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This obscurely located East Village gem Masak offers a menu that overlaps with Fatty Crab's. Thus there is a version of the celebrated Malaysian dish chile crab. Only instead of wrestling shell-on crustaceans, you get a spicy dip of lump crabmeat furnished with mantou, little rolls shaped like bread, but tasting more like donuts. Other recommended dishes in this bistro that looks like the inside of a Victorian house include a crisp-skinned half chicken (called "devil chicken") in thick palm-syrup sauce, a chile-roasted pork chop of mind-boggling size smothered in pea shoots and sautéed onions, and an oddball starter of spice-rubbed chicken hearts. Desserts are similarly fab.