Max's Restaurant (San Diego, CA) 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.

A delicious mix of ground pork and vegetables rolled in pastry wrapper and deep-fried. Served with Sweet & Sour Sauce on the side. A Filipino favorite.

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

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

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

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

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.

Jasmine rice deliciously stir-fried in golden garlic bits.

Generously served with eggs, carrots, green peas, and crabmeat.

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

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

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

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

Premium pork hock simmered in a special marinade and deep-fried to perfection. Served with Soy vinegar Dipping Sauce. A treat!

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

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.

A savory pork stew simmered in a rich gravy of pork and beef blood.

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

Pork cubes sauteed in a rich, mildly sweet & salty shrimp paste sauce placed on a bed of fried eggplant. Garnished with tomato wedges and sprinkled with chopped spring onion.

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. A well-loved dish.

Diced Max's Chicken and liver, tastily seasoned, mixed with celery, onions, and pepper. A Max's favorite.

Beef stew with vegetables simmered in garlic, tomato sauce, cheese, and spices.

Diced crispy pork belly mixed with Max's savory sauce.

Delectably marinated pork cheeks, broiled and cut into small pieces.

Grilled marinated pork belly. Served with our house garlic vinegar sauce.

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.

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.

Choice of Ube (Purple Yam), Macapuno (Coconut), Mango, or Vanilla.

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