Opened by Taiwan native Todd Hung, this casual restaurant’s soul is dedicated to Taiwanese won tons, dumplings, fried rice, and noodles. You’ll find some of our city’s best pork-and-shrimp spicy won tons, flopped in beguiling chile oil spiced with star anise. Fill a table with appetizers like cold drunken chicken in a broth flavored with Shaoxing wine; garlicky golden kimchee, earthy from sesame paste; or flaky scallion cakes. But don’t miss the Taiwanese specialty: beef noodle soup, with fall-apart brisket and bok choy in a ruddy broth.