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(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
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For Singaporean hawker food in Singapore itself, the Makansutra is the definitive guide.
Dave Cook |
February 02, 2012 at 12:14 PM
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