Dining at Banana Leaf Asian Cafe is like eating at a close friend’s house–relaxing, cozy and with no pretensions. Yes, there was a time when both Bala and I went to this place for lunch, dinner and in-between-meals. During special occasions, Banana Leaf was the only choice if we wanted to capture the flavors of Asia in one sitting.
It’s great to know that the resto still features a plethora of dishes from Malaysia, Singapore, India, Vietnam, Thailand and Indonesia with key ingredients imported from these same countries. I was quite happy that the mural was still there in all its glory providing the perfect backdrop to our dining experience. Even the tan-colored couches remained the same and still projected the same friendly atmosphere that we have come to admire.
And I was glad that Banana Leaf’s distinct flavors haven’t changed at all. Now our son can taste all the dishes that we have come to love these past few years…
served on a banana leaf for that exotic Asian feel.
Phad Thai- Banana Leaf Style (PHP 188).
An interesting medley of flat noodles, delicate bean sprouts, egg shreds, cabbage and carrot julienne and sliced tofu topped with ground peanuts. The dish is not sweet nor salty but with a charred note to it. The al dente noodles provided the perfect appetizing bed for the assorted veggies.
Roti Canai [pronounced as Roti Chanai] (PHP 78).
This is a popular flatbread from Malaysia made from fat, egg, flour , water and butter. The consistency is almost pancake-like–crisp on the outside but fluffy on the inside. This is best served with condensed milk dip for that extra kick.
Vietnamese Prawn Ball with Cheese (PHP 168).
Pandan Iced Tea PHP 68.
A great twist to our usual iced tea thanks to the immersion of screwpine leaves (pandan) during tea preparation.