I went to Win Son a few months ago for dinner (original post here), and I made the trip out again to Brooklyn once more to try their brunch. Verdict: good decision, as brunch was better than dinner.
Overall I think everything was cooked well, but there was a lot of sauce (perhaps a bit too much) on everything. Again, Win Son does a creative take on traditional Taiwanese dishes and flavors, but the food here is by no means traditional.
All the appetizers we tried were pretty good. I liked the turnip cake wrapped in a thin egg crepe, and both the savory and sweet dou jiang you tiao 豆漿油條 (soy milk with cruller) were good. The hua lien egg bomb was tasty (fried scallion pancake with a runny egg in the middle), although the pancake was a little bit too fried, and there was too much sauce. The sloppy pork buns are essentially filled with the ground meat, perhaps from the lu rou fan 滷肉飯 (not too sure, as we didn't get the lu rou fan this time). The pan griddled pork buns were cooked very well with a nice and crispy bottom, and they were very juicy on the inside. This could've also used less sauce, especially since the buns were pretty good on their own.
Of the mains, the chicken in the chicken and waffle was flavorful and tender (yay for dark meat), and the waffle was soft and delicious with a hint of sweetness on its own. I normally prefer crispy waffles over soft ones, but theirs was good. The danzi noodles were also great and tasted of home.
Pea shoots were a welcome side, although the sausage (xiang tsang) was only okay.
Overall I think everything was cooked well, but there was a lot of sauce (perhaps a bit too much) on everything. Again, Win Son does a creative take on traditional Taiwanese dishes and flavors, but the food here is by no means traditional.
All the appetizers we tried were pretty good. I liked the turnip cake wrapped in a thin egg crepe, and both the savory and sweet dou jiang you tiao 豆漿油條 (soy milk with cruller) were good. The hua lien egg bomb was tasty (fried scallion pancake with a runny egg in the middle), although the pancake was a little bit too fried, and there was too much sauce. The sloppy pork buns are essentially filled with the ground meat, perhaps from the lu rou fan 滷肉飯 (not too sure, as we didn't get the lu rou fan this time). The pan griddled pork buns were cooked very well with a nice and crispy bottom, and they were very juicy on the inside. This could've also used less sauce, especially since the buns were pretty good on their own.
Of the mains, the chicken in the chicken and waffle was flavorful and tender (yay for dark meat), and the waffle was soft and delicious with a hint of sweetness on its own. I normally prefer crispy waffles over soft ones, but theirs was good. The danzi noodles were also great and tasted of home.
Pea shoots were a welcome side, although the sausage (xiang tsang) was only okay.
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