The Braised Shop 滷味店
Taiwanese restaurant · East Village ·
Taiwanese luwei street food, choose ingredients braised in broth
Taiwanese luwei street food, choose ingredients braised in broth
"I learned that The Braised Shop, a tiny East Village spot beloved for its lu wei and other Taiwanese treats, announced its closure after five years via an Instagram post teasing a possible return—'We are proud to have introduced more Taiwanese cuisine to this community' and 'This is NOT a goodbye'—with its last day on April 23." - Luke Fortney
"Known for its braised fare, Braised Shop’s dishes are described as “deeply satisfying.”" - Serena Dai
"I tried the Braised Shop in the East Village, opened by Kris Kuo and William Tabler, and enjoyed a deeply satisfying iteration of the roadside specialty luwei, where you choose your own ingredients to be braised quickly in a richly seasoned broth." - Hannah Goldfield
"In the East Village I found a tiny, counter-service spot at 241 East 10th St. near First Avenue that focuses on Taiwanese braised street food called luwei; run by first-time restaurateurs William Tabler and Kris Kuo (who also own Taiwan Bear House), it seats about a dozen and offers a very simple menu. Various ingredients—pork belly, beef, fish fillet, broccoli, corn and other proteins and vegetables—are braised in a broth, each starting at $2.50, and piled on top of noodles the way it’s eaten in Taiwan. The key is the broth, simmered for at least eight hours with roughly 20 elements including cinnamon, star anise, allspice, Sichuan peppercorn and licorice, which braises items while still allowing them to maintain their original taste; as Tabler puts it, “it’s just tasty.” The shop opened with limited hours and was running limited service the first weekends (notably open Aug. 17, 5–8 p.m., and Aug. 18, 12–7 p.m.), with hours planned to increase later." - Kayla Kumari Upadhyaya
"Taiwanese restaurant focusing on the braised street food called luwei." - Kayla Kumari Upadhyaya
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