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Asian - Banana leaf Malaysian Restaurant(3967 total words in this text) (992 Reads) 
820 W Broadway – Broadway location
(604) 731-6333
1096 Denman – Downtown location
604-683-3333
3005 W Broadway – Kitsilano location
(604) 734-3005
http://bananaleaf-vancouver.com
Banana Leaf is one of the popular restaurants to hit in Vancouver with three locations to offer a great dining experience. It has been rated by the Georgia Straight, Westender, Where Magazine, and Vancouver magazine as one of the best Malaysian restaurants in town for a number of years offering cuisines from Chinese to East Indian, Thai to Singapore and Indonesian.
Be sure to check out the one on West Broadway in the Kitsilano area. You will find this particular place more spacious and open decorated colourfully and ornamentally.
On their menu, they offer a page that tells you what their most popular dishes has been which is great information especially if it happens to be your first time eating there. They offer daily entrée specials great for trying something new at a lower price point.
To start off, try their Lychee mojito (the Asian version of the Cuban rum drink with lychee liqueur, lime juice, simple syrup and club soda blended together with the mint leaves ) or their Mango Colada (mango smoothie like drink with vodka, Malibu, mango puree, pineapple juice blended with coconut syrup).
Try Banana Leaf’s popular starters: roti canai (Malaysian fluffy layered naan bread served with a vegetable curry dip) and the meat satay skewers with peanut sauce (grilled marinated skewers with spiced peanut dip available in chicken, pork, beef or lamb).
This restaurant is known for their curries so we had the Kari lamb and Sayur lemak with rice (boneless lamb stewed in red-curry spice and mixed vegetables), and Papaya prawns in Gulai sauce (tiger prawns in spicy tumeric coconut sauce make of galangal, lemon grass, ginger, garlic and chili, serviced with papaya and vegetables).
Not into curries? Try the other dishes such as the braised lamb shank in cumin and star anise, Char Kuey Teow (fried flat rice noodle in sweet soy sauce and chili with egg, bean sprouts, shrimp, fish cake and squid)
Can’t do dinner? Do lunch! They offer lunch specials with good portion sizes in addition to their regular menu.
These places can fill up pretty quickly around dinner time so be sure to make reservations or just come early before the crowds start coming in. Start the date with a new Malaysian experience that will get you coming back for more.
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Banana Leaf Malaysian Restaurant Menu Dated 2007
Our Signature Dishes
You can’t go wrong with one of our signature dishes, the specialties of our chef finely cooked to perfection. Sample the diversity of Malaysian cuisine with these flavorful dishes you can share with your friends and family.
Satay - Chicken, Pork, Beef, Lamb
- One of Malaysia’s most signature food is the grilled marinated skewers with spiced
peanut dip.
Roti Canai
- Flaky layered bread known as the Indian community’s greatest culinary contribution to Malaysia, served with curry dip.
Steamed Fresh Mussels in Cumin and Ginger Sauce
- Fresh mussels steamed in cumin, fennel, garlic sauce, and coconut milk.
Singapore Fried Chili Crab
- Shell-on whole crab wok-fried in chili ginger sauce made with lemon grass, tomato
and egg.
Malaysian Kum Heong Lobster
- Shell-on whole lobster wok-fried in oyster sauce with dried shrimp paste & curry spice.
King Prawns in Peppercorns & Garlic
- Shell & head-on river’s king prawns in Chinese seasonings and cooked with Indian black peppercorn, enriched with butter.
Sambal Tiger Prawns
- Popular Nyonya dish is this sautéed shell-off tiger prawns in chili & garlic sauce blended with lemon grass & dried shrimp paste.
Abundance Seafood in Gulai Sauce
- A wide range of seafood; scallops, prawns, fish, mussels, clams, and cuttlefish in spicy turmeric coconut sauce made with tamarind, galangal, lemon grass & ginger.
Alaskan Black Cod in Caramelized Ginger Sauce
- Seared black cod steak in black sweet sauce with ginger, shallot & garlic.
