Compared with other Thai or romantic, or petty bourgeois atmosphere, Guangzhou banana leaves infect diners with joy and enthusiasm. As the first veteran Thai restaurant to enter Shanghai, Southeast Asian entertainers have performed during meals for many years, and will also drive and encourage guests to participate in performances. On the birthday of the guest, the entertainers will sing birthday songs for the guests, invite the guests to dance, and banana leaves will also give 88% off the whole order, birthday cake, birthday longevity noodles and other discounts, which has almost become its most impressive symbol.

Another signature is the signature stir-fried crab curry, which is made with Vietnamese golden hook blue crab and is flown in daily to the store, and the meat is plump and sweet. Shanghainese people prefer sweetness than Cantonese people, and banana leaves have adjusted the curry flavor to include coconut milk with a concentration of up to 25%-30%, so the taste is smoother. The crab meat is tender and fragrant, and the flavor of coconut milk and curry is fully integrated, which is a must for rice or bread. In terms of cost performance, curry shrimp is even better, an example of 8 prawns, one big and fat, coconut milk flavor is also contained, and the price of less than 100 yuan is enough to feast. The baked prawns with garlic butter also live up to the expectations of diners, with strong and fine flesh, and excellent heat control.

Seafood with banana leaves is the most reassuring choice. The fried octopus with Weihuang sauce is rich in juice and flavor, the stir-fried cuttlefish baby with green pepper is full of flavor, and the spicy cashew nut prawns are crispy and delicious. The ingredients of deep-sea white snails are precious, and only frozen pickling is used to reflect their original taste; The cuttlefish larvae are plump and invincible with chutney; The sweet and sour bamboo fish with fresh fruit is the most test of the chef's matching skills and patience. Popular Southeast Asian dishes, such as charcoal-grilled pork neck, flying cakes, and pineapple seafood fried rice, are not lost, and the taste adapts to the popularity, which is not enough to step on thunder but not enough to surprise. Fortunately, the portion is large and the price is affordable, which is also the third sign of Guangzhou banana leaves.

However, the quality control, service and hygiene of banana leaves are on a downward trend, and many diners say that the taste is different from many years ago, and the tom yum soup is too salty, the mango is very sour, and the potatoes are not stewed one after another, and the service staff are either sloppy or indifferent, and even the hygiene of the tableware cannot be guaranteed, which can not help but make people sigh that the general trend has gone. Banana leaves are currently rarely waiting in line at meal time, and the singing and dancing are noisy, not suitable for private chatting.