One of the things I love at Masak is Chef Larry Reutens’s use of the Chinese buns known as mantou. Think of a pork bun without the pork; it’s that same wheat flour-based bun, but solid throughout — a staple in Northern China eaten steamed or fried. Masak’s mini fried mantou accompany its famous chili crab dip. To indulge my nostalgia for mantou with scrambled eggs and scallions for breakfast, Chef Reutens has created a mini version with a fried egg – your choice of quail or chicken. The quail egg fits perfectly on the mini fried mantou, but for a richer flavor, I prefer the chicken egg. There’s just a faint hint of sweetness to the dough that complements the savory egg. A dash of soy sauce with red chili peppers can kick up some heat. Available during brunch on the weekends, it’s a nice little teaser to your meal. (If you don’t see it on the menu, just ask for it.)