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Went there this past Saturday, having clipped the mini review from the NYTimes from January. Everything, and i mean everything was delicious, inventive and super tasty. Even the cocktails were superb, grown up (not super sweet) and refreshing. The people there were absolutely lovely, the music and general atmosphere were low key and great. Appetizers, mains and desserts were all great. Definitely plan to go back, even though it's not in my neighborhood. Treat yourself to a great food find!

Upon a recommendation from a Singaporean friend, my husband and I decided to try Masak last Saturday night. We arrived at 8pm and the restaurant was pretty empty, but filled up as our dinner progressed. We sat at the bar and asked the bartender for his recommendations since we had never eaten this type of food before. We started with the emping crackers with belacan sauce which were tasty (and gluten-free), and my husband tried a hen of the woods Quih Pie Tee (had gluten so I couldn't eat it but it looked delectable). The beet salad was also to die for. We split fish curry which had a nice kick to it, and pork shoulder which was insane. We also had a side of cornbread and it was one of the best I have ever tasted (and gluten free). As we ate dinner we watched the bartender make some very interesting cocktails which I will have to try next time we go. Overall it was a great experience, the food was flavorful and interesting, and I'm already looking forward to our next meal there.

Stumbled on Masak last weekend and enjoyed a lovely meal. The vibe is very chill for the frenetic East Village, the decor echoes colonial South East Asia but is modern, the crowd young and pretty. While it bill may bill itself as a Singapore/Malaysian restaurant, that's just the starting point for the chef to riff on the regional cuisine. We had the fantastic chilli crab dip with hot soft buns (a departure from the original Singapore version, which comes in shell and is impossible to eat - no muss!). The mussels in a curry laksa sauce is wonderful, as is the crackling pork. The shrimp on a bed of grits is wonderful this time of year - inventive Asian-flavored comfort food. And without giving anything away, you must leave room for dessert!