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]

Latido @ Tras Street - Singapore's First and Only Colombian Restaurant

Latido celebrates the vibrant, playful culture of Latin America. It is led by veteran Chef Fernando Arévalo, who hails from Bogotá, Colombia, but has considered Singapore his home for over a decade. Chef Arévalo's impressive background and previous concepts include the highly regarded Preludio and Bacatá.

Latido offers dishes that work well to introduce Colombian food to the local Singaporean palate whilst providing a few more unique dishes to pique the interest of the adventurous, such as chicken hearts and rabbit meat. The menu concisely reflects the recent trend in diner's preferences. It is offered in an à la carte format, allowing diners to curate their own experience and choose dishes at their own pace and comfort level. They also offer a very tempting lunch deal, which is worth checking out.

The restaurant is very spacious, a luxury in the Tanjong Pagar area. Spanning two shophouses, the restaurant offers two distinct dining areas with different vibes. One side features a long chef's table crafted from Brazilian wood, allowing diners to watch the chefs work up close. This brightly lit area creates a lively, casual, and relaxed atmosphere reminiscent of dining at a close friend's house. On the other side, the ambience shifts to a more intimate setting with individual tables and mood lighting, offering a cosier dining experience. The restaurant is also decorated with arts and crafts sourced from indigenous Colombian tribes. Look out for the unique wine bottle carved out of a hoof!

Bocados de Tiradito 4/5

Bocado translates to mean a mouthful or a bite, and we started our dinner with two flavourful bites: one with Tiradito, a lighter version of ceviche, and one with white corn.

The Bocados de Tiradito ($22) looks like the local favourite Kueh Pie Tee but is filled with ceviche. Sawara (Spanish Mackerel) is used, with leche de Tigre and pearls of lime vinegar inside the kueh pie tee shell, infused with coriander seed. It's tasty, with a bit of a creaminess, but not as much of the brightness that I'm used to with cured fish.

Bocados de Maiz 4.5/5

The Bocados de Maiz ($16) was new and interesting for me. Very crunchy white corn is on top of a crispy cassava tart base, layered with avocado mousse and a touch of Aji Amarillo (chilli pepper). Palm sugar pearls contribute a hint of sweetness. The dish is finished with parmesan cheese shavings. A lovely combination of flavours and textures!

Pan de la Casa 4.5/5

Next, we had Chef Fernando's signature rye bread, Pan de la Casa ($8), a recipe he has perfected over the years. The rye bread is glazed with fermented mushrooms and maple, and you can taste the earthy flavour coming through. It's paired with a rich, caramelised-infused butter that I happily slathered all over my bread.

Arepa de Chocolo Y Huevo 4.8/5

The Arepa is a traditional cornmeal flatbread with roots in indigenous Colombian culture, offering what feels like a cross between a pancake and a taco. Chef Fernando shared that there are many regional variations of the Arepa, and this particular version hails from the Northern part of Colombia. The Arepa de Chocolo y Huevo ($22) features a sweetcorn cake stuffed with a fried egg, and savoury cured pork jowl, which is finished with a touch of spicy paprika. Absolutely delicious, a must-try!

Arepan Conejo 4.5/5

Next, we tried a unique dish featuring braised rabbit, which is not so commonly served in Singapore. The Arepan Conejo ($38) stars tender, juicy rabbit sourced from Hungary, served on a cassava wrap that has a nice chewy, mochi-like texture. The dish is complemented by bacon, parmesan cheese, and pickled onions. It's recommended to fold it up and enjoy it with your hands, letting the tasty juices drip as you savour each bite. The rabbit itself has a mild, chicken-like flavour and is cooked till very tender.

Sopa Langousta 4.5/5

The Sopa Langousta ($50) is expertly crafted. It features lobster that's lightly poached to retain a sashimi-like texture. The dish also includes chunks of creamy avocado, delightful corn bits, and a warm, velvety potato soup to tie everything together.

Lechonista 4.2/5

We eagerly anticipated the Lechonista ($38 per 100g), especially after watching the preparation of the suckling pig while enjoying other courses. It's served pulled pork style with pickled chilli and paired with cassava wraps, pork jus sauce, and pickled onions.

We were encouraged to wrap everything together for an enjoyable bite. What I really appreciated about this dish is that this suckling pig dish didn't have the strong, sometimes overwhelming pork flavour that you may find in other preparations.

