DTLA, Los Angeles · restaurant
Taiwanese cooking ordered at the counter, with a wide plant-filled patio that fills the moment the sun is out. Mornings are the unusual part: dan bing, fan tuan wrapped around crispy you tiao and pork floss, daikon rice cakes, and a porridge set, served from 8am. The rest of the day it is beef noodle soup, pork belly clamshell buns, and popcorn chicken fried with Thai basil, with an iced tea list longer than the beer and sake lists put together.