Bon Appétit meets Lucas Sin in Brooklyn as he prepares to eat his way through the entire menu at American-Taiwanese bakery Win Son. Joined by Eric Sze, chef at Wenwen and 886 in NYC, their appetites get put to the test as they sample some of the city’s most mouthwatering treats.
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LifestyleTranscript
00:00 Welcome to East Williamsburg.
00:01 We are here at the Taiwanese American bakery,
00:04 Winson Bakery.
00:05 We're going to eat one of everything on the menu.
00:08 Joining us today is Chef Eric Z,
00:10 who is the chef of two fantabulous Taiwanese restaurants,
00:13 Wen Wen and 886.
00:15 He's the perfect person to eat all of this food with today.
00:18 Thanks for joining me, Eric.
00:22 It's my pleasure.
00:22 I always knew you needed me.
00:23 We're at a Taiwanese American bakery, Winson,
00:27 which we are not strangers to.
00:29 It's pastry and breakfast forward,
00:31 but they are all day.
00:32 So there's lunch and there are plenty of things to eat
00:34 for dinner as well.
00:35 The rules are, first thing,
00:37 we must eat everything on the menu.
00:39 Second, we should only take one perfect bite of everything.
00:43 It's up to us how we want to curate this experience.
00:46 First thing I think we do is pastries
00:48 and then the savory breakfast items
00:50 with a little bit of soy milk
00:51 and then small bite salads into the lunch.
00:54 These things, fried chicken towards the end.
00:56 So it's essentially like a breakfast, lunch and dinner
00:58 combined into one setting.
00:59 There's a lot of pastries in the pastry case today.
01:01 So let's do proper pastries first
01:03 and then the confectionaries afterwards.
01:06 Let's do it.
01:06 We're drinking God-fearing American drip black coffee.
01:14 Cheers.
01:14 I'll tell you what I'm most excited about.
01:17 Mochi donut.
01:18 Essentially, they use glutinous rice flour,
01:20 which has a lot of what, amylose pectin, right?
01:23 Spongy.
01:23 It's salty.
01:26 It's sweet.
01:26 They make them fresh every day.
01:28 You can catch it when it's warm.
01:30 This is one of the best things in New York City.
01:32 We're starting off very, very strong.
01:34 You're not going to get this texture
01:35 in any other thing on the menu.
01:37 So this is a cake donut.
01:38 See how timid and gentle I am?
01:42 Dude, I thought you said you were hungry.
01:44 It's really good.
01:47 It tastes like fermented tofu.
01:50 It's because there's a red type of fermented tofu
01:52 often used for marinades.
01:54 That's a little bit savory,
01:55 but naturally there is those savory notes.
01:57 It's very classic Shanghai-nese,
01:58 Fujian-nese dessert pairing kind of flavor profiles there.
02:02 Laminated bolo bao.
02:03 Bolo in Cantonese or in Chinese means pineapple,
02:07 but it's got nothing to do with pineapple.
02:08 It just looks a bit like the skin of a pineapple.
02:10 But the bottom is basically, it's a laminated dough.
02:13 Very croissant or Queen Amman-like.
02:15 So we're expecting it to be nice and light and fluffy.
02:18 So good.
02:20 So buttery.
02:21 It's way airier than the croissant.
02:23 Everything good about a Queen Amman,
02:24 where it's sweet and caramelized
02:26 and airy in the middle.
02:27 This jacks it up to another level.
02:29 I wanted the chocolate one.
02:30 Do you think this one has chocolate in the middle?
02:31 No.
02:33 Oh.
02:35 So this is their take on chocolate.
02:39 One bite.
02:39 Delicious.
02:43 So good.
02:45 I prefer the chocolate one actually.
02:46 Normally I'm a purist.
02:48 Yeah.
02:49 But I think the chocolate one wins it for me.
02:50 Running a bakery is very hard.
02:52 Sometimes you don't sell all the croissants you want.
02:54 So what do they do?
02:55 Split them up, put filling into it,
02:57 bake it a second time, twice baked.
02:59 All your almond croissants are made that way.
03:01 This is peanut butter and chocolate.
03:02 Goodness gracious.
03:04 Salty peanut butter.
03:08 This is like a Reese's Puff.
03:10 In a croissant.
03:11 Chopped peanuts over the top.
03:13 I mean, first of all, it's beautiful to look at.
03:14 And Jesus, I f*** your rules.
03:16 Almond, red bean, twice baked bolo bao.
03:20 Delicious.
