Josh Ku and Trigg Brown’s restaurant, Win Son, proffers inventive takes on Taiwanese-American bites. The duo has opened a bakery across the street that serves fried-chicken sandos on milk bread (made in-house by pastry chef Danielle Spence), mochi doughnuts, Taiwanese beer and natural wine.
Written by Emma Orlow
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- 164 Graham Ave
- Brooklyn
- 11206
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