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TWO SONS / TWO BRAND DIRECTIONS
TAIPEI STYLEPACKED 11:00 — SOLD OUT WHEN IT’S SOLD OUTNO. 0417
Two Sons
Box 01 · 滷肉飯

Braised pork on rice,
made for lunch.

Taiwanese lu rou fan, packed into a box.
Rice underneath. Pork on top. Egg in the corner. Pickles and greens to keep things honest. We make one thing. We make it every morning. It is ready at eleven and available until the pot is empty.

Order · $14Order 5+ for the office
An open bian dang box: fried pork cutlet and scallions over rice, with pickled greens, cucumber and a soy egg.

Taste the tradition

Illustrated badge: a bowl of braised pork over rice against mountains and a red sun.

滷肉 Braised pork

Pork belly and shoulder, hand-diced and braised with soy, rice wine, fried shallot and five spice until the fat goes glossy and the sauce clings to the rice.

Illustrated badge: a bowl of steaming white rice against pines and mountains.

白飯 Rice

Short-grain rice, steamed to order and packed warm. Enough to hold the braise without disappearing underneath it.

Illustrated badge: a halved soy-braised egg against an amber sky.

滷蛋 Soy egg

Sat in the braise overnight. Dark outside, soft in the middle. Eat it last.

Illustrated badge: pickled mustard greens and blanched greens against a lake and mountains.

酸菜 · 青菜 Pickled greens

Pickled mustard green. Sour enough to cut through the pork and make you take another bite. Vegetables count.

1 box. 2 sizes.
Easy decision.

We make one thing.
Small if you’re sensible.
Large if lunch is the point.

Order · $14

Available from eleven until the pot is empty, usually around two.

Two Sons

ORDER TICKET · NO. 0417

BRAISED PORK RICE
14.00
LARGE
17.00
EXTRA SOY EGG
2.00
CHILI ON THE SIDE
FREE
ONE BOX
14.00

READY 11:00

A plate of fried pork over rice with greens, on a lunch-counter table.A takeaway box of braised pork and rice, lid off.
The Two Sons family in their kitchen, holding a bian dang box, with two boys giving a thumbs up.

From our kitchen to your desk, meet our family

In 2025, I stepped off the traditional career path to dive headfirst into entrepreneurship. It has been the hardest and most rewarding year of my life — a crash course in everything from accounting to operations, driven entirely by the desire to build things I truly care about.

This box comes from that exact same place. I am making Taiwanese bian dang because I grew up with it, because my two sons love it, and because I wanted to bring an authentic, high-quality version to our community.

This is our very first box.

Why this dish

Lu rou fan is what Taiwan eats when nobody is watching.

It is on the counter of the shop by the station, in the lunchbox handed through a school gate, in the pot on the back of the stove at home. Nobody performs it. Everyone has an opinion about it.

We cook it the way a lunch shop does: one pot, every morning, dark by noon. Then we pack it in a box that survives the walk back to your desk.

TODAY’S POT · 62 BOXES LEFT

Take the box.

Order · $14Two Sons · Minneapolis
Weekdays 11:00–14:30