Happy Seafood and Fish Treats from Max's.

Dear Max's Chicken,

Although for forty days, I'd pass on the to-die-for Crispy Pata (literally to-die-for) and signature chicken, thank you so much for your seafood choices that you served to us last Monday. The rain and the chores I had at home didn't stop me. Although it was mainly Yeoh who egged me to go if I want to live to see the next day. Whaddya know? I didn't regret it.

Not only did the seafood/fish dishes make Lent less of a chore, but just in time for summer, when eating fresh yummy seafood reminds us of a beach picnic while we're in the concrete jungle.

Sweet and Sour Fish Fillet was a mixture of tasty and healthy. Before the guys took pictures, I already popped a bell pepper in my mouth so poor dish had to be angled. :P

Some are traumatized to eat bangus because a sliver of a fish bone is usually pried in the meat and you have to be OC and careful that no bone comes in contact with the esophagus. This one had nada tinik. Boneless bangus is really boneless. Yummy too even without the vinegar and atchara sidings.

My favorite would have to be a steaming hot pot of Sinigang na Hipon with crisp veggies, a hot, sour tamarind based broth, and bright orange crunchy shrimps. I love that this bowl wasn't stingy with shrimp. I'm a sucker for good shrimp, but these weren't crinkly, old, wrinkly tough shrimp. The shell could easily be peeled off the meat and it wasn't much effort to chuck out all the shells so I could devour them.

Guilty as charged!

Speaking of shrimp, another shrimp dish to behold is the Camaron Rebosado, which were shrimps (wheee) dipped in batter served with sweet and sour sauce. Sige na nga, hindi sya tempura. I thought it was tempura in the picture, but I forgot that tempura uses bread crumbs.

If anyone got hooked to the seafood bug and decided to sample out all the seafood dishes, be sure to get the special seafood fest frequency card, which rewards the bearer a Chicken-All-You-Can treat from Max's upon completion of all six stickers, which should be done in the time frame from March 8 to April 30, 2011.

I am totally serious on the Sinigang na Hipon and Sweet and Sour Fish Fillet that got me hauling seconds and thirds. So I think I know now where I'd be on Friday if I get too lazy to cook. :P