First off the rank and most recommended was Max’s Restaurant aka The House That Fried Chicken Built and rightly so. Max’s Chicken was founded by Maximo Gimenez, just after Word War II. Interestingly though, is that it was his niece, Ruby, who actually created the recipe for their famous fried chicken turning the restaurant into a household name.
In fact, the other point of difference is that they are an actual dine in restaurant chain rather than a takeaway joint. Apart from chicken, they also serve up most traditional Filipino meals.
I’ve never ordered so much at one time. Although, we did receive some weird looks from other patrons and overheard a couple saying “ang takow nila” which pretty much means, they are so freakin greedy! We found ourselves on the ground laughing our heads off! Think about this: having 2 entrees, 4 main dishes and two desserts all to yourself baby!
Not that I was on a budget, but the Budget Meal consisted of three of my favourite things: a tender and juicy piece of crispy golden fried chicken thigh that I a pleasure of eating to the bone, creamy macaroni salad and a caramel bar for dessert. I’m not sure if you’re like me, but when it comes to fried chicken, I always save the skin till last! What I loved about Max’s Chicken is that it’s not too oily and being well seasoned- there was no need for any sauces but as with most Asian restaurants, there was a bottle of chili sauce on the table for you spicy fans.
Pancit Bihon which is a tasty combination of shimmering noodles, generous sized prawns, chicken liver and balls and of pork.
I drank Gulaman everyday in Philippines knowing full well that I couldn’t get it in Australia.What’s up with our love for floaties in our drinks?! Gulaman is made up of tapioca pearls, agar-gar jelly, brown sugar, water and ice.
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