Kaon na Ta! Max’s Restaurant Visayan Food Festival

Not a lot might know but the Philippines is composed of 7, 107 islands. The tiny tropical country is home not only to rich culture but a diverse culinary landscape as well. Each island has its own unique specialty and flavor distinct from the other. One of the leading casual family dining in the Philippines, Max’s Restaurant, pays homage to one of the most colorful regions of the country and launches Max’s Restaurant Visayan Food Festival.

The Visayas Region

Max's Restaurant Visayan Food Festival Visayas

Visayan Region: Cluster of Islands in the middle of the Philippine archipelago.

The Visayas is one of the Philippines’ 3 main island groups. Luzon and Mindanao are the other two groups that comprise the archipelago. Unlike the other two, this region is a cluster of even smaller islands making it a melting pot of different culinary styles and tradition. Among the popular cities in the region are Cebu, Leyte, and Bacolod among others.

Max’s Restaurant Visayan Food Festival Menu

For a limited time only, Chef Enrique Suarez Jr. has put together the finest dishes from the Visayas highlighting the unique technique and preparation for each dish. Being from Batangas (from the main island of Luzon), I am curious to try these items which I am also unfamiliar with. So, shall we?

Max's Restaurant Visayan Food Festival Chicken Inasal

Chicken Inasal: Marinated boneless chicken leg in annatto oil, lime, lemongrass, ginger, and garlic. Served with chili soy dip, Achara (pickled papaya), and steamed jasmine rice. QAR 31/54 (Half/Full)

Max's Restaurant Visayan Food Festival Sinuglaw

Sinuglaw: Grilled Beef & Hammour Ceviche with fresh cucumber, red onions, cherry tomatoes, vinegar, red chili, and green mango. QAR 28 (Good for 2)

Max's Restaurant Visayan Food Festival Balbacua

Balbacua: Slow-cooked oxtail with beef tripe, black beans, banana plantain, star anise, turmeric, and annatto. QAR 54 (Good for 2-4 persons)

Max's Restaurant Visayan Food Festival Inun-unan

Inununan: Marinated milkfish belly, ampalaya (bitter gourd), green chili, ginger, eggplant, black pepper, cane vinegar, and cherry tomatoes. QAR 41 (Good for 2)

Max's Restaurant Visayan Food Festival Piaya

Piaya: Homemade toasted flatbread stuffed with sweet purple yam. Served with Ube (purple yam) and vanilla ice cream, topped with candied mint leaves and icing sugar. QAR 21 (Good for 2)

Top Pick

Among all the mains I tried that night, I enjoyed the Balbacua most. The rich broth brings a lot of depth from the oxtail and tripe while the subtle sweetness from the plantain and star anise cuts the seemingly overpowering savory flavor. I’m keeping my fingers crossed it gets to stay in the main menu even after the promotional period. Sinuglaw, on the other hand, is actually a fusion of two flavors: smoky from the “sinugba” and that citrus-freshness of the ceviche. It might be personal preference but I prefer mine to have a little less of the marinade.

Finishing off with Ube-flavored Piaya on top of ube ice cream is a perfect palette cleanser. I’ve never seen such presentation and I am impressed with the unique approach.

Are you a Max’s fanboy? Which one are you excited to try?


The Max’s Restaurant Visayan Food Festival will be available until the end of October.

Max’s Restaurant

Al Muntazah Branch

Beside New House Complex, B Ring Road, Al Muntazah, Doha


Al Sadd Branch

Opposite Al Ghadi, Al Difaaf Street, Al Sadd, Doha



I was a guest at Max’s Restaurant Visayan Food Festival on this occasion. However, all photos and opinions are mine.

Max's Restaurant Menu, Reviews, Photos, Location and Info - Zomato


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