caldereta (P480): Boneless lamb shoulder stewed with carrots, bell peppers, tomato sauce, and spices.|
It's my first time to eat caldereta in lamb and not beef. Its spicy and saucy tomato taste makes it appetizing to eat with your plain rice.
|Chicken Adobo sa Gata (P250): Still retains the vinegar-garlic-peppercorn balance but thickened with coconut milk.|
Anything in gata or coconut milk makes the dish delectable and feels homey. In this dish, adobo plus gata results to double yumminess.
|Fish of the Day Pandan (P220 per 100g): Whole fish stuffed with sautéed onions, tomatoes, miso and malunggay, tied with pandan.|
It's a Pompano fish. It might not look appealing at first sight, but when you dig into its stuffing, you'll surely finish it in no time.
|Camote Cups (P240): Carved sweet potato filled with stir-fried cabbage, Baguio beans and carrots, with 4pcs.|
Here's another complete meal. This time with a serving of vegetables and sweet potato as energy booster. Because of its pocket-sized presentation, picky-eaters would be enticed to try this.
|Keso Flan (P220): a baked but light, no crust cheesecake served with queso de bola and red egg.|
Oh, did you see that? A cheesecake with no crust! Try eating it together with the cheese and salted egg and see for yourself.
|Fried Suman & Mangoes (P180): rolled out suman fried to a light crisp & topped with ripe mangoes and served with sweet coco jam.|
I loved the way the sticky rice was prepared wherein I can feel the crispiness in every bite. Coating it with coco jam, it's so Filipino! I would really recommend this!
|Banana Tart (P150): puff pastry with a light custard topped with caramelized saba banana slices.|
It's my first time to see this kind of dessert. It's like a pancake but in a croissant-like base, topped with creamy custard and slightly-toasted saba.
|Dalanghita Juice (P110)|
Lastly, if you will be ordering your drinks, go for Dalanghita Juice. It's so refreshing and natural as you can see the pulp.
After the food tasting done at Sentro 1771, I am now slowly learning to appreciate Filipino dishes. I would have more cuisines to choose from whenever we would dine outside. I would definitely invite my family to try this place because I learned that their ingredients are always bought fresh and dishes are cooked to order. Aside from that, they offer dishes that are healthy and diet-friendly wherein the pork is naturally raised and you have an option of either brown or red rice. Whatever Filipino dish that you are craving for, Sentro 1771 surely has something for you to enjoy.
|A photo op with Executive Chef Vicky-Rose Pacheco.|
So what are you waiting for? Come on over and let's rediscover a Filipino First - first in Modern Filipino cuisine, and first in delivering the fine dining experience that you are so looking for. Invite your overseas Filipino friends, expats, foreign business partners and family members to try Sentro 1771: a house that serves local dishes in a chic and elegant setting. Congratulations and big thanks to Executive Chef Vicky Pacheco for bringing Filipino cuisine to the next level!
|If you are a fan of their Corned Beef Sinigang, I noticed that they have a T-shirt with that print, selling for P400.|
I would also like to share with you some of my findings when I looked closely on their overall set-up, ambiance, and decors. As you enter, you would spot a bouquet of flower arrangement. But there's more to that, to my surprise, it is composed of different real vegetables such as baby eggplants, string beans, carrots, kamatis, chili pepper and many others. It's a good place to bring your kids as you introduce to them local vegetables on the tip of their hands.
Keep Sentro 1771 on top of your mind when you visit Serendra. Connect with them here:
Facebook: Sentro 1771
Remember to use the hashtag: #firstinmodernfilipinocuisine when you post your pictures.
Sentro 1771 has two branches:
Store Hours: 11:00am to 11:00pm (Monday to Sunday)
Contact: (02) 757-3941
Store Hours: 7:00am to 10:00pm (Sunday to Thursday) / 7:00am to 11:00pm (Friday to Saturday)
Contact: (02) 856-0581
Thank you to Ms. Cha Sy and Vannah Santiago for this blogging opportunity.
Dear readers, which dish would you like to try? Feel free to comment below. :)