I've had the chance to dine at Maymar a couple of times, and I'd say it's a mixed bag but generally positive. When it comes to authenticity, I found their adobo to be quite flavorful, with a good balance of soy sauce and vinegar—it reminded me a lot of the adobo my aunt used to make back home, which was pleasantly surprising. However, the tenderness and marination can vary, so it might depend on the day.
Their sinigang really stood out to me. The tamarind broth was spot on, capturing that authentic sourness that makes sinigang so comforting. It's rich in flavor and packed with fresh veggies, which I always appreciate. It's probably one of their stronger dishes in terms of sticking to traditional Filipino flavors.
As for lechon, it's hard to match the experience of a freshly roasted lechon during a fiesta, but Maymar does a decent job. The skin was crispy, though I've had moments where it could be a bit more tender. Keep in mind, replicating that homemade or celebratory taste in a restaurant setting can be challenging.
Pricing seems fair for what you're getting. Portions are reasonable, especially for sinigang, which you can often share. For someone used to family-style dining, I’d say it won’t leave you feeling short-changed, but do check their serving sizes if you’re used to large platters.
If you visit, I’d recommend trying their pancit as well. It’s a staple that rarely disappoints, primarily if you enjoy the noodle variety.
Have you ever compared other Filipino restaurant versions to your homemade recipes? It's always fascinating to see how different chefs interpret classic dishes!