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Wenwen
Taiwanese
The tall, narrow wood-framed windows let you see the whole room before you walk in, which is a nice preview of a Taiwanese restaurant that doesn't hide anything. Eric Sze and partner Andy Chuang run a menu that moves between popcorn chicken dusted in a sweet-spicy blend and whole striped bass lacquered in black sugar and yuzu, and the beef noodle soup, built on a 16-hour oxtail broth, has a following of its own.
The awards strongest first
- Chinese Restaurant Awards Elite 12 United States
- The New York Times 2022 · 2 stars, Critic's Pick · Restaurant Review
- Michelin Guide Selected Restaurant
One number, weighted & current 82
How we scoreThe dishes from the writeups
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Lily Flemming fried rice
“The Lily Flemming Fried Rice brings a playful name to a familiar favourite”
Chinese Restaurant Awards, 2026 -
Beef fat chili oil noodles
“the Beef Fat Chili Oil Noodles offer rich, savoury flavour and the comfort of a well-dressed bowl of noodles”
Chinese Restaurant Awards, 2026 -
Sacha hot honey popcorn chicken
“Menu highlights include the sacha hot honey popcorn chicken garnished with Taiwan dust”
Michelin Guide -
Whole striped bass
“whole striped bass stuffed with fish paste and glistening in a pool of black sugar-yuzu vinaigrette and fermented black beans”
Michelin Guide
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