Pork meat stew simmered in a rich sauce with serrano pepper

Marinated pork chunks braised in vinegar and soy sauce reduction. Made flavorful with garlic, bay leaf, and whole peppercorn. Garnished with green onions and served with diced tomatoes and onions

Pork cubes sautéed in a rich, mildly sweet & salty shrimp paste sauce

Thinly sliced beef sirloin sautéed in onions, lemon juice, soy sauce, and gravy. Topped with fresh onion rings.

Pork belly deep-fried until crisp and golden brown, yet soft and tender inside. Served with liver sauce on the side.

Deep-fried pork belly in coconut milk and shrimp paste with fiery spices. A popular Filipino dish. Originally from the Bicol region, prepared the Max's way.

Popular Philippine chicken stew richly marinated in soy sauce and vinegar. Enhanced with the flavors of garlic, bay leaf, and whole peppercorns. Garnished with green onions and egg. A well-loved dish.

Steamed ground pork with carrots, red bell pepper, celery, raisins, and boiled egg.

Beef shank and oxtail with vegetables simmered in thick peanut sauce served with shrimp paste on the side. A native delicacy.

House-specialty! Premium pork hock simmered in a special marinade and deep-fried to perfection. No celebration is complete without this trademark Max's dish. Served with soy-vinegar dipping sauce.

Max's Fried Chicken, chopped to bits and served on a hot sizzling plate topped with chili fingers, onions and celery. Served on a sizzling plate.

Beef stew with vegetables simmered in garlic, tomato sauce, cheese, and spices

Diced crispy pork belly mixed with Max's savory sauce. Served on a sizzling plate.

Delectably marinated pork cheese, broiled and cut into small pieces, and served on a sizzling plate. Originally from the province of Pampanga, prepared Max's way.

Grilled marinated pork belly, mildly sweet and tangy. Served with our house vinegar garlic sauce.

Tasty clear broth with tender Osso Bucco and generous portions of vegetables.

Tender beef shanks and ribs in a flavorful soup, with greens, potatoes, and peppercorns. A best-seller

A tangy tamarind soup, with pork and assorted vegetables. A must-try!

A tangy tamarind soup, with beef and assorted vegetables. A must-try!

A tangy tamarind soup with milkfish and assorted vegetables. A must-try!

A tangy tamarind soup with shrimp and assorted vegetables. A must-try!

Freshly steamed jasmine rice.

Jasmine rice deliciously stir fried in golden garlic bits.

Generously served with eggs, carrots, green peas, and crab meat.

A special Filipino fried rice with shrimp paste topped with diced tomatoes, and green onions

Egg noodles sautéed with vegetables, pork, chicken, and shrimp. A traditional favorite.

Rice noodles sautéed with vegetables, pork, chicken, and shrimp. A traditional favorite.

A blend of egg and rice noodles sautéed with vegetables, pork, and shrimp. A unique dish.

Thick rice noodles in a delicious shrimp and ground pork sauce, garnished with garlic bits, ground pork cracklings, green onions, and sliced boiled egg. An all-time favorite.

The home-cooked, Sarap-to-the-Bones™, fried chicken that puts us on the map. Always made to order and best enjoyed with Banana Ketchup and Worcestershire Sauce.

Golden fried to perfection, incredibly crispy and moist pork belly. Combined with the famous Max’s Kare-Kare sauce and vegetables.

Golden crisp pork ruffle fat served with vinegar garlic dip. An all-time favorite!

Shredded heart of palm mixed with vegetables, pork, shrimp, and crabmeat served with peanut sauce.

These sweet potato fries are perfectly crispy and crunchy, deep fried to golden brown perfection.

A delicious mix of ground pork and vegetables rolled in pastry wrapper and deep fried. Served with sweet and sour sauce on the side. A Filipino favorite.

Spicy taro leaves simmered in coconut milk with shrimp and pork.

Chinese-inspired assorted vegetables with shrimp, pork, and chicken sautéed in our savory sauce. A popular dish.

Eggplant with tomato onion salsa, served with shrimp paste on the side - simply delicious.

Deep-fried tokwa (tofu) cubes tossed in a cream sauce topped with chilies. A vegetarian house favorite.

Whitefish indigenous to the Philippines, made flavorful in a vinegar garlic marinade, deep fried, and served with our house relish and suka't bawang (vinegar garlic dip) on the side. Simple but tasty.

Chopped deep-fried boneless milkfish with onions and ginger, served on a sizzling plate.

Philippine lime juice served with shaved ice

Mango juice served with shaved ice

Flavored with brown sugar syrup and a hint of banana extract. Served over shaved ice. A well-loved refresher.

A blend of refreshing tropical fruit preserves, beans, and milk in shaved ice. Topped with a delicious scoop of Ube (purple yam) ice cream, flan, and rice flakes. A classic Filipino dessert.

Young coconut mixed with pandan leaf (screwpine) gelatin and tapioca in a rich fluffy cream sauce, with Macapuno (coconut) ice cream and rice flakes.

Delicious and mouthwatering custard made from egg yolk and milk, topped with caramel syrup.