The Masses

A Franco-Asian gastronomic playground of Dylan Ong from The Masses sees innovative new creations including the starter of squid ink kuih pie tee topped liberally with a mixture of crab, crunchy jicama and punchy hae bee hiam; a riff on the classic French staple of steak tartare where pickled cai xin and wasabi add a touch of contrast in texture and flavour; and an ice kacang inspired dessert of fennel and citrus laced aiyu jelly paired with shavings of a pink guava prosecco flavoured ice. The longstanding duck confit is still a crowd favourite. Boasting crispy skin with the fat perfectly rendered and meat fork-tender, the duck leg is then perched atop a bed of wok-kissed rice noodles, local mushrooms, Mirabelle plum vinaigrette and shavings of house-cured egg yolk. This is a darling dish that is essentially Ong on a plate where he proudly brandishes his hawker background of growing up in a kway chap stall run by his parents.