Sentro 1771 (Capitol Commons)

They serve reinvented and well-prepared Filipino dishes. I ordered hito flakes and crispy kangkong fried rice, which really went well together. The hito flakes were not too salty or too greasy. I wanted to balance the meal with a veggie dish and the stir-fried ampalaya and malunggay did not disappoint. It provided contrast in texture and flavor to the hito flakes. I ended the meal with a ginataang halo-halo for dessert (it was almost afternoon merienda by that time) and a refreshing green mango shake. The prices on the menu do not include 12% VAT. The place was clean and had very classy decor…

been a while since i last ate at sentro 1771 but the corned beef sinigang still 10/10 🔥 best part is they let you try the soup first to adjust the sourness love that service. i love their rated gg (galunggong) too

Embarking on a gastronomic adventure at Sentro 1771, nestled within the contemporary landscape of Capitol Commons, is a truly delightful experience that any food lover should not miss. Renowned for its rich offering of authentic Filipino cuisine, the restaurant merges traditional flavors with innovative execution to offer a delightful culinary experience.

Upon entering, you're greeted with an interior that's as beautiful as it is inviting - a testament to the intricate melding of tradition and modernity that Sentro 1771 embodies. The attentive staff, always on hand to guide you through the r…

I must say they really have unique twists in some popular Filipino dishes like sinigang and kare-kare. I specifically loved the Bangus Belly Steak, very tasty and well cooked! One of my companions, a Malaysian national, also liked it and even said it tastes like Unagi. Service is great. There are just some flies inside so maybe they need better pest control provider (search Tercopex) or better sanitation and scenting. But overall, food’s great!

The decor and service were memorable.
Unfortunately, I wasn't impressed with my orders.

The two dishes I ordered were the Pork Sisig, and the Dinuguan with Puto.

The Sisig was just too hard and chewy for me. Deep fried, I suppose, to give it a crunch. But it wasn't so much as crunchy as it was tough. It also lacked the sourness I wanted. I had to ask for vinegar to give it some bite.

The Dinuguan also lacked the sourness I wanted. I know each region has its own version, and I suppose this version is not to my liking.

I did eat here a few months after the pandemic lockdowns. I ordered the …