Menu: View the Menu
This is not you ordinary Malaysian spot.Review By: Thomas Rafael
Chef-owner Peter How, who learned his trade at Vong and Mercer Kitchen, gets high marks for presentation and execution.
The restaurant looks more like it should sit in Soho, not Bay Ridge, Brooklyn. But's that's exactly where you'll find it.
The menu includes standard Malaysian dishes like Roti Canai, an Indian-style pancake that is dipped in a curry chicken sauce and traditional satays. The crisp Malaysian spring rolls, filled with jicama, mushroom and carrot, rival the ones at Jean-Georges Vongerichten's 66, and are cheaper too. Crisp soft-shelled crab is served with mango salad.
Entrees boast free-range chicken served with a cilantro chili sauce, and roasted duck crusted with carmelized peanut lychee chestnut. From the grill, marinated flank steak cooked to perfection accompanied by curry potato rice and firm string beans. A strand of lemongrass serves as garnish. Other meat dishes include a double-cooked pork chop, and lamb shank served in a curry gravy. The menu is also swimming with seafood dishes like spicy dungeness crab with wild asparagus and yam, seared scallops with a teriyaki glaze, and fried coconut prawns to name a few.
Banana Leaf is warm and inviting. Its food full of passion.
And it shows!
Neighborhood: Bay Ridge
Entree Price: $15-20
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