Max's Restaurant (Daly City) Online Ordering Menu

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.

From our chef's kitchen and freshly made daily.

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.

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

Beef spare ribs cooked until tender and made crispy. Served with garlic rice and soup of the day.

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

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

Freshly steamed Jasmine rice.

Jasmine rice deliciously stir fried in freshly chopped garlic.

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

We brew Starbucks Coffee.

A blend of refreshing tropical fruit preserves, beans, and milk in shaved ice. Topped with a delicious scoop of Ube (purple yam) ice cream, flan, and rice flakes. A classic Filipino dessert.

Choice of Ube (purple yam), macapuno (coconut), or mango.

Deep fried pork belly in coconut milk and shrimp paste with fiery spices. A popular Filipino dish. Originally from the Bicol region, prepared the Max's way.

Marinated pork chunks braised in vinegar and soy sauce reduction. Made flavorful with garlic, bay leaf, and whole peppercorn. Served with diced tomatoes and onions.

73-year-old recipe of tender young chicken marinated in Max's signature seasonings and golden fried to perfection. Leg quarters only.

15 skewers.