Plantainitos 4.2/5

There's only one dessert option on the menu — Plantainitos ($16) — and it showcases plantains, which are starchy fruits similar to bananas but typically less sweet. Plantains can be used ripe or unripe, and the ripe version is chosen for this dessert. A layer of cake made with dates, toffee, and rum is topped with smooth, creamy burrata ice cream.

It was a fun evening exploring Colombian ingredients and flavours, presented in a way that was accessible and delicious for our taste buds. We also appreciated the warm service and the friendly hospitality from the staff, which contributed to the overall experience.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Latido
40 Tras Street
Singapore 078979
Tel: +65 89618191
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Nearest MRT: Tanjong Pagar (EW Line), Maxwell (TE Line)

Opening Hours:
Tue-Thu: 12pm - 3pm, 6pm - 10pm
Fri: 12pm - 3pm, 6pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun and Mon)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Turn left and walk down Tanjong Pagar Road. Turn left onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

A Beautiful Day Café & Tea Room @ PLQ Parkside - Contemporary Chazuke and Yoshoku Cuisine

A Beautiful Day Café & Tea Room, which began as a pop-up in Changi two years ago, has now established its permanent home at PLQ Parkside. Centred around the art of tea, the café presents a menu that marries contemporary Chazuke and Yoshoku cuisine in a Victorian-inspired setting.

Applewood Smoked Negitoro Kway Pie Tee 3/5

We started with the Applewood Smoked Negitoro Kway Pie Tee with Tobiko ($18.90). The Kway Pie Tee shell was perfectly crisp, offering a satisfying crunch that paired well with the luscious filling. However, the amount of sauce in the Negitoro filling was slightly cloying.

Cauliflower Poppers 2.5/5

Spicy Smashed Potatoes 3/5

Both the Cauliflower Poppers ($9.90) and Spicy Smashed Potatoes ($6.90) shared a strikingly similar flavour profile with the Kway Pie Tee, likely due to the creamy, mayo-based dressings — mentai mayo for the former and a chilli mayo sauce for the latter. As with the Kway Pie Tee, a lighter hand with the sauce would have improved the dishes. The potatoes were tasty with just the furikake.

Hotate Ceviche 4/5

The Hotate Ceviche ($19.90) stood out with its refinement in both presentation and taste. Thinly sliced scallops were elevated by a scallion ponzu sauce that brought a delicate, balanced acidity and savouriness to the dish.

Unagi Chazuke 4/5

For mains, the Unagi Chazuke ($19.90) was delightful. We first steeped jasmine tea leaves with hot dashi, creating a fragrant jasmine-infused broth that was then poured over grilled eel and Japanese rice. After the rich flavours of the appetizers, this felt wholesome and nourishing. The subtle jasmine aroma lifted the dish, and the rice was firm and pearly, perfectly carrying the dashi.

Carbonara Udon 3/5

In contrast, the Carbonara Udon ($16.90) leaned heavily toward indulgence. The cheese mayo sauce was rich and creamy, but thankfully, the al dente udon provided a pleasant chew and held the sauce well. Due to its richness, it's a dish best shared.

Scarlet Robe Rock Oolong

Kiwi Tie Guan Yin Tea

A Beautiful Day Café & Tea Room also offers an impressive tea selection, including CoffTEA (a tea-coffee hybrid akin to Yuan Yang), Teatails, and Camellia Premium Rock Tea Series. We tried the Kiwi Tie Guan Yin Tea, a refreshing blend of fruit juice and tea that paired well with the bold flavours of the dishes. Scarlet Robe Rock Oolong, served in an elegant crystal bottle, was notably smooth on the palate,

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.


A Beautiful Day Café & Tea Room
PLQ Parkside
Park Place Residences
2 Paya Lebar Road
#01-09
Tel: 98552826
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu: 11am - 11pm
Fri: 11am - 12midnight
Sat: 11am - 11pm
Sun: 11am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D, E or F. Walk to Sims Ave road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Barrio Spanish Restaurant @ Hillcrest Road - Unpretentious Spanish Cuisine Ideal For Intimate Meals and Get Togethers

Tucked away on the peaceful and charming Greenwood Avenue, Barrio invites guests to celebrate the vibrant flavours of Spanish cuisine. The warm and convivial neighbourhood atmosphere enhances the experience, making it an ideal spot for both intimate meals and lively get-togethers.

Barrio’s special ‘Ceviche’ 4/5

We began our dinner with a selection of Tapas, and the first was Barrio's special 'Ceviche' ($22), which features marinated seabass soaked in a zesty blend of citrus juices. Barrio's version has more robust, punchy flavours than the usually lighter flavours of ceviche. There are also plenty of fresh ingredients, like diced onions, cilantro, and a hint of chilli. Very addictive crispy tortilla chips accompany the dish, which provides a satisfying crunch and a contrast to the marinated fish.