Rendang Beef Curry
- No festive occasion is complete without this rich Malaysian dish, lean beef cooked to melting tenderness in coconut cream & spices.
Braised Lamb Shank in Cumin & Star Anise
- Lamb shank so tender it almost falls off the bone, braised with ginger, leek, carrot & spinach.
Sambal Green Bean
- Stir-fried crunchy green beans with small shrimps & tomato in chili, garlic, dried shrimp paste “Belacan”.
Seafood & Chicken Fried Rice in Pineapple Boat
- Fried rice mixed with seafood, chicken, egg, raisins, corn & sunflower seeds, served in a half pineapple boat.
LUNCH SPECIALS
S T A R T E R S
Vegetable Spring Rolls (4 rolls)
- Deep fried spring rolls filled with jicama roots, cabbage, celery, green bean & carrot.
Roti Canai (2 pieces)
- Malaysian fluffy layered naan bread served with vegetable curry dip.
N O O D L E
Malaysian Curry Laksa
- Rice noodle in curry soup with bean sprouts, tofu, egg, chicken, squid, fish cake & shrimp.
Singapore Laksa
- Rice noodle in coconut soup base made of dried shrimps, chili, garlic, lemon grass & turmeric with bean sprout, tofu, egg, chicken, squid, fish-cake & shrimps.
Mee Goreng
- Malaysian fried egg noodle with beef, shrimp, egg, tomato, bean sprouts, choy sum and tofu.
Char Kuey Teow
- Fried flat rice noodle in sweet soy sauce & chili with egg, bean sprouts, shrimp, fish cake and squid.
R I C E
Sayur Lemak with Rice
- Vegetarian delight. Braised mixed vegetable in mild curry spice with coconut milk.
Kari Lamb & Sayur Lemak with Rice
- Boneless lamb stewed in red-curry spice served with mixed vegetable.
Rendang Beef & Sayur Lemak with Rice
- Beef shank stewed in curry and coconut milk to a thick creamy sauce, served with
mixed vegetables and sayur lemak.
Boneless Curry Chicken with Rice and Vegetable
- Boneless chicken breast simmered in creamy curry with lemon grass, coconut cream.
Curry Chicken & Sayur Lemak with Rice
- Chicken legs stewed in Malaysian curry, lemon grass & coconut milk, served with mixed vegetable.
Hainanese Boneless Chicken with Rice
- Poached chicken served “cold” with ginger & chili dip accompanied by garlic rice.
Satay Chicken and Gado-Gado with Rice
- Malaysian famous skewers served with bean sprouts salad topped with peanut dressing.
Nasi Goreng
- Local recipe of Malaysia fried rice with beef, shrimp, egg, tomato, onion & green bean.
Sambal Green Beans with Rice
- Green bean wok-fried with small shrimp in chili garlic dry shrimp paste.
Gulai Prawns with Papaya
- Shell-off tiger prawns in spicy turmeric coconut sauce made of galangal, lemon grass, ginger, garlic, and chili, served with papaya & seasonal vegetables.
Nasi Lemak Seafood Istimewa
- Coconut rice with rendang beef, egg, sambal anchovies, fish, prawns, squid, peanuts & cucumber.
***Dishes can be made without meat or seafood. You may order your dishes from mild to extremely hot.***
APPETIZERS
Appetizer Sampler
- A platter of our most popular appetizers: chicken satay, spring rolls, roti canai, calamari & salad.
Satay - Chicken, Beef, Pork, Lamb
- Malaysia’ s most signature stall food, grilled marinated skewers with spiced peanut dip.
Roti Canai
- Flaky layered bread with curry dip, the Indian community’s greatest culinary contribution to Malaysia.
Vegetable Spring Rolls
- Deep fried spring rolls filled with jicama roots, green bean, celery, cabbage & carrot.
SALADS
Papaya & Pineapple Green Salad with Crushed Peanut
- Fresh tropical fruit & green lettuce salad with crushed peanuts & grated coconut in house vinaigrette.
