With a little imagination, fresh ingredients, and the right kind of meat, Sentro 1771 was not only able to make a unique spin on Filipinos’ ultimate comfort food-- it’s a signature as dish certified every balikbayan’s favorite!
A brainchild of Executive Chef Vicky Rose Pacheco of Chateau 1771 Group of Restaurants, Sinigang na Corned Beef is possibly the most creative take on the usual sinigang that everyone knows. In the Philippines where a full roster of vegetables and high quality meats are in play, cooking up anything is practically always in season for chefs. But there’s something so charming about an accidental dish, especially if it turns out to be quite historic. It’s like cooking at home, making sure each ingredient works from the little scraps and pieces and turn it into another dish you can call deliciously your own.
Like Sinigang na Corned Beef, it’s one of the dishes that’s considered very special for its monumental discovery. While ever busy in the kitchen and thinking then of putting into good use excess corned beef broth from the first menu of Chateau 1771 then in El Pueblo, Ortigas Center, Pasig City, Chef Vicky came up with an idea: why not make the corned beef broth into sinigang soup? All it needed was souring ingredient and the usual beef brisket could be substituted with beef cuts with sinews, fat and bones---these are what makes for a hearty soup. Well, the result is history, the dish not only came out to be Sentro’s signature favorite, it’s a heartwarming soup, flavorful and meaty, exactly what one craves for.
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