East Williamsburg is getting a Taiwanese-American “soul food” restaurant called Win Son!

The new establishment, currently scheduled to open in mid-May, is the joint effort of Josh Ku and Chef Trigg Brown (formerly of Upland).

The two were friends long before launching this project: Ku first introduced Trigg to the cuisine of his heritage 5 years ago.

They have since been traveling all over and testing dishes since in order to formulate a menu that both speaks for the cuisine and translates to the East Williamsburg community.

Menu highlights will include dishes such as the “Big Chicken Bun,” an “enormous fried chicken leg with fermented tofu sauce and sliced herbs on a pineapple bun,”  and braised pork trotters sliced and seared with cured egg yolk and pickled scallions. The menu will pair with signature cocktails created by Brett Helms.

Can’t wait to check it out? You don’t have to. This Friday, April 22nd and next Friday, April 29th, Josh and Trigg have teamed up with Yumpling and Cathy Erway (author of The Food of Taiwan: Recipes from the Beautiful Island) to host a pop-up dinner in preparation for the soft opening in mid-May. Tickets are $35 and will get you a delicious 5-course meal. Get them here, and RSVP on Facebook here.