"Outside Xiao Ye, a large sign calls the restaurant’s cuisine “first generation American food.” Co-owners Louis Lin and Jolyn Chen, who are Taiwanese American, celebrate a little bit of everything from everywhere on their menu, including but not limited to Japanese sweet potato, Korean and Mexican chiles, salted egg yolk, guanciale, and S&B Golden Curry sauce. The unassuming madeleines embody Xiao Ye’s eclectic, expansive ethos: delicate French pastries baked with mochi rice flour and masa, dusted in jalapeño powder. They stand attentively on the plate, propped up by a schmear of whipped butter. There are six to an order, just the right size for a “midnight snack,” the translation of xiao ye." - ByThe Bon Appétit Staff & Contributors