 Skeddy me, bro. Skeddy you. All right, so it's a 49, so it is double. Yo, Ryan just said skeddy me, bro. Skeddy me. Dude. Welcome to another versus episode of Fun Bros. Food. We're here at Max's. We're here to settle a debate. Who's got the better fried chicken? Max's or Jolly Bees? Yes, the battle of the international Filipino restaurant change. Let's go. Are you doing the Filipino martial arts? Is that it? That's it. That's why they feel so good at dancing. Let's check out Max's fried chicken. All right, guys. So we're here at Max's Chicken. This is round one. We got all the chicken dishes in the beginning. And Max's is known for chicken, right? That's why we started with round one being all the chicken dishes. I'm not going to lie. I didn't know what Max's was. A lot more non-Filipino would know Jolly was just because of its commercial success. I think Max's is more for your real Filipinos. They know the chain from back home. Because I think there's over 140 Max's just in the Philippines alone. I saw a lot of nice families coming out of expensive cars in the parking lot. Do you think it's for people who are like, they want some of the food that you might be able to find out of a Jolly Bees? But they don't want to be in that, maybe in that environment. All right, guys. So right here we have the full chicken. We have the half chicken. This chicken already looks a little different than Jolly Bees. Obviously, Jolly Bees, the chicken joy. It looks more like traditional chicken. These look like smaller, artisanal chickens. They give you the fresh, orange slice. Of course, you got the banana sauce, the Jou Fran. Is that how you say it? Before all the Filipino viewers skewered me for mispronouncing it, I'm just going to say, I don't know. And the chicken here, you don't eat it like with gravy and mashed potatoes as much. Max's chicken. All right, naked. Now, I like how there's so little batter on that, but it's falling off the bone. I heard it's brine. It's a little vinegary. That's why I feel tender. It's such a different experience than chicken joy. Chicken joy, to me, is more based off the American fried chicken, southern Tennessee-style fried chicken. Right. It's not like your typical fast food, 12 blends of spices. The skin is not super thick. It's not too spicy. Obviously, you don't see that spice like injected into the chicken. You know how sometimes you see the layers of spice into the fast food chicken? It's falling off the bone. Look at this. Look at how it works, bro. Look at that. It's just... If you want a chicken done right and fried well, I would describe this. This is a chicken dinner. This is a chicken dinner. There's chicken joy of Jollabies and there's chicken pieces, but this is a chicken dinner. Alright, last word on Max's fried chicken, guys. Is it better than Jollabies? How about this? No. It's not better. I'm not saying it's worse. I know what you mean. It's hard to compare it because one has better, one doesn't. One has more flavor, but one's higher quality. You made me use the stimulus of better. No, it's not better. It's not clearly better. My opinion is, and I don't want to have to do this, obviously, in a way, it's better. I mean, it's better quality. It's super tender. I enjoy things that don't have batter, too. I love highly battered chicken and anything else and fries and stuff, but I mean, to have something so clean and still juicy and tasty, I mean, it's impressive. I'm gonna say, gun to my head or like stuck on a deserted island. If I close my eyes and I picture a fried chicken, the one I want to eat, is this one. Alright, I will say, this is like, this is classy. I just feel whenever I go to a fast food joint, I feel so heavy after eating, and I know this is still fried chicken, but like the eatability factor for me is here, rather than the chicken. I can have like a couple pieces of chicken joint. This, I could demolish probably another full bird. That's it. That I agree with. Guys, we're not even through the chicken. That was worth the conversation, though. We had to talk about it in depth. So I've never had chicken sissy. When I started on the menu, I figured we had to order it. Because normally, when you get pork sissy, it's like a lot of the cuts on the pork head. From the snout, right? From the snout, the jowl, ears even. Kind of a lot of, kind of a lot of weird facial parts. So obviously, chicken sissy, I'm sure there's not a beak round up in there. There's not beak, but they did add liver. And I am a very big fan of chicken liver. Okay, the dark part is the chicken liver. Liver, that's a chicken liver. Not