Gado-Gado
- Cooked bean sprouts tofu salad with potato & cucumber, topped with egg & satay sauce.
Tofu Goreng
- Deep fried tofu with lettuce, bean sprout, cucumber topped with crushed peanut & sweet chili sauce.
STARTERS AND SOUP
Steamed Mussels in Cumin & Ginger Sauce with Coconut Milk
Steamed Clams in Fermented Soy Bean with Chili & Ginger
Nonya Fried Spicy Calamari
- Crispy fried marinated squid in curry spice.
Hot & Sour Soup
- Hot and sour soup made with chicken, shrimp, tofu, bamboo shoot, black fungus & Chinese rice vinegar.
Spicy Papaya Seafood Soup
- Malaysian soup made of chili, ginger, & lemon grass with papaya, tomato & fresh seafood.
DAILY SPECIALS
MONDAY
Malaysian Kum Heong Crab
- Fried whole crab, shell-on, in sambal sauce with dried shrimp paste & curry spice.
TUESDAY
Abundance of Seafood in Gulai Sauce
- Scallops, prawns, fish, mussels, clams, and squid in spicy turmeric coconut sauce
WEDNESDAY
Alaskan Black Cod in Caramelized Ginger Sauce with Kicap Manis
- Black cod, aka sable fish, in caramelized ginger & garlic enriched with Malaysian black sweet sauce.
THURSDAY
Singapore Chili Crab
- Whole crab, shell-on, wok-fried in chili ginger sauce made of garlic, lemon grass, tomato & egg.
FRIDAY
Lobster in Sambal Chili Sauce
- Shell-on whole lobster wok-fried in chili & dried shrimp paste, blended with lemon grass and galangal.
SATURDAY
Lobster in Kung Pow Sauce
- Shell-on whole lobster wok-fried in dried chili peanut with ginger & soy sauce enriched by black rice vinegar.
SUNDAY
Fresh Water King Prawns in Peppercorn Garlic Butter Sauce
- Head-on, shell-on, king prawns in Chinese seasonings, with Indian black peppercorn & enriched with butter.
FRESH SEAFOOD
Whole Atlantic Lobster
Alaskan Black Cod
Dungeness Crab, Shell-On
Red Snapper Fillet
Shell-On Fresh Water King Prawns
Jumbo Scallops
Shell-Off Tiger Prawns
Abundance of Seafood
CHOOSE YOUR SAUCE ALONG WITH ITS AVAILABLE SEAFOOD OPTION BELOW....
A. Kum Heong Sauce
Malaysian creation, Malay & Chinese ingredients with dried shrimp, oyster sauce, chili & lemon grass.
B. Singapore Chili Sauce
This is virtually Singapore’s national dish, cooked with chili sauce blended with lemon grass, tomato & egg.
C. Sambal Sauce
Malaysians’ firm favourite, cooked with chili & garlic blended with lemon grass & dried shrimp paste.
D. Nonya’s Style Sweet & Sour Sauce
Nonya’ s favourite dish cooked with sweet & sour sauce enriched by garlic, tomato, and lemon grass.
E. Black Peppercorn Garlic Sauce
A dish that reflects the diversity of Malaysian cuisine, with Chinese seasonings & cooked with Indian black peppercorn, enriched with butter.
F. Caramelized Ginger Sauce with “Kicap Manis”
Sautéed in Malaysian black sweet sauce with caramelized ginger, garlic & shallot enriched by Chinese wine.
G. Assam Curry Sauce
Malaysian-Indian dish simmered in tamarind juice and curry spice with coconut cream. Hot & tangy!
H. Gulai Sauce - Spicy Turmeric & Tamarind
Simmered in spicy turmeric coconut sauce made of tamarind, galangal, lemongrass & ginger.
I. Grilled in Banana Leaf with Spicy Dried Shrimp Paste
Fish slathered with sambal chilli sauce blended with lemongrass, chili, galangal, and dried shrimp paste.
