Meh'r by Inderpal @ South Bridge Road - MasterChef Singapore 2023 Winner Inderpal Singh’s Playful Take on Southeast Asian Street Food

Tucked away behind a discreet back alley along South Bridge Road, Meh'r marks the exciting debut restaurant of MasterChef Singapore 2023 winner Inderpal Singh. As the country's first and only Indian MasterChef, Chef Inderpal brings his culinary flair to the forefront with bold, creative renditions of Southeast Asian street food. The restaurant's current spotlight is the limited-time KTM Express Menu, a culinary journey through Malaysia and Thailand, available from 1 April to 30 June 2025.

Pani Puri 3.8/5

We began the experience with a playful take on an amuse bouche – Pani Puri. Unlike the traditional savoury version, this one was filled with white dragon fruit, watermelon, and honeydew, with flavour contrasts brought in by basil, curry leaves, and banana yoghurt. One pop delivers a refreshing explosion of sweet and herbaceous notes – a surprising and lively start to the meal.

Bak Bak Wings II 4.2/5

The Bak Bak Wings II ($26) from the small plates menu stood out as a clever reinterpretation of Hainanese Chicken Rice. Deboned chicken mid-wings were stuffed with chicken rice, while lollipop drumlet was glazed with a sticky-sweet char siew sauce. The dish came complete with a side of banana chilli and chicken consommé for a full chicken rice experience. Surprisingly, if we hadn't known the chef's background, we might have guessed this was a dish from a Chinese kitchen – that's how refined the interpretation was.

Thosai Matti 4.2/5

The Thosai Matti ($28) took another familiar favourite — thosai — and gave it a bold, modern makeover. Beetroot-infused thosai was wrapped around a masala sardine pâté and topped with a charred French sardine. Traditional accompaniments like sambar, orange rind chutney, and coconut espuma tied the dish together, enhancing both flavour and nostalgia in every bite.

Scallop Ceviche 3.8/5

For something bright and refreshing, we had the Scallop Ceviche ($34), where the sweetness of fresh scallop was uplifted with a zesty cure of orange, lemon, and chilli padi. A tom kha reduction, Thai mango, basil, ikura, and beetroot further added layers of tang and umami.

Lamb Biryani 5/5

The showstopper of the night was undoubtedly the Lamb Biryani ($48). Served in a generous portion, the cranberry and pistachio-laced rice was light and aromatic, while the tandoori lamb rack was juicy, tender, and packed with spice. Paired with an eggplant pachidi and burnt cucumber raita, the dish delivered a robust symphony of flavours and textures. It's a dish you'll remember long after the last bite.

Roti Canai 4.5/5

We were wowed by the Roti Canai ($18) for dessert, which masterfully reimagined the beloved Malaysian staple into a sweet treat. The shredded roti was tossed in sweet rasam powder and curry caramel, topped with a plum brûlée, and served with a side of spicy tapioca chips. It was quirky, bold, and immensely satisfying.

Beyond the food, Meh'r also boasts a rooftop bar with stunning city skyline views. Whether you're dining in the main hall or enjoying drinks upstairs, the atmosphere feels equal parts sophisticated and relaxed – a fitting reflection of Chef Inderpal's culinary ethos.

Meh'r isn't just a restaurant; it's a love letter to street food, artfully reimagined through the lens of a MasterChef. If you're in the mood for bold flavours, inventive twists, and a dash of nostalgia, this is one culinary journey you won't want to miss.

Note: This is an invited tasting.


Meh'r by Inderpal
42 South Bridge Road
#05-01
Singapore 058676
Tel: +65 8839 5637
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Nearest: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 11am - 230pm, 530pm - 1030pm
Sun: 11am - 4pm
(Closed on Mon)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Walk down Carpenter Street, Walk to destination. Journey time about 5 minutes. [Map]

Lime Restaurant @ PARKROYAL COLLECTION Pickering - Elevates Dinner Buffet with Seafood Symphony

Lime Restaurant at PARKROYAL COLLECTION Pickering has recently introduced a refreshed dinner menu. Seafood Symphony, available daily, features a lavish spread, including an enhanced three-tier fresh crustacean tower alongside new cooked seafood dishes.

