Rechercher un restaurant du Guide MICHELIN

Chef Eric Sze and partner Andy Chuang bring the vibrant flavors of Taiwanese cooking to Greenpoint with Wenwen. The façade is unmissable with its tall and narrow-wood framed windows allowing for a full view of the clean, airy interior. 
Menu highlights include the celtuce salad with mouth-numbing Sichuan pepper and tart red vinegar, and a robust and aromatic dish water spinach tossed in the wok. Skip the much-hyped fried chicken for the whole striped bass, stuffed with fish paste and glistening in a pool of black sugar-yuzu vinaigrette, red vinegar and fermented black beans.  
Treat yourself to black sesame-flavored tangyuan paired with vanilla ice cream, cilantro and powdered peanut butter for a refreshing closer.