Max Restaurant - Bloomfield, NJ

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.

Crispy chicken skin. A traditional Filipino appetizer served with vinegar garlic dip.

A delightful sampler of lumpiang shanghai, sweet potato fries and calamares.

Pickled papaya.

Tamarind soup. A tangy tamarind soup, with assorted vegetables.

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

(Beef Shank Broth) Tasty clear broth with tender osso Bucco and generous portions of vegetables.

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. Comes with French fries.

Sautéed vegetables mixed with vegetables, pork, shrimp and crabmeat. Served fresh or fried, and served with peanut or vinegar garlic dip. A Filipino favorite delicacy.

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

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

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

Boneless marinated milkfish. 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 in the side. Simple but tasty.

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

Sizzling boneless milkfish belly. Chopped deep-fried boneless milkfish belly with onions and ginger. Served on a sizzling plate.

A Filipino dish made with variety of thick fresh egg noodle topped with deep fried crispy pork, boiled egg, calamari, and lumping shanghai. A popular Batangas dish.

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

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

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

Thick rice noodles. 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.

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

Freshly steamed jasmine rice.

Jasmine rice deliciously stir fried in golden garlic bits.

Sweet and salty adobo taste with slices of pork meat, specks of black pepper and garlic bits, topped with diced tomatoes, salted egg and spring onions.

A combination of garlic ginger and salted fish taste topped with diced tomatoes and salted egg.

Generously mixed with eggs, shrimp, carrots and green peas.

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

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

Marinated braised pork. 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.

Sizzling vinegar pork. 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.

Crispy pork belly. 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.

Crispy pork hock. Premium pork hock simmered in a special marinade and deep fried to perfection. Without celebration is complete without this trademark max’s dish. Served with soy-vinegar dipping sauce.

Coconut cream chicken adobo. Chopped chicken slowly simmered in coconut milk, vinegar and soy sauce added with the flavors of bay leaf, garlic and whole peppercorn. Garnished with red bell peppers, long beans and whole chili.

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

Sizzling diced pork belly. Diced crispy pork belly mixed with max’s savory sauce. Served on a sizzling plate.

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

Beef shank served on a sizzling plate topped with Max's gravy.

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

Grilled milkfish. Stuffed with chopped tomatoes and onions served with soy-vinegar on the side.

Max’s fried chicken and chicken livers chopped to bits and served on a hot sizzling plate topped with chili fingers, onions and celery.

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.

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.

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