No Borders Cuisine at Sentro 1771

Ramil invited me and a couple of friends for dinner to try the new menu of Sentro 1771 in Serendra, Bonifacio Global City. Sentro 1771 opened on 2002 and was swiftly acclaimed for being innovative and cosmopolitan in its approach to Pinoy culinary favorites. Among its most celebrated dishes is its well-loved Corned Beef Sinigang. After a decade, they recently launched their new set of menu. I was really hungry after a basketball game and the thought of modern Filipino cuisine made me even hungrier as I traveled all the way from Quezon City.

Sentro 1771
Sentro 1771 | Serendra

Ramil, Edgar and Francis were already seated when I arrived at the fully packed restaurant. One gaze around, and I saw a mix of diners, mostly locals and foreigners who are working within the vicinity. Sentro 1771 has modern furniture matched with glass walls extending from the floor to the high ceiling, which gives that spacious and relaxing mood. The restaurant can seat around 60 to 70 diners at any given time.

Duck Pancakes
Duck Pancakes | Php 170.00

The appetizers were already served as I sat with the group. Duck Pancake is a spoonful of native duck slow-cooked in beer, rhum vinegar soy sauce and muscovado sugar, topped with thin slices of bacon and vegetable strips. A bit crunchy and tasty!

Macau Chorizo and Cheese Tidbits
Macau Chorizo and Cheese Tidbits | Php 240.00

The Macau Chorizo and Cheese Tidbits are spring rolls filled with Macau chorizo, shallots and queso de bola. It is eaten by dipping it in vinegar. Crispy on the outside and soft in the inside, just like how my mom cooks spring rolls for Noche Buena.

Camote Cups
Camote Cups | Php 240.00

Camote Cups are carved sweet potatoes filled with stir-fried cabbage, Baguio beans and carrots. The appetizers alone can already fill up one's stomach, let alone a hungry one.

Chicken Adobo sa Gata
Chicken Adobo sa Gata | Php 250.00

The main course were served one by one after we finished off the appetizers. Chicken Adobo sa Gata is the same vinegar-garlic-peppercorn balance traditional adobo but thickened with coconut milk. The creaminess of the sauce makes this dish more palatable.

Lamb Caldereta
Lamb Caldereta | Php 480.00

Caldereta is among one of the favorite Filipino dishes. Sentro 1771 used boneless lamb shoulder stewed with carrots, bell peppers, tomato sauce, and spices for their version of this dish. Diners can request if they want their Lamb Caldereta mild or spicy.

Corned Beef Sinigang
Corned Beef Sinigang | Php 595.00

We definitely had to try the Corned Beef Sinigang, although it is not among the new dishes from Sentro 1771. I had to taste for myself why everybody is raving about it. It is basically the same Sinigang na Baka cooked in tamarind broth but using corned beef short ribs and boneless shanks (not the canned and minced corned beef). What's so good about their rendition is that diners can sample the soup to suit the sourness and spiciness according to their taste before it is served. And I was not disappointed. As Filipinos would say it, "Sabaw pa lang, ulam na!"

The corned beef in their sinigang is cured in-house for 3-5 days, while its pink color comes from the prague salt used in the curing process.

The last three dishes are best eaten with plain rice to fully appreciate their taste.

Fish of the Day Pandan
Fish of the Day Pandan | Php 220.00 / 100g

We had fish to balance our meal. Fish of the Day Pandan is whole fish stuffed with sauteed onions, tomatoes, miso and malunggay, tied with pandan leaves before it is grilled.

Seafood Bagoong Rice
Seafood Bagoong Rice | Php 530.00 (add P45.00 for brown or red rice)

The fish is best eaten with the Seafood Bagoong Rice. It is rice topped with grilled squid, garlic shrimps, hito (catfish) flakes and unripe mango strips. This can be served using either brown or red rice.

Vegetarian Red Rice
Vegetarian Red Rice | Php 180.00

Our last dish is the Vegetarian Red Rice. It is red organic rice stir-fried with garlic, cabbage, carrots,celery, onions and chickpeas. Good thing there were still spring rolls to complement the red rice.

I ordered Sago't Gulaman, which was refillable for Php 110.00 to wash down the food I had.

Keso Flan
Keso Flan | Php 220.00

To finish off our meal, we had Keso Flan. It is baked but light, no crust cheesecake served with quezo de bola and salted egg. It looks like a leche flan but tastes like a cheesecake. What makes it more interesting is, when you eat it together with the quezo de bola and salted egg, it tastes like a bibingka (Filipino rice cake traditionally eaten during the Christmas season).

Chef Vicky Pacheco
Chef Vicky Pacheco

I thought I would have another brush in with Chef Vicky Pacheco who I first met in one of her cooking demos at The Maya Kitchen last August. She prepared five dishes from the Chateau group that appealed my curiosity for modern Filipino cuisine, putting twist to traditional local dishes.

Chateau 1771 Cookbook
Chateau 1771 Cookbook

This is my first trip to Sentro 1771 and I would definitely be going back to try other dishes including the Rated GG, Kare-kare and Crispy Pork Ribs. And maybe I would buy this cookbook from the Chateau Group.

Sentro 1771, Serendra
Ground floor, Serendra, Bonifacio Global City, Taguig
Sunday to Thursday (7:00am to 10:00pm)
Friday and Saturday (7:00am to 11:00pm)
Telephone: (02) 856.0581 / 856.0584
Mobile: 0917.814.7794

Sentro 1771, Greenbelt 3
2/F, Greenbelt 3, Ayala Center, Makati City
Monday to Sunday (11:00am to 11:00pm)
Telephone: (02) 757.3941 / 757.3938
Mobile: 0917.866.0449

Like them on Sentro 1771 FB Page
Check out their Menu.

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  1. I honestly believe that the Corned Beef Sinigang is a must try. Will definitely visit SENTRO 1771 to have a taste of their modern Filipino cuisine. Thanks for sharing your gastronomic experience! :D

    1. thanks for reading my article, please do let me know if you enjoyed your meal at Sentro 1771