Maxâ€™s Restaurant is a default place for families for generations now. For our own family, it can be traced back to my fatherâ€™s influence as he very well favors the place like no other. Whenever we have a get together, Maxâ€™s will be no doubt on top of the list.
In celebration of Maxâ€™s 65 years, they are choosing to go down memory lane and serve their patrons with secret family heirloom recipes, namely: Maxâ€™s Pork Binagoongan and Maxâ€™s Chicken Caldereta. â€œWe want to offer our customers something different, yet something very familiar to their taste buds. We came up with two of the original recipes of Nanay Ruby, the restaurantâ€™sÂ first cook who developed the secret recipe for Maxâ€™s sarap-to-the-bones chicken. Our present- day food crowd is in for a once-in-a-lifetime treat as they sample exquisite dishes that have been in the Maxâ€™s family tradition since 1945,â€ said Marc San Juan, Maxâ€™s Assistant Marketing Manager for Core Products and Innovations.
Max’s latest must-try isÂ Max’s Pork Binagoongan. Tender pork cubes sautÃ©ed in aÂ rich, mildly sweet and salty shrimp paste. This is a Â classic Filipino dish cooked up on a bed of friedÂ eggplant and garnished with tomato wedges, fine julienned green mangoes, sprinkled withÂ chopped spring onions. Perfect with a hefty serving of rice and golden crisp Max’s Fried Chicken.
Another must-try is Maxâ€™s Chicken Caldereta is a heartyÂ chicken stew in a thickÂ tomato-based sauce and garnished with potatoes, carrots, red and green bell pepper and greenÂ peas. Spiciness is just done right and goes perfect with a steaming bowlÂ of Maxâ€™s Sinigang na Hipon.