PENANG is renowned as a food haven, but how many authentic Punjabi restaurants can you find here? The answer might just be one, Sardaarji – Flavours of Punjab, a culinary gem nestled in the heart of George Town.
Since its establishment in 2019, Sardaarji has earned a reputation as Penang’s go-to Punjabi restaurant, winning the hearts of locals and international visitors.
Its excellence in delivering rich and authentic Punjabi flavours has been recognised globally, with Sardaarji being awarded the prestigious Michelin Bib Gourmand title three years in a row – in 2023, 2024, and now, 2025.
For Ranmeet Singh, 33, the restaurant’s first Michelin recognition in 2023 was unexpected yet life-changing.
“One fine day in 2022, I was sitting in my restaurant when a courier arrived from Michelin.
“It was an invitation to attend a dinner in Kuala Lumpur,” Ranmeet recalled.
“I had no idea what to expect, but when I got there, I saw some of Malaysia’s most renowned chefs, including Chef Wan.
“That was when the nerves kicked in.
“Then, the announcement came, that Sardaarji had made it to the Michelin Bib Gourmand list. I was stunned,” he shared.
Since then, the restaurant has continued to push culinary boundaries, successfully retaining the title in 2024 and 2025.
“Of course, there is pressure, but it motivates us to consistently deliver good food and an exceptional dining experience to our customers,” Ranmeet added.
Sardaarji is best known for its freshly made chapatis, rich Butter Chicken, fragrant Mutton Biryani, and crispy Pani Puri, not to mention its signature ‘Chai’ (milk tea), a crowd favourite.
In an effort to further elevate Sardaarji’s offerings, the restaurant recently made a strategic shift in its kitchen leadership.
A local Penang-born talent, Mohamad Ashraf Mohamad Musannif, 30, has taken over as head chef, replacing the previous chef from India.
Under chef Ashraf, Sardaarji continues to deliver the authentic flavours that earned it the Michelin Bib Gourmand accolade.
According to Ranmeet, this move is part of the restaurant’s broader vision to foster inclusivity while also working towards halal certification.
“We want to create opportunities for local talent, especially young Malaysians passionate about the food and beverage industry.
“By doing so, we are not only giving them a platform to grow but also ensuring that our dishes have a Malaysian touch while maintaining the authenticity of Punjabi cuisine,” he explained.
Despite being an SPM graduate, Ashraf’s passion for cooking has seen him rise from an apprentice cook to the head chef of one of Penang’s most celebrated restaurants.
Assisting him is K. Niran Raj, 24, along with a team of dedicated part-timers, many of whom are also young SPM graduates eager to make their mark in the culinary world.
Sardaarji’s excellence extends beyond its restaurant doors.
Over the years, the restaurant has catered for prestigious state events, including Deepavali open houses attended by distinguished guests, such as the Yang di-Pertua Negeri Tun Ahmad Fuzi Abdul Razak.
With its commitment to quality, innovation, and inclusivity, Sardaarji continues to symbolise Penang’s vibrant and evolving food culture—one that celebrates both heritage and progress.
Story by Kevin Vimal
Pix by Alissala Thian