How to Get Into Wenwen — And Exactly What to Order at NYC’s Hottest Taiwanese Spot

The Neighborhood Taiwanese Spot That Everyone’s Talking About

In New York’s constantly shifting dining landscape, a few restaurants manage to spark the kind of buzz that turns a neighborhood eatery into a citywide destination. Wenwen, a vibrant Taiwanese restaurant tucked into Greenpoint, Brooklyn, is exactly that kind of spot.

Born from the creative minds behind East Village favorite 886, co-founders Eric Sze and Andy Chuang dreamed up Wenwen as a love letter to nostalgic Taiwanese homestyle cooking — but with the playful, rule-breaking vibe that’s made their cooking resonate so deeply with New Yorkers. The result? A dining room that hums with energy, a menu that delights in surprises, and a reservation book that’s notoriously hard to crack.

The Story Behind Wenwen: Homestyle Cooking Meets NYC Cool

At its heart, Wenwen is personal. Inspired by memories of big family meals, late-night street snacks, and grandma’s best-kept recipes, the restaurant brings Taiwan’s layered flavors to a dining scene hungry for bold comfort food.

Where 886 introduced many New Yorkers to modern Taiwanese drinking food, Wenwen leans deeper into warmth and nostalgia. The space itself mirrors this vibe: airy yet bustling, with pops of color and quirky décor that make it feel as much like a house party as a neighborhood restaurant.

This balance of intimate and high-energy sets Wenwen apart. It’s not a place for hushed, formal dinners. It’s a place for sharing plates that surprise you, toasting with friends, and lingering over a table that’s never empty for long.

The Challenge: How to Actually Get a Table

Of course, with word out, a table at Wenwen can be as hard to catch as the elusive fried chicken that’s become a social media legend. But if you’re determined to get in, here’s what you need to know:

Reserve Early — And Often:
Tables drop weeks in advance and vanish almost instantly. Mark your calendar and be ready the moment slots go live — usually on Resy. Flexible timing helps, too: weeknights and late seatings often go first, but they’re your best bet.

 Be Open to Walk-Ins:
While walk-ins can feel like a gamble, they’re worth trying — especially if you’re solo or with a small group. The bar is lively and perfect for grabbing a drink while you wait.

Special Requests? Plan Ahead:
Certain coveted items — like that whole fried chicken — require advance notice. If you’re booking online, check if you can add a note. Or call the restaurant directly to arrange it. Sometimes, the biggest hits sell out mid-service, so ordering early in the evening ups your odds.

A Chef’s Philosophy: Playful, Personal, Proudly Taiwanese

Chef Eric Sze has carved out a niche in NYC’s dining scene for his unapologetic approach to Taiwanese flavors. Along with Andy Chuang, he’s made it clear: Wenwen isn’t here to dilute traditional recipes. Instead, it celebrates the punchy, layered, sometimes funky flavors that define Taiwan’s food culture.

Every dish at Wenwen is rooted in personal memory — from late-night snacks to family-style feasts — but reimagined with creative spins that keep diners on their toes. This blend of comfort and surprise is why regulars come back (and why critics can’t stop talking about it).

What to Order: The Must-Haves on Wenwen’s Menu

While the menu changes and evolves, a few dishes have already become staples for good reason. If you’re lucky enough to snag a seat, here’s what to look out for:

BDSM Fried Chicken

This dish alone could be the city’s biggest fried chicken flex. The entire bird is brined, battered, fried to a blistering crisp, and served whole. It’s crunchy, juicy, and arrives with heat and flavor that demand extra napkins and a cold drink. If you plan to order it, reserve it when you book your table — or risk the heartbreak of missing out.

 Lu Rou Fan (Braised Pork Rice)

A Taiwanese comfort food classic, Wenwen’s version is deeply savory, with melt-in-your-mouth pork belly over rice, crowned with pickled greens for brightness.

 Squid Ink Cuttlefish Toast

This dish hints at the kitchen’s playful side: cuttlefish is mixed with aromatics, painted with squid ink, and fried into an umami-rich snack that’s crisp on the outside and tender inside.

Oyster Omelet

A nod to Taiwan’s night markets, this chewy, savory pancake comes studded with plump oysters and finished with a sweet-and-savory sauce — a texture bomb that always surprises first-timers.

 Plenty of Drinks

Wenwen’s beverage program is as fun as the food. Expect cocktails with Taiwanese flavors — think oolong tea spirits, pineapple-infused sips, and funky natural wines that hold their own against bold dishes.

An Atmosphere Worth the Hype

What makes Wenwen so addictive isn’t just the food — it’s the way the restaurant feels. It’s where neighborhood regulars mingle with culinary tourists, first dates share big plates, and bar seats turn strangers into fast friends.

Tables spill over with bowls and plates, conversations get louder as the night goes on, and there’s a sense that you’re in on a little secret — a place that’s managed to bottle Taiwan’s welcoming, no-rules vibe in the middle of Brooklyn.

Wenwen’s Place in NYC’s Dining Story

New York’s restaurant scene never stops reinventing itself, but places like Wenwen show how powerful it is when a chef’s personal story meets a city hungry for authenticity. While fusion and buzzwords come and go, Wenwen succeeds because it sticks to the heart of what made Taiwanese cooking so beloved in the first place: comfort, memory, and big, craveable flavors.

Conclusion: The Table You’ll Want Again and Again

In a city full of must-try restaurants, Wenwen is the one people can’t stop talking about — and for good reason. It’s not fancy for the sake of it. It doesn’t chase trends. It’s a space where old family flavors get a new Brooklyn twist, where every dish feels like an invitation to taste something personal and delicious.