Penang Re-opens

Closed for over a year after a savage fire, the Malaysian eatery's back with a revamped interior (long granite bar; far more sun-drenched dining room), and an extensive menu that stretches from Ayam Pandan (spicy chili-sauced chicken breast wrapped in pandan leaves) to Mee Goreng (Indian-style egg noodle/tofu/shrimp/squid), to mains like Sarang Burung: fried taro w/ scallops/squid/shrimp/mushrooms on crispy noodles. Quenching your soul's fire are 40+ wines and 16 beers, plus specialty cocktails like the vodka/melon liqueur/sour mix/Sprite "Asian Pear Martini" and the "Singapore Surfer", a coconut rum/vanilla vodka combo that, soon enough, will land you in a sling.