I remember the first time I tried Sentro 1771's Corned Beef Sinigang so many years ago, and reliving that exact same experience every time I visit Sentro 1771. With each spoonful of Sentro 1771's classic Corned Beef Sinigang, I remember countless overtime meals at the office, made so much better with this dish. A pioneer in modern Filipino cuisine since 2002, Sentro 1771 still leads the way with its classic take on traditional Filipino dishes with a refreshing modern and cosmopolitan twist.
Part of the 1771 Group of Restaurants, which include the flagship Chateau 1771 specializing in French, Italian and Swiss dishes, Cafe 1771, WB 1771 and Sidebar, Sentro 1771 is the group's lead resto concept for modern Filipino cuisine. The group's name, "1771", can be traced back to the original address of its very first restaurant in old Manila back in 1988. And the group of restaurants has definitely gone a long way since then...
Lunch begins with a cool starter, Sentro 1771's Sizzling Tofu (P 250), diced tofu in a light soy and mayo dressing and served on a sizzling hot iron skillet. A healthier alternative to the usual sisig, and pretty good too. Think sisig without the guilt. Nice...
This was then followed with Fried Kesong Puti (P 180 Solo/P 320 Sharing), organic white cheese coated with breadcrumbs and deep fried until perfectly browned and crisped, served with chili guava sauce and a creamy garlic dip. Both sauces perfectly complement the rich and creamy local white cheese, and alternating the sauces make each bite different.
Lemon Grass Ice Tea (P 110) and Green Legs (P 120), a refreshing blend of green mango and dalanghita, sweet and sour, great with any of Sentro 1771's dishes.
Inspired by Vietnamese spring rolls, the Fresh Smoked Fish Spring Rolls (P 270) is another refreshing starter. Fresh lumpia with smoked tinapang bangus, salted egg, mustasa, onions and tomatoes combine for a cool medley of flavors and textures, accentuated by the sharpness of the vinegar dip.
Catfish Sentro Style (P 350 Solo/P 680 Sharing), boneless fillet of catfish glazed with Japanese Ponzu sauce for a unique sweet and sour flavor. The mild and tender catfish and the rich sauce combine for another great dish, one of the best catfish dishes yet.
Crispy Pork Ribs (P 440 Solo/P 630 Sharing), deep-fried baby back rib fingers drizzled with mayo and served with sweet guava dip on the side. Crisp and flavorful, it's great with garlic rice, or better yet, a few beers...
This. The house specialty that established Sentro 1771 as the home of modern Filipino cuisine. The classic Sinigang na Corned Beef (P 310 Solo/P 595 Sharing), a cool classic, and always a personal favorite. The perfect blend of tartness and the rich beefy flavor of the briny slab of tender brisket and fresh vegetables places this dish high in my list of comfort food. And tastes just as good as the first time I tried it.
Keso Flan (P 220), a light cheesecake with no crust served with slices of queso de bola and red egg. Kirk Daquioag, Marketing & Brand Officer for the 1771 Group of Restaurants suggests taking a small slice of the salted egg and queso de bola along with keso flan for burst of sweet and salty richness, all in one bite. I never thought the salted egg would pair well, but it does. And that's what's cool about Sentro 1771, as they continuously push the flavor envelope for truly unique flavor experiences.
Fried Suman and Mangoes (P 180), pan-fried crispy suman topped with ripe sweet mangoes amd drizzed with coco jam. Suman and mangoes, a traditional pairing, revisited and updated by Sentro 1771. Familiar and comforting, yet new and refreshing, that's Sentro 1771 in a nutshell. And it's great to see how Filipino cuisine continues to evolve in Sentro 1771's unique and modern dishes.
Special thanks to Kirk Daquioag, Marketing & Brand Officer of the 1771 Group of Restaurants, for an awesome lunch. It was really good to be back at Sentro 1771.
Sentro 1771 is located at the 2nd Level, Greenbelt 3, Ayala Center, Makati or call 757-3941 for inquiries and reservations.
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