Max’s Restaurant, one of the most enduring global Filipino brands is infusing classic Filipino flavors into its new and lighter fare for Lent.
Max’s Sizzling Seafood in Honey Bagoong Sauce is a harmony of breaded cream dory, shrimps and squid rings that are deep-fried until light, golden brown, sprinkled with julienned red bell peppers and chopped spring onions, and splashed with a special sauce that brings together sweet honey and piquant bagoong. Served in a sizzling hot plate, this sensational dish is a guaranteed must-try for seafood aficionados.
Max’s Adobong Kangkong Stuffed Tofu is an inventive and mouthwatering twist to the quintessential adobo. Fresh kangkong leaves, shiitake and button mushrooms drizzled in sweet adobo sauce stuffed in deep-fried tofu blocks. The harmony of greens and earthy colors lend a refreshing vibe that appeals to both vegetable and non-vegetable eaters.
Max’s Cauliflower Puffs is the perfect dish for very picky young diners and self-confessed meat-lovers. Crisp cauliflowers are dipped in a special batter, deep-fried and tossed in a special sauce. Fun and vibrant colors of finely sliced carrots and spring onions also brighten up the plate. Every crunchy bite of this palatable dish makes diners forget that they are actually eating cauliflowers!
“At Max’s, we understand that Lent is a special time for Filipinos. This has inspired us to create our lightest and the most scrumptious fare for Lent. These dishes are bursting with flavors, married with the homegrown classic taste that Filipinos love – it’s a certified gustatory experience for everyone,” said Bobby Simborio, Corporate Communications Officer for Max’s Group of Companies.
Max’s will be serving up its Lenten offerings in all of its branches nationwide starting March 1, 2012. Discover the most awe-inspiring dishes from Max’s. Log on to www.maxschicken.com or visit www.facebook.com/maxsrestaurant to be a Max’s Restaurant Facebook fan.