Modern Filipino Cuisine at Sentro 1771

A few days ago, I received a message on my Facebook wall from Sir Anton, author of, inviting me to join them in a food event hosted by Sentro 1771. So who am I to say no? This is a great opportunity plus another write up for me, so right away I said yes without any hesitation (and it was clearly a clever choice).

Sentro 1771 is part of the 1771 Group of Restaurants. The group includes Cafe 1771, Winebar 1771 and Sidebar which is located in El Pueblo Real de Manila Ortigas and Chateau 1771 situated in Greenbelt 5. If you're wondering what's the significance of 1771, well, it is a street number where the first restaurant of this group originated. Going back, Sentro 1771 is known for serving local Filipino cuisine but reinvented them and added a twist of Swiss and French style. Have you heard/tasted Adobo sa Gata? How about Lamb Calderata? Hmmm how about Corned Beef Sinigang? These are just some of the best sellers in Sentro 1771. It's unusual and creative but I assure you great satisfaction. Especially those who are fond of Filipino dishes. By the way, Sentro 1771 is located at Serendra, BGC, Taguig and also in Greenbelt 3.

The Sentro 1771 that I visited was their Serendra branch. I was a bit late so when I came in, most of the bloggers where already there but luckily, the food haven't served yet. While waiting, I've got to know lifestyle, food and travel bloggers which were also invited by Sir Anton. I've got to meet:

Sir Edgar and Sir Ramil of  |  Doc Gelo of  |  Blogger couple  Ms Marjorie ( and Sir Jonel (  |  Sir John of  |  Ms Stacy of  |  and Ms Edel

I had fun chatting with these bloggers. Hearing their stories and opinions on the world of blogging amused me. Adding to this nice chat is the laid-back interiors of Sentro 1771. They have a stylish fixtures, paintings and nice decorations hanged on the wall and importantly, (well, for me) the restaurant is well lighted. A perfect venue for family bonding, class reunions and even dine out with colleagues.

Then after some time and without knowing, the food started to serve on our table and they all look delicious and presented very well. They served us from appetizers, to their main meals, down to their desserts - in short, it was a complete meal.

Duck Pancakes (170 Pesos)
The first dish presented to us is Duck Pancakes and served in 4 pcs per order. Peking pancakes filled with strips of native duck slow-cooked in beer, rhum vinegar, soy sauce and muscovado sugar.

Scoop it or wrap it up!

Macau Chorizo and Cheese Tidbits (240 Pesos)
Serving is good for 2. Macau Chorizo and Cheese Tidbits is a mini spring rolls filled with Macau chorizo, shallots and keso de bola.

That's a customized newspaper for Sentro 1771

Lamb Caldereta (480 Pesos)
Boneless lamb shoulder stewed with carrots, bell peppers, tomato sauce and spices. You can also request if you want it to be served in mild or spicy.

Chicken Adobo sa Gata (250 Pesos)
Serving is good for 2. Chicken Adobo that retains the vinegar-garlic peppercorn balance but thickened with coconut milk.

Camote Cups (240 Pesos)
Carved sweet potato filled with stir-fried cabbage, Baguio beans and carrots. Served in 4 pcs per order.

(Upper left) Lamb Caldereta | (Lower left) Chicken Adobo sa Gata | (Right) Camote Cups

Seafood Bagoong Rice (530 Pesos)
Good for 2-3 persons per serving. Rice topped with grilled squid, garlic shrimp, and hito flakes. You can request for brown rice or red rice. Just add 45 pesos.

Specialty of the House: Sinigang na Corned Beef (595 Pesos)
Of all the food that were served to us, this is my favorite one and really a must try! Now I know why this dish earned so much positive feedback among food bloggers and foodies. This is an unbelievable recipe. Good for 2-3 persons per serving. This dish is comprised of corned beef short plate and boneless beef shanks in tamarind broth with native vegetables. How does it sounds to you?

And before serving, diner has an option to choose the level of sourness of this dish. A great idea to get the satisfaction of customer since all of us has different standard of what Sinigang should taste like in terms of its sourness and tartness. Genius!

A must try! Should not be missed when visiting Sentro 1771

Banana Tart (150 Pesos)
Puff pastry with a light custard topped with caramelized saba banana slices. 


Fried Suman and Mangoes (180 Pesos)
Rolled out suman fried to a light crisp and topped with ripe mangoes and served with sweet coco jam.

Kakanin with mango on top? Try it people!

Keso Flan (220 Pesos)
A baked but light, no crust cheesecake served with queso de bola and red egg (itlog na pula). Their recipe says: "Parang Bibingka na hindi!" The suggested way to eat this is to have a sliced of cheesecake on top with a small piece of queso de bola and "itlog na pula".

Please excuse photos in this blog post. I only used my camera phone for this entry. I'm still saving up for that lens. Aw.

Overall, it was a great event and food trip. Sentro 1771 did a great job on balancing Filipino taste along with Swiss-French style. They give a modern twist to Filipino's all time favorite dishes. Visit them to witness it for yourself and don't forget to bring along your friends, families and colleagues. Kainan na!

Special thanks to Sir Anton of for inviting me to this food event.

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