Singapore’s 2023 Masterchef Inderpal Singh has always been known for bold ideas. With the reopening of Meh’r by Inderpal, he’s created more than just a restaurant, it’s an elevated dining experience with a modern take on Southeast Asian cuisine. Do you know that this restaurant was named after Chef Inderpal’s daughter?
Once an accountant, he started home-based venture Mr Singh Eats during the pandemic before gaining experience at Thevar and Burnt Ends. With Meh’r By Inderpal, he showcases his passion for elevating Asian flavours, through natural herbs and spices, with every dish telling a story inspired by his travels and personal journey.
Previously, Meh’r By Inderpal was located close to Clarke Quay Central. After two years of being tucked away behind a yellow door and five flights of stairs, the restaurant has found a new home at a street-level corner unit at 50 South Bridge Road. This locaton is way easier to spot and reach than before.
The Interior
The space feels intimate and atmospheric, with ambient lighting and walls accented with regional decor elements that set the tone for a long, immersive meal. Diners can also catch a glimpse of Chef Inderpal’s culinary trophy proudly on display, a reminder of the craft behind the cooking. Seating is quite limited, so we would recommend making reservations in advance.
Menu Highlights
The refreshed menu retains Chef Inderpal’s contemporary take on the soulful flavours of the region. This comprises a tasting menu that’s available in 3 creative formats: The Prelude (3-course) at $78, The Interlude (5-course) at $128, and The Odyssey (8-course) at $198.
Currently, there are no ala carte menu available. For vegetarians, you can opt for their Vegetarian Interlude Set ($128++) or Vegetarian Odyssey Set ($188++).
Meh’r Interlude set ($128++ per pax)
We tried their $128/pax Meh’r Interlude set which comprises of 5-courses. There are 2 choices for the starters and main courses.
Amuse Bouche
A tiny but flavourful start. The toasted sourdough was replaced with the rice cracker that day and leaned chewy rather than crisp, with a slight oily aftertaste, which was quite disappointing.
Appetisers: Fruity Puri, Duck Tahu Bergedil, Bali Hamachi
Bali Hamachi is a 7-day dryaged hamachi in shiso, bali broth essence. The fish was the standout amongst the other appetisers. It was clean, fresh, and flavourful; a strong opening.
Duck Tahu Bergedil comprises of 14-day dry-aged duck, red curry hollandaise, pineapple cube, egg floss. Crispy, chewy, and smooth; lots of textures that worked well, but flavour-wise not really memorable.
Fruity Puri is a sweet, fruity version of the iconic pani puri with red and white dragon fruit, melon, dehydrated curry, basil and laksa leaves. The ingredient blend sounded really unique but the dish lacked spice and mostly tasted sweet.
Starter: Bak Bak ⭐ (Favourite)
For starters, you can choose between Bak Bak or Jack Kut Teh. I opted for Bak Bak.
As a chicken rice lover, it was one of my favorites of the night! Imagine the familiar barbecued chicken we know from hawker centres, now stuffed with fragrant Hainanese chicken rice. The banana chilli packed the perfect amount of heat, the chicken was well-cooked, and the Hainanese chicken rice was fragrant and could have been less dry but otherwise it was okay.
The real surprise was the chicken liver, rich and salty, which stole the show.
Main Course : Lamb Biryani (⭐ Favourite)
For the mains, you can choose between Lamb Biryani or Ikan Assam. I chose their Lamb Biryani which is also a top pick among diners.
The main course is the star of the night. When the lid was lifted, a plume of smoke curled out, setting the stage for a dish that was as much theatre as it was flavour. The cranberry and pistachio rice was incredibly fragrant and spiced, though maybe too spicy for diners who do not take spice frequently.
The tandoori lamb was melt-in-your-mouth tender with no gamey taste and came perfectly cooked that day. Bold, hearty, and deeply comforting—a dish I truly enjoyed.
Desserts
There are 2 parts to the dessert course – a pre-dessert and a main dessert.
Pre-Dessert: Papaya Milk Magnum
An acquired taste for sure and for some people, this might not be your thing. But I personally found it pretty fun once I got used to the flavors. It leaned more towards an ice popsicle than ice cream, with the cocoa butter and lime zest giving a sharp contrast that the chilli salt pushed even further. Unexpected at first, but the taste grew on me and I ended up really enjoying it.
Dessert: Koh Phi Sang (⭐ Favourite)
The burnt butter banana semifreddo was so smooth and it complements with the coffee caramel sauce. The star ingredient of this dessert was the fried banana skin shard, which was so crispy and fragrant. A sweet ending that felt more refreshing than indulgent.
Drinks
Meh’r’s drink menu is as imaginative as the food. Each cocktail (or mocktail) reflects a Southeast Asian inspiration.
Geylang Glow (Singapore) ($25)
A really unique drink with Singapore Coconut Pandan gin, gula melaka, lime, pink guava and a layer of chilli oil. Not a very sweet drink despite its name and was quite potent. The addition of chilli oil was a quirky surprise. Surprisingly the oil was only in the aroma but not in the taste.
Tuk Tuk Tango (Thailand) ($25)
Tangy and sharp at first, then rounded by mango purée and coconut milk. The cocktail has a very smooth and thick texture. They also have a variety of mocktail options for diners who do not take alcohol.
Our Verdict
Overall, it was quite a fun experience getting to try different fusion regional dishes all in one course.
That said, set your expectations right. The experience leans more toward fine dining than a casual restaurant meal, so portions are smaller than what you might expect at a typical eatery. What you’re paying for is the craft, creativity, and storytelling in every course. The dishes also took quite a while to be served.
For me, the Lamb Biryani makes the visit worthwhile. It’s a little regretful that Meh’r By Inderpal has shifted to only serving set menus, which means you can’t just pop by for one particular dish. We would probably be back for this dish in particular.
This isn’t just dining—it’s Chef Inderpal’s story of Singapore, craft, boldness, and joy, told one bite at a time.
Meh’r By Inderpal
Address: 50 South Bridge Road, #01-00, Singapore 058682
Operating Hours: Tuesday – Saturday: 11am to 2:30pm, 5:30 PM – 10:30 PM
**Do take note that this restaurant is not halal-certified*
Read other food reviews here.