I love 沙翁 or Chinese doughnuts; yet I hardly eat them even in HK where it is easily found. The reason? I love mine freshly fried and sprinkled with sugar, but what I find have often been left on the shelf for a long time. They’re deflated, chewy, and damp sugar.

I recently ate some at Shang Palace Singapore. I felt these were very close to how 沙翕 should taste. Fried ala minute, they were light, airy and almost ‘melt in the mouth’— exactly how I remembered them as a kid. Less