Max Restaurant - Tukwila, WA

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

A delightful sampler of Lumpiang shanghai, french friesand Calamares.

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.

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

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.

Premium pork hock simmered in a special marinade and deep-fried to perfection. No celebration is complete without this trademark max's dish. Served with soy-vinegar dipping sauce.

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

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

Marinated pork chunks braised in vinegar and soy sauce reduction. Made flavorful with green onions and served with diced tomatoes and onions.

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

A tangy tamarind soup with assorted vegetables.

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.

From our chef's kitchen made fresh daily.

Tasty clear broth with tender Osso Bucco and generous portions of vegetables.

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

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

Boneless marinated milkfish. Whitefish indigenous to the Philippines, made flavorful in a vinegar garlic marinade, deep-friedand served with our house relish and vinegar garlic dip on the side. Simple but tasty.

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.

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

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

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

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

Diced max's chicken tastily seasoned, mixed with jalapeno and onions. Served on a sizzling plate. A max's favorite.

Popular philippine chicken stew richly marinated in soy sauce and vinegar. Enhanced with the flavors of garlic, bay leafand whole peppercorns. Garnished with green onions and egg. A well-loved dish.

It comes with french fries. 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.

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

A blend of egg and rice noodles sauteed 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 onionsand sliced boiled egg. an all-time favorite.

Sauteed with vegetables, pork, chickenand shrimp. A traditional favorite.

Heart of palm egg roll. Shredded heart of palm, mixed with vegetables, pork, shrimp and crabmeat. Served fresh or fried, and served with peanut or vinegar garlic dip. a Filipino favorite delicacy.

Freshly steamed jasmine rice

Large serving of jasmine rice deliciously stir-fried in golden garlic bits.

Freshly steamed jasmine rice.

Generously served with eggs, carrots, green peas and crab meat.

Jasmine rice deliciously stir-fried in golden garlic bits.

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

A blend of refreshing tropical fruit preserves, beansand milk in shaved ice. topped with a delicious scoop of Ube (purple yam) ice cream, sweet banana, cheeseand rice flakes. A classic Filipino dessert.

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.

Young coconut mixed with pandan leaf (screwpine) gelatine and tapioca in a rich fluffy cream sauce, with Macapuno (coconut) ice cream and rice flakes.

Tapioca and Gelatin. Flavored with Brown Sugar Syrup and A Hint of Banana Extract. Served Over Shaved Ice. A Well-Loved Refresher.

Philippine lime.