Max's Restaurant (Chicago, IL) Online Ordering Menu

Whole Order of Max's Fried Chicken, Golden Crispy Pata, Kare-Kare, and choice of Pancit (Canton or Bihon). Enjoy additional Sinigang na Baboy and Large Steamed Rice for only $20.

Our house specialty. The home-cooked, Sarap to the Bones™, Fried Chicken that puts us on the map. Always made to order and best enjoyed with Banana Ketchup and Worcestershire Sauce.

A delicious mix of ground pork and vegetables rolled in pastry wrapper and deep fried. Served with sweet and sour sauce on the side. A Filipino favorite.

Battered and deep fried squid rings, served with vinegar garlic dip on the side.

Golden crisp pork ruffle fat served with vinegar garlic dip. An all time favorite!

Inspired by the fusion between Pocherong Bisaya and Pocherong Tagalog cooked Max's way. It is composed of beef chunks slowly simmered until tender in beef stock with tomato sauce added with fresh potatoes, saba banana, corn cobs, and green vegetables. Best served with fish sauce, calamansi, and siling labuyo.

Tender beef shanks and ribs in a flavorful soup, with greens, potatoes, and peppercorn. A best seller.

Tasty clear broth with tender osso bucco and generous portions of vegetables.

A must try! A tangy tamarind soup with assorted vegetables.

Freshly steamed Jasmine rice.

Jasmine rice deliciously stir fried in golden garlic bits.

Sautéed with vegetables, pork, chicken, and shrimp. A popular dish.

Sautéed with vegetables, pork, chicken, and shrimp. A traditional favorite.

Thick rice noodles in a delicious shrimp, squid, and groud pork sauce, garnished with garlic bits, ground pork cracklings, green onions, and sliced boiled egg. An all time favorite.

Beef shank and ox tail with vegetables simmered in thick peanut sauce, served with shrimp paste on the side. A native delicacy.

A must try! Premium pork hock simmered ina special marinade and deep fried to perfection. No celebration is complete without this trademark Max's dish. Served with soy-vinegar dipping sauce.

Pork belly deep fried until crisp and golden brown, yet soft and tender inside. Served with liver sauce on the side.

Diced crispy pork belly mixed with Max's savory sauce. Served on a sizzling plate.

Delectably marinated pork cheeks, broiled and cut into small pieces and served on a sizzling plate. Originally from the province of Pampanga, prepared the Max's way.

A savory pork stew simmered in a rich gravy of blood, vinegar, garlic and spices.

Pork slices marinated in a special tangy, mildly sweet and spicy sauce and speared in a bamboo skewer and grilled to perfection.

Shredded heart of palm, mixed with vegetables, pork, shrimp, and crab meat. Served with peanut or vinegar garlic dip. A Filipino favorite delicacy.

A mélange of fresh vegetables sautéed with pork, shrimp, and shrimp paste. A popular dish originally from the Northern Ilocos region, prepared with Max's way.

Chinese-inspired assorted vegetables with shrimp, pork, and chicken sautéed in our savory sauce. A popular dish.

White fish indigenous to the Philippines, made flavorful in a vinegar garlic marinade, deep fried, and served with our house relish and vinegar garlic dip on the side. Simple but tasty.

Chopped deep fried boneless milkfish belly with onions and ginger.

An improved Recipe! A blend of refreshing tropical fruit preserves, beans, and milk in shaved ice. Topped with a delicious scoop of Ube (purple yam) ice cream, sweet banana, cheese, and rice flakes. A classic Filipino desert.

Young coconut mixed with Pandan Leaf (screwpine) gelatin and tapioca in a rich fluffy cream sauce with Macapuno (coconut) ice cream and rice flakes.

Delicious and mouth watering custard made from egg yolk and milk, topped with caramel syrup.

Soft, chewy Caramel Bar™ made with premium milk and butter generously topped with ground peanuts. Every bite size goodness is a treat you won't forget!

Flavored with brown sugar syrup and a hint of banana extract. Served over s haved ice. A well loved refresher.