New York influenced Taiwanese food with locally sourced ingredients
Press
New York Times
"A New Generation of Chefs Reframes Taiwanese Cuisine in America"
MoreMunchies
"Operating In A Shutdown"
MoreFood & Wine
"How Today's Taiwanese-American Chefs Rewrote the Rules and Made a New Cuisine"
MoreNew 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."
MoreSaveur Magazine
"Taiwan's Changing Taste In a Bowl"
MoreEater
"Inside 886, Where Taiwanese Food Gets a Playful Spin"
MoreNew York Magazine
"Best of NY"
MoreMic
"Taiwanese food is finally having a moment in New York City’s crowded restaurant scene"
MoreEater
"The Hottest Restaurants in Manhattan Right Now"
MoreThrillist
"A Taiwanese take on a McDonald's classic fried chicken sandwich"
MoreGrub Street
"Spring’s 20 Most Anticipated Restaurant Openings"
MoreFreshness
"886, The Taiwanese Watering Hole New York Needed"
MoreEater
"Without Diners, NYC Restaurants Pivot to Feeding Hospital Workers"
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