Eric Sze
Eric Sze is a Taipei-raised chef, food creator and author of Taiwanese?, sharing Taiwanese cooking through Brooklyn’s Wenwen, recipes and food adventures on @esze.e.
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Eric’s happenings, collected from public sources, plus their backstory and Starbook, where fans write.
Known for
Brooklyn
New York
Bon AppétitOverview
- From
- Taipei, Taiwan
- Based in
- New York City
- Work
- Chef, restaurateur, food creator and cookbook author
- Early milestone
- Opened 886 with Andy Chuang in 2018
- Latest book
- Taiwanese? with Elyse Inamine (2026)
Mini bio
Food as a way home.
Eric grew up in Taipei and moved to New York to attend NYU in 2011. Missing Taiwanese food, they used YouTube to learn how to make it. Studying hospitality and tourism also brought kitchen internships at Má Pêche and Mighty Quinn’s Barbeque.
From noodles to 886.
After graduating in 2015, Eric founded the delivery business Scallion Foods, then opened The Tang in 2016. In 2018, Eric and Andy Chuang opened 886, pairing Taiwanese stir-fries with the energy of a night out. Eric later recalled that BuzzFeed friends began putting them on YouTube around that opening, helping connect the restaurant with an online audience.
A place to feel at home.
Wenwen opened in Greenpoint in March 2022, giving Eric room for larger dishes meant to share. Its name honors their mother and wife. Alongside the restaurants, Eric has explored food on camera with outlets including Eater and Bon Appétit. 886 closed in August 2026; Wenwen continued serving in Brooklyn.
Leaving the question open.
Eric’s first cookbook, Taiwanese?, was written with Elyse Inamine and photographed by Alex Lau. Recipes sit alongside personal essays and itineraries, inviting readers to explore Taiwanese food rather than settle on one fixed definition. Eric describes their experimental approach to cooking as intentional fusion.
Creditschronological, newest first
Books
- 2026Taiwanese?Co-author with Elyse Inamine
Food videos
- 2026Chef’s Day Off: Eric SzeFeatured chef
- 2025Street Eats: Keelung night marketFeatured chef with Lucas Sin
- 2025Street Eats: Taiwan beef noodle soupFeatured chef with Lucas Sin
Awards
Quotes
one plus one needs to be greater than two.Eric Sze, TaiwaneseAmerican.org
Explaining the test a fusion dish has to pass in a September 2026 interview: https://www.taiwaneseamerican.org/2026/09/eric-sze-taiwanese-cookbook/
Trivia
- 886 takes its name from Taiwan’s international calling code.
- Wenwen is named for Eric’s mother, Wenchi, and wife, Wenhui.
- Eric and Andy Chuang met through a Taiwanese student association singing competition at NYU.
- Eric and Lucas Sin have also collaborated through the pop-up Shy*Boyz Club.
Find Eric
Follow Eric for cooking, restaurant life and food trips.
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