Williamsburg, Brooklyn · restaurant
A bright, modern Taiwanese‑American spot tucked into East Williamsburg with exposed brick, blonde wood tables, and enough sweet + savory smarts to make you rethink scallion pancakes. The food hits familiar notes (like noodles, bao, and clams in rice wine) but with a Brooklyn filter: cocktails humming, plates made for sharing, and a crowd that’s half local and half glad they went off script.
Pan-griddled heritage pork buns, a Win Son staple, served with chili vinaigrette.
Minced pork belly, fermented Chinese broccoli, soy egg over rice.
Taiwanese stir-fry with fatty pork, garlic chives, and Yunlin black beans.