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Green Banana Leaf Restaurant Restaurant à Chino Hills

Name: Green Banana Leaf Restaurant
Address: 13089 Peyton Dr, Ste J, Chino Hills, United States
Telephone: 19094659541
Rating: 3.5

Propriétaire non enregistré

Green Banana Leaf Restaurant

Commentaires

#139 Depuis 186 à Chino Hills

7.1

137 Revoir

Ambiance

7.1/10

Nourriture

7.1/10

Intérieur

7.1/10

Des prix

7.1/10

Service

7.1/10

Plus de détails

Prix & Cuisine

$$ Filipino, Asian

Type de restaurant

Restaurant

Caractéristiques

Information

+19094659541

13089 Peyton Dr, Ste J, Chino Hills, United States

Voir l'itinéraire

Site web Green Banana Leaf Restaurant

À propos

Immerse yourself in magnificent Filipino cuisine here. At this restaurant, order good grilled squid, sinigang and sisig. Taste perfectly cooked halo-halo and tasty ice cream. A selection of delicious wine or good bitter is provided to visitors. Great thai tea is among the most popular drinks at Green Banana Leaf. At this place, you can get a takeaway. Most reviewers find the staff attentive. If you want to experience terrific service, you should visit this spot. Tasty dishes at reasonable prices are offered here. You will appreciate the nice decor and pretty atmosphere of this restaurant. But Green Banana Leaf has been rated below average by Google.

Notation

Excellent

Très bien

Moyenne

Pauvre

Terrible

Tri

Le plus récent

Le plus ancien

Note croissante

Note décroissante

Date

Dater de - Date de

Big Fish Dive Club

Source:

3 days ago

Service Dine in Meal type Lunch Price per person $20–30 Food: 4 Service: 3 Atmosphere: 3 Recommended dishes Adobo

Karen Santos

5 months ago

Food: 4 Service: 2 Atmosphere: 3

Juston Botello

A month ago

Service Take out Meal type Dinner Price per person $100+ Service: 1

Eric Valenzuela

2 days ago

Update: we went back for lunch. I ordered Pancit Bihon (again) and it tasted better than before. The ingredients seemed fresher, and I can taste the improved quality. You can even see the difference from the pictures of the same dish. Seldomly (actually never) have we experienced improved taste at a subsequent visit. Next time I need to see if the deep fried hock also improved. We’ve been coming to this Filipino restaurant for years and the quality has been quite consistent over that period. Since I’ve never been to the Philippines, I can’t say for its authenticity; but I’ve eaten a lot of Filipino restaurants especially in the Filipino neighborhood in Mid-Town Wilshire area and this one does not serve fancy fusion Asian food, just standard home styled cooking which I enjoy. The Kara-Kara is excellent, pork adobo is very good and so us the pancit bihon. Recently it upgraded its chairs and looks a little better, but still this is a family or group gathering type of a restaurant. Service Dine in Meal type Lunch Price per person $20–30 Food: 4 Service: 3 Atmosphere: 3 Recommended dishes Adobo

We had a reservation but we got inside like 30mins late. We arrived at the place an hour earlier than our time. There was an empty table but it was not offered to us. And when its our time they told us that the table for us was still occupied and we have to wait for those guests to leave the place but there was an empty table. So we don't understand why we have to wait that long to get seated. Food: 4 Service: 2 Atmosphere: 3

Don’t waste your time! This is the second time we’ve ordered food to be picked up. The first time the order was made a day earlier. Standard excuse that the system was down but they were still able to charge. I ordered at noon for pick up at 5 and even came 30 minutes late o my to be told they never received my order. They really should consider reading the reviews if they had any care whatsoever about there customers and how they are viewed. Absolutely terrible! Service Take out Meal type Dinner Price per person $100+ Service: 1

Daniel Sarmiento

5 years ago

Excellent food with warm and friendly service. Came here with my mom and grandma, ordered the fried squid, bulalao, and sisig bangus. All the dishes tasted amazing and were presented beautifully. The squid was done very well and the lemon cream dipping sauce complimented the appetizer very well.

