Culinary Dreams Take Flight: Inderpal Singh's New Restaurant Meh’r
November 28, 2024, 11:54 am
In the bustling heart of Singapore, a culinary phoenix rises. Inderpal Singh, the winner of MasterChef Singapore Season 4, is set to open his restaurant, Meh’r, in January 2025. This venture is not just a restaurant; it’s a canvas for his culinary artistry, a tribute to his journey, and a celebration of Southeast Asian street food.
Singh’s story is one of transformation. Once an accountant, he traded spreadsheets for spices. In 2020, he took a leap of faith, leaving a stable job to pursue his passion for cooking. His journey has been anything but ordinary. After winning MasterChef, he didn’t rest on his laurels. Instead, he immersed himself in the culinary world, working at the acclaimed one-Michelin-starred restaurant Burnt Ends. He traveled to India, hosting pop-ups that showcased modern Asian street food. Each experience added layers to his culinary repertoire.
Now, Singh is ready to settle down. Meh’r, named after his two-year-old daughter, will be a cozy spot on South Bridge Road. The restaurant will feature a 30-seat dining room and a 25-seat bar, designed with a funky interior that reflects the vibrant spirit of Southeast Asia. Think street signs and lively landscapes. It’s a space that invites diners to explore the flavors of the region.
The menu at Meh’r is a tapestry woven from Singh’s travels and experiences. It’s a blend of traditional and modern, with dishes that tell stories. Singh draws inspiration from his time in India, Thailand, and Indonesia. Each dish is a reflection of his journey, a fusion of cultures and flavors.
One standout dish is the Bak Bak Wing. This isn’t just any chicken wing; it’s a roasted wing stuffed with Hainanese chicken rice, glazed with banana chili sauce. It’s a bite that promises to transport you to the streets of Singapore. Then there are the Ramly Duck Sliders, a playful twist on the beloved Ramly burger. Instead of beef, Singh uses duck patties, coated in duck fat and topped with a fried egg. It’s comfort food elevated.
Singh’s personal favorite, the Tom Kha Ceviche, showcases his ability to blend flavors. Scallops meet chilled tom kha, a Thai coconut soup, creating a refreshing dish that dances on the palate. Each plate is not just food; it’s an experience, a journey through Southeast Asia.
While Meh’r specializes in modern street food, Singh’s fine dining background shines through. The plating is elegant, the portions thoughtfully curated. He understands the value of quality ingredients. Duck, for instance, is rich and expensive, so he offers it in slider form rather than a full-sized burger. It’s a balance of indulgence and practicality.
Pricing at Meh’r is accessible yet reflective of the quality. Starters will range from S$16 (about US$11.90) to S$48 for mains. For those who can’t decide, a “chef’s selection” option offers a curated six-course meal starting at S$140. It’s an invitation to trust the chef’s vision.
Opening a restaurant is a dream realized, but it comes with its own set of challenges. Singh acknowledges the current slow pace of the food and beverage scene. Yet, he remains optimistic. With a solid team and supportive investors, he believes in the potential of Meh’r. His private dining clients, who became investors, encouraged him to take this leap. Their faith in his culinary skills has fueled his ambition.
The journey to this point has been filled with hard work and dedication. Singh’s passion for cooking is palpable. He’s not just opening a restaurant; he’s creating a community hub where food lovers can gather and share in the joy of modern Southeast Asian cuisine.
As the opening date approaches, excitement builds. Meh’r is more than a restaurant; it’s a testament to Singh’s journey, a celebration of flavors, and a place where culinary dreams take flight. The vibrant streets of Southeast Asia will come alive on every plate, inviting diners to savor the essence of the region.
In a world where culinary trends come and go, Singh’s approach is refreshing. He honors tradition while embracing innovation. Meh’r promises to be a destination for food enthusiasts, a place where every dish tells a story.
As January draws near, the anticipation grows. Inderpal Singh is ready to welcome guests into his culinary world. Meh’r is not just a restaurant; it’s a dream realized, a passion ignited, and a celebration of the rich tapestry of Southeast Asian street food.