***Our dishes may contain traces of nuts and shellfish.
We use chicken stock in most of our dishes, and We use canola oil, not lard.***
MEAT
Kung Pow Boneless Chicken
- Chicken sautéed in dried chilli, ginger & soy sauce with peanuts enriched by black rice vinegar.
Nonya’s Style Curry Boneless Chicken
- Boneless chicken breast simmered in creamy curry with lemon grass, coconut cream.
Malaysian Curry Chicken
- Bone-in chicken legs and thigh with potato stewed in red curry, lemon grass & coconut milk.
Hainanese Boneless Chicken
- Poached chicken served COLD with ginger & chili-garlic sauce.
Rendang Boneless Beef Shank Curry
- No festive occasion is complete without this rich Malaysian dish, boneless beef shank stewed to melting tenderness in coconut gravy and spices.
Braised Lamb Shank in Cumin & Star Anise
- Lamb shank so tender it almost falls off the bone, braised with ginger, leek, carrots & spinach.
Kari Lamb
- Boneless lamb shoulder stewed in Malay curry enriched by cumin, fennel, and coconut milk.
Singapore Style Sweet & Sour Pork Chop
- Popular Singapore dish of Nonya style pork chops cooked in sweet & sour sauce.
VEGETABLE (with options of adding meat or shrimp)
Sambal Green Bean
- Stir-fried crunchy green beans with small shrimps & tomato in chili, garlic & dried shrimp paste.
Eggplant in Dried Shrimp with Basil
- Fried eggplant in oyster garlic sauce, with dried shrimp and basil.
Sayur Lemak
- Nonya adaption of Malay-style vegetable in a mild and creamy curry sauce.
Spicy Spinach in Dried Shrimp Paste
- Stir-fried spinach with dried shrimp paste and “Belacan”.
Sambal Chili Fried Okra, Eggplant & Green Bean
- Stir-fried vegetable with small shrimps & tomato in dried shrimp paste “Belacan”.
NOODLE
Mee Goreng
- Malaysian fried egg noodle with beef, egg, shrimp, tomato, bean sprout, choy sum & tofu.
Seafood Char Kuey Teow
- Fried flat rice noodle in sweet soy sauce & chili with egg, bean sprout, shrimp, fish cake & squid.
Ipoh Char Hor Fun
- Fried flat rice noodle with pork, squid, fish cake, shrimps & vegetables topped with oyster gravy egg sauce.
Fried Hokkien Mee
- Fried egg and rice noodle with eggs, bean sprout, shrimps, pork and squid.
Char Bee Hoon
- Fried rice noodle with shrimp, fish-cake, squid, bean sprout & eggs.
Singapore Laksa
- Rice noodle in coconut soup base made of dried shrimps, chili, garlic, lemon grass & turmeric with bean sprout, tofu, egg, chicken, fish-cake, squid & shrimps.
Malaysia Curry Laksa
- Rice noodle in curry soup base with bean sprout, tofu, egg, chicken, fish-cake, squid & shrimps.
RICE
Seafood & Chicken Fried Rice in Pineapple Boat
- Fried rice mixed with seafood, chicken, egg, raisins, corn & sunflower seeds, served in a half pineapple boat.
Nasi Goreng
- Local recipe of Malaysia fried rice with beef, shrimp, egg, tomato, onion & green bean.
Nasi Lemak Seafood Istimewa
- Coconut rice with dried anchovies, cucumber, egg & peanuts, rendang beef, sambal fish, prawns, squid.
Steamed Rice
Hainanese Steamed Rice
- Rice cooked in chicken stock enriched by ginger, garlic, shallot and pandan leaves.
Coconut Rice in Banana Leaf
- Rice wrapped in fresh banana leaf cooked with coconut milk.
Nasi Kunyit – Turmeric Steamed Rice
- Jasmine Rice cooked with turmeric root in coconut milk.
