The Food of Taiwan, and Home, at Wenwen | The New Yorker
"At Wenwen, a new Taiwanese restaurant in Greenpoint, chef Eric Sze serves dishes like BDSM Chicken, which is brined, deboned, soy milk deep-fried chicken available in limited quantities daily, and Huadiao Shrimp served with sliced scallion mantou. Other offerings include a pork-collar paigu with fried rice, pea shoots with tofu skin, and water spinach stir-fried with shrimp paste and dried shrimp. The dessert is a savory-sweet combination of tangyuan and vanilla ice cream with various toppings. Wenwen emphasizes comfort and is inspired by the food Sze grew up with in Taipei." - Hannah Goldfield
Photographs by Mary Kang for The New Yorker