Philip Quan

2 years ago

Place was pretty good for the type of fare we got at this place. I was with several people so we got the platters (47.00 ea). For the crispy platter the highlight was the crispy pata (fried pork knuckles). Meat was tender and moist from the melted collagen. The rest were the usual deep fried staples. Lechon kawaii (pork belly) was firm and crisp. The fried chicken was kind of dry bit still ok. The BBQ platter was in general pretty good. They were all shared the sweet sugar seasoning and grilled to have some caramelized surfaces on the meat, but not enough to be burnt. We ordered the sinigang na hipon (14.99) (vinegar soup with shrimp). It was perfect for cleansing our palate after eating the sticky and rich platters. Shrimp was boiled just right, as we as the veg. This I would suggest getting. Pancit canton (12.00) was excellent, the best I ever had. It had wok hei and was not soggy like most pancit canton I had. I believe the gravy that usually accompanies this dish was fried in during cooking. Exceptional. The pork sisig (12.99) was fine. I had a few things to pick about it. There was no or little black pepper present; it did plenty of red and green peppers on the plus side. They could dial down on the vinegar too. The most important that this restaurant And most other do is to cook then ingredients more to make the collagen in the ears to dissolve the recipe into a sticky gelatinous mess. Cooking these items took a while. I say about 30 min for the amount of food we had. We tries taking items to go before the closing time of 8 pm on Monday, but the say they could do them even halo halo. Disappointing. In short the sinigang and the pancit canton are must haves. Crispy pata is great too. Just the service was kind of lacking. Service Dine in Meal type Dinner Price per person $20–30

No other city in the Inland Empire will make you feel safer, more tucked in, more out of harms way, than Chino Hills. Maybe because no major freeway runs through it (SR-71 acts more as a parkway than anything else). Or because the softly curving thoroughfares run abreast of well manicured green hillocks. Or because the city has a low crime rate and high income rate. Still, all this security can cause you, at times, to suffer the dull ache of boredom. So when in Chino Hills and craving danger, hop over to the sunken big box shopping center called Crossroads Marketplace and write down your name on the guest list at Green Banana Leaf. I don't profess to be an expert in Filipino cuisine, yet I know enough to esteem Green Banana Leaf to be more comprehensive than the base trim level of lumpia-adobo-lechon. GBL is a case of Filipinos cooking for Filipinos. Although not everyone dining among you at GBL is Filipino, they will be seated with Filipinos and their tables will composed of many seats, all of them filled with people prepared for family sized servings. The dining room looks as if Madonna "the material girl" had decorated the Madonna Inn in San Luis Obispo. Something akin to the tacky boudoirs you might imagine finding in Las Vegas cathouses in the early 80s. Bright pink, deep red, and black imitation leather abound. This isn't surprising when you learn that among the most popular names for girls in the Philippines are Princess, Reyna, and Blessica. A healthy dose of ostentation never killed anyone. And in any case, you like it. You find it unique. You find it preferable to the social media friendly restaurant interiors with their walls of astroturf and imitation neon signs. While you find the dining room amusing, your real purpose for having come here is to flirt with danger. So let's whip out the brass tacks. Kare-Kare isn't too bizarre at first speck. Braised beef in a sauce composed of beef stock, crumbled peanuts and peanut butter shouldn't be far afield for anyone. Then you define the cut of beef to be oxtail. Beef muscle slow cooked on the bone ought to be familiar to any diner with the ability to pay for such a meal, yet a good friend of mine cowered before a plate of oxtail we had ordered at a Belizean restaurant in Inglewood recently. Something about being forced to reckon with the animal's anatomy causes fear in less intrepid eaters. This ride on the funhouse continues when you reach for the condiment the waitress gave you: greyish brown tinged fermented shrimp paste. The side of rice is flecked with roasted garlic. It's all so rich and delicious, but with this degree of depth, the dish is beginning to want some harmony. Vinegar is requested and the ultra pungent Filipino Datu Puti vinegar is provided. Sit back as you administer it to your bowl lest your eyelashes be singed away. Yes, and let's not forget to mention the presence of beef tripe in kare-kare. This is truly a world class dish. Now, let's move to the supremely savage dinuguan. This is the chickee-run up to the edge of the cliff. This is the knife fight on the school field trip. This is a dish of pork belly and veg suspended in a thick, leaden, minerally, farmhouse scented sauce of blood. Whatever the amount of Datu Puti the kare-kare required, double it - triple it - for the dinuguan. Amazing restaurant, albeit with slow service. Food: 4 Service: 2 Atmosphere: 3