How Wheel-Cakes and Community Flavors Made Once More Zaipin Stand Out
Do you know that wheel cakes can have up to 15 flavors, and even more?
Eason, the passionate owner behind Once More Zaipin, puts a modern spin on the classic Taiwanese wheel‑cake in NYC’s Chinatown. Discover how he perfected the sweet‑savory balance, built all‑day appeal, and why one flavor “got him on the map.”
A Passion Baked in Chinatown
Eason opened his first restaurant in Chinatown because “there are so many Chinese people here and I feel connected”, making it the ideal spot to bring Taiwan’s beloved wheel‑cake (車輪餅) culture to New York. Around this cozy storefront, he offers bubble tea, fruit tea, and a few rice noodle options for a quick lunch, but the hero is always the wheel‑cake: a palm‑sized snack, crispy outside, chewy inside, and freshly made in about eight minutes. “Right out of the oven, they’re piping hot and fragrant,” he shares, harking back to those early moments when New Yorkers first tried them.
Eason’s menu now features 15 rotating flavors, ranging from sweet (like best-selling coconut milk with fresh taro or custard) to savory (like pork floss and cheese). “We’re always experimenting,” he says—though items like seaweed‑shrimp and spicy chicken have come and gone because of quality-control concerns: “we felt heartache tossing fresh‑made fillings that couldn’t keep up with demand.”
To ensure authenticity, he imports fillings like red bean, taro, mung bean from Taiwan, so even when cooked, “they keep that natural feel… not like local supermarket varieties.”
A Healthier, Crowd-Pleasing Treat
Eason, an ABC raised in the U.S. with Guangdong roots, started with overly sweet recipes. “At first it was too sweet,” he admits, and through conversations with customers, he “gradually lowered it” to a “healthy sweetness that balances taste with wellbeing.” The result? A crowd-pleaser for all ages. He finds real joy when foreigners light up at their first bite. “Their surprised expressions give me a real sense of accomplishment.”
What’s Next: Mornings & Summer Specials
Eason plans to open at 7 AM serving freshly baked wheel‑cakes until 10 AM, making them a breakfast staple. And with summer on the way, he hints at “maybe an ice‑cream combo is on the horizon.” Always warm and outgoing, he loves talking with customers, infusing every interaction with a bit of Taiwanese hospitality.