One of the key highlights is the three-tier crustacean tower. Initially a single tier, the spread has now been elevated to include Boston Lobster, Snow Crab, Chilean Scallops, Yabbies, Tiger Prawns, Black Mussels, White Clams, and Whelk.

Indonesian-Style Curry Crab 4/5

Pickering Slipper Lobster Laksa 4/5

The Asian Kitchen station continues to serve mouthwatering hot seafood dishes, showcasing bold flavours such as Indonesian-style Curry Crab and their signature Pickering Slipper Lobster Laksa. The laksa was robust, while I found the Slipper Lobster slightly overcooked.

Buah Keluak Black Duck 4.5/5

Known for their Peranakan spread, Executive Chef Alvin Leong has introduced a new speciality — Buah Keluak Black Duck. Swapping its usual brown exterior for an enigmatic black coat, the duck took on a subtle nutty nuance while remaining just as tantalising and succulent. It was served with a piquant chilli and calamansi sauce alongside the classic plum sauce.

Flower Clams in Collagen Broth 4.8/5

Steamed Mussels in White Wine Broth 4/5

One of my favourites was the Flower Clams in Collagen Broth. The broth was utterly delicious — aromatic, slightly milky, sweet, and savoury. I even grabbed some buns from the Bread Station to soak up every last drop. Another delectable creation was the Steamed Mussels in White Wine Broth, made even more flavorful with herbs and stewed cherry tomatoes.

Sous Vide Roast Angus Beef 4/5

Crispy Roast Pork Porchetta 4.5/5

The Western station offers hearty options like Sous Vide Roast Angus Beef and Crispy Roast Pork Porchetta. The latter stood out as one of the better versions I've had, with a perfectly crisp crackling and an even balance of fat and meat beneath the crisped skin.

Truffle Cream Parmesan Wheel Pasta 4/5

You'll also find comforting options such as Truffle Cream Parmesan Wheel Pasta.

Trio of Chocolate Fountains

The magnificent Trio of Chocolate Fountains takes the Dessert Station up a notch. They feature flowing streams of Dark Chocolate, Matcha, and Raspberry — perfect for coating marshmallows, strawberries, grapes, biscotti, and more.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Lime Restaurant
PARKROYAL COLLECTION Pickering
3 Upper Pickering Street
Singapore 058289
Tel: +65 6809 8889
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Nearest MRT: Chinatown (DT, NE Line), Clarke Quay (NE Line)

Opening Hours:
Breakfast (Daily): 7am - 1030am
Lunch Buffet (Mon-Fri): 12pm - 230pm
Lunch Buffet (Sat-Sun): 1130am - 230pm
Cheers O'Clocl (Sat-Sun): 3pm - 5pm
Dinner Buffet (Daily): 6pm - 930pm

Direction:
1) Alight at Chinatown MRT station. Take Exit E. Walk to the junction of Upper Pickering Street and New Bridge Road. Turn right and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit A. Walk straight to the junction of Upper Pickering Street and New Bridge Road. Cross the road. Turn left and walk to destination. Journey time about 8 minutes. [Map]

AMO @ Hong Kong Street - A Feast of Italian Delights in an All New Revamped Menu

Amò, named after the affectionate Italian term for "love," invites diners to rediscover the heart of Italian dining with its refreshed menu. The new offerings promise an unforgettable experience filled with flavour, warmth, and the true Italian spirit.

Artisanal Burrata Cheese with Datterini Tomatoes and Basil Pesto 4.2/5

We began our meal with the Artisanal Burrata Cheese with Datterini Tomatoes and Basil Pesto ($28). The soft, creamy burrata was complemented by the tomatoes' natural sweetness, while the basil pesto added an aromatic lift, bringing the dish together beautifully.

