Good food but very loud music. Bass sound thumping, making the atmosphere not very relaxing to eat. It's making you eat faster and get out as fast as you can
Nina G.
First time dining here but we have been ordering from their catering services. Always so good! We ordered crispy kare-kare and OMG the crispy pata is so delicious! Also ordered bistek bangus belly which does taste like beef steak with fish. It was such a big order and there were only two of us. We did try to finish as much as we can. Rice serving is small. Had to order 2 scoops per person
Frank Costello
Good Filipino food, great service. Hit just the spot!
Atmosphere: 4
Food: 5
Service: 5
J. Crew
The food was ok but not that great. The serving size is just fair. The prize is not that fair for the serving size.
Atmosphere: 4
Food: 4
Service: 4
SarahJane S.
Came here for a private concert/party. Closeties band. Included with the tix was buffet served. Food was good but space is so compact.
Brian V.
The food here is authentic, staff is very nice and the atmosphere is definitely welcoming. Plus they have karaoke so thats always a plus for Filipinos. The only bad thing i can say is parking can be limited on a busy night.
Cynthia Q.
yummy!!!...taste like... "Lutong Bahay" everything is a favorite dish ...always looking forward to eat at this restaurant specially with my family
Romina L.
Even the telephone orders they will let you wait! Either the order taker is sleeping or not interested to take orders!
Rich R.
Cleanliness 4 Cost 3 Cuisine 3 Customer Service 4 Came here for a birthday party. Very small inside. The bbq pork skewers tasted like chemicals (lighter fluid). The rest of the food tasted ok. They were out of many of their non water drinks such as mango juice or ube smoothie. I probably wouldn't come back here but if you love filipino food maybe give this place a try.
Jasmine D.
One of the few Filipino restaurants in the area. Service if you dine in is slow, or if you place a telephone order, you're usually quoted about a 45 minute wait. So don't come here hangry or expect your meal to be ready right away. Food is pricey yet we still eat here when craving Filipino food (especially traditional or their crispy kare kare) and no one wants to cook or drive too far. I recommend ordering a couple main entrees to go (maybe shop at Costco or any of the nearby stores while you wait) then making your own steamed rice and enjoying your meal in the comfort of your home.
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: 1
Jennifer C.
Dined here a handful of times and service has never been that great. Upon entering, the music was blasting and the aroma of garlic filled the room. We were the only customers at the time and the gentleman who took our order was attentive and welcoming. Unfortunately as soon as our dishes arrived, he let us know he was leaving for the day and another person would be taking over. Our "new" server was friendly yet inattentive, and we had to flag her down anytime we needed anything. :( On to the food, we opted for the Fried veggie eggrolls- Sweet potatoes, green beans, jicama, carrots, and bean sprouts wrapped in wonton wrapper and deep fried. Served with vinegar and chopped onions. I wish it was served with sweet and sour sauce instead as the vinegar just made it more...bland. Traditional Kare-Kare -Oxtail, tripe, eggplant, green beans and bok choy cooked in a peanut-based sauce. Served with shrimp paste. Lechon Pakbet- Long beans, okra, squash, bittermelon, and eggplant sautéed in soy sauce and shrimp paste, then topped with lechon kawali. Java rice- Fried rice cooked in garlic, onions and annatto oil, then topped with green onions. The rice was extremely clumpy (I assume from the annatto oil) and weirdly served room temperature. To drink I had a Thai tea. The tea was sooooo sweet, I ended up adding two cups of water just to make it drinkable. All in all, I think we keep coming back out of convenience and laziness to cook when we are craving Filipino food. If you're looking for GOOD Filipino food, make/find a Filipino friend. lol
Nonnie T.
Green Banana Leaf is at the inside corner of the building with a small signage. When you walk in, there is no maitre d to sit you. Just have patience for a server to show up and guide you to your table. Food is 4-thumbs up . If we can only devour ALL, we would order every single menu item. This is our second visit. The LECHON KAWALI, CHICHARON BULAKLAK, and TINOLANG MANOK are all traditionally authentic - just the way I love and remember it growing up. They should have other branch stores, that is how good they are.
