When at Max's Restaurant, it's a no-brainer that you'd go for their classic Pinoy fried chicken, best dipped in a mixture of banana ketchup, Worcestershire sauce, and the optional hot sauce. This year, Max’s is serving new Filipino favorites that will make you have second thoughts before placing your order.
Max’s new Adobo Ribs reinvents the classic adobo. Made with half a slab of ribs that are slow cooked until the signature sour-savory adobo sauce is soaked up by the meat, it's moist and tender. Staying true to the classic way adobo is prepared, the sauce is made more flavorful with the medley of soy sauce, vinegar, and whole black peppercorns. Need a meal for a group? The Adobo Ribs platter (P899) comes with a serving of Sizzling Tofu or Pancit Canton, one large plain rice, three glasses of Iced Tea, and three dessert-sized servings of Buko Pandan.
Also new on the menu is their version of Beef Salpicao. Cubed beef sirloin, minced garlic, and a variety of spices that are stir-fried together to make this satisfying and tasty beef dish. The Beef Salpicao’s juicy meat with a rich sauce is available as a rice bowl (P249) or as a good-for-sharing platter (P499).
Don't forget to leave room for Max’s new dessert: Mango Pandan Ensaymada (P33)! The soft pillowy pastry is made with soft pandan-flavored bread topped with whipped cream frosting and sprinkled with tangy yellow mango bits.Â
For more information, visit Max's official website and follow Max's on Facebook.
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