Max’s of ManilaStep Up to the Plate
April 29, 2018
Story By: Stephanie Kim | Photos by: ANTHONY CONSILLIO
A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: BICOL EXPRESS ($15.50)
Family traditions are one of the best things to hand down to your keiki — from recipes, like grandma’s famous banana bread and Mom’s pot roast, to your home’s personalized holiday customs. For many, heading to a favorite restaurant to sit down and enjoy a casual dinner together or to celebrate the big life events is a tradition in itself. Longstanding Max’s of Manila, located in Dillingham and Waipahu, has been the destination for those keeping up with family traditions or starting new ones.
The eatery is well known for its famed chicken that goes back to a 70-year-old recipe from original founder Maximo “Max” Gimenez’s niece, Ruby. It is so beloved, in fact, that the restaurant is known as “The House That Fried Chicken Built.”
Max’s of Manila began in the Philippines in 1945, after Gimenez received glowing complements from American troops he befriended and invited over to his home for food and drinks. The restaurant grew to more than a hundred locations in the Philippines before spreading to North America in 1982. Today, Max’s of Manila continues to be a household name, showcasing popular Filipino fare for all to enjoy with their family.
CRAZY FOR COCONUT
A heavy ladle of creamy coconut milk sauce seasoned with mildly spiced shrimp paste tops the delectable pork belly.
HEAR THAT CRUNCH
Max’s of Manila takes slow cooked, tender pork belly to the next level by deep-frying it to crispy perfection.
HOP ON BOARD
Soak up all that delicious seasoned sauce with an order of steamed white rice, garlic fried rice, crab fried rice or salted fish fried rice, completing this savory lunch or dinner meal.
HEAT THINGS UP
Derived from the Bicol Region (in southern Philippines), which is known for spicy fare and coconut-based dishes, the entree can be spiced to the customer’s preference and is “made the Max’s way.”