This is not the first time for me to dine at Sentro 1771. I’ve been there with my family the same year they first opened at Greenbelt 3 to try their famous Corned Beef Sinigang. Today, I had the privilege of being invited to the launch of their new dishes. Sentro is the home of the famous Corned Beef Sinigang as I have mentioned earlier. I was very sure that their new dishes will certainly live up to Sentro’s name. It is one of the few restaurants which offers Filipino fusion food or Modern Filipino food. Their chef’s creative play on local produce makes the restaurant a must try when it comes to Pinoy food.
We were treated to a host of very sumptuous dishes from appetizer to three kinds of dessert and every dish that came out of the kitchen was a feast for the eyes and the tummy. The appetizers were not what I expected, but a couple were definitely home runs. The Duck Pancakes was something everyone should try. Flavorful and savory, each bite exploded with taste that is distinct. And oh, did I mention that it was cooked in beer and rum?
Peking Pancakes filled with strips of native duck slow-cooked in beer, rhum vinegar, soy sauce and muscovado sugar. Priced at Php 170.
Another future big-hitter is their Macau Chorizo with Queso de Bola spring roll. It’s very light and the cheese blended well with the other ingredients. Hubs is not so fond of the Chinese Chorizo but he loved the spring roll. It is so delicious that it took only seconds for us to empty our basket.
Macau Chorizo and Cheese Tidbits. Mini spring rolls filled with Macau Chorizo, shallots and keso de bola. Php 240.
I’m not so adventurous and shied away from the B2B Sticks or balunbalunan barbecue. Based on what my new friends said, they’re tender and delicious.
B2B Sticks. Skewered and grilled organic chicken gizzards cooked adobo style. Php 150
The chef’s take on the lumpia is a big surprise. First look, I thought it was her version of Pinakbet. Instead of the usual lumpia wrapper, she used halved baked sweet potatoes as cups. It was stuffed with very fresh vegetables and was complemented with a delectable sauce. The sweet potatoes that she added with the veggies made it even sweeter. You can enjoy it sans sauce.
Camote Cups. Carved sweet potato filled with stir-fried cabbage, Baguio beans, and carrots. Php 240.
Their new entrees are both to die for. The Lamb Caldereta is superb. It didn’t have the lamb’s distinct taste. Not gamey if you know what I mean. The meat was very tender and the killer Caldereta sauce completed the dish.
Lamb Caldereta. Boneless lamb shoulder stewed with carrots, bell peppers, tomato sauce, and spices. Can be mild or spicy. Php 480.
The Caldereta went well with their Seafood Bagoong Rice. The salty taste of the rice balanced the slightly tangy Caldereta.
Seafood Bagoong Rice. Topped with grilled squid, garlic shrimps, hito (catfish) flakes. You can opt for brown or red rice when you add Php 45. Priced at Php 530, one order is good for three persons.
The Chicken Adobo Sa Gata reminded me of a home-cooked meal. It’s comfort food to many Filipinos. The sour taste of the vinegar blended perfectly with the sweet coconut milk. I don’t know with the others who were there in the launch but we finished both (Lamb Caldereta) entrees with gusto.
Chicken Adobo sa Gata. Still retains the vinegar-garlic-peppercorn balance but thickened with coconut milk. Php 250.
The main course wouldn’t be complete with their signature Corned Beef Sinigang. The very tasty flavor of the corned beef can be tasted in the broth. This time though, our sinigang was not sour enough and it’s salty. Customers are usually asked how they wanted their sinigang and they let you taste the broth first if it’s to your liking before serving.
Sinigang na Corned Beef. Corned beef short plate and boneless beef shanks in tamarind broth with native vegetables. Php 595.
After two great treats, we were all eager to taste the desserts. Yes, desserts; my favorite part of the meal. They served three fantastic desserts. Fried Suman with sliced mangoes in Muscavado sauce, Leche Flan with Queso de Bola and salted egg and a wonderful Banana Tart.
Leche Flan, salted egg and keso de bola. Eat a little of each at the same time and you’ll be surprised with the burst of flavors in your mouth. This is my favorite!
The trio was the icing on the cake. They completed a great lunch. We watered down our gastronomic experience with fresh Dalandan juice and Lemon water.
All in all, the hours in traffic to get to Sentro was well worth it. Salute to chef Vicky Pacheco for allowing us to experience their upcoming stars.
Sentro 1771 in Greenbelt 3 is open from 11:00 am to 11:00 pm (Monday to Sunday) while Serendra is open from 7:00 am to 10:00 pm (Sunday to Thursday) / 7:00 am to 11:00 pm (Friday to Saturday). For inquiries and reservations, call Sentro Greenbelt 3 (02) 7573941 or Sentro Serendra (02) 8560581. Visit website at www.1771group.com or follow Sentro 1771 on Facebook and Twitter.
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