When I was a kid, I remember whenever we had a kind of celebration my parents’ choice of Restaurant in Quezon City would be Max’s Restaurant, although there would be other hip places and fancy choices of restaurants but at least with Max’s Restaurant, one can be assured it’s going to be helluva delicious real food to the Max!
Max’s has spread its wings, opening 127 branches in the Philippines with a branch in Iligan City that was currently inaugurated at Robinson’s Place Iligan and has been serving delicious homemade food for 73 years! Not to mention serving its famous fried chicken in California and other places in USA.
The team #EatIligan an invitational Iligan Food Appreciation tour culminated its 3-day tour on July 29 Sunday at Max’s Restaurant Iligan City.
Upon entering at Max’s, the team was overwhelmed by its magical table setting and arrangement that was very impressive with each of us that seems confused and wondering if we were in the right place. Lolz.
The first menu that was served to us was none other than the Max’s “HERO” for 73 years! One whole Family Chicken! Golden fried to perfection, with a unique blend of secret spices, talagang Sarap to the Bones! which reminds me of the good old days, my family’s favorite which is the original classic, that tasted like it used to be… parang may forever!
Aside from the original family classic chicken, the #EatIligan Team was served with Ruby’s favorite menu dishes such as the following:
Caldereta Max’s way! A hearty beef stew in a thick tomato-based sauce with the right level of spiciness garnished with potatoes, carrots, red and green bell pepper and green peas.
A rich and exquisite meat-vegetable dish made of oxtail, ox tripe and chuck in an interesting peanut sauce served with sautéed shrimp.
Max’s Best Plate
1-pc. Max’s Fried Chicken 4-pc. Lumpiang Shanghai Pancit Canton Choice of either Max’s Tofu or Chicken Skin Sweet Kamote Fries 140grams plain rice and a caramel bar.
A traditional filipino soup viand made lighter by using salmon head and belly simmered with sayote and malunggay leaves in a hot broth with ginger and garlic.
Cucumber Calamsi Juice
A brief tale of Max’s Restaurant
After World War II. Maximo Gimenez, a Stanford – educated teacher made a social acquaintance with the US troops, hence then, the US troops regularly visited Maximo’s nearby home for a drink or two.
Later on, the troops insisted that they pay for their drinks that prompted Maximo to open a café where troops enjoyed the homemade foods and drinks.
The cafe initially served chicken, steak and drinks. Maximo’s niece, Ruby, who managed the kitchen created a special recipe of chicken that became an instant favorite of the troops and people who have heard of the delicious chicken tender juicy and crispy came too, hence, Max Restaurant was born and business came to its own then in 1945.
I guess since MAX’S has been with us for so long we all have our own unforgettable memories with their delicious to the Max real food!. I did!! Can you do it too at Max Restaurant in Iligan? #nowpinay