Malaysia’s cuisine on Mumbai’s map: The Penang Table Bandra is where Bandra meets Penang, over spice and sunshine

Some restaurants don’t just open. They arrive with a quiet hum, a subtle intention, a whisper of possibility. The Penang Table Bandra is one of those.

Tucked above the bustle of Linking Road, the restaurant looks outwards with curiosity, as if aware that Mumbai’s appetite is shifting, widening, ready for something unfamiliar yet strangely comforting. And that is exactly what this new Malaysian spot leans into: discovery tied to nostalgia, memory intertwined with the new.

There’s no gimmick here. No themed dramatics. Just a belief that Malaysian cuisine, in its full-bodied, layered, multicultural glory, deserves a place in the city’s fabric.

The arrival

The first thing you notice is the light.It pours in through wide windows, softening the space with a warm, unhurried glow - the kind of light that makes you want to expand lunch into coffee into cocktails without apology.

The restaurant sprawls across 34,000 sq ft, but it doesn’t overwhelm. Hand-painted tiles, clusters of lush green planters, and bamboo blinds slow the pace, giving the room a lived-in warmth. A palette of sunny yellows, inky blacks, and chilli red accents brings just enough contrast to keep things interesting.

On one wall, whispers of Malayan jungles emerge in murals; on another, an Indian motif catches your eye and gently reminds you where you are. This is a meeting of geographies, not an imitation of one.

It feels like Bandra - but with a different rhythm. A little slower. A little deeper. A little more generous.

A kitchen built on memory, migration and spice

The Penang Table Bandra is shaped by a simple but ambitious idea: Malaysia is not a monolith - it is a mosaic. And this menu celebrates that mosaic unapologetically.

Head Chef Mitesh Rangras, who helms the kitchen, pulls from Malaysia’s blended culinary heritage - Malay, Chinese, Indian, indigenous, colonial - with a sense of respect and excitement. In his hands, the ingredients do the storytelling: lemongrass, pandan, kaffir lime, galangal, candlenut, turmeric, dried chillies.

The flavours come in waves - sweet, sour, salty, spicy - not in turns but together, the way Malaysian food is meant to behave. Bold but comforting. Layered but familiar.

This isn’t fusion.This isn’t Mumbai dressed as Malaysia.This is a cuisine presented on its own terms.

The food: familiar comfort, sharp edges, and stories you can taste

Start with the soups if you want to understand the kitchen’s instinct.The Sup Sayur Campur, a gentle vegetable broth scented with lemongrass and kaffir lime and finished with warm soy milk, is the kind of bowl that sits quietly with you.The Asam Laksa, on the other hand, is the opposite - a tamarind-forward broth layered with depth, rice vermicelli and fresh vegetables, as electric as it is soulful.

Cold plates play on temperature and texture:Tender coconut and avocado, a crisp jicama salad with tamarind-chilli dressing, the bright citrus softness of prawn and pomelo, and a Sarawak-style hamachi ceviche that feels like a whisper of sea breeze through the room.

Then come the dishes everyone at the table will nudge toward the centre.

Roti John, a Penang classic, arrives like a Bandra bruncher who has lived many lives - savoury, indulgent, slightly messy, deeply lovable.Roti Canai, the flaky parotta topped with a signature curry and house salad, is the kind of dish you order once and then regret not ordering twice.

The grill section, Bakar Bakar, leans into smoke and spice - the Parmesan crusted portobello and banana-leaf grilled fish are perfect examples of the kitchen’s ability to coax complexity without fuss. The sambals arrive like small exclamation marks - bright, fiery, handmade.

And then, of course, the hits: Nasi Lemak, Curry Laksa, Char Kway Teow, Mee Goreng Mamak.These are dishes that pause the conversation mid-sentence.Slow-cooked curries like Rendang and Kari Kapitan do something else entirely - they sit with you. They stay.

Cocktails that know their place

The bar, led by Pranav Modi, does what more bars in the city should: it works with the food, not against it.Pandan, kaffir lime, lemongrass - the flavours return, but lighter, brighter, like a soft echo of the kitchen. The drinks are fragrant and clean, designed to lift rather than distract. You taste intention in every sip. This is not a gimmick cocktail programme. It is a companion.

The experience: who this is for

Come in the afternoon and you’ll find couples sharing salads, friends splitting laksa, someone lingering over coffee while eyeing the dessert menu. Come in the evening and you’ll see dates, families, people making their way through sambal and conversation. Come on a weekend and the room fills with that familiar Bandra hum - relaxed but sociable, never chaotic, always warm. At INR 1,800 for two, The Penang Table Bandra sits comfortably in the premium casual space - accessible, but with a sense of occasion.

Paperboard’s take

The Penang Table Bandra doesn’t try to reinvent Malaysia.It simply gives it the stage it always deserved.

This is not a restaurant chasing trends - it is a restaurant telling a story. A story of culture and spice, of migration and memory, of flavours that feel distant yet sit easily on an Indian palate.

Come for the laksa and the roti.Stay for the feeling of being gently transported.

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FACT SHEET

Brand Name: The Penang Table

Address: 1st Floor, VN Sphere Mall, Linking Rd, Bandra West, Mumbai 400050

Timings: 12 pm to 12 am

Price for Two: INR 1,800Contact: +91 85911 74660

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People Also Ask: FAQs on The Penang Table Bandra

Is The Penang Table Bandra a Malaysian restaurant? Yes, the entire menu is rooted in Malaysian cuisine, from roti canai and laksa to sambal, street food favourites and slow-cooked curries.

What should I order? Start with Sup Sayur Campur or Asam Laksa, move to Roti John or Roti Canai, and end with Curry Laksa, Rendang or Mee Goreng Mamak.

Is it vegetarian friendly? There are several vegetarian dishes including salads, vegetable soups and grilled mains.

Is it good for groups? The large airy space makes it ideal for group meals, family dinners and long lunches.

Do I need reservations? Evenings and weekends are busy, so advance booking is recommended.

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