The Banana Leaf Apolo

Beforehand you should know: a free table on a weekend day is like winning the lottery, because The Banana Leaf Apolo is often hopelessly crowded and does not really appear romantically charming, as the arrangement of the tables kind of make you feel like visiting a canteen. If you have however managed to get a table, a visit to this restaurant with its northern Indian cuisine is the absolute jackpot. In the back of the restaurant you will find the daily offered displayed in a glass cabinet. It's damn hard to make a decision and you will even receive an additional menu at the table. Heaven help!
The restaurant is above all famous for their signature dich: fish head curry, slowly cooked in a curry based spicy sauce. If you are lucky and finally made up your mind, you can order the main dishes at the table. Sides, such as rice and vegetables will be refilled "automatically". The waiters will come in regular intervals, carrying large pots with yummy treats asking you, if you would like another serving. Oh happy land of milk and honey!
The food literally swept me off my feet. Granted, I have never been a huge fan of Indian cuisine. So accordingly, I did not have high expectations. But: the flavors that my taste buds may experience today, would even exceed the highest expectations. The spicy grilled mutton is provided with a touch of cinnamon. The squid is buttery soft and simply melts in your mouth. I can taste a vast number of different spices that unify to an outstanding taste experience.

Lots of food to choose from. Quite frankly, I had decided on a different restaurant for lunch, but they had a hand-written note up on the door that they were closed until 5 pm....so the Banana Leaf it was.

We had the chicken tikka masala and the tandoori prawns. Paid extra for unlimited rice and veg (the veg was cabbage and some sort of zucchini or squash thing). All the food was quite good. Although I'd pass on the cabbage next time, since we were taking a flight later. Prawns were my favorite. They came with a small bowl of mint sauce (which of course goes with everything!) Tikka masala was spicy but not overly killing the tastebuds with heat.

You get seated at a table inside (plenty of room), and already at the table is a basket of papadum. Mom was starving so those went quickly. With the food, rice, a glass of wine for her, and a Tiger beer for me, the total bill for lunch was $SGD90. Pricy compared to street food, but not at all pricy for sitting in air-con in a nice restaurant.

This was definitely NOT the Banana Leaf restaurant, which was a tiny hole in the wall on a corner, I went to nearly 40 years ago. I'll just have to go back to Little India and explore the streets

The specialty of Banana Leaf Apolo is fish head curry, a uniquely Singaporean dish made with South Indian spices, pineapple, tomato, and okra, but the star ingredient was the whole head of a red snapper! There was a surprising amount of meat in the boney head, which went perfectly with the spicy curry and vegetables. Each diner ate off a banana leaf (yes, this makes a difference for the flavor experience!), and on the side came a basket of papad crackers for crunch. We also ordered the freshly-baked Tandoori Roti and Ajwain Lachcha Paratha to eat with the curries, as well as the vegetables of the day (cabbage mixed with dal, spiced eggplant), both of which were flavorful and delicious. Overall, this was a great restaurant to experience the best of Singaporean and South Indian flavors!

This Banana leaf restaurant is an institution in Singapore. I used to eat there very often when I was a little girl with my family and I was so happy to go back again with my Mom after so long. I love the simple ambiance and fast service.The food is just delicious and of course their Fish Head Curry is a must order! It really is the best in town with a unique spicy taste and a perfect hint of subtile sourness. Another favorite is the Prawn Masala and the Bhindi Masala. And of course the Naan to be dipped in all these delicious sauces.
There are many dishes to choose from so best to go in a group to be able to order a wide selection of dishes.

Team had outing farewell dinner for a coworker here, group of seven, and we were seated right after walked in. And one of teammates is super good at picking authentic dishes here, also those tastes approved by my Indian coworkers.
The most interesting dish is the curry fish head. And spicy level is acceptable, mild to medium. The meat tasted juicy and flavorful, the nan very fresh and hot. The mango lassi is rich and good .
Not too loud during our dinner there, even not too much smiles from the waiters, they were really responsive on requests.

