« Broken Rice |
| Dhaulagiri Kitchen »
(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.
January 31, 2012 in Closed, East Village, New York Times reviews | Permalink
TrackBack URL for this entry:http://www.typepad.com/services/trackback/6a00d8341c58bb53ef01676171ef26970b
Listed below are links to weblogs that reference Masak:
You can follow this conversation by subscribing to the comment feed for this post.
For Singaporean hawker food in Singapore itself, the Makansutra is the definitive guide.
Dave Cook |
February 02, 2012 at 12:14 PM
This is only a preview. Your comment has not yet been posted.
The letters and numbers you entered did not match the image. Please try again.
As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.
Having trouble reading this image? View an alternate.
Comments are moderated, and will not appear until the author has approved them.
(You can use HTML tags like <b> <i> and <ul> to style your text.)
(Name and email address are required. Email address will not be displayed with the comment.)
Name is required to post a comment
Please enter a valid email address