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    • Sunday - Thursday
      12:00pm - 9:00pm

      Friday - Saturday
      12:00pm - 11:00pm

New York influenced Taiwanese food with locally sourced ingredients

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  • Order Online for Pickup

  • Menu

  • Info

  • Cart

Press

New York Times

"A New Generation of Chefs Reframes Taiwanese Cuisine in America"

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Munchies

"Operating In A Shutdown"

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Food & Wine

"How Today's Taiwanese-American Chefs Rewrote the Rules and Made a New Cuisine"

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New Yorker

"The Sausage Party is essentially a hot dog, with a bun made, brilliantly, from sticky rice, and a candied, fatty, taut-skinned Taiwanese sausage, piled high with cilantro, shaved duck-egg yolk, and crispy shallot."

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Saveur Magazine

"Taiwan's Changing Taste In a Bowl"

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Eater

"Inside 886, Where Taiwanese Food Gets a Playful Spin"

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New York Magazine

"Best of NY"

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Mic

"Taiwanese food is finally having a moment in New York City’s crowded restaurant scene"

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Eater

"The Hottest Restaurants in Manhattan Right Now"

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Thrillist

"A Taiwanese take on a McDonald's classic fried chicken sandwich"

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Grub Street

"Spring’s 20 Most Anticipated Restaurant Openings"

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Freshness

"886, The Taiwanese Watering Hole New York Needed"

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Eater

"Without Diners, NYC Restaurants Pivot to Feeding Hospital Workers"

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