Barrio ‘Bikini’ Sandwich 4.5/5

We absolutely loved the Barrio 'Bikini' Sandwich ($20), which stars a winning combination of ingredients that come together very well - roast beef, cheese and black truffle. The tender slices of roast beef are succulent and packed with flavour, while the melted cheese provides a savoury creaminess that perfectly complements the beef.

Garlic Prawns 4.2/5

The Garlic Prawns ($30) captivated our senses as soon as the dish arrived at the table, filling the air with an irresistible aroma. Each large, juicy prawn is perfectly cooked and beautifully presented alongside a velvety, earthy hummus and a sprinkling of dried chilli. It is an interesting flavour combination that captures both the taste of land and sea. There's also some crunchy toast to mop up the hummus and garlic sauce.

Fideuà 4.5/5

Our interest was piqued by the arrival of a huge pan of Fideuà ($55 for small, $75 for large), the less often seen sibling of Paella. Originating from the coastal region of Valencia, Fideuà is an interesting twist on the traditional rice dish, using short noodles instead. As we eagerly dug in, we discovered that the noodles had indeed soaked up the rich flavours of the broth and other ingredients like the pork sausage and mushrooms. Whether you prefer this or the rice version will probably depend on what texture you enjoy. We found that the noodle version was softer and easier to bite, whilst the rice version usually has a more chewy texture with some crispy, charred bits. Other options exist for the Paella and Fideuà, such as seafood, squid ink or vegetables.

¼ ‘Cochinillo’ Suckling Pig 3.5/5

Moving on to the main meat dish, we were presented with an impressive platter of ¼ 'Cochinillo' Suckling Pig ($89, good to share between 3-4 pax), a culinary centrepiece that requires approximately 45 minutes of preparation time upon order and is also served with Panadera potatoes and Padron Peppers. With succulent meat and a golden-brown crispy skin, there is little to fault regarding the execution of the dish or its texture, but we found the taste of the suckling pig to be quite strong, which was not to our taste preferences. Perhaps true pork lovers will enjoy this dish more than we did.

Churros with chocolate 4.8/5

Churros ($14) are always a delightful end to a Spanish meal, and Barrio's version is everything I want in a churro. Each churro has a soft, slightly mochi-like centre, providing a satisfying chewiness that contrasts beautifully with the crisp, crunchy exterior. The churros are accompanied by the slightest sugar dusting and a rich, velvety chocolate dipping sauce that offers a decadent finish.

Barrio offers an unpretentious dining experience that captures the essence of community. The food is tasty, and the portions are generally good to share. Little wonder the restaurant was quite full when we visited, with groups of families and friends enjoying the evening and some delicious Spanish food.

Penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Barrio Spanish Restaurant
73 Hillcrest Road
Singapore 288945
Tel: +65 8328 7467
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Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 5pm - 1030pm
Sat-Sun: 1130am - 1030pm

Direction:
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straight to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]

Birds of A Feather @ Amoy Street - Soaring to New Height with A New Cuisine Approach & Refreshed Menu

Birds of A Feather has been a staple of Singapore's dining scene for eight years. Now, Head Chef Eugene See is refreshing the menu with bold new creations that continue to merge East and West, all while paying homage to the restaurant's signature Sichuan influences.

Crab and Avocado Bruschetta 4.2/5

We started the evening with the Crab and Avocado Bruschetta ($18). This dish features crab tartare mixed with Sichuan-infused guacamole, served atop toasted brioche and finished with pomegranate seeds, caviar, and slices of green apple. The interplay of creamy avocado, sweet crab, and the slight numbing sensation from the Sichuan peppercorns was delightful. The crunchy brioche was a perfect vessel for the toppings, and the pomegranate pops added sweetness — a satisfying and inventive starter.

Yu Xiang Eggplant 4/5

Next was the Yu Xiang Eggplant ($18), Chef Eugene's modern twist on the traditional Sichuan dish, Yu Xiang Qie Zi (鱼香茄子). The dish showcases eggplant in two ways — one is braised in house-made Yu Xiang sauce, and the other is prepared escabeche style, pickled in the same sauce. The combination of soft, braised eggplant and the slightly tangy, pickled version was a unique way to play with textures. The rich, garlicky sauce brought everything together beautifully.