03:22 So good.
03:23 I'm gonna call it.
03:25 This round for me, the Reese's Cups chocolate croissant.
03:29 I know.
03:29 It's just, it shouldn't be this good.
03:32 I came into this shoot thinking that the mochi donut
03:35 was going to be still forever the best thing they've ever gonna do.
03:39 But they've been doing this for the last four years.
03:41 And this remix, it's gooey, it's gooey.
03:43 It's so good with coffee.
03:45 He said it was a recent creation.
03:46 Where's this guy?
03:48 This needs to be on the menu every single day.
03:51 If I come next week, it's not on the menu.
03:52 Riots.
03:54 I will be upset.
03:54 [Music]
03:59 Now we're on to confections, round two.
04:01 And we also have some cocktails.
04:02 What'd you get?
04:03 I have the classic espresso martini.
04:06 And I have a michelada.
04:08 This is really nice.
04:11 That's delicious.
04:12 Spicy.
04:12 Sour.
04:13 Custard toast.
04:15 Bruleed over the top.
04:17 Looks like a deep malty brown toast on the side.
04:19 Salty, buttery.
04:23 The custard starts to split as being bruleed to get all that butter in there.
04:26 Nice.
04:27 And if you get the right bite, there's a slight crisp on the bruleed top.
04:31 So it's like lightly crispy, creamy, and then spongy.
04:35 Chocolate chip cookie with toffee.
04:37 One of the cool things about this is they bake the toffee directly on the top.
04:41 So as it bakes.
04:43 Dude, I'm a sucker for chewy chocolate chip cookies.
04:45 The toffee-ness gives it that really pungent sweetness.
04:50 And the chocolate kind of brings it down.
04:52 The salt just brings it over the next level, you know?
04:54 I love it.
04:55 Red date cake.
04:56 I think it's also a reference to the Chinese hong dao gao,
04:59 which you see a lot in Taiwan and all different places.
05:03 Red dates, big goji berries, honey malty in the middle.
05:06 It's like a banana bread made with dates and an olive oil cake.
05:10 Kind of all came together.
05:13 With this sticky, beautiful glaze over the top.
05:15 Good stuff.
05:16 I like.
05:17 Sun cookie.
05:17 It reminds me of like a pom-yeh.
05:21 Wudipo, like the butterfly one.
05:22 Lemonade on the side.
05:25 But it comes in waves, the flavor.
05:27 You get the butter, and then you get the pine nuts, and you get the sugar.
05:30 Yeah.
05:31 And the next thing you know, you're taking another bite.
05:32 Oh gosh.
05:33 Pastry section, really hard not to take a second bite.
05:36 Banana tart.
05:37 Banana with whipped cream.
05:39 Malted whipped cream over the top.
05:40 That's so good.
05:44 You got cream all over you.
05:46 There's so much more cream than there is banana.
05:48 But it's because the banana is so pungent and strong.
05:51 This is a well-calculated balance of sweet and creamy.
05:55 Nian gao is a traditional, it can be both sweet and savory actually.
05:58 Made with glutinous rice, again.
06:00 Yeah.
06:01 Amylose pectin.
06:02 Big guy, big words.
06:03 Me.
06:04 It seems like this is a fig tart nian gao sort of inspiration.
06:08 And the fig is baked into the tart and not just on top.
06:10 This definitely tastes more like a mochi to me than a nian gao.
06:14 Glutinous rice is a big thing in a lot of Taiwanese cooking.
06:17 Yeah.
06:17 And Taiwanese desserts.
06:18 So it makes sense that it's in the mochi donut.
06:21 It's here.
06:22 This round, for me, I love that red date cake.
06:26 I think it's so special.
06:27 I can see that.
06:28 It is special.
06:29 I have to give it to the banana tart.
06:31 It's the perfect dessert for me.
06:32 Round three.
06:36 These are breakfast sandwiches, but all made with scallion pancakes.
06:39 Scallion pancakes and raclette are the two things that unite them.
06:42 Raclette's the big like...
06:44 Big wheel cheese, TikTok cheese.
06:46 Somebody was on Instagram in 2019.
06:48 A lot of times when you have scallion pancakes that are bad,
06:52 it's because it's under rested and the gluten content hasn't had the time to develop.
06:56 A key factor in determining whether or not it's well rested
07:00 is you see where it curves?
07:01 It does not flake.
07:02 Oh, because the gluten strands are long enough to wrap around the edge of the...
07:06 Exactly.
07:07 So this is when you know it's going to be tender and chewy.
