sunday lunch at max’s

Max’s at Greenbelt 1 beckoned to us for lunch last Sunday. As usual, a christening celebration was being held in the backroom, while the front dining area was crammed. Max’s, a Filipino classic established in the ’50s, is a favorite for family celebrations.

On the wall, a photomural shows the menu and prices of over forty years ago.

Maxs_menu2

While it calls itself “the house that fried chicken built”, Max’s has added other dishes to its repertoire, constantly re-inventing itself over the years.

Alex, Ik, and I shared half a chicken, pasta carbonara with garlic bread, and lumpiang shanghai with sweet-and-sour sauce.

Maxs_lunch

Dessert was leche flan in a pool of golden syrup, and halo-halo with everything on it.

Maxs_flan

Ube ice cream sprinkled with pinipig crowns the halo-halo; chunks of flan, ube jam, plaintain banana, with other sweet preserves add to the medley of flavors that speak of a Filipino summer.

Maxs_halo2

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