When Chef Vicky-Rose Pacheco co-founded Sentro 1771 in 2002, she set out to elevate Filipino cuisine by blending tradition with a modern twist. Today, it is more than just a restaurant; it’s a place where Filipino flavors meet innovation. With locations in Greenbelt 5, Capitol Commons, and Bonifacio Global City, Sentro has evolved Filipino dishes over the past two decades to appeal to both local and international palates.
Chef Vicky is known for her meticulous approach to flavor. In a recent conversation with Manila Bulletin, she shared, “Flavor is number one, whether it’s home cooking, family style, or innovative.” Her commitment to taste and authenticity is evident in every dish, honoring Filipino culinary heritage while exploring new possibilities.
Chef Vicky’s culinary journey began long before Sentro 1771. After earning a degree in Hotel and Restaurant Administration from the University of the Philippines, she studied at Les Roches Hotel and Tourism School in Switzerland, followed by further training at École Hôtelière de Lausanne. This background in both Filipino and international culinary traditions allowed her to develop a unique approach, combining local flavors with techniques from around the world. After returning to the Philippines, she joined Chateau 1771 as an assistant manager and chef, later becoming a partner in 1995. She played a key role in transforming Chateau from a French bistro into a cornerstone of the 1771 Group of Restaurants, which would eventually include Sentro 1771 and Café 1771.
At a recent media gathering, guests were invited to rediscover some of Sentro's popular dishes, including its signature corned beef sinigang. Typically made with pork or seafood like shrimp or bangus, sinigang is a beloved sour soup in Filipino households. Chef Vicky gave it a creative twist by using corned beef, simmered in a rich tamarind broth with fresh vegetables.
“It’s an accidentally created dish,” Chef Vicky shared. “I was trying to make corned beef and cabbage, which is made from brisket—a typical Irish dish served on St. Patrick’s Day. I used to serve it at Chateau 1771. One day, I saw a big pot in our kitchen filled with the liquid used to tenderize the beef brisket. I decided to taste it, and I thought, ‘ang alat!’ (it’s so salty!). Why don’t I put something in to make it sour? So, I added tamarind. Then I thought, ‘uy, parang sinigang!’ (oh, it’s like sinigang!). But instead of beef brisket, I decided to use beef belly and shanks, which make a more flavorful broth. After that, the rest was history.”
For many diners, the beefy twist on sinigang is both surprising and delightful, providing familiar flavors with an unexpected element that feels entirely new. Since its debut, the corned beef sinigang has become a cornerstone of Sentro’s menu, embodying the restaurant’s ethos of blending innovation with respect for Filipino culinary heritage.
The restaurant also popularized a unique approach to serving sinigang by offering diners a small cup of the broth to taste before serving the entire dish. This allows guests to gauge its sourness and request adjustments, creating a personalized dining experience. Guests can ask for the broth to be more intense or mild, catering to individual preferences.
Beyond corned beef sinigang, Sentro 1771’s menu showcases other signature dishes that highlight Chef Vicky’s flair for reinterpreting Filipino ingredients. The fried kesong puti is a creative take on Filipino white cheese made from carabao milk. Lightly breaded and fried, it’s served with a sweet-spicy dipping sauce that complements its mild, tangy flavor. This dish is a favorite among locals and tourists alike, offering a taste of Filipino comfort food with a gourmet touch.
Another standout is the Rated GG, where galunggong (mackerel scad) is transformed into a memorable dish. Known as a staple fish in the Philippines, galunggong is usually simply fried. Chef Vicky’s version involves deboning, marinating, and deep-frying the fish, resulting in a tender, flavorful dish with a satisfyingly crispy texture. It’s a tribute to Filipino food culture, elevating an everyday ingredient into something special. This dish, along with the corned beef sinigang, reflects Chef Vicky’s vision of making Filipino cuisine more accessible and exciting for both locals and foreigners.
Sentro 1771 is not only known for its food but also for the experience it offers. Each location has a warm, inviting atmosphere that makes diners feel at home. “My vision for Sentro is to be in a house of its own, like an elegant Filipino home that can host parties,” Chef Vicky shares. This vision has shaped not only the interiors but also the ambiance of the branches, which feel like an extension of Filipino hospitality. She notes that the restaurants are a popular go-to place for balikbayans and foreign tourists.
Recently, the Capitol Commons branch expanded to accommodate private events and gatherings. It features two function rooms, each with a capacity of 12, while the entire restaurant can host up to 140 guests. This expansion reflects Sentro’s growing role in the community as a venue for families, friends, and corporate groups to come together over food.
In the kitchen, Chef Vicky continues to create new dishes that celebrate Filipino ingredients and flavors while appealing to modern tastes. Drawing from her extensive background in Filipino and international cooking, she constantly experiments to push boundaries while respecting Filipino culinary traditions. This balance is what keeps diners returning to Sentro 1771; they know they’ll find dishes that taste like home but with a fresh perspective.