There’s more to a dish than what’s served on a plate. A chef’s food can act as a voice to share a story, whether that be a tale of identity crisis or a struggle to find a place in an established cuisine. Eat Seeker delves deeper into the meaning behind the dishes that represent the chef and looks at what motivates their cuisine.
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.
Producer
Chas Truslow
Associate Producer
Phoebe Melnick
Camera
Phoebe Melnick, Bernardo Garcia
Editor
Zachary Lapierre
Graphics Art Director
Ted McGrath
Animators
Fredy Delgado, Megan Chong
Line Producer
Emily Tufaro
Production Coordinator
Sarah Barry
Post-Production Supervisor
Daniel Byrne
Senior Producer
Earl Jordan
Supervising Producer
Stasia Tomlinson
Creative Director
Tom O’Quinn
Executive Producer
Justin Lundstrom
Special Thanks
Win Son
Music
Track Title: The Waves
Composer: Steven Devilliers
00:00:00
Track Title: Café Jazz
Composer: Stephane Hirondelle
01:20:18
Track Title: Hidden Words
Composer: Milan Daudin
02:07:15
Track Title: Body Talk
Composer: Steven Devilliers
03:15:06
Track Title: The Will To Chill
Composer: Jim Fripp
04:29:20
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