winter, winter, chicken dinner. It's winter, winter, chicken liver. Chicken liver, all right. Chicken sissy. They're not a regular chicken salad. Okay. So the first thing that hits you, obviously you get the chicken flavor. But like David said, there's this like vinegary tang that kind of permeates like through the whole entire bite. And then there's this like little bit of kick. One more bite. They got a liver up in there. Right. That is by far the most interesting chicken salad I've ever had. This is also the only chicken salad that I've ever eaten with rice. So from chicken sissy, something that we never tried before, we're going to chicken adobo. The classic chicken adobo. Oh, man. You know, I thought it was interesting because there was an egg on chicken. Did you eat the baby anthem? Yeah. This is the one. When they go to their Filipino friends house, this is what? This is the dish that's on deck. This is the dish that everybody asks for. No, this is like the one that is cooking when you walk into the house. Yes, yes. Like the mom is just, she's like, oh, I got adobo. And you're just like, oh, it's tight. Let's go. Nax is chicken adobo. Nax is chicken adobo. I might just have to go in with my hands, guys. I'm going full Filipino. Full Filipino food. I mean, the vinegar's there. The soy sauce is there. It's chicken adobo, man. Like, there's nothing else you can really say about it. It's very homey. You know, there's kind of a lot of dishes in the world that kind of tastes like chicken adobo. Between the vinegar and the soy sauce and the stewiness of the chicken. What'd you guys say? That is one of the less pungent chicken adobos you've had in terms of like hitting you with that. Yeah. Pacquiao vinegar. Right hook. This chicken adobo, I would say like, it's a lot lighter. It's consistent. Like, I feel like if you order this, it's going to be the same like taste every single time. They probably have the formula down. Like if cheesecake ever were to become that ethnic, where they started incorporating ethnic dishes, I would imagine that the best cheesecake factory chicken adobo would taste like that. Yeah. All right. We got to compare Max's Filipino spaghetti to Jollibee's Filipino spaghetti. Okay. But here we're at a sit-down restaurant. Here we have the Filipino spaghetti. I can tell you right off the bat, not as meaty, not as saucy. Sketty me, bro. Sketty you. All right, so it's a 49, so it is double. Yo, Ryan just said Sketty me, bro. Sketty me. That's not the first time you've said that. No, it's not. That's how your other side talks. I know Filipinos don't say that. Sketty me, bro. All right, here. Let's get it. Let's get it. Max's spaghetti versus Jollibee's spaghetti. I like how the sauce covered all the noodles. All the noodles. It's a lot more balanced than the spaghetti from Jollibee. Less sweet. Less sweet. Still very sweet though. But a little less tangy, less of the tomato tang. Yeah. Immediately gone. I'm a burden. I think that Jollibee's is better. Jollibee's is better. I'm team Jollibee's on the spaghetti. Team Max's. All right, explain yourself because it's two to one. Because I don't have the biggest sweet tooth, right? And for me, the Jolli's spaghetti, it's just too sweet. I felt like this was more balanced. Okay. And I mean, at the end of the day, it's Sketty. At the end of the day, it's just Sketty, right? Like, when judging Sketty, you're just going to say, oh, yo, it's just Sketty. It's Sketty. Everything's Sketty. Sketty is Sketty. Sketty is Sketty. Well, what's the difference, bro? Sketty. It's close. Guys, we are in a spot where they also use it as the set for fresh off the boat. Oh, that is true. So this is obviously nice. Guys, this is the lumpia. On the menu, it's Lampiang, Lampiang, Lampiang, Lampiang, Shanghai. Obviously, I do think actually that these came over from Shanghai. That's why they call it that. Like, Filipino food, as we've talked about before, has multiple influences. China being a big one. Spain being a big one. Even Japan to a certain extent, like after occupation. Oh, Indonesia as well, right? Indonesia as well. All the Filipino food is going to be a mix of different cultures. Lumpia, Shanghai. You see recently, Jokoi started the egg roll battles. I challenge any goddamn Asian family with your egg roll. Chinese, I'll f**k your egg roll. Lumpia versus your f**king egg. Bring it. Bring your egg roll, bitch. And then Eddie had to come back and say, Hey, man. Eddie said, Hey, man. Those are from China. So we're getting royalties on half of everything. I don't really compare Lumpias with other egg rolls. Because they're so