Chili Crab Dip With Mantou From Masak, Dish #71


Welcome to 100 Dishes to Eat Now, the tasty countdown leading up to our “Best of 2012” issue. Tune in every day (weekends, too!) for a new dish from the Fork in the Road team.

[See More 100 Dishes: White Pizza From Dellarocco’s of Brooklyn, Dish #72 | Saba Kinuta at Miyagi, Dish #73]

Masak is a newish East Village restaurant that plays fast and loose with Singaporean cuisine, a sort of subtler offshoot to what Zak Pelaccio has been doing at Fatty Crab all these years.

That’s great, because there’s plenty of room for that kind of lusty, no-holds-barred cooking, heavily redolent of chiles, fish sauce, and seafood.

In fact, Masak’s chile crab dip — a Malaysian and Singaporean standard — is nothing short of brilliant. Shreds of crab dominate the flavor of this thick potage, with a spicy red sauce that makes you want to dip again and again, no redipping prohibition can ever prevail here.

The dipper is a tiny loaf of bread called mantou, which tastes something like a refined doughnut. And when you run out, ask for more, and the restaurant will gladly oblige.

432 East 13th Street