The story
On Graham Avenue in Williamsburg, Win Son delivers a confident, unfussy take on Taiwanese and Chinese cooking. The restaurant has earned a Michelin Bib Gourmand for its good quality, good value approach—a recognition that speaks to the kitchen’s ability to turn out bold, satisfying plates without pretense.
The menu reads like a love letter to night-market energy and home-style comfort. Small plates such as scallion pancake with sweet soy and chili, sloppy bao with minced heritage pork, and chicken wontons with maitakes sit alongside larger offerings like lu rou fan (minced pork over rice with pickled jie lan and soy egg) and crab fried rice. The fly’s head—a stir-fry of fatty pork, garlic chives, and yunlin black beans—is a classic done right. Even the sides, like sesame noodles with roasted oyster mushrooms, show care.
Win Son also operates a bakery, which serves its own lineup of pastries and café drinks. Here you’ll find millet mochi donuts, laminated bolo bao, and scallion pancakes dressed up with everything from egg and cheese to pastrami beef tongue. The bakery’s menu extends into burgers and sandos after 3pm, plus a full selection of cocktails, beer, and wine.
The dining room is straightforward and lively—a place where the food does the talking. Whether you’re stopping in for a quick bowl of noodles or settling in for a longer meal with friends, the energy feels right. The Bib Gourmand nod only confirms what regulars already know: this is cooking that delivers, every time.
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