| One of the advantages with working with achievers is that there is always so much cause for celebration. I’m talking about people who never sit on their butts (the way I do) but instead strive for climbing that next mountain, killing that next dragon, and putting another proverbial laurel on their invisible cap. I sit back, watch, and clap my hands for these people. I’m one of those people who never find myself standing with them at the winner’s circle, but who at least stay for the party that is sure to follow. Achievements to me, ultimately, equate to free food (hehe). |  |
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Oca, a director in our company, is one such person. He keeps quietly collecting his successes and so has to keep treating us every so often. He recently passed his Project Management Institute (PMI) certification, and is now a member of the odd 100 Project Managers in the Philippines who are PMI certified. Now we must all refer to him as Oca Ocampo, PMP. A simple Oca simply won’t do anymore (hehehe). |
| He treated the company’s MANCOM and PMs to lunch at Sentro restaurant in Greenbelt 2. We ordered 3 dishes, lots of rice, and bottomless sago gulaman. The food was better than average, the sago gulaman got different reactions from each of us, and the service was simply excellent (in a not overdone kind of way). Here is my commentary: |  |
| Food: | Comments: |
 Corned Beef Tamarind Soup   |
A modern take on the classic sinigang, this is sour tamarind soup with large chunks of marble corned beef. One good thing to note is that, as a practice, they make you taste the soup first so you can comment whether you want it to be sourer, saltier, or spicier. They also refill your first palayok of broth.
Comes with fresh kangkong, okra, gabi, sili, labanos, sibuyas, and kamatis, this dish is a delectable bahay-kubo that would surely keep you coming back. |
 Porkchop Inihaw (Grilled) |
At first sight, this looks like a conventional open-grill porkchop. Tasting it, though, you could detect the subtle tastes of native herbs that have been used to lightly marinate the pork. The grilling is excellent, with very little of the dish burned.
It also comes with a kakiage of sweet potatoes, lemon grass, and carrots that provides a good counterpoint to the straightforward taste of the porkchop. |
 Porkchop Inihaw (Grilled) |
Everyone loved the chicken… that is… everyone but me. And since this is my blog, I’m going to post MY opinion.
The chicken was plain-grilled in a marinade of soy sauce and garlic, I think. It was a bit too bland for my taste. The gravy they served with the chicken tasted like … well, the chicken itself. It’s sad that I didn’t think too much of the chicken. I was actually excited when they brought out the whole chicken in “chicken dance” form. |
 Complimentary Super Cake |
At the end of the meal, the management gave Oca a complimentary slice of cake. This cake is the bomb! For someone like me who’s not into cake to rave about it is already testament to how good it is. It tastes like a praline mouse with caramel drizzle.
I didn’t quite get the name of the cake though… oh well… I guess I’d have to wait for my birthday to taste it again. |
 Chicken Dance! |
All in all it was a very good meal shared with good friends. The ambiance was quaint and comfy (except for the slippery chairs that felt like they were just lacquered that afternoon). The service was one of the best in Manila (special thanks to our waitresses!). The food was novel and fresh. Oca sure knows how to fill people’s stomachs! |
| Given my luck, though, there just had to be one thing that ruined it for me. Em, one of the PMs, had to break her bottomless sago-gulaman glass right on my plate and spill the cold, sticky drink on my lap. GRRRRR!
They should come out with a new ad: Good Food… 1500 Pesos, Good Service… Free. Cold Gulaman on your lap… Priceless! |
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Waiting for a table.
Oca’s Angels.
Everyone.
bLuEbAByAnGeL Says:
October 18th, 2005 at 7:04 pmVisit bLuEbAByAnGeL
HaPpY BiRThDaY!!!
*ganito din ba treat mo sa amin?! hehehe
*
ps Sentro’s sinigang *seafood i think* is yummy too…
hvent tried the corn beef though….