Plato D' Boracay

Plato D’ Boracay – Flavorful prawns and calamari. Food hall bustle. Service charge debates.

Casual Filipino seafood and grill, counter-service stall in Station X food hall; mid- to high-priced for Boracay (one group paid around ?3,200 for 3 dishes + 2 drinks). Seafood often priced by weight with a separate cooking fee.

Menu Highlights:
– Garlic prawns: sweet, buttery, and notably sizable
– Calamari: tender and fresh-tasting
– Egg fried rice: simple, comforting, and tasty
– Big noodle platters: generous portions and good value
– Cook-to-order seafood selection (prawns, crab, bangus)

Service Highlights:
– Counter-ordering with self pick-up; not full table service
– 10% service charge is added despite minimal table service
– Wait times can run long, even for simple add-ons like extra rice
– No service water provided; bottled water for purchase only
– Pricing clarity can be an issue (no set price list; seafood cooking fee separate)
– Service mood ranges from friendly to disengaged

Notes:
– Ambience/decor underwhelming for some; a few find the vibe uninviting
– Several dishes skew sweet; some items oily
– Inconsistent seafood descriptions (prawns served as small shrimp; “boneless” bangus arrived with bones); small crabs noted
– Quality misses mentioned: tough bulalo, average garlic butter wings, grilled pork that looked fried, disappointing carbonara
– Perceived high prices compared to experience

Logistics:
– Located inside Station X food hall with shared seating and a lively/noisy environment

Customers come for the seafood cooked to order—especially the garlic prawns, tender calamari, and comforting egg fried rice. A few diners also call out the huge noodle platters as solid value when you’re feeding a group. The setup is a food hall stall in Station X, so the energy is lively and seating is shared.

Diners enjoy the flavors of certain dishes, although pricing and service leave many unconvinced. Some folks mention paying around ?3,200 for three dishes and two drinks, and others note that picking your seafood doesn’t include the cooking fee. The 10% service charge is a sore point for several customers because ordering is at the counter and you collect your own food; a few describe long waits for even simple requests and say there’s no service water unless you buy bottled.

Experiences vary widely on quality and consistency. While a couple of dishes win praise, some customers claim the bulalo was tough, the wings just okay, and the grilled pork seemed fried. Others mention the food leaning sweet or oily. There are also reports of mismatched expectations—like small shrimp presented as prawns, “boneless” bangus arriving with bones, and small crabs in platters. Some people appreciate the big portions and find the service pleasant, while others feel the staff seem disengaged. Overall, it’s a mixed bag: tasty hits for certain seafood items, but uneven service, clarity, and value depending on the day.