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.
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.