Roman Artichoke Fries with Paprika and Black Truffle Crema 4.2/5

For a crispy, addictive snack, the Roman Artichoke Fries with Paprika and Black Truffle Crema ($18) was a standout. Coated in a light batter, the artichokes had a crispy exterior and fluffy interior, reminiscent of potato wedges but with a richer, earthier flavour.

Wagyu Beef Carpaccio with Rucola, Parmigiano and Truffle Relish 4.2/5

The Wagyu Beef Carpaccio with Rucola, Parmigiano, and Truffle Relish ($26) delivered a melt-in-the-mouth experience. The peppery rucola, savoury Parmigiano, and fragrant truffle relish elevated the silky, tender beef, creating a vibrant and well-balanced dish.

Sourdough Bruschetta with Pizzutelli Tomatoes and Basil Pesto 4/5

Another delightful bite was the Sourdough Bruschetta with Pizzutelli Tomatoes and Basil Pesto ($20). The toasted sourdough provided the perfect base for the sweet Pizzutelli tomatoes and herbaceous basil pesto, offering a satisfying crunch with every bite.

Homemade Spaghetti Chitarra with Seafood and Pomodoro 4.5/5

Spaghetti Cacio e Pepe with Pecorino Cheese and Black Pepper 4.2/5

For the pasta course, we tried the Homemade Spaghetti Chitarra with Seafood and Pomodoro ($35) and the Spaghetti Cacio e Pepe with Pecorino Cheese and Black Pepper ($26). The Spaghetti Chitarra stood out with its sweet and tangy tomato-based sauce, perfectly paired with fresh seafood. Meanwhile, the Cacio e Pepe, a creamy and cheese-laden delight, catered to those who enjoy rich, indulgent flavours. However, it felt slightly plain without additional ingredients to enhance the dish.

Quattro Formaggi 4/5

The Quattro Formaggi ($28) was a must-try for cheese lovers. A decadent combination of Smoked Scamorza, Taleggio, Buffalo Mozzarella, and Provolone created a rich, umami-packed pizza with layers of distinct flavours melding together beautifully.

Grilled Wagyu Beef Hanging Tender Tagliata with Truffle Mash 4.2/5

The Grilled Wagyu Beef Hanging Tender Tagliata with Truffle Mash ($42) was grilled to perfection. It boasted a gorgeous charred exterior while remaining tender and full-bodied inside. The luxurious truffle mash added a smooth and creamy complement to the dish.

Grilled Iberico Pork Secreto with Sweet Onion Figgione 4.2/5

Another highlight was the Grilled Iberico Pork Secreto with Sweet Onion Figgione ($36). The succulent, well-marbled pork paired wonderfully with the sweet onion figgione, enhancing the meat's natural flavours with a delightful sweetness.

Roasted Seabass with Artichokes, Capers and Confit Tomatoes 4.5/5

The Roasted Seabass with Artichokes, Capers, and Confit Tomatoes ($42) was a beautifully executed dish for seafood lovers. The crispy skin, flaky flesh, and acidity from the confit tomatoes created a balanced and satisfying bite.

Panna Cotta with Blood Orange Caramel 4.2/5

To round off the meal, we indulged in the Panna Cotta with Blood Orange Caramel ($15). The wobbly, creamy panna cotta was perfectly matched with the rich blood orange caramel, delivering a satisfying balance of sweetness and acidity.

Amo Tiramisu 4.2/5

The Amò Tiramisu ($18) stayed true to tradition, offering a well-executed rendition of this classic Italian dessert. Each bite was light yet flavourful, ticking all the boxes for a great tiramisu.

Pistachio & White Chocolate Lave Cake with Amaretto Cream 3.8/5

The Pistachio & White Chocolate Lava Cake with Amaretto Cream ($16) was a luxurious treat. The nutty aroma of pistachio combined with the sweetness of white chocolate created a delightful harmony, while the Amaretto cream added a nutty, boozy finish to elevate the dish further.

