Max's Restaurant (Daly City) Online Ordering Menu

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

A tangy tamarind soup, with your choice of shrimp, pork, or beef, and assorted vegetables. A must try!

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.

Pork stew marinated in vinegar and soy sauce made more flavorful with garlic, bay leaf, and whole peppercorns. A Filipino classic.

Diced Max's chicken, tastily seasoned and mixed with jalapeño and onions. A Max's favorite.

Popular Philippine chicken stew richly marinated in soy sauce and vinegar. Enhanced with the flavors of garlic, bay leaf, and whole peppercorns. Garnished with green onions and egg.

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.

Thinly sliced beef sirloin sautéed in onions, lemon juice, soy sauce, and gravy. Topped with fresh onion rings.

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 and ground pork sauce, garnished with garlic bits, ground pork cracklings, green onions, and sliced boiled egg. An all time favorite.

A blend of egg and rice noodles sautéed with vegetables, pork, chicken, and shrimp. A unique dish.

Filipino style spaghetti in a sweet tomato sauce, with ground beef and slices of hot dog, topped with shredded cheese. Brings back memories of home.

Freshly steamed Jasmine rice.

Jasmine rice deliciously stir fried in freshly chopped garlic.

Spicy taro leaves simmered in coconut milk with shrimp and pork.

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

Eggplant with tomato onion salsa. Served with shrimp paste on the side. Simply delicious.

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

Spicy chopped green beans and ground pork simmered in coconut milk.

Tofu cubes with chopped onions and peppers, glazed with a special sauce and topped with chili.

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.

Chopped deep fried boneless milkfish with onions, jalapeño, and red and green bell peppers.

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.

Marinated boneless milkfish golden fried and served with garlic rice, and eggs.

Fried and served with garlic rice and eggs.

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.

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

We serve Taso Hot Tea.

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

15 skewers.