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Max’s of Manila

May 10, 2015

Taking it to the ‘Max’

Swaying palms, glistening white sands and crystal blue waters amid warm, tropical temperatures. It’s not just the weather that reflects how similar in many ways the Philippines is to Hawaii. Also synonymous is the way that Filipino cuisine has evolved over the years to include a number of ethnic influences such as Malay, Spanish, Chinese,…

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March 29, 2015

What’s Hot About Sizzling Sisig

Fried chicken is a staple for many fast-food establishments. Often featured as an element of tacos, burgers sandwiches and more, fried chicken is an American staple. And Max’s of Manila, a world-famous Filipino restaurant, wants you to experience fried chicken like you never have before. And yes, Max’s spectacular chicken recipe is a secret —…

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Coo Coo for Coconuts

My healthy obsession for coconut has reached its peak, Ono readers! Coconut milk, fresh coconut, coconut water, haupia — you name it, I love it. Found throughout the tropics and subtropics, coconut is renowned for its versatility, and it’s a lovely, healthy addition to your daily diet. Coo coo for coconut, I sought out a…

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January 25, 2015

Savor significantly good sisig

Spicy, salty and a little tangy, sisig hits all the right notes when it comes to snacking. The chopped and seasoned protein is just right for noshing, pint in hand. But, it’s not only for the beer drinkers. At beloved Filipino eatery Max’s of Manila, the popular Kapampangan dish is served in more ways than…

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December 28, 2014

Your last chance for holiday eats

According to Max’s of Manila Dillingham branch manager Elizabeth Joven, the restaurant really prides itself on being a family-friendly eatery. Because of such ethos, Max’s of Manila likes to create a special menu just for the holiday season. The restaurant also will be open New Year’s Eve and New Year’s Day. “We always are here…

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November 30, 2014 ,

Sausage is the Missing Link

Thanksgiving really snuck up on us this year. Now, it’s day three of leftovers — turkey, ham, stuffing, mashed potatoes, green bean casserole, cranberries, yams, pumpkin pie — you name it, it’s probably in the fridge. Stuffing is my main dish. No joke. Why? Because of the chunks of Italian and Portuguese sausage, which stand…

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October 12, 2014

Celebrating 69 Years of Max’s Famous Fried Chicken

FOR MAXIMO GIMENEZ, an unrivaled recipe for chicken is all it took to take his modest Philippines cafe and turn it into the modern-day restaurant chain Max’s of Manila, which over the years has become a worldly empire for exceptional Filipino dining. With approximately 130 establishments in the Philippines alone, Max’s has rapidly spread its…

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September 7, 2014

Max’s cooks up something special

Ask any restaurant manager about the importance of serving specials on the menu, and they’ll probably tell you that those limited-time offers, weekly favorites and brand-new bites can be just as valuable as the signature dishes themselves. Not only do specials give chefs the opportunity to try out exciting new creations, each with the potential…

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August 10, 2014

Max’s of Manila

Ever wonder what goes on behind the scenes at your favorite restaurant? Well, much credit goes to the many chefs, owners and managers who work diligently day in and day out to make sure Hawaii’s diners have a top-notch dining experience. This week, Dining Out gets the inside scoop from Max’s of Manila chef Gregorio…

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An Endless Summer of Eggplant

Summer is the perfect time to christen a new grill. Early-evening barbecues are a ritual, and that means hot dogs, hamburgers and veggie skewers are essential parts of alfresco dinners. Once the grill is loaded with charcoal, the burning coals are a sign that the cooking can commence. The savory aroma of home-cooked barbecue fare…

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