Amò's revamped menu showcases a strong dedication to authentic Italian flavours with a modern touch. From the flavorful antipasti to the indulgent desserts, each dish reflects the warmth and passion of Italian dining. Whether you're a fan of rich cheeses, premium meats, or fresh seafood, there's something on the menu to satisfy every craving.

Note: This is an invited tasting.


Amo
33 Hong Kong Street
Singapore 059672
Tel: +65 67237733
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 11pm

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Fu Yuan Teochew Dining (馥苑) @ Clarke Quay - A New and First Teochew Restaurant in Clarke Quay

Fu Yuan Teochew Dining, a fresh addition to the Clarke Quay dining scene, opened its doors in November 2024. The restaurant blends tradition with modern elegance, featuring a sleek black and red colour palette that creates a sophisticated yet welcoming ambience. Specialising in authentic Teochew cuisine with innovative touches, Fu Yuan offers an array of delectable dishes that celebrate the rich culinary heritage of Teochew cooking.

Prosperity Abalone Yu Sheng 3/5

To mark the Chinese New Year festivities, we started with the Prosperity Abalone Yu Sheng ($58/$88). A staple of any Lunar New Year celebration, this dish set the tone for an auspicious meal as we tossed for good fortune, abundance, and prosperity.

Marinated Raw Roe Crab 4.5/5

One of Fu Yuan’s signature dishes, the Marinated Raw Roe Crab ($88), is a true indulgence for seafood lovers. Fresh and generously packed with roe, the crab is steeped in a self-brewed white wine marinade, giving it a delicate floral aroma that enhances the sweetness of the crab meat. This dish is a must-try for those who appreciate bold, umami flavours.

Crispy 'Bing Chuan' Brinjal 4.8/5

A unique offering at Fu Yuan, the Crispy 'Bing Chuan' Brinjal, features an uncommon variety of eggplant sourced from high-altitude, cool-climate regions. This growing environment produces a firmer, denser texture with low moisture content, making it ideal for frying. The result? A crisp, crunchy bite that retains the natural sweetness of the brinjal. Even non-eggplant eaters may find themselves converted by this dish!

Grilled Black Char Siew 4.2/5

While not traditionally Teochew, the Grilled Black Char Siew ($22) is expertly charcoal-grilled, delivering a smoky, caramelised crust that encases tender, flavorful meat. The execution of this Cantonese classic is commendable, making it a worthy addition to the menu.

Teochew Style Pan-fried Oyster Omelette 3.5/5

The Teochew Style Pan-fried Oyster Omelette ($18) takes a more homely approach than the crispy, gooey versions I preferred. This rendition is eggier and fluffier, resembling a classic home-cooked style rather than the traditional wok-fried oyster omelette. While it lacks the expected crispy and starchy contrast, the tangy chilli sauce provides a great complement.

Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style 3.8/5

A departure from the usual steamed Teochew-style fish, this Pan-fried Dragon Tiger Grouper with Shark Cartilage Soup Teochew Style ($13/100g) offers a crispy exterior while keeping the fish meat tender. The creamy shark cartilage soup adds an umami depth, making this a delightful alternative to the traditional preparation.

Creamy Pumpkin Boston Lobster 4.2/5

The Creamy Pumpkin Boston Lobster ($16/100g) presents a unique twist on the usual lobster preparations. The sauce, reminiscent of salted egg yolk, combines the sweetness of pumpkin with an aromatic curry leaf finish, creating a balanced and addictive flavour that pairs beautifully with the lobster meat. Promo: Reserve via Chope using promo code "FYLOBSTER" to enjoy a complimentary Creamy Pumpkin Boston Lobster!

Wok-fried Preserved Radish Hor Fun 3.8/5

While the Wok-fried Preserved Radish Hor Fun ($24/$48) is a well-executed plate of rice noodles, it leans more towards a classic fried kway teow rather than the expected Teochew-style preserved radish hor fun. The preserved radish flavour is not distinct, and the crunch from diced kai lan is lacking, which would have added more texture and depth to the dish.