much smaller. And the composition is different. And you dip them. It's like, for me, it's tough to like, really compare. By the way, guys, this is the most famous type of Lumpia, the Shanghai Lumpia. But we got another one here. I believe that it's less popular. Lumpia, Ubon. Ubon. And there's even more kinds than this. This Lumpia is actually filled with heart of palm, shrimp, and pork. And it's topped with like a peanut sauce. Really reminds me of, kind of like a Vietnamese summer roll. I'm not just eating with my hand, man. I'm going full, full manila on this. Heart of palm, I don't know if I've ever had it. But there's like bamboo. I almost don't want to call it an egg roll. I'm so confused right now because I'm looking at it and I'm seeing something else, but what I'm tasting is Chinese egg roll. Yeah. What I noticed about Max's, and I don't know if you guys agree with me or not, the food is very inoffensive. Yeah. Like there's no way you can dislike it. Yeah. For a nice family dinner, like you definitely couldn't max them. Max's is a chain, right? So they're trying to pump out food for the masses. I think if you're not in LA, like in historic Filipino town, like there's not as many Filipino places to go to. So this offers you that kind of like slice from home. And they got a very expensive looking karaoke system. There have definitely been some karaoke wars in this room. Somebody has left hurt in being like, oh no, the other guy he beat me today. I left my heart on the floor. We got to say it, guys. You guys, this is it. We said there's so many comments in the last video because we were saying palabok. Palabok? So palabok. Palabok, palabok. Palabok. Pancit palabok. Palabok. Pancit palabok. Palabok. Palabok. You know what? I don't even know where we're almost there. Pancit. Pancit. This one crushed up. Wow. This is where your flavor is. Okay. This, from what I had, ranks up there, actually. I think for traditional. I got it going for some more. I'm just going to stamp it right now. If you come to Max's, obviously get the chicken, but please you would be remiss if you did not get the palabok. Ah. Ah-ha. We got to go with this one. And that's a gigantic, I don't know what kind, you know the chickens were small, but I don't know which kind of a pin they got this off of. And when you rip this, you just got to, ah. Crispy Pata. All right, guys. So here's a vinegar. Do you dip this first? I grew up with my grandparents at Woodside Queen. My grandparents are my Filipino side. I'm a Lola of my Lola. And we would go out to Ihaon. We've got Filipino barbecue. And then we would order this dish. That's so good. That's really good. What the hell? That is, some of the best crispy Pata I've had like ever. That was sitting there for like 10 minutes first and it's still, you're peeling it apart. Your fingers are getting sticky because of the collagen. And you got this little salad on the side. Ah. This is the palabola. The palabola and this crispy Pata, they were in my top tier. Yeah. Like of three different tiers. Of any Filipino restaurant that, you know, I personally had it. Yeah. Here's this crisp. Yes, what guys? We have the kate kate. Sketty bro. Yeah, people are like, oh yo, you guys are young fans and you're like, no, no, no. It's, it's scary. It's scary. I'm a fan of spaghetti. Every cuisine has, whoa, whoa, whoa, whoa. Hold on there, Andrew. Hold on. What? Before you serve the kate kate, you gotta add the bagaon, which is the shrimp paste. Oh my god. You gotta mix it in. Oh my god. My bad, y'all. So this is gonna give it like that little bit of like seafood, shrimpy taste. You know what I love about shrimp paste though, man? There's something so unique that you don't find anywhere else except for like dry shrimp paste. Yeah. Here's the kare kare. There's some oxtail for you. Okay. And then I'll get some for... I'm not gonna lie Ryan, I didn't get any oxtails. Did you not? I can't judge it because papa here, he just referred to himself as papa. Don't, I heard that. Kare kare. You said that really well. Mmm. Okay. Smooth. Shrimp paste in general though. Have you ever tried another dish that had peanut butter in a stew like this before? There might be like an African stew. To me, I would just pass over it not because I would be like, ugh, conical. I'd just be like, yeah, whatever. You know. From what I read, Chinese immigrants have been coming to Philippines since the 1600s. Yes. And they've been coming in different ways. First it was the Cantonese, then it was people from Fujian, okay, Hokkien, and then it was just like, since then it's just been kind of like