Max's Restaurant, Cuisine of the Philippines
Filipino restaurant · Woodside ·
Filipino chain famed for crispy fried chicken and banana ketchup
Filipino chain famed for crispy fried chicken and banana ketchup
"You can get sisig at a lot of places in Woodside, but how many have their own radio station playing karaoke covers of Coldplay and Katy Perry? Max’s has about 200 locations in the Philippines, and this one feels sort of like a fast food joint, although it’s full-service. While Max’s is famous for their fried chicken, their lechon kawali sisig is a better choice. It has scallions, onions, and chili peppers, and it tastes like it’s heavily seasoned with onion powder." - Nikko Duren, Kenny Yang
"Our favorite thing about Max’s? They have their own radio station, which plays karaoke covers of Coldplay and Katy Perry. (You might hear staff singing along in the back, too.) With some 200 locations in the Philippines, Max’s Woodside location could be mistaken for a fast food joint, although it’s full-service. The restaurant is known for its fried chicken, which has no batter, but still has crackly skin with moist and flavorful meat. The lechon kawali sisig is even better though. It has scallions, onions, and chili peppers, and tastes like it’s heavily seasoned with onion powder. A few bites and you’ll start humming along in satisfaction to “Teenage Dream." photo credit: Max's Restaurant" - Kenny Yang
"A few months later, to take over a small, four-table joint on 69th Street, close to Roosevelt Avenue — where Max’s now stands — and named it after Renee." - Caroline Shin
"Max’s is a Filipino spot in Albany Park that’s part of an extremely popular sit-down chain restaurant with over 200 locations in the Philippines. And though they have many classic Filipino dishes, their nickname “The House That Fried Chicken Built” (which might raise a few questions about architectural logistics) tells you what the main draw is. In fact, since this is the only midwestern location of Max’s, fans from surrounding states claim that it’s “Nine-Hour-Long-Drive-Worth-It.” Using the same brining process since 1945, the fried chicken has a subtle salt and pepper flavor. And despite not having any batter, an incredibly crunchy skin. Their dining room has plenty of space for small groups and large parties, but also works for a solo meal if you want to avoid your grocery trip to Seafood City turning into a shopping binge motivated by an empty stomach." - John Ringor
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