Intrigued? Head on over to D’Maharaanees Banana Leaf in Puchong where, despite its name, diners can enjoy more than just your typical banana leaf meal.
While this eatery has been around since 2018, it recently went viral on social media thanks to its roti canai Maggi. Yes, you read right: roti canai with Malaysia’s favourite instant noodles packed in the middle!
But that’s not the only unique dish on the menu. FMT Lifestyle sampled four other signature items recently, and here’s what you mustn’t miss.
Sticking to the instant-noodle theme, one simply has to slurp down the claypot Maggi. A top seller for the past six months, this isn’t your average bowl of mee.
Created by one of the young chefs at D’Maharaanees, it begins with a sizzling hot claypot, layered with aromatics and spices like cinnamon sticks, onions, and coriander leaves. This is followed by a rich onion-tomato paste, garam masala, and, of course, the iconic Maggi curry powder.
Simmered in chicken stock with generous chunks of chicken, the noodles are served piping hot in the claypot. Crack a runny egg on top, and you’re in for one of the most elevated Maggi experiences of your life.
Fun fact: this isn’t the only claypot item on the menu. Have your pick of claypot mutton soup, Kam Heong claypot, and a range of other intriguing dishes. You won’t know how good they are until you try them!
D’Maharaanees also specialises in South Indian cuisine, and among the highlights here is the Malabar crab paratha.
Malabar, a region in Kerala, is famed for its flaky flatbread similar to roti canai. You may have had roti telur or a fancier lamb murtabak before, but crab encased in these doughy layers? Now that’s a new experience!
Watching them make this dish – a recent addition to the menu – is intriguing in and of itself. First, the chef skillfully kneads and tosses two pieces of paratha dough while frying two eggs on the side.
All the magic then happens on a banana leaf: layers of mouth-watering crab masala, the two pieces of paratha, and the fried eggs are wrapped together and grilled for another 10 minutes. According to the chef, that’s how the flavour of the crab seeps into every layer.
When it arrives at your table and you unwrap the banana leaf, the irresistible aroma of crab fills the air. Pure bliss! The masala is spot on, with the rich crab juices and tangy flavours of the masala perfectly blended.
Craving a heartier meal? Another popular signature dish is the bamboo nasi lemak and bamboo prawn biryani.
This nasi lemak isn’t your average bungkus version: served with prawn sambal and chicken peratal, it’s absolutely indulgent. The sambal is on the sweeter side, which creates a fantastic contrast with the South Indian spices of the peratal.
That said, it’s the prawn biryani that’s the real surprise. While biryani served in bamboo is not entirely uncommon in Malaysia, the appeal here lies in its dramatic presentation and the way the bamboo keeps the rice hot and moist.
Indeed, this prawn version is a revelation over the more conventional chicken or mutton biryani: not too heavy on spices and gravy, yet packed with warm, comforting flavours. Delightful.
And finally, a heads up: the portions here are generous, so bring some company!
Follow D’Maharaanees Banana Leaf on Instagram.
D’Maharaanees Banana Leaf
33-G, Jalan Meranti Jaya 3/1,
Taman Meranti Jaya,
47120 Puchong, Selangor
Business hours: 10am-10pm (closed on Wednesdays)
For location, click here.