Chef Eric Sze and partner Andy Chuang bring the vibrant flavors of Taiwanese cooking to Greenpoint with Wenwen. The façade is unmissable with its tall and narrow wood-framed windows allowing for a full view of the clean, airy interior. 
Menu highlights include the sacha hot honey popcorn chicken garnished with Taiwan dust, a sugar-spice combination that ratchets up the flavor, as well as whole striped bass stuffed with fish paste and glistening in a pool of black sugar-yuzu vinaigrette and fermented black beans. The 16-hour oxtail broth and tender braised beef share the spotlight in the beef noodle soup that nourishes body and soul.