07:10 All of these are variations on the theme.
07:12 We have the plain.
07:13 Egg and cheese.
07:15 Thin entry level.
07:17 Not too much other stuff going on.
07:19 Lucas is finally rising to my level.
07:21 Roughly same size bites now.
07:23 That is the benchmark.
07:24 Every single sandwich is built off of that one.
07:26 Yes.
07:26 This is...
07:27 Chiu cai.
07:28 Which is glass noodles and chives.
07:30 This sauce is a version of raisin canes dipping sauce.
07:34 It's a furu or fermented tofu laced all-purpose mayonnaise-y sauce, right?
07:39 Damn, this is really good.
07:43 This shouldn't work so well.
07:46 So chiu cai hezi.
07:47 Yes, it's a vegetarian one here, but I bet it's going to be the most flavorful.
07:50 You think it's going to be more flavorful than the f*cking pastrami beef tongue?
07:53 Because it's all aromatics.
07:55 Chives, scallions, Chinese chives, the big garlic deep punchy ones, glass noodles.
07:59 It doesn't need meat for it to be so intense.
08:01 It's so odd how well raclette plays on with the chives.
08:05 Because raclette is strong.
08:06 It's actually chive.
08:07 Right?
08:07 And then chives are also very strong.
08:09 Mortadella and pepperoncini.
08:10 I love this.
08:13 It's like an Italian breakfast sandwich, but with a scallion pancake.
08:17 I love the pepperoncini.
08:18 Spicy, bright.
08:19 It lightens up because this whole thing is so heavy otherwise, you know?
08:22 This is great.
08:23 I still can't get over that chiu cai hezi one.
08:25 Shrimp cake.
08:26 Oh yeah, this is my favorite actually.
08:28 I love that.
08:28 It's so delicious.
08:29 It's subtle.
08:29 It's really good with the sauce.
08:31 So good.
08:31 That's good.
08:33 Bacon, egg, and cheese.
08:34 A New York classic made Winson style.
08:37 Taiwanese-American.
08:38 This bacon is what this one needed.
08:42 The bacon is the seasoning.
08:44 It is low-key so perfect.
08:45 You can't really go wrong with it.
08:46 You really can't.
08:47 Bacon and cheese normally doesn't have the crisp.
08:49 Yeah.
08:50 This is Winson's answer to every single bodega in New York.
08:53 Cultural statement.
08:54 Taiwanese style.
08:55 Taiwanese approved.
08:56 Pastrami beef tongue.
08:57 I think it's very adventurous, right?
09:01 I love beef tongue.
09:01 I think beef tongue has that wonderful fatty quality.
09:04 So when you sear it off, it still has fat to keep it nice and moist.
09:07 I generally think tongue is one of the best cuts ever.
09:09 It's also expensive.
09:10 Deceivingly expensive actually.
09:12 One tongue per cow.
09:13 For me, it's the chow tan.
09:14 Yeah, I agree.
09:15 Yeah.
09:15 That to me, that raclette really brings out all the best characters of the chives.
09:20 And again, I think a lot of people when they think about dumplings or things like dumplings,
09:23 they assume that the vegetarian ones are less flavorful.
09:26 This for me is the most, is the highest amount of flavor out of everything here.
09:30 And I can honestly say if I came to eat here,
09:33 the other ones I might need some tea, I might need some coffee.
09:37 But this I can scarf down in two minutes.
09:38 No problem.
09:39 Starts off with the breakfast menu.
09:41 Now we're going to move into lunch.
09:42 I am honestly stuffed.
09:47 It's way more food than I was promised.
09:49 Now we're in lunch.
09:50 We're doing the lunch sandwiches.
09:52 We have a little bit of wine in front of us also.
09:54 This is a white wine from just outside Parma.
09:57 Should we just start with the fries and get it over with?
10:00 No disrespect.
10:00 Delicious fries.
10:02 Chili cumin.
10:03 Smash burger.
10:04 What do you see?
10:05 White American cheese.
10:06 Shreddus.
10:07 Burger.
10:07 Soft and squishy.
10:08 Milk buns.
10:09 That's actually so good.
10:10 I'm getting hungry now.
10:11 I want a second bite.
10:12 The bread and butter pickles they make here, nice and light.
10:15 And they give it the acidity that I think honestly I was kind of hoping for in the scallion pancakes.
10:21 It just like balances out the whole thing.
10:23 Wraps your palate around it.
10:24 It's so good.
10:25 The bun is nice and airy.
