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Whole Max's Fried Chicken
The home-cooked, Sarap To The Bones™, fried chicken that puts us on the map. Always made to order and best enjoyed with banana ketchup and Worcestershire sauce.
Crispy Pata (Crispy Pork Hock)
Premium pork hock simmered in a special marinade and deep fried to perfection. Served with soy-vinegar dipping sauce.
Kare-Kare (Beef Peanut Stew)
Beef shank and oxtail with vegetables simmered in a thick peanut sauce, served with shrimp paste on the side. A native delicacy.
Lechon Kawali (Crispy Pork Belly)
Pork belly deep fried until crispy and golden, yet soft and tender on the inside. Served with liver sauce on the side.
Lumpiang Shanghai (Egg Rolls)
A delicious mix of ground pork and vegetables rolled in pastry wrapper and deep fried. Served with sweet and sour sauce on the side.
Chicharon Bulaklak (Crispy Ruffle Fat)
Golden crisp pork ruffle fat served with vinegar garlic dip. An all time favorite!
Chicken Chicharon (Crispy Chicken Skin)
A traditional Filipino appetizer served with vinegar garlic dip.
Chicken Arroz Caldo (Rice Porridge)
Rice porridge with chicken topped with sliced egg, garlic bits and spring onions.
Lumpiang Ubod (Heart of Palm Egg Roll)
Fresh or fried. Shredded heart of palm, mixed with vegetables, pork, shrimp and crabmeat.
Laing (Taro Leaves in Coconut Milk)
Spicy taro leaves simmered in coconut milk with ground shrimp and pork.
Pancit Canton (Egg Noodles)
A popular noodle dish sautéed with vegetables, pork, chicken and shrimp.
Sinigang na Baboy (Pork Tamarind Soup)
A tangy tamarind soup with pork and assorted vegetables.
Nilagang Baka (Beef Soup)
Tender beef shanks and ribs in a flavorful soup with greens, potatoes and peppercorn.