It was a pleasure to be invited by Max’s marketing and test kitchen as they launched new fish dishes just in time for the Lent. Devout Catholics in this part of the world still adhere to a no-meat diet on Fridays during the Lenten Season and the new dishes are ideal. Aside from this, there are simply people like me who prefer eating fish to meat and guess what? Am just glad it’s not another cream dory variation this time!

My vote goes to Max’s Spicy Laing Tilapia because it combines two of my favorite dishes. Two slices of tilapia (P195 per order) are deboned and fried to a golden crisp. Layered between them is a serving of spicy laing (taro leaves) with a topping of coconut cream sauce that is just heavenly and delicious!

I also couldn’t resist their Salmon Belly Skewers, am sure six pieces on a stick is not enough and you’ll order for more. We’re used to sinigang na salmon belly or ones which are simply pan-fried. Max’s style of grilling the salmon belly and glazing it with a teriyaki-style sauce is a welcome addition.

Diners will have a choice of two all-Filipino salads to pair their salmon belly with: the ensaladang mangga, or julienned green mangoes, with bits of tomatoes and turnips in a sweet,salty dressing; and the ensaladang puso ng saging, or finely chopped banana heart with tomatoes and white onion, tossed in ginger-flavored vinaigrette. Both are yummy, but I prefer the latter. It’s a must-taste

Mr. Marc San Juan of Max’s Corporate Marketing told us: “Max’s new fish dishes is a new experience. They signify our commitment to continuously innovate and help create new memories for our customers every time they visit our restaurants.”

Amen to that! The bad news is that the twin fish meals will be offered for a limited time only – from March 4 to May 31, 2010. For fresh updates, log on to the Max’s website or visit Facebook and sign up for Max’s fan page.