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Thirty-month old Masses has refreshed its menu as they enter into Menu 8.0 with 13 new dishes and 14 others from the best of the seven preceding menus. The brain with the tenacity behind this is chef-owner Dylan Ong and his seven-men team, as they aim to make fine-dining food accessible to everyone.
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Pictured is a dish reimagined from shakshouka, but with flavours that would appeal to the locals. The flavour is predominantly mala, where a trio of tofu with different textures - silken tofu, taupok, and taukwa - is tossed in a mix of aromatic Spanish sofrito, dou ban jiang, and merguez. It is then served with sweet potato vermicelli and topped with green chilli and scallion, mala style.
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