10:27 Three cup chicken scallion wrap.
10:29 Sambaegi.
10:30 I was a little bit taken aback to see another scallion pancake.
10:32 I'm not gonna lie.
10:34 Chopped cheese.
10:34 Classic New York bodega staple.
10:37 Usually made with a hamburger patty that's chopped up with onions and peppers.
10:40 This is made with sambaegi, so three cup chicken.
10:42 Taiwanese chicken dish.
10:44 Chef was saying cook the chicken on the griddle.
10:46 Hammers it with the sambaegi, the three cup marinade, which is?
10:49 Soy sauce, rice wine, and sesame oil.
10:54 Dude, I was getting to it.
10:55 It's got that Italian sausage and peppers kind of situation.
11:01 The sambaegi is more subtle than you think.
11:03 Shrimp sandwich.
11:04 I knew it was gonna come apart.
11:18 It's thick.
11:20 Salinity from the sea.
11:23 Salinity from the pickles.
11:24 You can see the texture on the shrimp better than you could in the...
11:27 I think it's a thicker patty.
11:28 It is a thicker patty.
11:29 It's also deep fried and crusted.
11:31 And you can see the farce.
11:32 It's not too fine where it's like a paste.
11:35 It's definitely still got chunks.
11:36 Delicious.
11:37 Winston Bakery, not skimping.
11:39 This is the chicken sandwich.
11:40 The brine is furu and...
11:43 This is dark buttermilk.
11:44 Looks like a burned out thigh.
11:45 Good chicken sandwich.
11:48 I don't taste the furu as much as I thought I would.
11:50 I mean, once you deep fry something, the furu flavor is like...
11:53 It becomes a little bit less apparent.
11:56 You know what it reminds me of?
11:57 In the highest possible way, in terms of compliment goes.
12:01 This sandwich reminds me of KFC in Taiwan.
12:03 The crunch, the bread and butter pickle, the seasoning, and the bun.
12:07 The vegetarian burger, which in this case is a turnip cake.
12:11 Luo Bo Gao.
12:12 Radish cake is Luo Bo Gao.
12:15 Chinese daikon, grated, steamed with starch.
12:18 A little bit bouncy.
12:19 Usually has some form of bacon or Chinese sausage in it.
12:21 This one is vegetarian.
12:23 This round, for me, I love the burger.
12:25 I know it's kind of a boring, basic thing compared to all the other ones,
12:28 but I do think the burger is great.
12:30 This round, I have to give it to the chopsticks.
12:32 There's just no comparison.
12:34 I actually disagree with you.
12:35 I think the three cup flavor comes through so much.
12:38 And then it gets rounded at the very last second.
12:39 With the peppers.
12:40 With the peppers and the cheese.
12:41 Round five, salads.
12:45 Feels like a light round.
12:47 Let's do it with the Caesar.
12:47 And this is their white sesame Caesar.
12:49 It's more acidic than most Caesar salad.
12:52 Also not as saucy.
12:54 I think this is perfectly dressed.
12:56 It's light.
12:56 Look.
12:57 It's a little bit more acidic.
12:58 It's not like sopping wet on the bottom.
13:00 Yeah, this is like a good fried rice.
13:01 Where there's not like excess oil, grease just pooling on the bottom.
13:05 Snow pea leaves with edamame and tofu skin.
13:08 Okay, this might be my favorite thing here.
13:12 Like, when I drive by,
13:15 I often have to fight the urge to get out the car
13:17 and just buy a box of this and shovel it into my face.
13:20 So good.
13:20 It's got that like, um...
13:24 I dropped an edamame, so I'm entitled to one more.
13:26 That was part of my bite.
13:28 Very light, but still substantial.
13:30 I mean, the tofu skin provides the meatiness to it and the edamame.
13:33 But then like, as you can tell, it has a squish.
13:36 This is fan cai, which is salad, I suppose is one translation.
13:41 Or mixed vegetables.
13:42 It is of Dongbei origin.
13:44 In this case, this is peanuts, smashed cucumbers, red onions.
13:48 Good.
13:49 Classic Winsun flavor.
13:51 Soy sauce, sugar, cilantro, scallions.
13:53 This is the sleeper hit.
13:55 No question asked.
13:56 Every single time I'm gonna order this.
13:57 Even if I just get a coffee, I'm gonna be tempted to order this.
14:00 Small bites.
14:03 With a little bit of Taiwan beer.
14:05 This is my favorite thing that I cannot resist here.
