"It's a happy coincidence that the Portland area's best new Taiwanese restaurant also happens to be the one most fully devoted to Taiwanese food."

"If you’ve never experienced Taiwanese fare, Wei Wei is a perfect place to start. The family-friendly space is inviting, the menu is not overwhelming, and the flavors are delicious by any translation, and subtle in their heat."

"This soup lives up to its ever-growing hype. The cauldron of umami-packed beef broth is complex, fatty, rich, and deep with a floating blend of proprietary spices. Packed with braised beef slices and house-made noodles, it joins the upper echelon of Asian soups in Portland—a lofty place indeed."

"...Get the beef noodle soup ($13), which joins thick cuts of meat with hand-pulled noodles in a deep-brown broth that is meatier, richer and more excessive than that in any pho or British meat pie. The soup is beef qua beef, beef sine qua non—an education in the language of beef. This, finally, is the promise of bone broth delivered: stock so dense the very marrow swirls within. It is a revelation.

"Within, Wei Wei is a stylishly minimalist noodle house and bao shop with low-hanging lamps, mismatched wood walls and a huge chalkboard-wall menu including off-track items like a subtle whole mackerel dish and skewers of mackerel-like saury."

"We stopped by Wei Wei, Portland's best new Taiwanese restaurant, to learn six different dumpling folds from mother-daughter duo and co-owners Shannon and Judy Wang."

"Start with a pork belly bao, with a small square of soft and fatty pork belly, a smear of fermented sweet black bean sauce, crumbled peanuts and cilantro cradled in a fluffy steamed bun, then move onto an expertly fried pork chop."

"Newly minted dumpling king Wei Wei brings much-needed Taiwanese dumplings to the City of Roses."

"Go for the pork belly bao at this mom-and-pop restaurant, where owner Judy Wang's mother and father can often be spotted cooking in the kitchen. The bao, which also can be filled with braised beef or grilled chicken, arrives with a small square of soft and fatty pork belly, a smear of fermented sweet black bean sauce, crumbled peanuts and cilantro cradled in a fluffy soft steamed bun."