To thin their roti canai flatbreads, the chefs at Banana Leaf toss and tug circles of dough on a thatch-roofed counter in the restaurant’s semi-open kitchen. When the disks are ready, they lay them on a hot griddle before serving the crispy Indian pancakes with curry dipping sauce. The Houston Chronicle and Houston Press both laud the way Banana Leaf’s team of Malaysian cooks craft this staple of Malaysian cuisine. The kitchen maestros have more up their sleeves than this flaky dish, however—they prepare more than 250 authentic dishes from their homeland.
Flat-screen TVs beside every table broadcast images of these dishes, which range from fried, housemade tofu stuffed with cucumber and bean sprouts to calamari doused in a spicy sambal sauce. To offset spicy appetizers and main courses, the Chronicle recommends the restaurant’s “delightful” shakes and fruit slushies, which include flavors such as strawberry and mango. Houston Press sums up the whole experience best: “You don’t have to be an expert in Malaysian food to enjoy Banana Leaf; you just have to possess a mouth.”
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