In 2002, Sentro 1771 exploded on the local culinary scene with its original Modern Filipino cuisine. Executive Chef Vicky Pacheco brought Filipino cuisine to the next level by presenting local dishes in a chic and elegant setting, combining Swiss and French techniques with familiar Filipino flavors. People lined up outside to get a taste of her famous Corned Beef Sinigang. Sentro 1771’s Modern Filipino cuisine fired up the imaginations of chefs around the country and started a new trend in contemporary Filipino restaurants.
Today, Chef Vicky continues to innovate with Sentro 1771’s new menu. The items are classified not as fish, meat, or appetizers, but according to every guest’s needs. First-time diners must try the Sentro Signature Dishes. Foodies looking for something new and exciting will be delighted with the A la Sentro offerings. Busy professionals with no time to cook can indulge in comfort food from the Home Cooking and Filipino Favorites section. The Vegetables and Salads section is sure to satisfy vegetarians and healthy eaters. The Rice section celebrates the Filipino staple with creative offerings that are meals in themselves. The extensive menu includes compelling choices from its Pica Pica, Spring Rolls, Inihaw and Iba’t Ibang Adobo. This goes to show how Chef Vicky keeps the customers’ best interests at heart.
READ: Review: Sentro 1771 has a new menu – what should you order?
During the event we were able to talk to Chef Vicky, who mentioned that Sentro 1771 is committed not only to being the first in Modern Filipino Cuisine, but first in quality as well. The restaurants are built not around the cash register, but around the full-service kitchen. This means everything is guaranteed fresh and made à la minute – no commissary. Not only are the new offerings tantalizing, they are also healthier and diet-friendly, featuring naturally raised pork and brown rice or red rice as options. Whatever you are craving, there is something for you in Sentro 1771’s latest menu.
Asian in origin with an appealing Filipino flavor, the Duck Pancakes (P170) are a must-order when looking for an alternative to pork or beef. Strips of native duck slow-cooked in beer, rhum vinegar, soy sauce, and muscovado sugar are tucked into Chinese pancake pockets and served on soup spoons. The B2B Sticks (P150) are another must-try. These grilled organic chicken gizzards cooked adobo-style are perfect for the curious foreigner or someone craving for street food that’s safe yet full of flavor.
The A la Sentro dishes are proof of Executive Chef Vicky Rose Pacheco’s ingenuity in the kitchen. Tender pork belly stewed in soy sauce, rhum vinegar, fermented black beans and sweetened with coco sugar, the Sugar-Free Humba (P320) is a satisfying choice. The Sauteed Lengua with Mushrooms Salpicao (P550) is sure to change the way anyone thinks about eating ox tongue. Lightly fried in olive oil and topped with button mushrooms, this delectable dish instantly melts in your mouth. Tilapia Fillets in Coconut Milk (P230) are succulent, flavorful, and extra healthy, featuring fresh coconut milk with lots of garlic and ginger with malunggay leaves that provide a counterbalance to the flavor.
If you’re craving for inihaw, order the Fish of the Day – delivered fresh every morning and grilled to order. For the stuffing, you can choose between tomato-miso-malunggay (P220 per 100g) and kamias (P140 per 100g). For those with an aversion to ampalaya, see if Sentro’s Two-Egg Ampalaya Crepe (P150) doesn’t change your mind! Sure to delight ampalaya lovers and haters alike, this bitter melon is placed on an egg crepe and topped with salted duck egg for added flavor.
Rediscover a Filipino First — first in Modern Filipino cuisine, and first in delivering the dining experience our guests deserve. A sure hit with family, friends, balikbayans and expats, Sentro 1771’s combination of classic and creative riffs will surely outshine any old favorite.