rolling, right? Yeah. This is kind of like Chinese, I don't want to say it's Chinese Filipino food. This might be Chinese-inspired Filipino food. This is salted fish fried rice. This is chop sui stir-fry, which is vegetables. You have some pork. You have some shrimp. This is sizzling tofu on a hot sizzling plate, okay? And then you have the pensit canton, which is, I mean, I would assume the Cantonese, pensit, you know, has egg noodle, which is more Chinese. Yeah. Pansit canton. I didn't know what to expect before. You know, maybe it's like a chow mein or like a lo mein. I think it's using the yifu noodles, David. They're a little bit fluffier and lighter. It's a very Cantonese noodle. It is very Cantonese. That is easily better than a lot of chow mein that you get. And I like that the Filipino style gave you the lemon, because as you crush the lemons, that's another layer of flavor. Yeah. It's that citrus burst that you're talking about. One thing is like when you're eating things so heavy, you need some type of like acid or citrus to like cut through fat. All right, guys, here's the salted fish fried rice. And I wanted to get this because a lot of Chinese people, and particularly Cantonese people, eat the salted fish fried rice. This is a popular dish to have in Chinatown. Ooh, it tastes different. This is not the same one I grew up eating. It has some of this salted egg in there, David. Did you notice? Yeah. The salted egg is a popular thing to be eating in Chinese and even a lot of Southeast Asian cuisines too. So I'm not going to lie. Wow. This is probably my least favorite thing. What? Honestly, like there's not that much salted fish in there and this is like way too salty for me. I went with the tofu next. Yo, this sizzling tofu has a twist. It's like got some like creamy coconut in there. Whoa. This is different. This isn't, you know, tofu is Chinese but I almost want to say like a sriracha mayo type sizzling plant. There's definitely vinegar in it. Yeah. There's, there's heat at the back of my palate. Same thing when we ate the chicken sisi. Chicken sisi. That probably is more similar to the tofu version of the chicken sisi that we had. Yeah. Yeah. Similar sauce. No, it's almost like a tangy ranch. Yeah. I like this like Filipino China Express food better than a lot of like regular just China Express spots. New, new idea. Instead of Pan Express, we open a Filipino Express. Oh. Or Manila Express. Manila Express. Uh, last but not least, we got the chop suey. Is it funny how, David, we're eating some kind of Chinese dishes, but there's no chopsticks present because a lot of Filipinos don't use chopsticks. They don't use chopsticks. Confirm. This, utensil right here. That's the chopstick. This is your everything. Not using your hands. You're using your spoon. All right. How's this chop suey? You see this flavor. It looks very light. That tastes like really like Chinese American. Yeah. Wow. What was your guys' favorite? I got to say for me, it was between these two right here. These two are fire. I'm going to roll with this one. Yeah. Pensit Canton. I think it took some of the really good elements of Pensit and then just with seafood noodles. I mean, it's pretty good. And normally like, I'm not a big fan of tofu. So I'm going to have to go with the tofu only because it had that wow factor. Like I put it in my mouth and I was just astounding. I was just like, what am I eating right now? Yo, you know what you said? Do you say it when you ate the tofu? You said, scary, bro. Scary. All right, everybody. We are on to dessert for what we have in front of us. We have the coconut pandan. It's got pandan in it. Coconut ice cream, a little bit of coconut milk, maiz konyello, which is corn ice cream with, there was literal cheese in here. Your classic hollow hollow ube ice cream with the beach, shaved ice, jelly. Over here, we have the saba konyello, saba is a short, Filipino banana. Definitely got to mix them. Desserts. Like hollow hollow, mixed. Oh my gosh. Got to mix this. Mm. Whoa. Wow. I'm so pleasantly confused. This tastes so good, but it's so weird. I gotta say, you guys should try this. This is one of the best pandan ice creams I've ever had. Yeah? Yo, my art, you get up side of this. Guys, you got to try this. I'm trying it with the cheese. Dude, we're going crazy over this cheese corn. Whoa. Corn flakes, cheesy milkshake. Yeah. It's like cheese corn flakes in a milkshake. Oh. Like, and the cheese that they use, it's super sharp. Yeah. It's very sharp. It's very pronounced. I can't stop eating it. It's too good. Kind of addictive. I mean, process it real