Banana Leaf: Serving Authentic Southeast Asian Cuisine

August 2001 when Banana Leaf started operating here in our country and let us fall in love with the mix of best of Asian cuisines, be it  Malaysian, Singaporean, Thai, Vietnamese, Indonesian and Indian. This restaurant boasts of only serving the authentic Southeast Asian cuisine. With the wide range of offerings and over eight branches they currently have, I'm sure you were able to get to try some of them dishes already. Each restaurant accepts walk-ins, reservations and it was just recently that they also provide corporate functions, parties and even baptismal and wedding receptions. Not to mention, delivery services courtesy of a reliable food delivery services., Quick Delivery.  What more could you ask for? They have variety of menu option that could tailor suit your needs if ever you want some outside catering too!

A few days back, me along with my food buddies were invited to savor  Banana Leaf's delicious fare. Tasting some of them were never new to me as I've learned to love the place and the kind of cuisine a few years back when a supposedly Malaysian employer first introduced it to me who then treated my batchmates for lunch in their SM North The Block outlet. It is common knowledge that main ingredients used by this restaurant are sourced from their country of origin and prepared by expat Asian chef.

So are you now ready for some authenticity of their wide array of dishes. Here's what we've got. . .

 

Roti Canai PhP88

This is something of Malaysian origin and one of my best initial order whenever I dine here.  It has the resemblance of crepe only that the best dip match for this circular, thin and flat bread are curry sauce or condensed milk.

Pandan Iced Tea PhP68, Iced Tea Tarik - Malaysian Pulled Tea PhP68 and Fresh Buko Juice PhP60

For some refreshments I had buco juice which was prepared fresh. I appreciate the way it was served because when you hold the body you cannot feel the rough peeled skin of the fruit since it was clothed in transparent film. Very sanitary and I love it. I regretted that I was not able to ask the server to remove the buco flesh for me so that meat won't be put into waste after consuming the fruit juice. Haven't tried Ice Tea Tarik though, but will order that next time.

Nasi Goreng PhP188
An Indonesian fried rice spiced with sweet soy sauce, garlic, tamarind and chili topped with sunny side up egg.  The overall taste is a unique kind of sweetness and saltiness.

Penang Fried Rice with Salted Fish and Chicken PhP188

This is my favorite among the rice dishes but oftentimes the quality from one branch is different from the other. You will get what I mean if you were able to read my recent post about Banana Leaf in The Podium.

  Deep Fried Chicken Pandan PhP168

Who cannot easily crave for this one? A dish of boneless chicken pieces clothed in fried pandan leaves that leave the meat as flavorful as possible, perfectly matched with stimulating sweet chili sauce on the side.

Thai Green Curry Chicken with Eggplant and Sweet Basil PhP238

This is believed to be one of the most famous curry recipes in the world because any meat can be used for this recipe. Curry sauce was that spicy for me and I the healthy vegetables included in the recipe were desirable. You need more rice if you opted to go for this pot of delicious curry recipe.

Stir Fried Clams in Singaporean Chili Sauce PhP238

Serving size is at par with the declared price. Though clam meats were small and sometimes inconspicuous  what matters most is the amount of chili sauce that is responsible for the enticing taste.

Stir Fried Eggplant with Sambal Sauce PhP138

A plain dish that never goes out of quality and simplicity. The chili-based sauce used could be extremely spicy yet rousing, bring you to a different kind of level. 

 Hainanese Chicken PhP298

Half-chicken was used for an order of Singaporeans ultimate favorite along with ginger sauce, soy sauce and chili sauce. A very classic dish infused with so much flavor. I daresay everybody is aware how persuasive this viand could be when you first come upon it. The type that you can crave on and on and on.

Pad Thai- Banana Leaf Style Php188

I cannot exactly place what's the difference between the Thai and the Banana Leaf Style. All I remember is that some asian fusion restaurants in the metro have a different way of presenting Phad Thai and that Banana Leaf has the most simple way. Mainly because when this plate landed your table, it is ready-to-eat without the need for more condiments and spices. To me I'm still used to or comfortable enough if I could adjust it according to my desired taste. This one I must say smells extremely yummy and very pleasant to the palate.  Highly suggested to offer for first-timers as it always turns out to be a successful choice.

Stir Fried Oat Prawns Singaporean Style PhP388

About five pieces of prawns were abundantly covered with oats or cereals that caught everyone's attention. Good thing that big shrimp pieces are succulent enough to leave me asking for more :) The only downside I felt were the remaining pieces and scrap oats left on the plate. I observed too that these oats did not cling that much to the shrimp skin causing to much food waste.

Tilapia with Assam Sambal Sauce PhP238
Fish in Tamarind and Chili sauce is something so unforgettable for me. The sourness and spiciness complemented the bland taste of fish meat. Perfect for any Asian rice dish. 

Vietnamese Fried Rice Php168

Still another foreign fried rice that our group sampled. A dish covered with  with sausage, veggies and savory herbs.

Stir Fried Chinese Kangkong with Sambal Sauce PhP168
Mildly spicy side dish for those who are craving for leafy veggies with a kick. Imagine that this is covered with so-called 'devil's sauce' which definely has spicy and sharp note.

My very own banana leaf that afternoon. Wondering how do they maintain the freshness and quality of the leaves? They actually got a local reliable supplier for this very essential part of dining operation. They made sure it is proportionally cut and chilled properly so as to prevent it from damage and deterioration. If ever the guest do not want to eat on leaves, the restaurant/cafe has ready set of dinnerware for issuance.

Mr. James Aguilar, General Manager of Banana Leaf. He joined us as we sample on their eminent cuisine while he discuss how Banana Leaf started and shared to us its current state in the restaurant industry. We were of course allowed to ask any question

Stir Fried Crab with Spicy Golden Garlic PhP130 per 100grams
Too bad I was too full to savor the surreptitious goodness of this huge crustacean. Yummmm..so pleasant to behold.

Vietnamese Trung Yuen with condensed milk

A coffee that is stealthily sweet. A kind of coffee with a cup composed of half-filled condensed milk. Oh! This is my type of coffee. Tough not so stimulating enough but very well-embraced by someone who has strong appetite for sweet food like me. I somehow treated it like a dessert too.

It was indeed a form of  culinary tourism focused on the Southeast Asian dishes in just one activity and setting! Incredible.  Definitely a must-try for for those who love so well undisputed and contemporary Asian cuisine that Banana Leaf can genuinely deliver. No wonder it has consecutively received prestigious awards from Philippine Tatler and Luxe Dining.com for being the Philippines' Best Restaurants.

Branches: The Podium, Greenbelt, The Terraces at Ayala Center Cebu, Powerplant Mall, Midtown at Robinsons Place Manila, The Block and Greenhills Promenade.

BANANA LEAF
4th Level, TriNoma Mall
EDSA cor. North Ave.
Quezon City, Metro Manila, Philippines
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