When it comes to Filipino food, there’s always that sense of comfort—the kind that brings you back to family gatherings, Sunday lunches, and familiar flavors from childhood.
But what happens when these classics are reimagined and elevated for a modern dining experience? That’s where Sentro 1771 comes in.
Located in Greenbelt 5, Makati, Sentro 1771 has built a reputation for giving traditional Filipino dishes a fresh twist while keeping warmth and nostalgia intact.
It’s the kind of restaurant where you come in expecting the usual flavors but end up with something more refined, playful, and memorable.
During our visit, we sampled a spread of their best-sellers and signature dishes—and here’s how each one fared.
FRESH SMOKED FISH SPRING ROLLS (PHP320)
This appetizer was a refreshing start.
Wrapped in soft rice paper, it holds a flavorful mix of tinapa, salted egg, onion, and tomato—familiar Filipino staples combined in a surprising way.
The smokiness of the tinapa complements the rich, creamy salted egg, while the onion adds a punch that makes every bite lively.
The tomato provides freshness, making the roll feel light despite its richness.
It’s the kind of dish that excites the palate and instantly whets your appetite for more.
CORNED BEEF SINIGANG (PHP780)
A true highlight of Sentro 1771, their Corned Beef Sinigang is iconic for a reason.
The tamarind broth has a well-balanced tang—enough to wake up your senses without being too sour.
What sets it apart is the use of corned beef instead of the usual pork or shrimp.
The beef is fall-apart tender, and its distinct flavor infuses the soup, giving it a depth that’s both comforting and unique.
This dish is the perfect marriage of hearty and homey, making it a must-try.
FRIED CALAMARI (PHP630)
This was a pleasant surprise.
Unlike many calamari dishes that tend to be rubbery, Sentro 1771’s version is exceptionally tender.
The squid is coated with a thin layer of batter that crisps up beautifully, offering just enough crunch without being oily or heavy.
The flavor is slightly on the salty side when eaten alone, but with rice, it balances out nicely.
It’s a familiar dish, but executed with precision and care.
SENTRO BAGOONG RICE (PHP550)
If I could only recommend one dish, it would be this.
The Sentro Bagoong Rice is a meal in itself, layered with flavor and texture.
The bagoong gives a deep savory taste without being overly fishy, making it enjoyable even for those who don’t usually go for shrimp paste.
The sour green mango slices add brightness and contrast, cutting through the richness with a sharp tang.
The grilled chorizo ties everything together with its smoky, meaty bite.
Every spoonful feels like a festival of flavors—it’s bold, balanced, and downright addictive.
HARBOR-STYLE PRAWNS (?899)
These prawns were cooked perfectly—plump, juicy, and tender.
The sauce has a mild sweetness with just the right kick of spice from chili, creating a flavor that’s refreshing yet exciting.
Unlike heavier dishes, this one is light on the palate, making it the ideal companion to the richer viands on the table.
It’s a dish that doesn’t try too hard yet leaves a lasting impression.
CRISPY KANGKONG RICE (?350)
For those who prefer something simpler, the Crispy Kangkong Rice is a great choice.
It’s light and balanced, almost like an upgraded plain rice.
The kangkong adds a subtle crunch, while the tomatoes provide a gentle sourness that makes the rice less plain and more vibrant.
While not as bold as the bagoong rice, it shines when paired with strong-flavored dishes.
Think of it as the reliable sidekick that makes the star dishes even better.
STIR-FRIED AMPALAYA & MALUNGGAY (?290)
This dish feels like home.
The ampalaya retains a pleasant crispness and a gentle bitterness—not too sharp, but enough to remind you of its distinct character.
The malunggay adds depth and a touch of earthiness, while the slightly sweet sauce balances everything out.
For someone who grew up eating ampalaya, this is both comforting and satisfying, proving that even humble vegetables can shine when cooked right.
DINUGUAN SA SAMPALOK (PHP370)
A faithful take on a Filipino classic.
The pork blood stew is rich and flavorful, with the tamarind lending a subtle sour note that enhances the overall taste.
While it didn’t surprise me—since it tastes very similar to other versions I’ve tried—it was still comforting and well-prepared.
It’s the kind of dish you’d happily eat with a generous serving of rice.
HONEY GARLIC SPARERIBS (PHP790)
Sweet and sticky, these spareribs pack a punch of flavor.
The honey-garlic glaze coats the meat beautifully, with the addition of red wine giving it an extra layer of depth.
Personally, I’m not a fan of alcohol-forward flavors in food, but for diners who enjoy a sweet-savory combination with a touch of complexity, this will be a hit.
The meat itself is tender and well-marinated, making it a solid choice for meat lovers.
GRILLED PAMPANO (PHP145/100g)
For fish lovers, this is a treat.
The Pampano is grilled to perfection—juicy, meaty, and infused with a smoky flavor that enhances its natural taste.
It’s simple yet satisfying, proving that sometimes the best dishes don’t need a lot of extras.
Even as someone who isn’t usually fond of fish, I thoroughly enjoyed this.
OVERALL EXPERIENCE
Dining at Sentro 1771 feels like stepping into a refined version of home.
The dishes remind you of familiar flavors—sinigang, bagoong rice, ampalaya, dinuguan—but each one is elevated with thoughtful twists and careful execution.
It’s Filipino food you know and love, only plated with elegance and a touch of creativity.
The prices are reasonable for the quality and portion sizes, especially given its Greenbelt location.
Most dishes are good for sharing, making it perfect for family gatherings, barkada dinners, or even business lunches where you want something impressive yet comforting.
In the end, Sentro 1771 doesn’t just serve food—it serves nostalgia, warmth, and comfort, wrapped in a more polished dining experience.
If you want to taste Filipino cuisine that feels both familiar and elevated, this is the place to be.
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