THE New Year calls for new reasons to celebrate memories created over good company and even better food. With Max’s Restaurant’s latest offerings, celebrations have never been more delicious.
A classic Filipino dish served with a special spin, the Adobo Ribs is made by slow-cooking a half slab until it is moist and fork-tender. It is then sweetened with onions, served with a tangy and flavorful sauce, and topped with leeks that automatically brings back memories of eating the classic adobo.
Best when shared, the Adobo Ribs can be enjoyed with family and friends alongside a serving of Sizzling Tofu or Pancit Canton, one large plain rice, three glasses of Iced Tea and three dessert-sized servings of Buko Pandan.
Max’s Restaurant now also serves Beef Salpicao, cubed beef sirloin stir-fried in a hot pan with lots of minced garlic and a variety of spices. Savory and garlicky, this Pinoy favorite with a Spanish origin can be enjoyed Ala Carte or served in a Rice Bowl.
“We at Max’s Restaurant are all about championing Filipino food and celebrating Every Kind of Family,” said the well-loved brand’s National Business Unit Head, Paolo Serrano. “With the Adobo Ribs and Beef Salpicao making its way to our stores, we hope to bring together more families and celebrate with them through the food we serve and the service we provide.”
All feasts should end on a sweet note, that’s why Max’s Restaurant also introduces the newest addition to its Max’s Corner Bakery treats, the Mango Pandan Ensaimada. Customers can enjoy this soft ensaimada served with a crown of whipped cream frosting, sprinkled with mango bits and a hint of pandan. PR