14:11 This is fan tuan.
14:13 It's a wrap made of sticky rice.
14:15 In the middle is crispy you tiao.
14:18 And they put an egg in there, which is not super standard.
14:21 One of the main flavorings in here is cai pu, which is sun-dried daikon.
14:25 And also rou son, which is meat floss.
14:28 It's in plastic wrap because that's how they shape the fan tuan.
14:30 Japanese people have the bamboo thing where they roll the sushi.
14:33 We just use plastic.
14:34 I have the non-vegetarian one with pork floss.
14:38 The you tiao is this breadstick.
14:42 This one is fried three times.
14:44 It's a dark bronze to get rid of all of the moisture.
14:47 So that they can wrap it without it sogging up and provide the crisp that you need.
14:51 I don't think this is a very traditional fan tuan.
14:54 Traditional fan tuans would A) be bigger.
14:56 B) would not have the egg inside.
14:57 Would wrap the egg on the outside.
14:59 And it would be a much much thicker layer of rice.
15:03 Because this is like a very economic breakfast.
15:05 In Taiwan, you get it for like a dollar or less.
15:08 A lot of these breakfast items are originally Shanghainese in origin.
15:12 They've become bigger and better since they made it to Taiwan.
15:14 Vegetarian one.
15:15 So vegetarian is dou gan instead of pork floss, right?
15:19 Dou gan is bean curd that's been braised.
15:21 Sometimes smoked.
15:22 I don't think this one's smoked.
15:24 Good.
15:24 I wouldn't think of bean curd as a substitute for pork floss.
15:28 It's a different flavor profile.
15:30 More soy.
15:30 Yeah, I really like how Wen Shun executes their egg.
15:34 Jammy, but then it's not runny, right?
15:36 If it were to be runny, then it would kind of ruin the texture a little bit.
15:39 If it was too hard, it wouldn't taste like a good egg.
15:41 It wouldn't be as tender.
15:42 Good job!
15:44 Turnip cake.
15:45 With the bacon and everything, they pick it up as a deep fry.
15:47 See the shreds of turnip.
15:49 It's actually really nice.
15:51 It's more turnipy than the regular turnip cake.
15:54 Because most daikon turnip cake, they add so much starch to it.
15:58 It just becomes like a bouncy one piece of thing.
16:00 And actually, this is a lot of work to make for one thing.
16:03 Yeah, because you got to grate it, you got to blanch it, you got to stir fry it.
16:07 You got to set it, steam it, slice it, and then cook it again.
16:12 And then lastly here, this is what they call rou bao.
16:16 It's more like a xian bing.
16:17 Sort of similar to a scallion pancake dough.
16:20 And it's nice and stretchy.
16:21 Fried it off with pork in the middle.
16:23 Nice, good flavor in the middle.
16:27 Typical suspects, ginger, soy sauce, cooking wine.
16:30 Good!
16:31 Winners.
16:32 Fan tuan.
16:33 I don't think there's any argument.
16:35 Fan tuan, yeah.
16:35 I like the size.
16:36 I think sauce is good.
16:37 I like the egg.
16:38 Yeah.
16:38 Amazing.
16:39 Every single texture you want.
16:40 I actually prefer the vegetarian one.
16:42 I think the vegetarian one has one added texture.
16:44 But also, I'm just not a very big fan of pork floss.
16:47 I think it's stringy and dry.
16:48 Yeah, it's better used as a seasoning than a main protein.
16:51 True.
16:51 Our friendship is built on this bottle.
16:57 It really is.
16:58 This is the totally incorrect vessel with which to drink baijiu.
17:02 This is...
17:03 Specifically, gaoyang.
17:04 This is a heavy ounce.
17:05 An ounce and a half.
17:06 The standard pour for this is half ounce.
17:09 Fried chicken.
17:14 Soy glaze.
17:15 All right.
17:16 Korean fried chicken at a Taiwanese bakery.
17:18 Not as sweet as I expected.
17:19 Sticky.
17:21 Glossy.
17:21 Perfectly toasted sesame seeds.
17:23 One of the things that's special about this type of fried chicken
17:26 is that it needs to be fried to hold up that sauce.
17:29 If it wasn't fried properly, we get soggy over time.
17:31 Good fried chicken.
17:32 Good fried chicken.
17:33 Five spices.
17:34 Can you name the five spices?
17:36 I think clove, cinnamon, and anise are the three classics.
17:40 And then the other two...
17:41 Some people like fennel, cumin, some people...
