{"id":320741,"date":"2025-05-23T16:17:12","date_gmt":"2025-05-23T08:17:12","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=320741"},"modified":"2025-05-28T21:33:16","modified_gmt":"2025-05-28T13:33:16","slug":"mehr-by-inderpal-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/mehr-by-inderpal-review\/","title":{"rendered":"Meh\u2019r by Inderpal review: MasterChef Singapore winner\u2019s new restaurant is a loving tribute to Southeast Asian street food"},"content":{"rendered":"

The wait is finally over: MasterChef Singapore\u2019s Season 4 winner, Inderpal Singh, has opened his inaugural restaurant, Meh\u2019r 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\u2019 chef-owner Dave Pynt, alongside dishing up delights in private dining<\/a> circles.<\/p>\n

I scored a seat at the chef\u2019s long-awaited brick-and-mortar debut, and naturally, I had to ask: is Meh\u2019r the flavour bomb I\u2019m hoping for, or is it just\u2026 meh?<\/p>\n

But first: An adventure pre-meal<\/h2>\n
\"Chef
The first thing you’ll see when you arrive at Meh’r by Inderpal. Photography: Sufyan Saad<\/figcaption><\/figure>\n

You know the saying, \u201cYou gotta work for your meals\u201d? 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\u2019re on the right track.<\/p>\n

The elevator doors parted, and I came face to face with the Masterchef trophy. It\u2019s a proud showcase of chef Inderpal\u2019s win (who doesn\u2019t display their greatest achievement?) and a sign of what\u2019s to come. The restaurant is a reprieve from the outside world; cool thanks to the air conditioning, and tranquil, like you\u2019ve stumbled into a zen space only meant for select individuals. I adored the whimsical decor, which showcases chef Inderpal\u2019s love for travel. Check out the yellow lines on the floor and the street signs highlighting his favourite destinations!<\/p>\n

I asked chef Inderpal why he picked this locale for his first restaurant. \u201cThe story of Meh’r resonates with the location. The view is stunning but also pays homage to the food we serve \u2013 from old to new Singapore.\u201d<\/p>\n

\"Phool
Head mixologist in his element at Phool House. Photography: Sufyan Saad<\/figcaption><\/figure>\n

A staircase leads up to rooftop bar<\/a> 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\u2019t extend to our weather. I quickly took my photos and headed back into the restaurant\u2019s cool, comforting arms.<\/p>\n

Meh\u2019r by Inderpal review: Elevated street food that hits all the right notes<\/h2>\n
\"Street
Some of chef Inderpal’s favourite travel destinations. Photography: Sufyan Saad<\/figcaption><\/figure>\n

Even though the restaurant has been open since January, I chose to visit this month \u2018cos 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\u2019s anecdotes from these countries into \u2018fun dining\u2019 dishes.<\/p>\n

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\u2019s to come, I was pumped. Bring on the next course!<\/p>\n

\"Amuse-bouche
Amuse-bouche and Bak Bak Wings II. Photography: Sufyan Saad<\/figcaption><\/figure>\n

Chef Inderpal\u2019s iconic MasterChef creation, the Bak Bak Soy (his deconstructed Hainanese chicken rice<\/a>), 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\u2019t 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.<\/p>\n

The banana chilli fascinated me \u2013 who would\u2019ve thought a sweet, tropical fruit could be used as part of a spicy condiment? I didn\u2019t follow chef Inderpal\u2019s season when it aired (oops), but he tells me the idea first came about during the eight-dollar box challenge.<\/p>\n

\u201cIn the absence of sugar, I caramelised the banana\u2019s natural sugars to ensure the sweetness comes out to balance the chilli.\u201d I\u2019m still thinking about it as I write this review.<\/p>\n

The showstopper has entered the chat<\/h2>\n
\"Lamb
Lamb briyani. Photography: Sufyan Saad<\/figcaption><\/figure>\n

While Bak Bak Wings II impressed me, I reserve my highest praise for the lamb briyani<\/a> ($48). Now, I\u2019m not fond of rice dishes, but chef Inderpal\u2019s 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\u2019s gameyness, making it more palatable.<\/p>\n

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 \u2013 it keeps you coming back, bite after bite.<\/p>\n

\"Koh
Koh Phi Sang. Photography: Sufyan Saad<\/figcaption><\/figure>\n

My meal closed with Koh Phi Sang ($20), which doesn\u2019t 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.<\/p>\n

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.<\/p>\n

Verdict: No ifs, ands, or mehs about it<\/h2>\n
\"One
Photography: Sufyan Saad<\/figcaption><\/figure>\n

If we’re going purely by first-time experiences, I\u2019d say chef Inderpal\u2019s got this in the bag. Meh\u2019r is a confident declaration that Singapore\u2019s street food can be elevated without losing its soul. Sure, a couple of elements didn\u2019t knock it out of the park for me (I\u2019m not a fan of the thosai matti), but the hits were solid enough to make me overlook the misses. There\u2019s creativity, heart, and a playful reverence for heritage packed into every dish.<\/p>\n

For a debut restaurant, that\u2019s a strong showing. And if this is just the opening act, I can\u2019t wait to see what\u2019s 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.<\/p>\n

Must-try items:<\/strong> Bak Bak Wings II; lamb briyani; Koh Phi Sang
\nHow much:<\/strong> A la carte from $18; tasting menus from $138
\nOpening hours:<\/strong> Tuesdays to Saturdays, 11am to 2.30pm & 5.30pm to 10.30pm (walk-ins welcome)
\nAddress:<\/strong> Meh\u2019r by Inderpal<\/a>, #05-01, 42 South Bridge Road, Singapore 058676<\/p>\n","protected":false},"excerpt":{"rendered":"

The wait is finally over: MasterChef Singapore\u2019s Season 4 winner, Inderpal Singh, has opened his inaugural restaurant, Meh\u2019r 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\u2019 chef-owner Dave Pynt, alongside dishing up delights in private […]<\/p>\n","protected":false},"author":107587,"featured_media":320745,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,6363],"tags":[7642],"acf":[],"yoast_head":"\nMeh\u2019r by Inderpal Review: A Tribute to Southeast Asian Street Food<\/title>\n<meta name=\"description\" content=\"MasterChef Singapore winner Inderpal Singh\u2019s first restaurant, Meh\u2019r by Inderpal, blends nostalgia with inventive flair.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/thehoneycombers.com\/singapore\/mehr-by-inderpal-review\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta 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