MasterChef S’pore S4 Winner Displays Trophy, Stained Apron At New Restaurant Serving Yummy Lamb Biryani

Cosy, natural vibe

Perched on the fifth floor, Meh’r occupies two storeys. The 30-seat dining room offers a scenic view of the CBD, with a warm, contemporary decor featuring exposed brick walls and wood furnishings. 

Inderpal has also placed personal mementos from MasterChef around the space, including his trophy and an apron.

“It’s from the episode where we cooked squid. If you unfold [the apron], you can still see the squid ink stains,” he quips. 

Above, the 25-seat rooftop bar, Phool House – “phool” means flower in Punjabi – carries the same laid-back vibe, serving cocktails, wines, and non-alcoholic beverages.

One standout cocktail is Bumi ($24), a smoky, earthy mix of peated whisky, beetroot juice, and honey, topped with a white chocolate and coconut foam that adds a touch of sweetness and a silky finish.

Did pop-ups in India before opening Meh’r

Even before MasterChef Singapore, Inderpal, a former accountant, had always dreamed of opening his own restaurant. “I used to tell my wife, one day I’ll have my own restaurant,” he recalls. “She’d say, yeah, okay, focus on work, don’t overthink things. And then MasterChef happened.”

After his win, Inderpal dipped his toes into the private dining scene, crafting six-course meals for clients. But when one of his guests – who later became an investor – suggested opening a restaurant, Inderpal wasn’t sure he was ready.

To test himself, he embarked on month-long culinary tours across India, hosting pop-ups in restaurants in cities like Delhi and Mumbai. There, he served elevated renditions of Singaporean street food like carrot cake, laksa, and chili crab. “The tours helped me realise that I can actually run a kitchen,” he says. 

With newfound confidence, Inderpal soft-launched Meh’r in January, backed by a small group of private dining clients-turned-investors who prefer to remain anonymous. He cooks at the restaurant daily, leading a team of three chefs.

Toddler daughter is his greatest motivation

Despite achieving his dream, Inderpal admits it still feels surreal. “It’s absolutely nuts. It still feels like a dream. Sometimes I touch the wood (furniture) to make sure this is all real,” he shares animatedly, fingers grazing the edge of the table.

What keeps him grounded is his wife. “She has been an absolute rock. She supports me through everything,” he says, voice full of gratitude. “At our wedding, she said she would be my harshest critic and my loudest cheerleader – and she truly is.”

Beyond that, his greatest motivation comes from the person his restaurant is named after: his daughter. While she saw the space during renovations, she has yet to visit now that it’s complete. Inderpal is especially excited for her to see her name on the signage. “I can’t wait for her to walk in and see it all done,” he shares.

“I have to make sure the restaurant is great, so she can be inspired to follow her dreams, whatever they may be,” he adds.

$188 tasting menu

Meh’r offers an eight-course tasting menu including amuse bouche and dessert. Most of the dishes are also available on the a la carte menu in larger portions. Here are some highlights from the tasting set.

Nasi Padang, $22 a la carte

In a fine French twist, Inderpal swaps rice for ‘bergedil pave’, or intricately layered deep-fried potatoes, in his version of nasi padang. The crispy slab is beautifully textured and moist inside. The rendang, mildly spicy with an earthy chew from king oyster mushroom, pairs well with the punchy sambal ijo (Indonesian green chilli paste) aioli. But without something to cut through the richness, the dish is a little too heavy.

Bak Bak Wings, $18 a la carte

A MasterChef creation, these roasted, boneless wings are glazed with kicap manis and stuffed with fragrant Hainanese chicken rice. The banana chilli on the side adds a sweet creamy scent and mild spice. Overall, the dish feels more comforting than refined.

Scallop Ceviche, $34 a la carte (8 DAYS Pick!)

Lamb Biryani, $42 a la carte (8 DAYS Pick!)

The perfectly charred, tender Australian lamb rack is brined and slow cooked, before being finished on the grill. Cooked with its cap on, the meat boasts a rich fattiness that pairs well with the fragrant basmati rice flavoured with a Kerala spice mix that Inderpal roasts and blends himself. Unexpected additions like cranberry and pistachio add tartness and crunch, while the pickled eggplant and smoky burnt cucumber raita (a yogurt-based Indian side dish) enhance the complexity of flavours.

Ramly Duck Slider, $22 a la carte

This ‘Frenchified’ Ramly burger comes with shredded duck confit wrapped in an omelette. While the meat is flavourful, it’s slightly dry. The house-made brioche bun has a crispy exterior, but could be fluffier. We like the smoky, tangy house-made BBQ sauce, but find the dish lacking the signature sloppiness that makes a Ramly burger crave-worthy.

Kaya Tukda, $18 a la carte

A creative cross between kaya toast and Indian bread pudding, this dessert features toasted brioche and silky kaya custard, paired with a bright goji berry sorbet and crunchy pistachio crumbs. Rich yet refreshing, it’s an interesting fusion of flavours.

Bottom line

Inderpal’s best dishes – the scallop ceviche and lamb biryani – highlight his knack for bold, unexpected flavour combinations. However, other creations don’t quite hit the mark. Ordering the standouts from the a la carte menu is probably the safer bet for now. The restaurant itself has a relaxed, intimate vibe, making it a great spot for a casual yet refined meal. With time, we’re hopeful that Inderpal will fine-tune his vision and elevate the rest of his offerings to match his best creations.

The details

Meh’r is at #05-01, 42 South Bridge Rd, S058676. Open Mon to Sat 5.30pm – 10.30pm (last seating at 8.30pm). Lunch service available Feb 18, Mon to Fri 11am – 2.30pm. More info via Instagram. 

Photos: Kelvin Chia

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