#FirstInModernFilipinoCuisine
A woman that dedicated her life in making Quality Filipino cuisine, Chef Vicky Pacheco had surely made a mark in the Philippine Food Industry. She had made huge impacts through Sentro 1771 with her Modern Filipino Cuisines. Local dishes made chic and elegant through her knowledge of French and Swiss techniques producing a much defined and flavorful Filipino Dishes. Best example of it is Sentro 1771's flagship dish, The Corned Beef Sinigang. Which people really lined up for because of it's unique taste but would still give you that homey-pinoy vibe.
A few days ago, I was lucky enough to be invited to be the first ones to taste their new Lunch Menu and just by looking at the dishes, I know that they are prepared to tickle our taste buds and take us to a gastronomical journey.
Their appetizers are a tease on what lies ahead of us
The B2B Sticks or Balunbalunan Sticks are grilled organic chicken gizzards cooked adobo-style. Classy and safer way to eat street foods and I know our dads loves these kind of goodies.
Macau Chorizo & Cheese Tidbits, these babies were the table-mate's favorite. Everyone battled to have more than a piece. Add some vinegar and it would take it to the next level.
Duck Pancakes, Strips of native duck slow-cooked in beer, rhum vinegar, soy sauce, and muscovado sugar are tucked into Chinese pancake pockets and served on soup spoons. Really yummy, another favorite of our group and no one dared to share one... at first. It's a really cool twist of those dishes served in Chinese restaurants where they would wrap the pecking duck and stuff.
Kamote Tops, reminded me of how my Tita would make her Lumpiang hubad though this one is inside Cups of camote. Really delicious and the flavors are so pinoy every bite is nearly nostalgic.
Two-Egg Ampalaya Crepe, bitter melon is placed on an egg crepe and topped with salted duck egg for added flavor. I don't like ampalayas but this dish gave me a change of heart. The saltiness from both the eggs cuts off some of the bitterness from the ampalaya yet it compliments each other.
Seafood Bagoong Rice. I dared not to touch it, I'm allergic to seafood and the shrimps are potent enough to make me itch the whole day. But from the looks of it and by the reaction of my tablemates, it was their favorite.
Lamb Kaldereta, I'm a big fan of Kaldereta and any lamb dishes and those two together in one dish is just damn awesome. Spicy and quite game-y, I loved it sagad! Down to the last shred of meat and cut of carrot.
Chicken Adobo sa Gata, Who doesn't like Adobo? I don't think you'e Filipino if you don't like to eat Adobo. This dish is simply divine. The chicken falls right off the bone, a sign of slow cooking. Flavorful down to the last strip of meat.
Fish of the Day in Pandan. Fish varies everyday depending on what's the freshest catch of the day. Their dedication to freshness can be seen here, in which other restos would serve you thawed fish. YUCK! Looks dry from the outside yet moist and flavorful as you pull out the flesh. Flavored with the traditional onions, garlic and tomatoes.
And finally, the dish that needs no Introduction nor description, The one and only, Sentro 1771's Corned Beef Sinigang. Mi Paborito! No other dish had rendered me speechless other than this.. well... Winebar burger is definitely a contender but it's also from them so yeah...
And finally I've met two awesome food bloggers who from the start I really idolize and look up to, Aina(redblackapron) and Eunice(youngfoodie)
Yeap, those were my table mates posing with Chef Claudette(Sous Chef) and Chef Vicky.
