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Banana Leaf Restaurant Review: Small plates meant for sharing as appetizers abound at this Malay-Thai restaurant. As one would expect, there is gado gado, almost a national dish, composed with cooked vegetables, tofu and a prawn cake, all melded with a creamy peanut sauce. Satays of skewered beef, chicken, or a combination of the two are also available. Main courses include chicken or prawns in good stir-fries, served in a mango shell, which highlight green and red peppers and mango sauce. We recommend any of the crab dishes, featuring Dungeness crab, especially the spicy Malaysian-style preparation; a black pepper and a chili variation are on offer, too. Noodles, rice dishes and special multi-course dinners are a draw; vegetarians will be delighted with the numerous meat-free selections; and eco-carnivores will be pleased that Banana Leaf uses grass-fed beef and lamb.