Press

New York Times

"A New Generation of Chefs Reframes Taiwanese Cuisine in America"

More

Food & Wine

"How Today's Taiwanese-American Chefs Rewrote the Rules and Made a New Cuisine"

More

New Yorker

"The Sausage Party is essentially a hot dog, with a bun made, brilliantly, from sticky rice, and a candied, fatty, taut-skinned Taiwanese sausage, piled high with cilantro, shaved duck-egg yolk, and crispy shallot."

More

Saveur Magazine

"For many Taiwanese living abroad, beef noodle soup is the spiritual slurp of the homeland. According to Eric Sze, chef-owner of 886, a Taiwanese restaurant in New York City, longing for the dish was what got him into the restaurant industry."

More

Eater

"Inside 886, Where Taiwanese Food Gets a Playful Spin"

More

New York Magazine

"The Stef comes with two slabs of griddled Spam, three slices of American cheese, gobs of Skippy peanut butter, and a healthy dose of the chile-forward Indonesian condiment sambal."

More

Mic

"Taiwanese food is finally having a moment in New York City’s crowded restaurant scene"

More

Eater

"The Hottest Restaurants in Manhattan Right Now"

More

Thrillist

"A Taiwanese take on a McDonald's classic fried chicken sandwich"

More

Grub Street

"Spring’s 20 Most Anticipated Restaurant Openings"

More

NYC Plugged

"886 Shines Light On Taiwanese Cuisine With A Fresh Twist"

More

Time Out New York

"This modern Taiwanese restaurant specializes in izakaya (informal comfort fare) but with a funky twist."

More

IN New York

"The Spicy Chicken Sandwich at 886 is no joke"

More

Tasting Table

"This one, named for Taiwan’s country code, offers plays on Taiwanese cooking like three-cup chicken reimagined as a small plate of wings."

More

Cititour Travel Guide

"This spicy chicken sandwich, inspired by a Taiwanese McDonald's, is marinated with chao tian jiao (Chinese chili pepper) and sichuan pepper."

More

The Daily Meal

"Good Date is Guaranteed Over Taiwanese in New York City’s East Village"

More

Infatuation

"If you’re going to eat something with a bun, though, make it the fried chicken sandwich."

More