In Williamsburg, Josh Ku and Trigg Brown had already made their stake on the corner of Montrose and Graham Avenues, with their full-service Taiwanese restaurant Win Son. But as their restaurant started to trend, they decided they would open a casual affair across the street, opening Win Son Bakery with Jesse Shapell and pastry chef Danielle Spencer in 2019. Years later, the bakery has become a favorite of the neighborhood due to its Taiwanese fare crossed with French and American influences.
The first meal of the day starts with a riff on a BEC that we can get behind. Subbing bread for crispy fried and yet still chewy scallion pancakes, the pancakes are folded with Havarti, bacon, eggs and cheese. Plus, each sandwich comes with a gingery sauce for dipping. Lunch continues with fried chicken and shrimp on milk buns and snow pea salads with tofu skin. No matter what, a visit should always include an order of both (yeah, we said it, both!) made-to-order donuts: the millet mochi donut and the fermented red rice donut. Once you get a bite of that QQ texture, you'll understand why.
The vibe: There are plenty of tables and stools here, but they are constantly in use, especially during the morning time. Luckily, the residents of Williamsburg know when it is time to give up a table, so you won't have to wait long to snag a seat.
The food: Mornings call for the meaty Pork Fan Tuan or the savory Scallion Pancake BEC. Like we said, the donuts are non-negotiable—you have to order them and that's final.
The drinks: There are a selection of teas and standard cafe finds with a twist, like the Black Sesame Latte.
Time Out tip: The team recently dropped a new location in the East Village that doles out the hits, custard toasts and toffee chocolate chip cookies included.