Peach Gum with Hokkaido Milk 3.8/5

To wrap up the meal, we enjoyed two classic Teochew desserts. The Peach Gum with Hokkaido Milk ($8) is served hot or cold. It is smooth, creamy, and lightly sweetened, making for a refreshing finish. We also had the Mashed Taro 'Orh Nee' ($7), a classic Teochew dessert that is rich, smooth, and well-balanced in sweetness, perfect for rounding off the dining experience.

Mashed Taro 'Orh Nee' 4/5

Fu Yuan Teochew Dining is a welcome addition to the Clarke Quay dining scene, offering classic Teochew cuisine with modern and creative interpretations. Standouts include the Marinated Raw Roe Crab, Crispy 'Bing Chuan' Brinjal, and Creamy Pumpkin Boston Lobster. While some dishes, like the oyster omelette and hor fun, could be refined further, the overall experience showcases quality ingredients and skilful execution. Whether you're looking for a prosperous Chinese New Year meal or a place to indulge in Teochew specialities, Fu Yuan is worth a visit.

Note: This is an invited tasting.


Fu Yuan Teochew Dining (馥苑)
Clarke Quay
3A River Valley Road
#01-01C/01D
Singapore 179020
Tel: +65 88020101
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Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

SAKEMARU Artisan Sake Hideout @ Clarke Quay - Modern Japanese Kappo-style Izakaya with Extensive Range of Exclusive Artisanal Saké

SAKEMARU Artisan Sake Hideout is an izakaya tucked along South Bridge Road, between Clarke Quay and Raffles Place MRT stations. Specialising in modern Kappo-style Japanese cuisine, the restaurant exudes a cosy ambience with options for counter seating or regular tables.

True to its name, SAKEMARU boasts an extensive selection of artisanal sakes, many of which are rare finds not typically available in other local establishments.

Chef Kudo’s Omakase 4/5

The highlight of the menu is the signature Chef Kudo’s Omakase ($150/pax), while a la carte options are also available.

Saikzuke

The omakase begins with Saikzuke, a curated appetiser platter. This includes monkfish liver delicately paired with ponzu sauce, a saucer of flavourful boiled spinach, sweet Annou potato tempura, dried horse mackerel, and a fresh cuttlefish sushi piece.

Wanmono

The Wanmono soup course features a light yet hearty turnip soup, enhanced with cod milt and garnished with green onions.

Sashimi

No omakase is complete without Sashimi, and we were treated to thick, fresh slices of tuna, sea bream, and mackerel.

Yakimono

For our Yakimono course, we were served with buttery grilled scallops, brussel sprouts, and a tender slice of fish topped with sea urchin.

Agemono

Next was the Agemono course, which consisted of three tempuras: smelt, lotus root, and tilefish. While the ingredients were fresh, we found the batter slightly bland.

Sunomono

The Sunomono course showcased snow crab, grouper, and radish pickled in sweet vinegar, further dressed in Tosazu vinegar. While refreshing, it was a little too sweet for our liking.

Gohan

The main course was Gohan, featuring grilled yellowtail served with saikyo miso claypot rice, paired with a cup of miso soup. The rice is lightly savoury, complementing the grilled fish. I particularly liked the clear miso soup that had depth.

If you are not able to finish your portion of rice, the staff can shape it into small onigiri for takeaway, ensuring nothing goes to waste.

Kanmi

The meal concluded with the Kanmi course. While I wished there was slightly more azuki filling, this traditional Japanese sweet treat of strawberry daifuku came with a juicy, sweet strawberry encased in soft mochi skin.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


SAKEMARU Artisan Sake Hideout
55 South Bridge Road
Singapore 058686
Tel: +65 65132789
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Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat:1130am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk down Chulia Street to North Canal Road. Walk to the junction of North Canal Road and South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time about 8 minutes. [Map]