Summary based on many dinners, most pre Covid and one "post" Covid.
-Food good, but choose carefully. Best value can be something like fish curry or sambal fish instead of fish head curry, which is a pain to eat. Market price Sri Lankan crab is ok once with at least two people. Consider briyani rice with veg and naan + whatever protein.
-service good
-prices good. Credit cards accepted.
-washrooms good
-location good if you're staying nearby. Beware of at least one nearby place that has a similar name.

Great place in little India. The ambience and food was awesome. Had tandoori prawns, mutton sukka and mutton biryani. Great taste on all. Highly recommended

Visiting on business and staying at the Hilton Garden Inn. Literally 1 minute walk. The lamb shank is very good. Had it twice in 2 weeks. Friendly staff and very willing to help you with descriptions. Lady Fingers are ocra in case you don't know. Ask for reduced spices and heat if you are not use to it. Always a good meal

This is our go-to place for many years for fish head curry. Generally the food is excellent and service decent.

The last visit was not up to the usual standard. We got there early around 1145am before the lunch crowd descended.

Maybe we were too early that the kitchen staff forgot what we wanted. Or maybe we rejected whatever the assistant manager recommended and he was unhappy and placed in the wrong order.

So our medium size fish head curry came without the garnishes. No pineapple or coriander. It looked woefully plain. Taste was still ok. Then our masala chicken was white meat when we distinctly requested for chicken leg. The assistant manager said we never informed him and went away mumbling to himself to replace the dish. The chicken was tough and not as good as usual.

He started plopping vegetables on our plates without saying what they were. When we discovered it was bitter gourd (I do not eat it) and requested for more of the other vegetables, he said no and that we should have told him before he served the bitter gourd. How would we know it was that when he never told us what the vegetable was. Usually the vegetable served was not bitter gourd.

And the pappadum was so miserable. I had never seen such a small portion before.

Then the assistant manager came back after we were done with our food asking if we wanted more vegetables.

It just kinda ruined the whole dining experience.

Impressive.

Yes, Anthony Bourdain's segment brought me here. Yes I half expected a tourist trap selling fish head curry but instead found an authentic Indian restaurant packed with locals. Bowls filled with spice laden curries and stews and the air, thick with aromatic spices. A frenetic energy throughout.

Since 1974 Banana Leaf has been dishing out Indian favorites. The banana leaf is the "plate" and it is not uncommon for guest to dine entirely with their fingers (use your right hand ONLY) though a spoon and fork are provided for those uncomfortable or unable to finger their foods.

Chicken Tikka, deeply marinated in kefir lime leaves, mint, cinnamon, cumin, turmeric, cardamom, ginger, and other spices is cooked in the tandoor until fall apart tender yet remaining wildly juicy (try that with a normal chicken breast). A side of herbaceous mint chutney only increases the flavor.

Spicy, moist chunks of fish are cooked in blend of spices, so generous, the spices alone thicken the "sauce". The garam masala spice blends flavor is incrredible. A splash of fermented fish sauce adds complexity and depth.

Need carbs? The Apolo Mutton Dum Biryani is outstanding. A signature dish, it features deeply flavored, turmeric supercharged basmati rice cooked with cubes of tender, not gamey mutton. Yogurt and a fiery fruit based chutney become it's perfect accompaniment.

Finally the mops, tandoor roti (layered, denser, whole wheat bread) and naan (fluffy, leavened, toothsome refined flour bread), both cooked in the tandoor near perfect.

An incredible mango lassi (more like pure mango puree with yogurt) extinguishes any heat and makes for a satisfying conclusion to the meal.

Proud of one's fingering technique and properly full, a meal that leaves you satisfied and oddly ready to return to the sweltering Singaporean heat.

Situated in a place called Little , Indeed, this place is legit. Fish head
curry is their specialty and they have the accolade to back it up. If you are intimidated , ask for fillet fish curry, they have it too. Of course they have the traditional chicken tandoori, masala, peppered chicken and other Indian cuisine.All are pleasing to the palate. The condiments and rice will be serve on a banana . A must try restaurant when in Singapore.