A play on the traditional Singaporean chili crab dish — a stir-fry of whole crabs in a thick tomato and chili-based sauce — the chili crab dip at Masak is a lot easier and more fun to eat. You don’t have to worry about all the work that goes into getting the meat out of its shell, as the work is already done, and there’s plenty of Dungeness crabmeat in the dip. The chili sauce is not spicy but sweet and savory, similar to that of Japanese chili shrimp sauce. And the best part is the pairing of deep fried mantou — Chinese wheat flour buns that are traditionally served either steamed or fried — as the dipping agent. On every occasion, I’ve ordered additional mantou because these little fried buns, with their thin layer of crispy skin and marshmallow soft core, are just irresistible.