Max’s Melange of Flavors

When it comes to Filipino cuisine, it’s all about mixing diverse cultural influences into one delicious plate. And locals would agree that Max’s of Manila is Hawaii’s favorite place for a taste of the Philippines.

The restaurant’s newest creation, Seafood Paella ($23.95, serves four), debuts Feb. 7 (limited time only), and offers a piece of the past. “Filipino cooking is a melange between Spanish, Chinese and Malay influences. Paella comes from the Spanish side, due to a history of (the Philippines) being a Spanish colony at one point,” says general manager Maly San Luis.

The dish — perfect for sharing on Valentine’s Day — is complete with seasoned jas-mine rice, mussels, squid, shrimp, vegetables and eggs. San Luis recommends scrapping the socarrat, or coveted crispy rice, from the bottom of the paella pan.

Both Waipahu and Dillingham locations also will introduce a new seasonal fruit shake, Pineapple Lychee Shake ($3.95). Meanwhile, classics such as Lumpiang Ubod ($5.95, two pieces), featuring julienned heart of palm, vegetables, pork, shrimp and crab-meat in a crepe-like lumpia wrapper and served with peanut sauce, continue to fly off the menu.

Find your favorite Filipino flavor among the “motley slue” of traditional dishes offered at Max’s of Manila.

Max’s of Manila