quick. The cheese definitely adds something because it's like, after you get through the iciness of the corn, you get this like chewiness from the cheese. And like, it brings like a full umami kind of like salty taste to it. When it first came out, you got to add sugar to it. I don't think you need sugar. Yo, this banana though, the saba, try the saba. Wow. It tastes in between like a plantain and a banana. It has a little bit more firmness than a banana. Bananas are really soft. Last but not least, it's going on the hollow guys. Wait, wait, you got to mix it up more. You got to mix it up more. Oh, you want it all blended together. You got it. You don't want the chunks. Oh, you got some Christmas colored things in there. I got to say, obviously, in comparison to Jollibee's, this just swept the board. It swept the board. I don't like dessert. I would come to Max's for dessert. I still got one more left. Is this caramel bar going to live up to the dessert expectation? Also, that packaging, so you know it's from Max's restaurant. Look at that right there. Proprietary. If you resell that at school, they're going to know it's from Max's. David, tell me that doesn't kind of taste like a mooncake. Mooncake. I'm going to be honest, though. This is my least favorite. Yeah. I mean, this is the one they give you for free in the combo. I got to say this. You guys, what was your favorite savory dish? And then a sleeper. I got to go with number one, Max's chicken. I mean, I said that it was eating Jollibee's chicken. We can say it in aqueous. Max's chicken. Max's chicken is fine. It's better. Man, there's two things that are tied for the sleeper and I'm sure you guys also acknowledge that they're really good is Pencep Palabok. Palabok. Palabok. Palabuk. Book. Like almost like book. Book. Palabuk. It was that and the crispy pata was like, the crispy pata and the chicken, I would actually say quality wise are on the same level. They're incredible. I don't like this guy. This guy, he just scatting me. He's scatting me. Scatting me. Why don't you say scatting for good? Since you liked it so much, dude. So I picked crispy pata. Crispy pata is my number one and then my sleeper picked it's got to be the chicken sister. Oh, yeah. That was unique. I didn't know what to expect. There's the tanginess that came out. Then the heat kind of built to if it is a resident sleeper. Okay. I have to say and I always catch myself in retrospect what did I just continue eating more and more of even though we had to move on? I was I kept eating the lumpia. Really? Yeah. Like, like immediately to me it doesn't maybe set off my brain sensors like as amazing. It was good. But I'm saying that I'm just noticed that I just kept eating it. And then since everybody listed I got to give a props to Pancit Canton. Pancit Canton. Yeah, because it just like it was just so like it totally like my brain in terms of like I've had Chow Meen from the authentic version to the Americanized version of Chow Meen I have like I had 400 times in my life and that was the first time I had it with that citrus kick. Here at Max's I want to say 90% of the people in here work from the Philippines. But I didn't even see like tables of philams. Yo, you know I just realized why Max's isn't Glendale is because Glendale has a lot of private school Filipinos. Glendale is considered a upper middle class Filipino afterlife. A nice Filipino afterlife. You guys that wraps it up for our video here at Max's of Manila. Oh man. Yo. Ryan you suggested this? Shout out to the YouTube comments. I saw them actually it wasn't even the Jolly Bee video. It was like way way back they were like you got to try Max's. We read the comments so definitely thank you for leaving those comments guys. We took your suggestion we tried all Max's we were overall impressed and it was overall delicious you know so thank you Ryan. Another Filipino episode in the can Skeddy. Skeddy. And in brand new term Skeddy has been invented it's been coined in this video. You can give credit to Ryan Benson on UrbanDictionary.com Skeddy. Let's sked it. Alright guys thank you so much for watching that video. If there are any other Filipino chain stores or Asian restaurant chains that we can find in America especially the LA area let us know in the comments below. We'd love to try them out. Thank you so much for watching that video in the comments below you tell us chicken to chicken chicken versus chicken which one do you guys like better Jolly Bee's or Max's. This is the fun bros. Shout out to everybody watching for the Philippines. Thank you and until next time we out. Peace.