This Bandra restaurant brings back warmth, flavours, and nostalgia with its modern Malaysian bistro-inspired revival

Lamb Rendang Curry

A few months ago, we were at the same address, wowed by Miss Margot, a chic, upscale lounge. Cut to now - the space is reborn as The Penang Table, a Malaysian restaurant. Naturally, we must address the elephant in the room: Why did it shut down? "The idea was to create something distinct from what the market already had," says veteran restaurateur Kishore DF, admitting, "Miss Margot was meant to be a high-end lounge - detailed, beautifully executed, no-holds-barred.

Coconut Water Noodle Salad

We took our time with every aspect, from design to cocktails. But Bandra has several excellent bars. Today's audience doesn't want to dress up for a midweek night out, and that became the challenge. Ultimately, the decision to close was purely commercial - characterised by high capital, high rent, and high running costs. I didn't have the bandwidth to sustain it long enough to break even." Now, he's back to the bistro format, similar to Tanjore Tiffin Room (TTR) but with a longer service window and a relaxed rhythm. "Good food and drinks are a given," reasons co-founder Parth Purandare, "but it's hospitality that builds loyalty."

Signature Roti Sarang

In Malaysia, dishes are often served on plastic plates or banana leaves; here, they've been reimagined for an urban bistro setting with refined crockery and thoughtful plating. The kitchen stays true to its core - a rendang remains authentic - while adapting to modern dining sensibilities. The spotlight is on ingredients like lemongrass, pandan, tamarind, galangal, turmeric, dried chillies, and candlenut - staples of Malaysian cooking to lend depth and complexity.

"The biggest challenge was creating vegetarian and vegan options," admits head chef Mitesh Rangras. "On my many trips to Malaysia, I rarely found vegetarian fare beyond fruit or eggs (if you eat them) - it isn't part of their culinary culture. We adapted; removed shrimp paste and fish sauce, and found new flavourful combinations."

A view of the interiors at the restaurant. Pics/Ashish Raje

For drinks, we tried the Zero Proof version of Jungle Fire (Rs 950), a blend of Jose Cuervo Reposado tequila, passion fruit, galangal and orange, with a kick of Thai chilli, topped with vegan foam. Kopi-O (Rs 950) features Jose Cuervo Silver tequila that has been coconut fat-washed, combined with Kopi (coffee) and Amarula, then clarified and finished with coconut water air.

Our meal began with the Nattu Kozhi Rasam (Rs 370) - a country-style chicken broth rasam featuring pulled roast chicken, which was familiar yet deeply comforting. The Tender Coconut and Avocado Salad (Rs 495) added a burst of freshness with passion fruit vinaigrette, bird's eye chilli, and crispy shallots. The Coconut Water Noodle Salad (Rs 495) was a delicate tangle of coconut jelly noodles, candied red chilli, and vermicelli in kaffir lime vinaigrette.

Among the small plates, the Sambal Chicken Roti John (Rs 475), inspired by a Penang street classic, transforms the humble sandwich into bite-sized brioche topped with spicy minced chicken and pickled chilli. A highlight is the Signature Roti Sarang (Rs 450) - a fluffy parotta ring filled with sunny-side-up eggs, minced chicken, and chilli. The Roti Canai with Soft-Boiled Egg (Rs 475) - that flaky, shredded parotta served with curry - is comfort on a plate.

Ikan Bakar

From the bakar bakar grill, the Ayam Penyet (Rs 550) - flattened chicken marinated with green chilli and peanut paste, then flame-grilled - packed a punch. Seafood lovers will enjoy the Sarawak Salmon Sashimi (Rs 650), which is chilled and dressed in a golden curry sauce with curry leaf oil and peanut crumble, or the Ikan Bakar (Rs 650), a fish marinated in roasted Malay curry powder, steamed in a banana leaf, and grilled
to perfection.

For mains, the Lamb Rendang Curry (Rs 765) - slow-cooked, aromatic, and caramelised in coconut milk and spice - pairs beautifully with Steamed Rice (Rs 285). To close, the Tropical Sin (Rs 495) seduces with coconut mousse, roti tuile, citrus glaze, and candied ginger ice cream, while the Dark Chocolate Passion (Rs 550) layers chocolate creme with passion fruit tuile, cream cheese, and a whisper of Baileys gelato - indulgence with finesse.

The Penang Table
OPENS Today
AT First floor, VN Sphere Mall, Linking Road, Bandra West.
CALL 8591174660
LOG ON TO @thepenangtable