Heritage
From the wholesale market to the dining room.
Oh Yeah! Banana Leaf began with a family who had spent decades trading produce at Pasar Borong Selayang — Kuala Lumpur's wholesale market, where the day starts well before sunrise. Out of that world of crates, weighing scales, and early-morning conversations grew a simple conviction: the freshest ingredients deserve a kitchen worthy of them.
Founder Babu Thamizan, alongside his mother, opened the first restaurant in 2020 — a love letter to the South Indian cooking they grew up with. What began in Bukit Bintang has since grown into four outlets across the Klang Valley, drawing diners who come for the bamboo biryani and stay for the unhurried, leaf-on-the-table hospitality.
Every dish is fully halal, pork-free, and alcohol-free — welcoming guests from every walk of Malaysian life to the same generous table.
We grew up around food. The market taught us what fresh feels like. The kitchen taught us what care tastes like.
The Signature
Bamboo Biryani.
Long-grain basmati, layered with whole spice and slow-roasted meat, sealed inside a length of green bamboo and steamed until the cane lends its quiet, smoky perfume to every grain. It is one of the rarer biryanis in the country — a labour-intensive technique we kept because nothing else tastes quite like it.
The Menu
Beyond the bamboo.
The biryani may be the headline, but the table is where the meal happens. Our banana leaf rice arrives the way it should: a fresh leaf, four vegetable sides, papadum, dhal, and rasam. Refills are part of the deal. The kitchen also turns out South Indian classics, North Indian breads, and a few quiet stars from the coast.
Visit
Four tables, one welcome.
Membership
The Oh Yeah! Club.
Join through the app to earn points on every meal, redeem rewards across all outlets, and get first word on new dishes and seasonal specials.