Kuya Max: Maxing up with Unique Flavors
An idyllic few days on Pangasinan
Food Tour - an adventure of discovering the best food selections in Pangasinan,
mostly holed up by the tastiest dishes with photographers, bloggers, and food
lovers, the encounter is definitely to keep. But one that has genuinely
gratified the whole experience is Kuya Max’ soldering blend on Pinoy flavors with a twist!
Mr. Tan on an interview for Cook ‘N Talk TV, where he shares
his efforts and struggles about standing and growing Kuya Max.
You know you’re not
entering the same diner to dig on some food heights if Maximo Alexis Tan, the
restaurant owner, walks you through his temple, shares a jiff of his life, and
shouts, “It’s time to eat!” This is the kind of welcoming I want to feel upon
getting to a place to refill.
They’re able to focus on their pared-down menu
with more clarity and appeal. I immediately fell in love with their unique
flavor profiles, the lightness of their cuisine, and the techniques used in
preparation. Also, add to that the inviting ambiance from a flawless
architecture which gave us the cozy feeling of dining.
Bloggers and photographers (and some mere
Instagramers) flocked at the presence of the delectable food serving.
The restaurant was originally named Atsy’s Grill back in 2003 with three co-owners, and later on changed to Sipayb Resto where it was rented out to his cousin. In 2007, it , it was renamed as Kuya Max and
operates until today.
Tan was massively inspired by his love of food. A graduate of culinary in Manila, he used his knowledge to build the foundation of his restaurant. He said it was his way of using his hard-earned skills to elevate the humble Filipino cuisine to bring a new gourmet experience to the table that everyone will surely enjoy.
Veggies.Vegetarians will never missed out their healthy regimen. Tan introduced to the group its version of the Ilocano specialty, Pinakbet. What makes it different is the tomato sauce infusion which heightens the novelty mixture of vegetables. The vegetable Kare-kare is equally delectable. The rich flavor of peanuts in the paste brings the taste to a whole new heavenly level.
Soup. Many restaurants and eateries in Pangasinan offer
clam soup to their customers. So does Kuya Max. But what makes their version
exciting is its sharp zest of spice, a perfect appetizer for a big feast which
was the scene at the restaurant during the food tour.
Pigar-pigar
Sizzlers. Three sizzling dishes were served to
the tasters: Sizzling Boneless Bangus (milk fish), Sizzling Bangus Max (with a
hint of popcorn taste) and Sizzling Pork Binagoongan with grilled eggplant.
Literally gone in less than five minutes, the last one obviously became a
favorite (and the top sizzler on that day).
Pigar- Pigar. Sure enough, Kuya Max offers the delicious dish
that’s uniquely Dagupan. It boasts of its take on pigar-pigar which they used
real Angus beef. The tender meat cooked to perfection instantly became a hit.
Thirsts Quenchers. With a wide array of food served to us, we definitely needed some fluid. Kuya Max served us with Frozen Lemonade which indeed has a cooling effect. Kamias Shake, however, held everyone’s attention.
With budding reputation, opportunities have quite opened for Kuya Max. It was listed on TripAdvisor, a famous food-travel website directory, and got featured on GMA News TV “Ang Pinaka”, a top 10 countdown infotainment show.
Offering old favorites in a different light is one act mastered almost perfectly by Kuya Max. The twists are indeed enticing, making diner’s enjoy an extraordinary food experience. (Louie dela Vega) FOCUS
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