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Max's Restaurant
Yummy Magazine
|June 2017
Over 72 years, the enduring appeal of its flavorful fried chicken has reached 169 locations in the Philippines and abroad.
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Good food gathers great company, and Max’s—which spun into life in 1945 after World War II through the generosity of Maximo Gimenez (he befriended the American GIs who became his first customers) and the kitchen genius of his niece Ruby Trota (she concocted the magic recipe for that flavorful fried chicken)—has become known for genuine home style Filipino food, from the classic chicken, kare-kare, and lumpiang ubod to the newer creations like flavored rice in adobo, tinola, or danggit.
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