Sentro 1771 Restaurant: Newest Food Offerings

Sentro 1771 Restaurant: Newest Food Offerings

Sinigang na Corned Beef

Sentro 1771 restaurant’s newest food offerings are original Filipino dishes made possible by Executive Chef Vicky-Rose Pacheco. Before I present the new menu, let me expound first about the restaurant and its sinigang na corned beef.

Per Wikipedia, sinigang is defined as a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok). It is one of the popular viands in Philippine cuisine.

As you all know, Executive Chef Vicky-Rose Pacheco invented the famous Corned Beef Sinigang, the house specialty of Sentro 1771 since eleven (11) years ago. Sentro 1771 caught the local culinary scene by surprise with its original Modern Filipino cuisine way back in 2002. Did you know that from then on, people lined up outside Sentro 1771 to get a taste of her famous Corned Beef Sinigang?  Sentro 1771’s Modern Filipino cuisine fired up the innovative spirits of chefs around the Philippines and started a new trend in contemporary Filipino restaurants.  

Sinigang na Corned Beef

Chef Vicky told us that it all started when she tried to put into good use the restaurant’s excess corned beef broth. She then discovered that she could make the broth into sinigang by adding sour ingredient and putting in beef cuts with sinews, fat, and bones. The result is a hearty soup and the now known signature favorite dish at Sentro 1771, the heartwarming, flavorful and meaty Corned Beef Sinigang, which I labeled as Sinigang Almighty, ha ha ha!

Sinigang na Corned Beef

I asked Chef Vicky, “what’s the secret behind the soft boneless beef shanks in the Sinigang na Corned Beef of Sentro 1771?” She explained that they cure the beef brisket in special brine solution for five (5) days and custom mix it with several other spices for that added flavor. Can you imagine that they cure 32 kilos of beef everyday to meet the demands for sinigang na Corned beef? They then throw away the mixture after the curing period of five (5) days. I was intently listening to her that I can clearly imagine how they make the corned beef. Ahhh, the beauty of making your own corned beef – you can adjust the flavors the way you want.

The pot is loaded with vegetables such as tomatoes, okra, gabi (taro corms), labanos (daikon or radish), kangkong (water spinach), and eggplant stewed in tamarind. The broth from scratch is loaded with flavor-boosting natural spices. They then served the sinigang almighty hot and steamy.

Sinigang na Corned Beef

I believe one of the factors why Sinigang na Corned Beef became so famous is the personalized approach practiced by Sentro 1771’s staff. The staff always ask guests to sip the delicate soup stock prior to serving. Why? So that the sourness, saltiness, and spiciness can be adjusted according to each guest preference.

Executive Chef Vicky-Rose Pacheco

The amiable and very innovative Executive Chef Vicky Pacheco brought Filipino cuisine to the next level by presenting local dishes in a chic and elegant setting. She combined Swiss and French techniques with familiar Filipino flavors. 

Ow, by the way, here’s Sentro 1771’s newest menu: 

Sentro 1771 has branches at Greenbelt 3, Ayala Center, Makati City and at Serendra, Bonifacio Global City. 
Soon, another branch will rise in Capitol Commons, Meralco Avenue corner Shaw Boulevard, Pasig City.

Leave a Reply

Your email address will not be published. Required fields are marked *