THE PLATTERS (served with rice and vegetables)
Tiger Prawns in Sambal Chili Sauce
- Shell-off tiger prawns sauteed in sambal “Belachan” blended with chili and garlic, with lemon grass and dried shrimp paste.
Abundance of Seafood in Gulai Sauce
- Wide range of seafood: scallops, prawns, fish, mussels, clams, and squid sautéed
in a blend of lemongrass, turmeric, ginger, and coconut milk.
Boneless Chicken in Nonya’s Curry Sauce
- Boneless chicken breast simmered in Nonya style curry with lemon grass & coconut cream.
Braised Lamb Shank in Cumin & Star Anise
- Lamb shank so tender it almost falls off the bone, braised with ginger, leek, carrot & served with spinach.
SWEET THINGS
Pisang Goreng
- Crispy fried banana with vanilla ice cream topped with crushed peanut & condensed milk
Mango Sticky Rice
- steamed in coconut milk and sweetened by palm sugar and served with fresh mango.
Sticky Rice with Grated Coconut
- steamed in coconut milk and sweetened by palm sugar and served with grated coconut
Kuih Dadar
- Sweet coconut crepe made with pandan leaves with palm sugar and grated coconut
Pulut Hitam
- Chewy black sticky rice pudding served with creamy coconut milk
Mango Ice Cream
- with crushed peanut and grated coconut
Coconut Ice Cream
- with crushed peanut and grated coconut
FROM THE BAR
B E E R
Tiger Gold Lager (Singapore)
Singha Lager (Thailand)
TsingTao Lager (China)
Asahi Super Dry (Japan)
Corona Extra (Mexico)
Granville Island Honey Lager (Vancouver)
Okanagan Spring Pale Ale (BC)
Alexander Keith’s India Pale Ale (NS)
Sleeman Honey Brown Lager (Guelph)
Shaftebury Cream Ale (BC)
WHITE WINES (by the glass or 1/2 L Bottle)
Gewurtztraminer
Mt. Boucherie VQA (Okanagan, BC)
Excellent for spicy food
Sauvignon Blanc
Babich Marlborough (New Zealand)
90pts. Wine Spectator
Viognier
La Frenz (Okanagan, BC)
Outstanding Best of BC
Chardonnay
Calona Artist Series VQA (Okanagan, BC)
Best in Class: Okanagan Spring Wine Festival
RED WINES (by the glass or 1/2 L Bottle)
Pinot Noir
Mt. Boucherie VQA (Okanagan, BC)
Excellent for spicy food
Shiraz
De Bortoli Deen "Vat 8" (Australia)
90pts. Wine Access
Cabernet / Merlot
Mission Hill Five Vineyards (Okanagan, BC)
MARTINIS (*All MARTINIS contains 2 OZ of spirits)
Dragon's Eyes Martini
Vodka, Lychee Liqueur & Cranberry Juice
Mango Martini
Vodka, Triple Sec, Mango Puree, Mango Juice, & Lime Juice
Raspberry Cosmo
Raspberry Vodka, Triple Sec, Cranberry & Lime Juice
Chocolatini
Vodka, Baileys, Chocolate Liqueur
COCKTAILS (*All COCKTAILS contains 2 OZ of spirits)
Singapore Sling
Gin, Triple Sec, Pineapple Juice, Lime Juice, Cherry Brandy & Grenadine
Mai Tai
151 Rum, White Rum, Triple Sec, Amaretto, Orange Juice, Lime Juice & Grenadine
South China Sea Breeze
Rum, Crème de Cassis, Blue Curacao, Cranberry Juice, Lime Juice, 7-Up
Blended Lychee Mojito
Rum, Soho, Lime Juice, blended with Mint & Club Soda
BEVERAGES
Tropical Slush
- Fresh Pineapple, Papaya, Banana & Lime blended in a refreshing drink
San Pellegrino
- Sparkling Mineral Water 750ml Bottle
Fresh Young Coconut
- Just like on a tropical island! Natural coconut juice and tender meat served right out of its whole shell.
