New Branch, New Look: Sentro 1771 Capitol Commons Unveils Modern Restaurant Ambiance

Sentro 1771

Filipino

Corned Beef in Tamarind Soup, Sizzling Tofu, Stir Fired Vegetables, Catfish, Rated GG, Stir Fired Shrimps, Grilled Tilapia, Stir Fried Chorizo, Clams Torta, Honey Garlic Spareribs, Garlicky Adobo, Roast Chicken, Grilled Chicken Quarterback

The third Sentro 1771 branch is now open at Capitol Commons, Pasig, and is now the benchmark for all Sentro restaurants. With its new look, Sentro brings elegant and refined dining to their modern Filipino cuisine.


Now Open: Sentro 1771 Capitol Commons
 

"We're picky with the locations for our restaurants," says 1771 Group CEO Ricky Gutierrez. He shares that they want diners to enjoy modern Filipino cuisine as a destination dining experience, and with Capitol Commons, their newest outlet attracts different markets--residents, expats, and the business crowd from Ortigas Center. Now, Sentro 1771 patrons in the Mandaluyong, Pasig, and QC areas need not drive far (or get stuck in traffic too long) to get their fix of their Filipino favorites from the restaurant. The new two-storey branch has function rooms, al fresco dining, and an outdoor bar.

 

To go with the new location, a new look and feel of Sentro was created--and according to Gutierrez, they will also incorporate the same designs into the other branches one at a time. Inspiration for the new standard in Sentro's design interiors come from the Commonweath period--high ceilings, wrought iron, wide windows. Inside the restaurant, art deco elements meet Filipino details such as the solihiya chairs and macucha tiles.

Sentro 1771's first restaurant opened over a decade ago in 2002, and is said to be the first to introduce Metro Manila to the concept of Modern Filipino Cuisine. "We liken Sentro to the modern Filipino person," Executive Chef Vicky-Rose Pacheco shares in an interivew. "Who has traveled abroad, who is exposed to a lot of information, who reads a lot, who watches movies, who's always updated. In the same way, the restaurant is absorbing a lot of influences, at the same time, being Filipino--retaining its Filipino nature."


Executive Chef Vicky-Rose Pacheco with 1771 Group CEO Ricky Gutierrez in Sentro 1771 Capitol Commons
 

Since its opening, Sentro has been placing quality cuisine front and center: no pre-cooking, no commissary, everything is made from scratch and prepared a la minute. And since then it has always been the famous Sinigang na Corned Beef (P595) that is the best-selling item and what's placed the restaurant on the map. This house specialty uses the restaurant's own corned beef, cured in-house for 3-5 days. Other favorites (both old and new) are their take on the humble galunggong (Rated GG), a new rendition of caldereta (Lamb Caldereta - P480), and a cheesecake-flan-bibingka mashup (Keso Flan - P220) for dessert. 


Corned Beef Sinigang: Corned beef short plate and boneless beef shanks in tamarind broth with native vegetables
 

Rated GG: fried galunggong fillets
 

Lamb Caldereta
 

Keso Flan: a baked but light, no-crust cheesecake served with queso de bola and red egg
 

At the press luncheon in Capitol Commons, Chef Vicky-Rose had prepared newer items from Sentro 1771's menu, along with the top hits. To match the refined dining ambiance of the new outlet, they offer wine pairing with food, and now have paid more attention to tabletop presentation, adding finesse to Filipino dining. To start, try their Crispy Kilawin (P280) and Fresh Smoked Fish Spring Rolls (P260), or have a refreshing yet filling Papaya Salad (P150).


Crispy Kilawin: Deep-fried pork belly steeped in vinegar and slathered with thinly sliced leeks, carrots and onions
 

Fresh Smoked Fish Spring Rolls: Fresh lumpia of tinapang bangus, salted egg, mustasa, onions and tomato
 

Papaya Salad: Freshly cut green papaya, pickled carrots, cucumber, fried tofu, hito flakes and fried shallots in flavored patis dressing

Tender ox tongue replaces beef in their Lengua with Mushrooms Salpicao (P550), lightly fried in olive oil and topped with garlicky mushrooms. Lighter entree can be had with Tilapia Fillets in Coconut Milk (P270), comforting in its familiar and classic flavors. To keep dessert light and just palate-cleansing, an order of Buko Sherbet (P80) is a refreshingly cool and sweet way to end your feast at Sentro 1771.


Lengua with Mushrooms Salpicao
 

Tilapia Fillets in Coconut Milk
 

Buko Sherbet
 
 

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Visit Sentro 1771's newest outlet at Capitol Commons, Pasig. Call
(+63 2) 941-8277. Sentro 1771 is a member of the 1771 Group of Restaurants that includes Chateau 1771 in Greenbelt 5, Café 1771 and Sidebar at El Pueblo Real de Manila, Pasig. Visit http://1771group.com, Like Sentro 1771 on Facebook (/sentro1771), and follow on Twitter and Instagram (@Sentro1771).

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