🙂įirst in line for our cameras and critiques was a pica-pica entrée: skewered and grilled organic chicken gizzards cooked adobo-style. All seemed pleasant and approachable, reflecting a good mark of Filipinos’ hospitality. They were cooperative during the food event. Staff, once called, immediately forwards and grants the requests. Once reservations are placed, the name of the guest is written on a piece of paper that’s set on the reserved table. Both are quite spacious and I think this place can be a good venue for parties, big gatherings and other events.
The fact that they were written by hand adds up to the creativity of the design.Ĭustomers can choose to dine in either on the first floor (indoor or outdoor) or the second floor of this restaurant. Above it was a list of signature dishes and other food that are well worth the crave. The busy chefs can be seen through the transparent glasses that separate the dining area and the kitchen in the counter. One noticeable thing was the flowers which were placed on each table and the huge arranged bouquet by the entrance. The ambiance was particularly cool, with high ceilings, large wall paintings, gigantic windows to allow natural lighting, and consistent theme all around. But the decors and the furnishings still looked new. Review of Sentro 1771 (Serendra, Bonifacio Global City)Īccording to the staff, this branch of Sentro 1771 in Serendra has been established since 2009 (while the first branch in Greenbelt, Makati has been around for the past 11 years). 🙂 In this post, let us take a peek at these crave-worthy Filipino food and discover the first modern Filipino cuisine by renowned executive chef Vicky Pacheco, owner of Chateau 1771 group of restaurants. Last Saturday morning, I met strong winds and heavy rainfall on my way to Sentro 1771, Serendra, Bonifacio Global City, but the awful weather didn’t stop me from safely arriving at the restaurant early for lunch time.
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