Chef-owner Larry Reutens is serving up fun Singaporean-inspired dishes using local ingredients at his East Village restaurant, Masak. One of his signature dishes is a snack called quih pie tee – not a household name yet, but it should be. Quih pie tee literally translates to “top hat.” A brass mold of a bite-sized upside down top hat is used to make these fried rice cracker cups. The fillings for these perfect hors d’oeuvres include a classic shrimp with jicama and shredded egg and seasonally changing flavors like hen-of-the-woods mushrooms, arctic char crudo, pulled pork with Brussels sprouts slaw, and foie gras with pear (the foie gras is always on the menu but the accompanying fruit changes seasonally). As appetizers or party favors, quih pie tee are candy for the eyes and the palate.