The Masses – Happy Contemporary Food By Saveur’s Co-Founder

There are restaurants you go to because they are pretty, and restaurants you go to because they offer something different. There are restaurants you go to because you are hungry, and there are restaurants you go to because the food is great.

That’s what The Masses is to me. Every thing that is stated above.

Co-founder of Saveur, Dylan Ong, is moving on to create his own story of success. The Masses is all about good food, good produce and affordability for everyone.

The Egg ($9) is daring. Think chawanmushi with ultra thin homemade mini potato chips, ikura, tobiko and beurre noisette. The Egg is a simple chawanmushi amped up with exciting sensory experiences. You’ve got a delicate crunch from the chips, graininess from the tobiko, popping richness from the ikura and a silky smooth chawanmushi. This is one exciting dish. A scoop of everything is all it takes to get a party started in my mouth.

Another clever twist to a classic, this duck confit comes with no mashed potato, but a deliciously dense croquette, foie gras sauce, and candied orange. One might think that the foie gras sauce will be the dominating taste of this whole dish, but everything here melded harmoniously. Together with a hint of smokiness from the pan-seared duck skin, you’ll be gobsmacked to know that this only costs $12.90.

Carrying with it an effortless elegance, the braised US short ribs is quite lovely. The meaty and tender ribs have been braised for 12 hours, and aren’t a bad deal at $18.

There’s just so much magic in this place, a deep charm in the dishes (and Dylan himself, too), that makes me yearn to come back for more. Dylan has definitely done a good job in setting out what he wants to do – to provide for the masses.  

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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