Meh’r by Inderpal is a flavour-packed tribute to the street eats of Southeast Asia.
The wait is finally over: MasterChef Singapore’s Season 4 winner, Inderpal Singh, has opened his inaugural restaurant, Meh’r by Inderpal, at South Bridge Road. Since clinching the coveted title in 2023, chef Inderpal has been sharpening his knives and skills under the mentorship of Burnt Ends’ chef-owner Dave Pynt, alongside dishing up delights in private dining circles.
I scored a seat at the chef’s long-awaited brick-and-mortar debut, and naturally, I had to ask: is Meh’r the flavour bomb I’m hoping for, or is it just… meh?
But first: An adventure pre-meal
You know the saying, “You gotta work for your meals”? Well, this is the literal translation of that phrase. Locating the restaurant requires you to look up and take note of your surroundings. Tip: once you spot Legendary Bak Kut Teh (not the other brand), turn into the back alley near Carpenter Street. Find the yellow door and you’re on the right track.
The elevator doors parted, and I came face to face with the Masterchef trophy. It’s a proud showcase of chef Inderpal’s win (who doesn’t display their greatest achievement?) and a sign of what’s to come. The restaurant is a reprieve from the outside world; cool thanks to the air conditioning, and tranquil, like you’ve stumbled into a zen space only meant for select individuals. I adored the whimsical decor, which showcases chef Inderpal’s love for travel. Check out the yellow lines on the floor and the street signs highlighting his favourite destinations!
I asked chef Inderpal why he picked this locale for his first restaurant. “The story of Meh’r resonates with the location. The view is stunning but also pays homage to the food we serve – from old to new Singapore.”
A staircase leads up to rooftop bar Phool House, where you can down cocktails created by head mixologist Isz Valentino and drink in the city views. While I appreciate a beautiful postcard moment, that courtesy doesn’t extend to our weather. I quickly took my photos and headed back into the restaurant’s cool, comforting arms.
Meh’r by Inderpal review: Elevated street food that hits all the right notes
Even though the restaurant has been open since January, I chose to visit this month ‘cos of its KTM Express seasonal menu (from $138), which runs till June. The menu is inspired by a train ride that starts in Singapore and traverses through Malaysia and Thailand. Here, chef Inderpal reimagines his love of street food and his staff’s anecdotes from these countries into ‘fun dining’ dishes.
My meal kicked off with an amuse-bouche: garlic papad, tomato caviar, Thai mango, and guava cream. It may look deceptively simple, but after the first bite, I was sold. Despite being meatless, the dish tasted decadently savoury. If this was a sign of what’s to come, I was pumped. Bring on the next course!
Chef Inderpal’s iconic MasterChef creation, the Bak Bak Soy (his deconstructed Hainanese chicken rice), is given a refresh and rebranded as Bak Bak Wings II ($26). This was the menu item I looked forward to most, and I wasn’t disappointed. Resembling a lollipop, the mid-wing was brimming with chicken rice, while the chicken consomme tasted like an elevated version of the broth. I gulped it down like water.
The banana chilli fascinated me – who would’ve thought a sweet, tropical fruit could be used as part of a spicy condiment? I didn’t follow chef Inderpal’s season when it aired (oops), but he tells me the idea first came about during the eight-dollar box challenge.
“In the absence of sugar, I caramelised the banana’s natural sugars to ensure the sweetness comes out to balance the chilli.” I’m still thinking about it as I write this review.
The showstopper has entered the chat
While Bak Bak Wings II impressed me, I reserve my highest praise for the lamb briyani ($48). Now, I’m not fond of rice dishes, but chef Inderpal’s take almost changed my mind. His version features pistachio and cranberry briyani, burnt cucumber raita, and a generous portion of tandoori lamb rack, smoked with cherry wood before being served. I was told this method tames the meat’s gameyness, making it more palatable.
If I had to sum it up in one word? Flavourful. The lamb rack, eggplant pachidi, and burnt cucumber raita provide the savoury elements, while the pistachio, cranberry, and cherry wood offer enough sweetness to cut through and balance the dish. You know how carb-heavy dishes can weigh you down halfway through? Not this one – it keeps you coming back, bite after bite.
My meal closed with Koh Phi Sang ($20), which doesn’t bear any transformation or reimagination. Here, banana fritters and burnt butter banana ice cream are accompanied by coffee caramel, walnut, ginger, and sea salt. Banana overload? Maybe. But not in a bad way. My tasting portion was a tad small, but the staff mentioned the a la carte version is bigger.
Out of the four signature cocktails, the melon ($25) is my favourite. A refreshing combination of Belvedere, melon, lime, orange, infused vermouth, and tonic, I almost forgot I was having an alcoholic drink! According to Isz, many imbibers love this drink too.
Verdict: No ifs, ands, or mehs about it
If we’re going purely by first-time experiences, I’d say chef Inderpal’s got this in the bag. Meh’r is a confident declaration that Singapore’s street food can be elevated without losing its soul. Sure, a couple of elements didn’t knock it out of the park for me (I’m not a fan of the thosai matti), but the hits were solid enough to make me overlook the misses. There’s creativity, heart, and a playful reverence for heritage packed into every dish.
For a debut restaurant, that’s a strong showing. And if this is just the opening act, I can’t wait to see what’s next. I might just drop by again to try the other items. The lobster nasi uduk, colloquially known as Kepala Otak Kau, sounds like a chaotic dish I need in my life. Brb, booking my next visit.
Must-try items: Bak Bak Wings II; lamb briyani; Koh Phi Sang
How much: A la carte from $18; tasting menus from $138
Opening hours: Tuesdays to Saturdays, 11am to 2.30pm & 5.30pm to 10.30pm (walk-ins welcome)
Address: Meh’r by Inderpal, #05-01, 42 South Bridge Road, Singapore 058676
