Posts Tagged ‘Trigg Brown’
Food: Trigg Brown Offers This Taiwanese-American Spin On The Fried Chicken Sandwich (Video)
February 11, 2020
If it’s not bubbling, then… you f**ked up.
Ha! Got it. And I wanna get this. Because this looks DELICIOUS!!
Man, damn a ‘chicken sandwich challenge’… the contest is OVER! And Trigg Brown of Win Son, with this video, just WON, son!
Trigg Brown of Win Son, a Taiwanese-American restaurant in Brooklyn, NY, makes a big chicken bun in the Munchies Test Kitchen. Trigg starts with breaking down a whole chicken before marinating it in a mixture of ginger, garlic, scallions, Chinese five spice powder, and shio koji. Big pieces of chicken breast and thighs are then dredged in sweet potato starch, corn starch and rice flour, fried, and dusted with more Chinese five spice powder and cayenne pepper.
The result is a very crispy and slightly spicy piece of fried chicken that’s placed on top of a sweet bolo bao, topped with an herb salad, and drizzled with fermented tofu mayo. Trigg’s take on Taiwanese big chicken buns, which are typically sold in night markers around Taiwan, is the perfect combination of sweet, spicy, and savory.
– Munchies
– @ojones1
Posted in Food, Product, Videos | 
Tags: Fried Chicken Sandwich, Munchies, Munchies Test Kitchen, New York, Taiwan, Test Kitchen, Trigg Brown, VICE, Win Son | 
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Food: You ‘Win Son,’ You Lose None… Of The Taiwanese Culture & Flavor (Video)
October 2, 2018
Careful about throwing around the word ‘authentic’ or being so quick to judge what is not authentic. I came across this Eat Seeker video and played (and decided to share) it because the food looked delicious. But this (and like their other episodes) go deeper than ‘staying true’ to where the cuisine is ‘from’… Get into the meaning behind the dishes, the motives and motivations of the chefs. This clip [and series] is cool (AND delicious)!
Over the last few years, Taiwanese food has slowly been getting a little more recognition across the city of New York. At the beloved Taiwanese spot, Win Son, co-owners Trigg Brown and Josh Ku have worked incredibly hard to build an association with the language they use on their menu. Together they have crafted a menu that highlights Taiwanese mainstays like the o-a jian (oyster omelette), fly’s head, and danzi noodles at their Brooklyn restaurant. Their hope is that small changes like using the Taiwanese dish names on the menu can help promote Taiwanese cultural and culinary identity in the city.
– Thrillist
– @ojones1
