Before the doors opened to the public, we were invited for an exclusive first look inside Cardiff’s newest restaurant, Banana Tree. Known for its Southeast Asian fusion and street food roots, this lively eatery promises bold dishes, tropical vibes, and an atmosphere that instantly transports you far from the weary Welsh weather.
From the moment we stepped inside, we were met with warm smiles and genuine hospitality. The team made us feel instantly welcome, adding a personal touch that set the tone for the entire evening. The space itself struck a balance between playful and polished; woven lanterns, tropical greenery, and intricate street-inspired artwork gave the restaurant a lively charm that felt both energetic and inviting.
To start, we tried the Thai Calamari. The squid was served in rustic strips rather than the usual rings, with a light, golden batter that was perfectly crisp on the outside and tender inside. The dish came with a tamarind dipping sauce, which offered a bold contrast of sweet and sour with just the right amount of citrus. It balanced the richness of the calamari beautifully and added a sharp, vibrant twist that made this starter one of the highlights of the evening.
Equally impressive were the Korean BBQ Wings, served glistening under a thick, sticky glaze. While not traditionally Southeast Asian, the wings brought a bold flavour profile that held its own on the menu.
Moving on to the mains, the Grilled Teriyaki Salmon was served alongside fragrant egg-fried rice, studded with toasted black sesame seeds that added a subtle nutty aroma.
Accompanying the dish was a vibrant medley of stir-fried vegetables – earthy mushrooms, crisp green beans, and sweet bell peppers – tossed in a glossy teriyaki sauce that infused each bite with a rich, savoury-sweet depth. To complete the plate, a generous portion of prawn crackers was served with a zingy sweet chili dip, adding a delightful crunch and a spicy-sweet kick that perfectly complemented the rich, lacquered salmon.
The Teriyaki Steak Soba was our second main dish that offered a heartier option with tender soba noodles intertwined with a medley of crisp vegetables. The entire dish was generously coated in a rich soy and garlic sauce, which delivered bold umami flavours balanced by a subtle hint of sweetness and aromatic garlic undertones. Juicy, succulent slices of steak rested on top, their caramelized edges adding depth and smokiness.
Desserts continued the winning streak with inventive twists and indulgent flavours. The Chocolate Bao Bomb was a delightful surprise because at first glance, it appeared to be a soft, pillowy steamed bun. However, it revealed an unexpectedly crunchy exterior that added an intriguing texture contrast. A generous drizzle of warm molten chocolate added richness, while a scoop of creamy vanilla ice cream on top brought a cool and silky finish. The final touch was a bright cherry nestled into the ice cream, giving the dish a playful, retro feel and a subtle hint of tartness.
The Banana Fudge Cake served as a decadent finale, featuring layers of moist sponge infused with sticky toffee notes and ripples of dark, buttery fudge. A generous scoop of vanilla ice cream on the side slowly melted into the warm sponge, creating a perfect blend of hot and cold in every bite. Even my friend, who usually avoids anything banana-flavoured, was completely won over and cleared the plate. It was a true testament to how well-balanced and irresistible the dish turned out to be.
From start to finish, Banana Tree delivered on every front: flavour, service, and atmosphere. The staff made the entire experience feel effortlessly smooth and personal too, with a level of attentiveness that never felt forced. Servers regularly checked in to make sure we had everything we needed and were quick to offer drink top-ups without us having to ask. Their timing was impeccable, and their friendly energy added to the relaxed, upbeat vibe of the evening.
Reviewed by Sean Killen
Be sure to book early if you want to grab a table.
bananatree.co.uk/restaurants/cardiff/
