Why You'll Love ItSingapore-born chef Larry Reutens formerly of Aquavit, Tasting Room, and AliasTraditional favorites fused with local ingredientsCraft cocktails, spice-friendly wines, local and international beers
We know you love to try new things. A Singaporean pastry packed with foie gras and strawberries? Don’t mind if we do. Red snapper fish curry with an optional fish head? Hey, we love the cheek. A cocktail with Thai basil and chili paste? Bring it here. Fortunately, you live in the city that never settles. And so does Masak.
If the dinner menu doesn’t pique your interest, stop by for one of the few Manhattan brunches that won’t leave you waiting in line for hours. Try the kaya toast (think French toast with coconut custard) or the spicy rock shrimp with grits, made perfect by the addition of a fried egg.
Of course, some nights we’re content to just relax at the bar with a bowl of chili crab dip and a gin-based Singapore Sling. And at Masak’s bar, you can actually relax.
– Ashley, Bloomspot Staff Writer