Eric Valenzuela
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.
Atmosphere: 3
Food: 4
Service: 2
Eric V.
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.
Good food but very loud music. Bass sound thumping, making the atmosphere not very relaxing to eat. It's making you eat faster and get out as fast as you can
First time dining here but we have been ordering from their catering services. Always so good! We ordered crispy kare-kare and OMG the crispy pata is so delicious! Also ordered bistek bangus belly which does taste like beef steak with fish. It was such a big order and there were only two of us. We did try to finish as much as we can. Rice serving is small. Had to order 2 scoops per person
Good Filipino food, great service. Hit just the spot!
Atmosphere: 4
Food: 5
Service: 5
The food was ok but not that great. The serving size is just fair. The prize is not that fair for the serving size.
Atmosphere: 4
Food: 4
Service: 4
Came here for a private concert/party. Closeties band. Included with the tix was buffet served. Food was good but space is so compact.
The food here is authentic, staff is very nice and the atmosphere is definitely welcoming. Plus they have karaoke so thats always a plus for Filipinos. The only bad thing i can say is parking can be limited on a busy night.
yummy!!!...taste like... "Lutong Bahay" everything is a favorite dish ...always looking forward to eat at this restaurant specially with my family
Even the telephone orders they will let you wait! Either the order taker is sleeping or not interested to take orders!
Cleanliness 4 Cost 3 Cuisine 3 Customer Service 4 Came here for a birthday party. Very small inside. The bbq pork skewers tasted like chemicals (lighter fluid). The rest of the food tasted ok. They were out of many of their non water drinks such as mango juice or ube smoothie. I probably wouldn't come back here but if you love filipino food maybe give this place a try.
One of the few Filipino restaurants in the area. Service if you dine in is slow, or if you place a telephone order, you're usually quoted about a 45 minute wait. So don't come here hangry or expect your meal to be ready right away. Food is pricey yet we still eat here when craving Filipino food (especially traditional or their crispy kare kare) and no one wants to cook or drive too far. I recommend ordering a couple main entrees to go (maybe shop at Costco or any of the nearby stores while you wait) then making your own steamed rice and enjoying your meal in the comfort of your home.
Restaurantji Recommends
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: 1
Dined here a handful of times and service has never been that great. Upon entering, the music was blasting and the aroma of garlic filled the room. We were the only customers at the time and the gentleman who took our order was attentive and welcoming. Unfortunately as soon as our dishes arrived, he let us know he was leaving for the day and another person would be taking over. Our "new" server was friendly yet inattentive, and we had to flag her down anytime we needed anything. :( On to the food, we opted for the Fried veggie eggrolls- Sweet potatoes, green beans, jicama, carrots, and bean sprouts wrapped in wonton wrapper and deep fried. Served with vinegar and chopped onions. I wish it was served with sweet and sour sauce instead as the vinegar just made it more...bland. Traditional Kare-Kare -Oxtail, tripe, eggplant, green beans and bok choy cooked in a peanut-based sauce. Served with shrimp paste. Lechon Pakbet- Long beans, okra, squash, bittermelon, and eggplant sautéed in soy sauce and shrimp paste, then topped with lechon kawali. Java rice- Fried rice cooked in garlic, onions and annatto oil, then topped with green onions. The rice was extremely clumpy (I assume from the annatto oil) and weirdly served room temperature. To drink I had a Thai tea. The tea was sooooo sweet, I ended up adding two cups of water just to make it drinkable. All in all, I think we keep coming back out of convenience and laziness to cook when we are craving Filipino food. If you're looking for GOOD Filipino food, make/find a Filipino friend. lol
Green Banana Leaf is at the inside corner of the building with a small signage. When you walk in, there is no maitre d to sit you. Just have patience for a server to show up and guide you to your table. Food is 4-thumbs up . If we can only devour ALL, we would order every single menu item. This is our second visit. The LECHON KAWALI, CHICHARON BULAKLAK, and TINOLANG MANOK are all traditionally authentic - just the way I love and remember it growing up. They should have other branch stores, that is how good they are.
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.
Atmosphere: 3
Food: 4
Service: 2
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.