Max’s Restaurant is a default place for families for generations now. For our own family, it can be traced back to my father’s influence as he very well favors the place like no other. Whenever we have a get together, Max’s will be no doubt on top of the list.
In celebration of Max’s 65 years, they are choosing to go down memory lane and serve their patrons with secret family heirloom recipes, namely: Max’s Pork Binagoongan and Max’s Chicken Caldereta. “We 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 restaurant’s first cook who developed the secret recipe for Max’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 Max’s family tradition since 1945,†said Marc San Juan, Max’s Assistant Marketing Manager for Core Products and Innovations.
Max’s latest must-try is Max’s Pork Binagoongan. Tender pork cubes sautéed in a rich, mildly sweet and salty shrimp paste. This is a  classic Filipino dish cooked up on a bed of fried eggplant and garnished with tomato wedges, fine julienned green mangoes, sprinkled with chopped spring onions. Perfect with a hefty serving of rice and golden crisp Max’s Fried Chicken.
Another must-try is Max’s Chicken Caldereta is a hearty chicken stew in a thick tomato-based sauce and garnished with potatoes, carrots, red and green bell pepper and green peas. Spiciness is just done right and goes perfect with a steaming bowl of Max’s Sinigang na Hipon.
More promos will be announced over at Max’s Facebook Page and via www.maxschicken.com as they celebrate 65 scrumptious years of dining experience.
Thanks so much for attending the event. We had so much fun! 🙂 – Kim and Maui, Bright Idea