By Diana A. Galang
True to itself and as honest as all well-served meals, Max’s Restaurant has established itself not just as a service-oriented fried chicken spot, but more so as a
symbol of the true Filipino fried chicken restaurant.
With an uncorrupted and well-kept fried chicken recipe, Max’s continues to gear itself towards serving distinct Pinoy culinary sensibilities here and abroad.
Max’s Resto at the old Sucat Branch
A RESTAURANT FOR THE FILIPINOS
"Max’s is for the Filipino," said Marketing Specialist Carlo Fajardo over a relaxing dinner at Max’s Greenbelt. How Max’s lives this slogan can be seen in their spacious restaurants, built to accommodate the Filipino family and all its extensions (relatives, friends and neighbors – a typical habit of Filipinos). In addition, the brown wood and Filipino-style architecture create the ambiance of a home--something more comfortable than a bright, colorful fast food.
MAX’S BEGINNING
Max’s Restaurant started in 1945, after the Second World War. Maximo Gimenez, a Stanford-educated teacher, befriended the American troops stationed in Quezon City. As a result of the proximity of Maximo’s house to the camp, the soldiers visited his house regularly for a drink or two. As an expression of friendliness,
Maximo, in addition to offering drinks, also prepared some dishes to complement them. Later on, because of the frequency of their visits, the Americans insisted on paying their drinks. This prompted Maximo to open a café where the troops (in addition to his friends) could enjoy food and drinks.
The café initially served chicken, steak and drinks.
Maximo’s niece, Ruby, managed the kitchen, and she created a special recipe for chicken that became an instant favorite of the GIs. Eventually, when the public heard about the delicious chicken that was tender, juicy and crispy, people from different places flocked there to eat the distinctive fried chicken; thus, Max’s Restaurant was born.
FILIPINO FOOD SERVED
INTERNATIONALY
Max’s Restaurant is one of the leading fried chicken stores in the country, and their secret is that they serve the freshest Philippine chicken (a maximum of seven hours after it was slaughtered). Also, it offers the best Filipino dishes, including the creamy, vegetable-filled, and tender meat kare-kare served with their own bagoong; the best sinigang na tiyan ng bangus with eggplant, okra and other vegetables and its succulent broth; the crispy pata served with a vinegar-soy sauce that will make you forget about cholesterol concerns; and other dishes that will make you happy--and proud!--to be a Filipino.
Because of this menu, many Filipinos in other countries craved the food served in Max’s Restaurant. When this came to the knowledge of the owners, they opened Max’s restaurants abroad. Through this, Max’s brings--and promotes--Filipino culinary culture to other countries.
i haven't eaten in so long...