Reviewing Masak - NYTimes.com January 31, 2012, 4:56 pm Some Singaporean food shouts for attention, some speaks more softly. Masak in the East Village, the subject of this week's $25 and Under column, serves the latter. The small dining room is modestly decorated, free of gewgaws and garish bottles of hot sauce, and the spiciest and most pungent flavors of Singapore's wildly diverse cuisine have been tempered. The bright open kitchen, however, offers an excitement all its own.