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  • I'll be honest in saying that the pictures of the fried chicken and purple ube waffles are what gravitated me to Platito. When it came time to suggest places for brunch, I quickly sold my friends on Platito. Fortunately, they take reservations so there was no unnecessary 30-45 minute wait which seems to be a given for most brunch joints on the weekend. We made reservations for 11:30 but judging from the availability in seating on the main floor, upstairs, and on patio, it didn't seem necessary. Though it did pick up later, as we finished our meals. Two of the three of us arrived early, so we started with some drinks while we waited for our third friend. I settled for the Calamansi Shandy which had its distinct sweet and sour (and refreshing) taste, while my friend got the Boracay Mango Shake and added rum for an extra $3. After having a sip of the mango shake, I wish I had ordered that instead; fresh, sweet mangoes with a BIG shot of rum! Once our friend arrived, we split the Bok Bok Chicken & Ube Waffles ($16) and the Tosilog ($13). It was an interesting take on the Southern classic. The waffle was pretty soft and lacked the ube flavour that I've grown up with. The fried chicken was crispy and tender though. The Tosilog stayed true to its traditional roots; garlic fried rice with runny eggs. The pork wasn't too sweet, which the packaged tosino tends to be. There was a bit of waffle and rice leftover since the waffle was quite big and it was a reasonable portion of rice. Unless of course, my friends took a bigger share of the meat! For dessert, we had to get the Waffle & Ice Cream Macapuno ($7). It was perfect for sharing, and unlike the chicken and waffles, we managed to finished the entire waffle as the scoop of ube ice cream was HUGE. The combination of the ube ice cream and coconut strings with the ube waffle was a nice, sweet ending. Overall, a decent and filling brunch. It's nice to see more Filipino restaurants opening up and I'd come back during a weeknight to try out their dinner menu.
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