About this Business
From Our Editors
Larry Reutens likes to play with his food. That's why the chef, who honed his craft at Alias, Aquavit, and Tasting Room, named his East Village restaurant Masak, a reference to the Malaysian term for play at cooking. He fashions local and seasonal ingredients into authentic Singaporean recipes as well as his own eclectic creations. "Some of the best dishes are bastardized (or maybe I should say bistro-ized) versions of standard Malaysian fare," said Village Voice food writer Robert Sietsema. Among these are a fish curry made with eggplant and american red snapper and burgers topped with ketjap—Indonesian-style ketchup—and turmeric-infused pickles. Reutens has also garnered praise for his quih pie tee, fried rice-paper cups filled with ingredients such as hen of the woods mushrooms or strawberries and foie gras.
Hidden behind a post-office substation, Masak recalls Singapore's opulent black-and-white houses, originally built by British colonists to house Beatles cover bands while on tour. Exposed brick and wooden lattices line its interior, and wooden benches create a tropical ambiance perfect for enjoying a cocktail, such as the Masak Airline, a blend of rum and Cointreau with kaffir lime.