Ais Cendol • Ais Kacang • Iced Red Bean • Virgin Lychee Mojito • Virgin Pina Colada
Malaysian Iced Coffee or Iced Milk Tea
Guava Juice • Mango Juice • Pineapple Soda
Soft Drink • Iced Tea • Cranberry Soda (free refills)
WHITE WINE LISTING
R O S É / S P A R K L I N G
Sumac Ridge Rosé (Okanagan, BC)
Blue Mountain Brut Rosé (Okanagan, BC)
P I N O T B L A N C
Calona Artist Series (Okanagan, BC)
Nk’Mip VQA (Okanagan, BC)
Blue Mountain (Okanagan, BC)
P I N O T G R I S
Lake Breeze VQA (Okanagan, BC)
Blue Mountain Reserve (Okanagan, BC)
R I E S L I N G
Gehringer Brothers Private Reserve (BC)
Balthasar Ress (Germany)
Wild Goose “God’s Mountain” (Okanagan, BC)
Pfaffenheim – Alsace (France)
G E W Ü R Z T R A M I N E R
Mt. Boucherie (Okanagan, BC)
Pfaffenheim – Alsace (France)
Wild Goose “Mystic River” VQA (Okanagan, BC)
M U S C A T / G R E N A C H E G R I S
Ironstone – Obsession Symphony (California)
E H R E N F E L S E R
Gehringer Brothers Classic (Okanagan, BC)
V I O G N I E R
Yalumba Y Series (Australia)
La Frenz (Okanagan, BC)
S A U V I G N O N B L A N C
Robertson Winery (S. Africa)
Sumac Ridge Private Reserve (Okanagan, BC)
Babich Marlborough (New Zealand)
S E M I L L O N / S A U V. B L A N C / R I E S L I N G
St. Hallett Poacher Blend (Australia)
C H A R D O N N A Y
Vina Chilcaya (Chile)
Blue Mountain (Okanagan, BC)
Blue Mountain Reserve “Stripe Label” (BC)
C H A B L I S
Joseph Drouhin, Burgundy (France)
RED WINE LISTING
P I N O T N O I R
Mt. Boucherie VQA (Okanagan, BC)
Burrowing Owl VQA (Okanagan, BC)
C O T E S D U R H O N E S
Jaboulet Parallele 45 (France)
G R E N A C H E / S Y R A H
Chateau Pesquié Les Terrasse (France)
M A S I
Modello Delle Venezia (Italy)
M E R L O T
Drosty-Hof (South Africa)
Columbia Crest – Grand Estates (Wa, USA)
Mission Hill Reserve (Okanagan, BC)
Burrowing Owl VQA (Okanagan, BC)
C H A T E A U N E U F – D U – P A P E
Chateau de la Gardine (France)
Z I N F A N D E L
Cline Cellars (Washington St., USA)
Seven Deadly Zin, Lodi Napa (California)
M A L B E C
Catena Zapata, Mendoza (Argentina)
M O N A S T R E L L
Castaño Hécula (Spain)
S H I R A Z / S Y R A H
Bellingham (S. Africa)
De Bortoli Deen "Vat 8" (Australia)
Burrowing Owl VQA (Okanagan, BC)
S H I R A Z / V I O G N I E R
Black Chook (S. Australia)
C O R D I L L E R
Miguel Torres-Carinera/Syrah/Merlot (Chile)
S A N G I O V E S E / C A B E R N E T / M E R L O T
Falesco Vitiano Umbria IGT (Italy)
P E T I T V E R D O T
Pirramimma (Australia)
C A B E R N E T / M E R L O T
Mission Hill Five Vineyards (Okanaga, BC)
C A B E R N E T / S H I R A Z
Penfold’s Bin 389 (Australia)
C A B E R N E T S A U V I G N O N
Jackson-Triggs Proprietor’s Reserve (Okanagan)
Avalon, Napa Valley (California)
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