17:43 You can slap out.
17:44 Yeah.
17:44 Cheers.
17:45 Last bite.
17:45 That's good crisp.
17:48 It's like a less salty Popeyes.
17:50 That's a compliment because I love Popeyes.
17:54 For me.
17:54 Yeah.
17:55 My preference.
17:55 This gloss is tasty, but you can taste the crunchiness of the batter more
18:01 when it's fried and it's served dry.
18:03 That's true.
18:03 It's not diluted by the sauce.
18:05 Yeah.
18:06 For me, I like this one better because this one tastes more like Popeyes.
18:09 Yeah.
18:10 Very simple.
18:11 I don't know if you can tell, but I'm going to try this.
18:15 [Music]
18:18 How do you feel?
18:18 I feel surprisingly good.
18:20 I felt horrible until Baijiu.
18:23 I could visibly see you go up, you plateau, and then you plummeted.
18:28 You're like the 2008 Star Market Crash.
18:30 Like 34 minutes in.
18:33 And who bailed me out?
18:34 Who bailed me out?
18:35 Baijiu.
18:36 Typical call out.
18:37 What I want to find out is number one, what is the star item on the menu?
18:41 I also want to know what is the thing that you have to come back for?
18:45 What makes you want to come back?
18:47 And the last one is the sleeper hit, the repeat, the regular.
18:51 That's the one that if you don't eat through the whole menu like we did,
18:56 you wouldn't know about its existence.
18:57 Okay, so I think we should go from the bottom up.
19:00 I think from the sleeper hit, we definitely agree.
19:03 Snow pea leaf salad.
19:04 Yeah.
19:04 Texturally amazing, nice and light, goes with literally everything else on the menu.
19:09 It's just one of those things that is very, very Taiwanese,
19:11 and perfectly seasoned, perfectly light.
19:14 What do you come back for?
19:15 I'll come back for the three cup chicken chopped cheese.
19:18 That one shook me a little bit.
19:21 It's a toss up between that and the jiu cai.
19:23 I just think it's so special because it's like a little bit of an improvement on the dough,
19:26 a little bit of an addition of red clad cheese,
19:29 all these different types of chives, aromatics.
19:31 It feels like something that's very traditional that has been taken to the next level
19:35 that can only exist here in East Williamsburg.
19:37 That's your one?
19:39 I would have said that originally,
19:41 but I can see that as a repeat also because I bet when people actually come here normally,
19:44 they're just going to get a scallion pancake,
19:46 maybe a bacon, egg and cheese,
19:47 or like pastrami or whatever it is,
19:49 and they'll neglect the vegetarian version.
19:51 People wouldn't know that the vegetarian version is actually more flavorful and more interesting.
19:55 I know that your star, your go-to,
19:58 the one is the peanut butter chocolate.
20:00 Oh yeah.
20:00 Twice baked roll about.
20:01 I've been thinking, I'm still thinking about it.
20:03 Actually, after we wrap here, I'm going to buy five to go,
20:06 so I can bring it back home to my wife.
20:08 I love Reese's peanut butter cups.
20:10 And the fact that they put it into a croissant,
20:12 that's also a boulevard.
20:14 It's just layers of mind blowing ability for me.
20:19 In the pastries still for me,
20:21 maybe it's because maybe the first thing I've ever eaten that Danielle made me
20:24 is the mochi donut.
20:26 You can't let that go.
20:27 Mochi donut is not supposed to be good like that,
20:29 but Danielle makes it delicious.
20:31 I'm not saying that Danielle doesn't make it delicious.
20:34 Yeah, I know.
20:34 It's very delicious.
20:35 Superlatives are superlatives.
20:37 You just, you're sticking to the classics.
20:39 You're the guest.
20:40 I think we will leave it at that.
20:42 Star, peanut butter chocolate.
20:44 Oh, you're giving it to me?
20:45 I'll give it to you every day.
20:46 Thank you.
20:47 Second,
20:47 chou cai hei zi.
20:51 Yeah, yeah, yeah, yeah.
20:52 Third, snow peach sweet salad.
20:54 Overall, we've been coming to Winton Bakery since they opened in 2019.
20:57 We're still constantly surprised.
20:59 Yeah, every time I come back, it gets better and better.
21:01 Newer things, better food, better ingredients.
21:04 Now there's wine.
21:05 I can't wait to come back soon-ish and not eat the entire menu.
21:10 I think we need a walk.
21:13 I need to sleep.
21:15 Or to leave.
21:16 Yeah.