So, mark your calendars. The journey begins soon. Inderpal Singh invites you to experience the flavors of his heart and soul at Meh’r.
Singh’s story is one of transformation. Once an accountant, he traded spreadsheets for spices. In 2020, he took a leap of faith, leaving a stable job to pursue his passion for cooking. His journey has been anything but ordinary. After winning MasterChef, he didn’t rest on his laurels. Instead, he immersed himself in the culinary world, working at the acclaimed one-Michelin-starred restaurant Burnt Ends. He traveled to India, hosting pop-ups that showcased modern Asian street food. Each experience added layers to his culinary repertoire.
Now, Singh is ready to settle down. Meh’r, named after his two-year-old daughter, will be a cozy spot on South Bridge Road. The restaurant will feature a 30-seat dining room and a 25-seat bar, designed with a funky interior that reflects the vibrant spirit of Southeast Asia. Think street signs and lively landscapes. It’s a space that invites diners to explore the flavors of the region.
The menu at Meh’r is a tapestry woven from Singh’s travels and experiences. It’s a blend of traditional and modern, with dishes that tell stories. Singh draws inspiration from his time in India, Thailand, and Indonesia. Each dish is a reflection of his journey, a fusion of cultures and flavors.
One standout dish is the Bak Bak Wing. This isn’t just any chicken wing; it’s a roasted wing stuffed with Hainanese chicken rice, glazed with banana chili sauce. It’s a bite that promises to transport you to the streets of Singapore. Then there are the Ramly Duck Sliders, a playful twist on the beloved Ramly burger. Instead of beef, Singh uses duck patties, coated in duck fat and topped with a fried egg. It’s comfort food elevated.
Singh’s personal favorite, the Tom Kha Ceviche, showcases his ability to blend flavors. Scallops meet chilled tom kha, a Thai coconut soup, creating a refreshing dish that dances on the palate. Each plate is not just food; it’s an experience, a journey through Southeast Asia.
While Meh’r specializes in modern street food, Singh’s fine dining background shines through. The plating is elegant, the portions thoughtfully curated. He understands the value of quality ingredients. Duck, for instance, is rich and expensive, so he offers it in slider form rather than a full-sized burger. It’s a balance of indulgence and practicality.
Pricing at Meh’r is accessible yet reflective of the quality. Starters will range from S$16 (about US$11.90) to S$48 for mains. For those who can’t decide, a “chef’s selection” option offers a curated six-course meal starting at S$140. It’s an invitation to trust the chef’s vision.
Opening a restaurant is a dream realized, but it comes with its own set of challenges. Singh acknowledges the current slow pace of the food and beverage scene. Yet, he remains optimistic. With a solid team and supportive investors, he believes in the potential of Meh’r. His private dining clients, who became investors, encouraged him to take this leap. Their faith in his culinary skills has fueled his ambition.
The journey to this point has been filled with hard work and dedication. Singh’s passion for cooking is palpable. He’s not just opening a restaurant; he’s creating a community hub where food lovers can gather and share in the joy of modern Southeast Asian cuisine.
As the opening date approaches, excitement builds. Meh’r is more than a restaurant; it’s a testament to Singh’s journey, a celebration of flavors, and a place where culinary dreams take flight. The vibrant streets of Southeast Asia will come alive on every plate, inviting diners to savor the essence of the region.
In a world where culinary trends come and go, Singh’s approach is refreshing. He honors tradition while embracing innovation. Meh’r promises to be a destination for food enthusiasts, a place where every dish tells a story.
As January draws near, the anticipation grows. Inderpal Singh is ready to welcome guests into his culinary world. Meh’r is not just a restaurant; it’s a dream realized, a passion ignited, and a celebration of the rich tapestry of Southeast Asian street food.
So, mark your calendars. The journey begins soon. Inderpal Singh invites you to experience the flavors of his heart and soul at Meh’r.