Editorial review•Nov 22, 2025
Tito Boy is a daughter-father Filipino kitchen anchored in St. Vital's Southglen Shopping Centre — and its significance in that context is real. When it opened on October 29, it became the first Philippine restaurant of its kind to plant a flag in this corner of south Winnipeg, a neighbourhood that previously had no dedicated Filipino spot. The restaurant belongs to a family story: Agustin Doming, the "Tito Boy" himself, immigrated from the Philippines in the 1980s, spent sixteen years working in Winnipeg's healthcare sector, and eventually poured that long arc into a kitchen built around the family recipes he carried with him. That backstory isn't decoration — it's the actual operating philosophy. He runs the kitchen alongside his daughter, and the menu reads like a deliberate catalogue of the dishes that matter to them personally, not a survey of Filipino cuisine built for outside approval.
The menu centers on a handful of dishes that do exactly what they're supposed to do. The pork BBQ silog — a skewer of sweet and savory pork served with garlic fried rice, two fried eggs, atchara, and salad — is a signature, delivering the classic Filipino breakfast-plate format that diners consistently return to. Pancit, the stir-fried rice noodle dish loaded with fresh vegetables and heavy on garlic, represents the everyday comfort end of the menu. Lumpia — egg rolls stuffed with ground pork, water chestnuts, and carrots — are described on the menu itself as crunchy and garlic-forward, the kind of thing that disappears fast at a table. Ube Mochi Waffles and an Ube Latte push into more contemporary territory, reflecting what's happening across the Filipino-diaspora restaurant scene right now. The room itself telegraphs its intent immediately: family photographs on the walls, a large "Kain Tayo" sign (Tagalog for "Let's Eat") at the entrance, and what the kitchen calls a beachy, warm atmosphere.
The practical move worth knowing about is the kamayan dinner: a communal, hands-on spread presented on banana leaves, bookable in advance for groups. If you're coming with four or more people, this is the reservation to make — it's the format the kitchen was clearly designed to host, and it's what separates Tito Boy from a standard order-off-the-menu experience. For solo visits or smaller tables, the silog platters are the reliable anchor. The address is 730 St. Anne's Road; call ahead if you're planning a kamayan, as it requires advance booking.
Priya Sharma, Dining Editor