Homier than shiny chains like Taipan and Fay Da, this worn-in Mott Street den—sporting blush floor tiles, Formica two-tops and red paper lanterns—specializes in old-school Chinese desserts. A sign on the storefront window proclaims, “We Have the Best Hopia,” a bean-paste-filled pastry introduced by Fujianese immigrants in the early 1900s. The rendition here is pretty damn delicious—a tender, flaky disc filled with savory-sweet black beans or lotus seeds. The rich, thick bean paste also serves as the center of the jin deiu—sesame-seed balls that trace back to the Tang Dynasty—whose crunchy seed coating counters the soft paste and chewy glutinous rice.
Golden Fung Wong Bakery
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