DID POP-UPS IN INDIA BEFORE OPENING MEH’R ,
Yet before MasterChef Singapore, Singh,  , a former officer,  , had always dreamed of opening his own restaurant. ” I used to tell my wife, one time I’ll have my own restaurant”, he recalled. ” She’d state, yeah, okay, concentrate on work, don’t overdo things. And finally MasterChef happened”.
After his win, Singh dipped his fingers into the private dinner scene, crafting six-course foods for consumers. But when one of his visitors– who eventually became an investor – suggested opening a restaurant, Singh wasn’t confident he was prepared.
To examine himself, he embarked on month-long cooking travels across India, having pop-ups in , franchises in , cities like Delhi and Mumbai. He served upscale versions of Singaporean street food, such as biryani, carrot cakes, and chili crab it. ” The journeys helped me realize that I can really work a kitchen”, he said.  ,
With new confidence, Singh soft-launchedMeh’r in January, backed by a small team of secret eating clients-turned-investors who prefer to remain anonymous. He chef at the restaurant regularly, leading a team of three restaurants.