Last week, my mom was passing through Vancouver to head on a trip with friends in Las Vegas. For lunch before driving her to the airport, we went to Banana Leaf on Broadway, a Malaysian Restaurant with two other locations (in Kits and Denman). She had been there about a month prior, and felt like going back to have some of the same dishes she enjoyed last time.
We had to go at around 11:45 to get her to her flight with time to spare, so once we arrived, there were only a couple of other tables already taken. This worked out well, as a short while later, there was a line up of people, for both take out and dine in options, and some seemed to have to wait a little while, although the restaurant is a fairly moderate size.
We started by looking for the options that she wanted to eat again, and in the meantime, I also noticed the Lunch Specials Menu. So, we chose a few things off of each, and got started with our ordering!
While waiting, we asked what types of drinks they offered that didn’t contain alcohol, as we couldn’t seem to find the regular drinks menu anywhere (and I confirmed this later that their website also doesn’t have this listed). So we asked one of our servers what they recommended, and they apparently have a Malaysian Iced Tea (that was similar to a Thai Iced Tea). The difference was that this version was less strong and less sweet (although they offered to sweeten it more – which we both didn’t want anyway), and it also had some similarities to chai tea. It was very refreshing and a nice alternative to soda or other beverages.
Then to start, our Roti Canai arrived, which is generally a popular dish at Banana Leaf (flaky layered bread with curry dip, influenced and brought in by India). It was nice and hot and I quite enjoyed the sauce that came along with it.
Next we had the Tofu Goreng, or deep fried tofu with lettuce, bean sprout, and cucumber, topped with crushed peanut and sweet chili sauce. It is kind of similar to Japanese Agedashi Tofu, but with a lot more toppings to it, and not drenched in sauce.
Finally, we had the Malaysian Seafood Curry – “A Unique Malay Seafood “Pasta” in Turmeric Cream Sauce“. It is made up of a wide range of seafood with egg noodle in turmeric coconut sauce made of tamarind, galangal, chili, lemon grass and ginger. The sauce was super creamy and rich, and all of the seafood was plump except for the clams and mussels that could have been a bit more fresh.
We were thinking of getting some dessert that our server recommended as well (the coconut crepes), but were too stuffed at that point and decided to call it quits in the end.
I would return to Banana Leaf for a casual meal again. The service was super attentive, and the food was fairly good overall.