(This venue has closed.) My review of Masak, which combines Singaporean flavors with seasonal domestic ingredients, appears in the February 1, 2012 edition of The New York Times. For photos, see my slideshow.
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Masak
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For Singaporean hawker food in Singapore itself, the Makansutra is the definitive guide.
Posted by: Dave Cook | February 02, 2012 at 12:14 PM