Ceviche 4/5

The Ceviche ($21) is a vibrant and fresh dish inspired by the classic Peruvian seafood appetiser but with a Sichuan twist. Here, diced Spanish seabass is cured in a Sichuan-style "Leche de Tigre" with pickled ginger and vine pepper oil, which provides an additional zing to the delicate fish. The balance of acidity and spice made it a refreshing and bold offering, though not as Sichuan-heavy as some might expect.

Spinach & Mushroom 3.8/5

Spinach & Mushroom ($17) offers a fusion of flavours rooted in a classic breakfast combination but elevated with Sichuan influences. The spinach is topped with toasted pine nuts, smoked bamboo shoots, and rye croutons, finished with fermented Sichuan black soybean sabayon and a drizzle of Tang Cu sauce. The dish was hearty and well-balanced, with the earthy notes from the smoked bamboo adding an extra layer of flavour. The tanginess from the sauce brought a bright contrast to the rich ingredients.

Find the Chicken in the Chillies 4.5/5

A fan-favourite and rightly so, the Find the Chicken in the Chillies ($19) is Chef Eugene's playful take on the iconic Sichuan dish La Zi Ji (辣子鸡). Tender, juicy chicken popcorn is wok-fried with a mix of dried chillies, Sichuan peppercorns, garlic, and leeks. The chicken is first coated in seasoned breadcrumbs and then fried twice to achieve an ultra-crispy exterior. It's addictive, spicy, and flavourful — a must-order for spice lovers. One of the best renditions of La Zi Ji I've had in Singapore.

Ume Tomato 4.2/5

The Ume Tomato ($14) was a lighter, refreshing dish made with Looye cherry tomatoes sourced from Holland. The tomatoes are marinated in Ume (plum) and served with Ume granite, sour jelly, and salicornia. The combination of sweet, sour, and salty flavours was intriguing, with the tangy granite providing a nice contrast to the sweetness of the tomatoes. This dish is an ideal palate cleanser to order after the spicy La Zi Ji, as it beautifully cuts through the heat and refreshes the senses.

Oriental Duck Consomme 4/5

The Oriental Duck Consomme ($28) is a beautiful representation of Chef Eugene's love for roasted duck. The consommé is poured tableside over duck ravioli, braised daikon, black trumpet mushrooms, and cordyceps flower. The broth is clear yet rich in flavour, and the tender duck ravioli was the star of the dish. Each bite was comforting and elegant and showcased the complexity of the flavours in a subtle way. A dish that will impress both fans of Sichuan and French cuisine.

Chow Chow Prawn 4.2/5

A Sichuan-inspired take on the American South's chow chow relish, the Chow Chow Prawn ($43) features wok-fried spiced tiger prawns paired with a Sichuan chow chow relish made from cabbage, onions, and bell peppers. The prawns were perfectly cooked, with a slight char that added smokiness to the dish. The chow chow relish had a nice balance of tang and heat, complementing the sweetness of the prawns — a creative and well-executed dish.

Loup De Mer 4.8/5

The Loup De Mer ($98) is a whole European seabass cooked perfectly. The fish is served with asparagus, ratte potato, kale, and vine pepper beurre blanc, and then the fish is finished with Sichuan chopped chilli salsa. The crispy skin, with scales left intact, added a delightful crisp to the tender, flaky fish. The beurre blanc had a slight Sichuan kick, making this a dish that marries European finesse with bold Sichuan flavours —definitely one of the menu's highlights.

Homestyle Braised Pork Belly 4.5/5

A hearty, comforting dish, the Homestyle Braised Pork Belly ($63) draws inspiration from claypot rice but is elevated with Chef Eugene's signature touch. The tender pork belly is perfectly braised and served with fried kale, tea tree mushroom, garlic rice, and egg confit. For an added indulgence, shaved truffle is available as an add-on. The dish was rich and satisfying, though the price point might be steep for some.

Citrus Block 4/5

Birds of A Feather continues to impress with its new menu, blending traditional Sichuan flavours with contemporary Western techniques. Chef Eugene's creative vision shines through in every dish, particularly in standouts like the Find the Chicken in the Chillies, Loup De Mer, and Homestyle Braised Pork Belly. Whether you're a longtime fan or a first-time visitor, this menu refresh brings a sense of excitement and reinvention to the restaurant's already impressive offerings.

Note: This is an invited tasting.


Birds of A Feather
115 Amoy Street
Singapore 069935
Tel: +65 9755 7115
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 10 minutes. [Map]