Sentro 1771 stands as a beacon of innovation in the Filipino culinary landscape. Established as an offshoot of the French-inspired Chateau 1771, this pioneering restaurant has become synonymous with modern Filipino cuisine. Under the guidance of Executive Chef Vicky Pacheco, Sentro 1771 has earned its prominence by reimagining traditional Filipino dishes with contemporary flair, striking a delicate balance between familiar flavors and exciting new interpretations.
What sets Sentro 1771 apart is its commitment to elevating Filipino cuisine while maintaining its essence. The restaurant has become a cultural touchstone, attracting locals, expatriates, and tourists alike with its unique offerings. From its iconic corned beef sinigang to innovative creations like crispy kangkong rice, Sentro 1771 has redefined what Filipino food can be in the 21st century.
Birth of a Culinary Legacy
Sentro 1771’s journey began in 1988 with Chateau 1771, a French restaurant on Adriatico Street in Manila. The restaurant’s COO and Executive Chef, Vicky Pacheco, explains that the iconic “1771” in the name comes from Chateau 1771’s original address.
What started as a charming haven from Malate’s hustle and bustle, offering exquisite European cuisine, has evolved into a pioneer of modern Filipino gastronomy. Over the years, Sentro 1771 has followed its loyal patrons across Manila, from Malate to Makati’s Greenbelt, Pasig’s Capitol Commons, and now to Taguig’s Bonifacio Global City.
Fresh Take on Filipino Favorites
Sentro 1771 broke new ground as the first restaurant to offer modern Filipino cuisine, reimagining local dishes with Western and Asian influences. Chef Vicky enthusiastically describes it as “The food that Filipinos love.”
The restaurant’s innovative creations have captured the hearts and palates of diners across the Philippines. Their iconic corned beef sinigang offers a tantalizing twist on the classic sour soup, while the Rated GG – a fried galunggong fillet drizzled with olive oil and sprinkled with garlic – elevates a humble fish to gourmet status. Other standout dishes include the rich and creamy fried kesong puti, a reimagined beef caldereta, and the zesty bangus with calamansi butter. The crispy kangkong rice, a perfect blend of textures and flavors, has become a must-try for many patrons.
These unique dishes have made Sentro 1771 a favorite among locals, balikbayans, and tourists alike. The restaurant continues to evolve, now offering trendy vegetable juices, smoothies, and healthy sandwiches to cater to changing tastes and dietary preferences.
Chef Vicky: Culinary Mastermind
Chef Vicky’s culinary journey is deeply rooted in her family heritage. She learned to cook from her mother, a member of the renowned Reyes clan. Her grandmother, Teresita “Mama Sita” Reyes, was famous for her global culinary explorations and her mission to showcase Philippine cuisine on the world stage.
Interestingly, Chef Vicky has also drawn inspiration from her paternal side, the Pachecos of Balanga, Bataan. She’s mastered dishes like adobong hito with a twist and ginisang ampalaya with shrimp and malunggay, incorporating these family recipes into her innovative culinary repertoire.
Chef Vicky’s formal culinary education is as diverse as her cooking style. She studied Hotel and Restaurant Administration at the University of the Philippines, Diliman, before honing her skills with a Food and Beverage diploma from Switzerland. Her international experience includes a stint as an assistant manager at a restaurant in Daly City, California, broadening her perspective on global culinary trends.
In 1989, Chef Vicky joined Chateau 1771 as a chef, marking the beginning of her remarkable 35-year tenure with the 1771 brand. This long-standing commitment has allowed her to shape and refine the culinary identity of Sentro 1771 over the decades.
Recipe for Success
Chef Vicky attributes Sentro 1771’s success to staying true to their brand promise. She emphasizes the importance of “delivering your promise consistently with sincerity and integrity.” This philosophy permeates every aspect of the restaurant, from the carefully crafted menu to the warm, attentive service.
The restaurant’s mission is to provide “a delightful and memorable dining experience with sincere hospitality and excellent standards so that relationships would be strengthened.” This focus on creating not just meals, but memories, has endeared Sentro 1771 to generations of diners.
A Welcoming Atmosphere for All
Ever the innovator, Chef Vicky has plans to transform Sentro 1771 in Capitol Commons into an events place. She envisions spacious and cozy function rooms with an American colonial-style ambience, creating a refined canvas for any event imaginable. This evolution demonstrates Sentro 1771’s ability to adapt and grow while maintaining its core identity.
With its authentic and innovative Filipino food prepared with care, Sentro 1771 continues to delight both Filipino and international palates. The restaurant’s sophisticated yet native feel, complemented by warm lighting and beautiful wooden interiors, creates the perfect backdrop for hearty dinners and convivial get-togethers.
As Chef Vicky says with a warm smile, “At Sentro 1771, every guest is truly valued and feels welcome all the time.” This sentiment, coupled with the restaurant’s commitment to culinary excellence, ensures that Sentro 1771 will continue to be a beloved fixture in the Philippine dining scene for years to come.
