I’m not fond of attending fancy events, but the invitation recently is something not to be missed, not just because this once a legacy but also because of the line “Sarap to the bones!” I bet you already know what I’m talking about, right?
Max’s Restaurant recently celebrated it’s 70th Birthday, and I was one of the invited guests who celebrated with them at the Max’s very first restaurant in Sct. Tuazon, Quezon City. I live within the area but I never expected that the inside of Max’s is something beautiful. It was pure #ChickenLove and a feasts of other favourites from Max’s. 
The main event was held in Ruby Hall (named after the daughter (Ruby) of restaurant’s founder Maximo Gimenez). I actually felt like attending a wedding reception with all the long tables and interior setup, plus we were told to wear semi-formal, so expect something really fancy in everything.
I came from the BPI event with Marj and the two Ruth’s, and it’s been a long day. That is why I’m hoping for a very chillax event in the evening. Which we did get.
What I’m wearing: Memo Shirt, Coat from Zara, Pants from Maldita Man, Shoes from Salvatore Mann.
Max’s Restaurant Story
According to the story, Seventy years ago, the restaurant’s founder Maximo Gimenez frequently welcomed American soldiers into his home for hearty meals in 1945, after World War II. The soldiers enjoyed themselves so much and so often that they began to insist on paying, and eventually convinced Maximo to open a cafe. His niece Ruby was the secret ingredient to the cafe’s success, as it was her recipes that were used in cooking the fare that later became famous. And needless to say, it was the chicken that became a favorite among the GIs, despite how different it was from the fried chicken they were accustomed to eating in the United States.
It is this diligence and dedication to detail that some claim “The House That Fried Chicken Built” became what it is today.
After 70 years, we still enjoy the famous Max’s restaurant along with it’s new dishes that includes Max’s Restaurant Sinigang, Kare Kare, Pancit Canton and Lumping Ubod. I personally love the Liempo and for the dessert, Buko Pandan please!
At the event, some of the memorabilia were displayed at the centre. You can actually see here how Max’s evolve into the restaurant we all know now.
And I super love their newest commercial, I was affected watching it over and over. Prepare your hanky and watch this;
Another great news we heard about Max’s is the acquisition of new brands like Dencio’s (I love their Sisig!), Pancake House, Maple, Jamba Juice, etc. Max’s also ventured into hotel business with the new Meranti Hotel located a stone throw away from Max’s first branch.
Meranti Hotel is a 12-storey hotel with 60 rooms, you’ll see a different skyline here at the top.
Today, it is believed that the key to Max’s Restaurant’s longstanding success is that it was built through the years with the pure intent to be a thoughtful host. “Max’s is in our blood,” says Jim Fuentebella, when he speaks of the members of the board. “The personal connection we have with the brand is what drives us forward, and is what inspires us to cascade the guest-host relationship to all of our branches. Generosity and hospitality, which are virtues my lola lived, are messages we want to communicate on all levels.”
Truly #SaraptotheBones! Check out Max’s Birthday celebration through the hashtag #hbdmaxs. You too can share your birthday story by using the hashtag.
