The foundation of Taiwanese comfort food. Cubes of pork belly are braised in soy sauce, sugar, and five-spice until they are meltingly tender and the sauce is glossy and rich. It's served over white rice with a soy-marinated egg and pickles to cut through the fat. Win Son's version is celebrated for its deep umami and perfect meat-to-fat ratio.
Tips from diners
Mix the egg yolk into the rice immediately. The richness of the yolk combined with the braising liquid is the best part.
A clever and delicious reinterpretation of a Taiwanese staple. A crispy, flaky scallion pancake serves as the 'bread,' wrapped around tender braised beef shank, fresh ginger, cilantro, and a savory sauce. The pancake has perfect structural integrity, providing a chewy, oily crunch that contrasts with the soft, spiced beef. It is the restaurant's most iconic dish.
Tips from diners
This is much more substantial than it looks. It's a heavy starter, so plan your meal accordingly.
A massive, juicy piece of fried chicken leg tucked into a soft steamed bun. It's dressed with a funky, salty fermented tofu mayonnaise and fresh herbs. The chicken is remarkably moist and the breading is thick and crunchy, characteristic of Taiwanese fried chicken styles.
Named after 'Win Son' in Taiwan, this restaurant is a collaboration between Josh Ku and Chef Trigg Brown. It bridges the gap between traditional Taiwanese flavors and New York sensibility. The space is high-energy and industrial, reflecting its Williamsburg location. Across the street, their sister bakery, Win Son Bakery, handles the daytime rush with incredible sandwiches and pastries.
The food here is best shared. It's quite rich and salty, so a larger group allows you to try more of the menu without feeling overwhelmed by one flavor profile.
If the wait for dinner is too long, cross the street to Win Son Bakery. They have some overlapping menu items and an incredible fried chicken sandwich that you can get much faster.
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