our History

In 1945, after World War II, Maximo Gimenez, a standford-educated teacher, befriend American occupation troops stationed at Quezon City, Philippines. A few would come to his house for a drink or two. Eventually they insisted that they pay for their meals. It was then when Maximo decided to open a cafe that served chicken, steak and drinks. To help him with the cafe, his wife Mercedes, and his sisterin-law Felipa, joined him together with her niece Ruby, who managed the kitchen with her husband Claro. It was Ruby who concocted a special recipe for chicken. A recipe so delicious, tender juicy and crispy chicken that kept the G.I.s coming back for more. Soon enough, it become a legend with the Filipino public too!

Encouraged by her mother to expand the menu and serve more Filipino food, Ruby put up the Baclaran branch along Roxas Boulevard in Paraflaque. It was decided that the restaurant would be named "Max's" which was Maximo's nickname.

Over the years, Max's Restaurant's popularity grew and became known as "The House That Fried Chicken Built."

Today Max's has expanded into a chain of restaurants with branches throughout the Philippines and the USA. The second and and third generations of "family" are still actively working to continue the standards and tradition of Max's.

We thank you for your patronage and continued loyalty to us for the past 60 years.

We look forward to serving you our authentic Pinoy-style Max's Fried Chicken and world-renowned Filipino specialties.

Regular I Large ~ 'fegular I L,arge,

Regular. I 1.a1'e

Steamed

~ asmine Rice

BroWN Rice

Garlio Rice StnaU I Larqe

Whi~e.Jii,\ stir-fried- w,it!J_;golden garlic bits,

Crabmeat Fried Rice

A plate of fried n,Ce' generousJy served

with crabmeat, egg, carron? and green,peas.

.95/2.95 2.951 3.95\ 2,95/3.95

Sales tax ancj: gratujty not 'ncluded. For groups of 8 or more, a 1 W! gratuity wilt automatically be added.

The recipe that started it all... the Chicken that built

Max's of Manila! Crispy, juicy, cooked in a secret recipe that has made it a household name with Filipino families for over 60 years.

Half

7.95 12.95

Whole

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Pancit eanton "'~~ r~'

Egg noodle-stir fnedo/ld servrd 'with vege able.s, 'pork, chicken and snrimp. Topped with green onions.

Pancit Bihon _,uU"SPl,CW11 8.95

Rice noodles stir fried and lter:ved with vegetables, pork, chicken 'im.1 shrimp. Topped with green onions'.

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Pancit P abo!C .

Shrif!1p & "grOl,lI\d por~sauce, miJ?~p Over (odnd I

rice noodles &,_garnished with g!liC bits, gnjund ''''.

pork cracklings~ sering onions and sliced bo~led egg.

Miki Bihon

Blend of e~nd rice noodles stir frfe8. with veE.e~ables,;J.' pork; chic)l:en and shrimp. Sprinkled with. green on~ns.

Panoit Sotanghon_.; ~ 8.95

Mung bean';"oodles stidl'ied with vegetable~, pork

chiFken and shrimp. TOPfJed w)th,Afceu ohions.

Spaghetti ~ '1.95

viq_egav garlic dip.

_tlmpiamg Gula:y (FRed) ., .', 6. ?lSI

Vegetable eggroll. A m~H.l~h,~ate~i~g combination of beari sprouts, shre~de.d J)tam~ carro s an? gn;en~ beans with pork and shrimp bits, wrap ed''in a pastry wrapper. Served with vinegar .garllc dip.

t\ctua! sen>i"g plate may vary. ,sales tax ';3d gratujty "ot induded.

Dessert .'

155.00

Pinakbet

Mixed vegetables sauteed in pork, shrimp and shrimp paste

8.95

Camaron Re bosado

10.95

Battered shrimp. Quick fried and served with

sweet and sour sauce.

Daing na Bangus

Boneless Milkfish marinated in vinegar and garlic. Deep fried and served with our house relish.

11.95

Asparagus and Tofu

Asparagus, tofu and mushrooms sauteed in garlic and onions for that unbeatable oriental taste.

8.95

Chop suey

A popular dish of assorted vegetables with shrimp, pork and chicken sauteed in our savory sauce.

7.95

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Dinuguan

Rich meat stew - a unique Filipino dish.

8.95

Ruby's Favorites

Kare- Kare ~uwnsru:1IlfI

Stewed oxtail and beef shank simmered in a rich peanut sauce until tender. Served with shrimp paste to liven up this native delicacy.

11.95 / 18.95

Filipino Bistek

Beef steak Filipino style, thinly sliced beef sirloin sauteed in lemon, onions and soy sauce.

10.95

Tenderloin Tips

Sauteed in garlic, mushroom and gravy. Mixed with vegetables and served

on a sizzling plate.

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CnsPY Pata ~

Pork knuckles simmered in a special marinade and deep fried to perfection. Served with our special sauce.

13.95

12.95 / 17.95

Lechon Kawali

Pork belly deep fried until crisp and golden brown while keeping the meat soft and tender. Served with liver sauce.

11.95

Chicken or Pork Adobo

Chicken or Pork stew. Richly marinated in vinegar, soy sauce, garlic, bay leaves and a dash of peppercorn, A Filipino classic.

8.95

Pork Sisig

A flavorful mix of diced broiled pork ears and snout served on a sizzling plate.

9.95

Chicken Sisig

Max's Chicken cubes mixed with chopped liver, celery, onions and green pepper. Served on a hot plate.

8.95

Chicken Adobo

Actual s~roi"g !f1ate may uary.

,Sales t';j\ and gratuiyot inc[uded.

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Calamansi Juice Buko ~cdcol:lut), Juice

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NJ~,OSlO

Max's Fiesta Plate

~umpiang GUlay / Izumpianq UDod'

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A quart~r of !"'~'s Chickep., :1JmpiaJ).g ubod . )- ......

or lumplan""g}llay. ~Qqr cho ce of steamed ce, garlic nee, broVJn rice or f\,encli frie? ;;md Vanilla ice cte~.

&lIes tax and'grotujly I'D! included.

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