Tag: Max’ chicken

Max’s Restaurant, Bon Voyage To Marilou

Max’s Restaurant, Bon Voyage To Marilou

After 3 weeks, Marilou is going back to Los Angeles, California tomorrow!

And as such, we had a family celebration at Max’s Restaurant in Malate, nearby Aristocrat.

Though we remembered our Mother dearly, the reason why we are here in the Philippines,  Marilou and I as well as Peter that is, the dinner at Max was also fun, filled with laughter and food galore.

The family were in full force.  There were Jon (my youngest brother), Alma (his wife), Ella May (their eldest), Michael (their middle child) and Jomari, their youngest.  Our lovely Dayday was also there, Marilou, Myself and Peter, are of course in attendance too.  We were missing our other brother, William, but his situation can’t be helped at the moment.

Anyway, we had a really sumptuous meal.  We had a starter of Lumpiang Sariwa (fresh lumpia) made from finely chopped ubod, garlic, lettuce with sweetened sauce.

For mains, we had deep fried bangus with vinegar dip ( I must say their vinegar is really potent, it was so sour if almost blew my sinuses away), there was roasted crackling of loin pork with lechon-like sauce, there was sinigang na hipon (large shrimps in sour tamarind base soup), there was also kare-kare with a complementary shrimp bagoong. And of course, we had Max’s signature dish, their own recipe of roasted chicken.

There where so much to eat that we were all struggling in the end only to be given a dainty glass full of emerald-like jelly and tapioca/sago called buco pandan pudding.

These were all washed off with glasses of delectable pineapple juice and gallons of iced-water.

I can’t fault Max in anyway, the food was truly good and the service was exemplary.

I supposed, it comes from experience.  It all started in 1945, when Maximo Gimenez, a teacher, started serving chicken and drinks to American troops he befriended stationed near Quezon City.  Maximo’s niece, Ruby, more fondly known as Nanay Ruby was part of the making of the brand according to a caption on a picture proudly displayed in their restaurant.  She created the now famous Max’ chicken, which is tender and juicy in the inside but crispy outside.

The dinner celebration is a fitting homage to a wonderful, beautiful sister.  This is not goodbye but an au revoir, Marilou.  We will see each other again soon.

Be safe in your trip back home!

Our love from us all.

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