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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.