Perfectly seasoned, satisfyingly crispy, and delightfully comforting are a few words that describe Max’s Restaurant's famous chicken, a dish that has remained a favorite among Filipinos for so long that it is an institution. There is definitely something special about Max’s fried chicken that sets it apart from the others. It is, some might say, a palatable source of Filipino pride.
Not just anybody can cook chicken in the deeply authentic
and Filipino way Max’s Restaurant does. Max’s
fried chicken is a dish made with love through a recipe that has passed through
careful hands across generations, and is suspected to comprise much more than
secret seasonings and undiscovered cooking techniques. “Our goal is to ensure
we replicate this Sarap-to-the-Bones chicken
experience in each restaurant,” Director and Chief Marketing Officer of Max’s
Group Inc., Jim Fuentebella shares.
It is this diligence and dedication to detail that some
claim “The House That Fried Chicken
Built” became what it is today. Typical of the Filipino hospitality, the
restaurant's founder Maximo Gimenez frequently welcomed American soldiers into
his home for hearty meals in 1945, after World War II. The soldiers enjoyed
themselves so much and so often that they began to insist on paying, and
eventually convinced Maximo to open a cafe. His niece Ruby was the secret
ingredient to the cafe’s success, as it was her recipes that were used in
cooking the fare that later became famous. And needless to say, it was the
chicken that became a favorite among the GIs, despite how different it was from
the fried chicken they were accustomed to eating in the United States. What
Ruby had to offer was clearly something genuine. Now known as “Nanay Ruby,” her
talents proved capable of cooking much more than chicken, as the favorites
among her fare include the famous Max’s Restaurant Sinigang,
the Kare Kare, Pancit Canton and Lumpiang Ubod to name a few, all key elements
to their successful and long lasting menu. A hallmark of genuine Filipino
culinary tradition, Max's Restaurant is a place of
comfort that is every Filipino's home away from home.
Today, it is
believed that the key to Max's Restaurant's
longstanding success is that it was built through the years with the pure
intent to be a thoughtful host. “Max's is in our blood,” says Jim Fuentebella, when he speaks of the members of the board. “The
personal connection we have with the brand is what drives us forward, and is
what inspires us to cascade the guest-host relationship to all of our branches.
Generosity and hospitality, which are virtues my lola lived,
are messages we want to communicate on all levels.”
Time truly flies when the stomach is satisfied. This
year, Max’s Restaurant is celebrating
70 years of delightful restaurant service that has managed to grow from a
simple home cooking cafe to a successful international restaurant chain. A 70
year career in the competitive food industry is certainly something noteworthy
and a definite cause for celebration. A milestone event that the restaurant
hopes to share with its long time customers and friends, Max’s Restaurant celebrates this achievement in more ways than one, and
thanks its supporters first.
ur branches.
Generosity and hospitality, which are virtues my lola lived,
are messages we want to communicate on all levels.”
Max’s, one of the country’s leading
casual dining restaurant traces its roots to a family’s generosity and passion
for good food. Max’s, “the house that fried chicken built,” continues to
innovate and expand worldwide with plans to open branches outside the United
States. Today, Max’s Restaurant has established itself as a household name, an
institution, and a proud Filipino tradition, zealously upholding the values
passed on from its early beginnings in 1945 to the present –day generation of
food aficionados. For the most exciting updates about Max’s Restaurant, log on
to www.maxschicken.com or visit www.facebook.com/maxsrestaurant to be a Max’s Restaurant Facebook fan.
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