Something Old and Something New at Chateau 1771

In-the-know food players understand that the key for loyal patrons to keep coming back are the new food offerings that regularly evolve—it’s like a nurturing long term relationship that will keep both parties constantly excited. While this is true, many will agree that there’s also always something charming about the old that deserves a big come back.

Like Chateau 1771, it has managed to keep up with a reputation of serving the finest No Borders Cuisine since the 80’s back when it was still in its original Malate home. Evoking the feel-good vibe of exquisite flavors of Swiss, Italian, and French, Chateau 1771 was able to make a winning concoction that kept foodies linger over the past two decades.

Now residing in its posh and upscale Greenbelt address, Chateau 1771 remained on top-of-mind for those who wish to experience only the finest in dining. Yes, Chateau 1771 is for people who understand that food is a crucial part of planning in every occasion that deserves a celebration. But of course, those who wish to make an ordinary day transform into something special, starting with gourmet food is the way to go. So before the year comes to a close and in preparation for Chateau's 25th year anniversary next year, Executive Chef Vicky Rose Pacheco rounds out the quarter with a new batch of dishes brining back old flavors, which will surely change the way a gourmet food is defined. Here’s a sample degustation menu that possess the gloss of luxury, an experience that’s packed with allure from all angles. 

For starter one shouldn’t miss the Salmon Pillows (PhP300 net, 2 pieces) showcasing salmon in whole new different light: bits of salmon flakes encased in golden puff pastry over mango cream sauce and basil flakes, this is a revival from the old menu wherein a more high tech way of baking it makes the waiting time shorter. Light, soft, and airy, the combination makes the texture exciting while salmon and mango makes a refreshing, palate-tickling sensation.

Sentro’s Sinigang na Corned Beef: A Tribute to Ten Years

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.

Jayke Reyes Launches Self-Titled Debut Album

We Filipinos are truly great singers. Let's welcome this beautiful and talented fast-rising singer named Jayke Reyes! She launches her self-titled debut album "Jayke Reyes" the other day, which contains the carrier single Kay Palad Mo which is a remake;  Perry’s Will;  Paano Na Kaya;  Sana’y Pakaingatan Mo;  and We’re All in This Together that comes with a minus one.

I was so elated to meet this young lady who happend to be a batchmate of my dear cousin during their high school years. During the press conference for bloggers at Tito Boy's Food Republic along Panay Avenue in Quezon City, she shared us that she grew up listening to Broadway songs. Actually she was raised in the US and a daughter of Filipino immigrant. It had always been her  dream to pursue a singing career so when the opportunity knocked at her doorstep, she didn’t hesitate to leave Los Angeles and flew all the way to Manila and make her dreams come true.

CHICKEN DELI in SM North: A Bacolod Original plus GIVEAWAY!

I have been at this inasal house several times already but I will initially share with you my very first encounter with CHICKEN DELI last June with my mother and cousin. Of course this will be followed with several blog posts as the encounter became more and more tasty :) My first photo shows how jam packed and well-loved this restaurant is. Every time I visit the scenario never changes. It was like there is a commotion- a meaningful one. Unlike its direct competitors, this Bacolod orginal since 1983 has only two branches here in Manila while others are situated in Laguna and as expected four more in Bacolod City. This one in SM North Annex is where I usually frequent since it is a type of mall with to go restaurant that has nice ambiance and spacious dining area coupled good Filipino comfort food and fast service. I'm looking forward to try their Tutuban branch, but since I rarely barge the area I do not know when will it happen.