Kanto by Tita Flips

Headline: Kanto by Tita Flips: Homestyle flavors. Street-food vibes. Friendly service.

Restaurant Category: Casual Filipino street-food stall/takeout, limited seating; ~$6–$17 per item, AYCE brunch buffet ~ $30 (+ tip)

Menu Highlights:
– Lumpia Shanghai (crispy, well-seasoned; likened to Jollibee’s)
– Arroz caldo (comforting, deeply flavored “best congee” vibes)
– Tapsilog (garlicky, runny egg; paired with papaya slaw)
– Sisig (crispy, mixed textures; can be rich)
– Dinuguan (hearty, big tub; best with rice)
– Lechon kawali and lechon
– Pancit
– Deep-fried chicken (surprisingly popular at brunch)
– Calamansi iced tea (refreshing standout)
– Halo-halo (tastes authentic for many, with occasional missing bits)
– Ube mini buns (brunch favorite)
– Turon (well-loved by some; mixed feedback on execution)

Service Highlights:
– Friendly, accommodating staff; even opened early for a guest
– Made-to-order food with fresh ingredients you can taste
– Casual, modest setting; mostly outdoor seating with a cafeteria-style feel
– All-you-can-eat brunch buffet offered (~$30) with coffee included
– Portions often generous for the price
– Can get busy at peak hours and prep can take a while

Notes:
– Delivery/third?party orders can be inconsistent (wrong items, long delays, limited communication)
– Some dishes can skew salty, greasy, or dry (e.g., tapsilog beef)
– Kamayan via delivery reported declining lately (old/undercooked rice, oversalted beef)
– Turon quality varies; one report of burnt sugar and too much wrapper
– Halo-halo occasionally missing some mix-ins
– One diner felt a lunch box was small for nearly $17

Paragraphs:
Customers come for the homestyle flavors and street-food charm, with many singling out the lumpia shanghai, arroz caldo, and that super refreshing calamansi iced tea. Diners enjoy the sisig for its crunchy, meaty mix and the tapsilog for its garlicky punch and runny egg, while buffet-goers talk up the lechon, pancit, surprisingly good fried chicken, coffee inclusion, and cute ube mini buns for about thirty bucks. The setting is casual and modest—part of a container-stall market with mostly outdoor seating—so it feels like an easy stop for a quick bite or a chill brunch. Folks also appreciate that many dishes are made to order and that portions often feel generous for what you pay.

Although the overall vibe is warm and welcoming, experiences can vary. Some diners mention the food can run rich or a bit greasy, and a few found the tapsilog beef salty or dry. One guest felt a lunch box portion was small for the price. People love the halo-halo’s throwback taste, though a few noticed missing components; turon is a favorite for some but others called out burnt sugar and a wrapper-heavy roll. On the delivery side, a few customers claim the kamayan has slipped lately with rice quality and seasoning, and there are reports of delayed or incorrect third?party orders that weren’t clearly communicated.

Still, service stands out as a high point—staff are friendly, and one kuya even opened early to help a traveler. The owner, Diona “Tita Flips” Joyce, brings that Filipino corner-store spirit to the stall, and when everything clicks, diners say the food tastes like it was made at home with fresh ingredients. People come for the comfort plates and the buffet, although waits can happen and peak times get crowded.