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The Masses evolving food philosophy always produces interesting results. One of their more successful plates is this extremely inviting looking otak-inspired fish cake that's made from local golden pomfret instead of mackerel. I loved the loosely packed texture of the fish cake and the restrained sensibility that calls for dialing back on the spiciness of the otak paste so that the shredded crab meat and tobiko are not overpowered (the uni is not normally part of this dish). This doesn't mean flavour was sacrificed, quite the contrary and especially so with the simultaneously refreshing and umami pork lard and calamansi vinaigrette used to dress to fish cake.

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Taste: 3.5/5