Sentro 1771

Diah Pitaloka

Interiors are great, accomodating staffs, highly satisfying foods! It's my first time to dine here and I became a happy website! Ordered Sinigang na corned beef, kare kare, boneless crispy pata and grilled squid; all are equally good! Ill definitely go back! 😀

Cindy Suwandhi

So this place is really good I must say. 1st try yesterday and we were very very impressed with all over the orders. From the vegetarian rice, to the galung gong, liempo, tilapia in coconut milk, it was great in face we cane back today to try their breakfast, it was all good. Improvements: ice tea, coffee didn't taste good, they need better air condition it's very hot I expected a cooler room temperature during breakfast but not at all. Another thing: I have issue with their waitress/not really sure what her position was but the lady that served our food during lunch asked a whole bunch question about mylife and started asking my age --- in American culture at least in Texas I find it very rude and unprofessional for her to go to that level of conversation with me, I was not comfortable talking to her and glad my companion spoke up and ended the conversation, I guess Im too nice not to respond I was kinda getting aggravated!!! Another waitress serve us her name is Ruth she did very well compare to the other one!!! I'm still coming back in this place and I have the liberty to not talk to them I'll have my friends do all the translation and s*****! Pardon my french I still can't get over her questions!!! Food was great though 👍

Tyler Stone

This is where I bring my balikbayan relatives and friends for something Pinoy with a twist. Indeed, it's Sentro that put sinigang na corned beef on the culinary map. It's sinigang, but with chunks of whole-meat corned beef. The rated GG is another innovation -- fillets of the common fish galunggong fried in garlic oil and topped with garlic bits -- that's bringing GG to a higher (and more expensive) level. The secret of Sentro's uniqueness, however, lies in its signature beverage: sago't gulaman. Panutsa (sinakob) is used as the sugar base, giving it a more native, "provincial" taste. That's a million pogi points. And guess what? It's bottomless.