"Win Son and its eponymous sister bakery have come to define a watermark in Taiwanese American cuisine, capped with a well-reviewed cookbook released last year. Going back to the original restaurant, it’s easy to see why Win Son was celebrated at launch. The dishes are often surprising and imaginative, like the sloppy bao take on the classic gua bao, with minced pork, chile, and overflowing with stuffing. Notable items include the fly’s head (minced pork, garlic chive) main best eaten with rice and the fried eggplant. Much has been written about Win Son Bakery’s breakfast sandwiches and sweet pastries, which are worth seeking out." - John Tsung, Eater Staff
Serena Dai/Rater NY