Features

Behind Sentro 1771’s Iconic Sinigang na Corned Beef with Executive Chef Vicky Pacheco

August 23, 2019

Sinigang is undoubtedly a quintessential Filipino dish. It represents the resourcefulness of locals, with the sour soup being a simple medley of backyard ingredients. It also expresses the people’s diversity of taste. Every time you eat is a different experience, depending on who makes it. That’s even truer nowadays, as restaurants serve their own iterations. Sentro 1771, an institution in the modern Filipino cuisine scene, was one of the firsts to recreate the soup. Their Sinigang na Corned Beef is now an iconic Metro Manila dish.

Sinigang is in the Sentro of my life.

On this episode of Icons (formerly Making With), we sat down with Chef Vicky Rose Pacheco, COO and Executive Chef of the 1771 Group of Restaurants. She shares the history of Sentro 1771’s signature dish, and gives us peek into how it’s made. Their Sinigang na Corned Beef keeps the integrity of the classic sinigang intact. But at the same time, it reminds us of the versatility of the Filipino staple, as well as its potential for sophistication.


Sentro 1771 (Capitol Commons)

A modern Metro Manila institution serving contemporary Filipino cuisine.

ADDRESS: Meralco Avenue corner Shaw Boulevard, Kapitolyo, Mandaluyong City
VISIT: 7AM-11PM Sundays to Wednesdays / 7AM-1AM Thursdays to Saturdays
CONTACT: (0917) 327-8183 / commons@sentro1771.com
SPEND: PHP300-1000
follow: Facebook / Instagram / Website

Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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