Fay Da Bakery Gets Chinese Pastries Right

This month, we're proud to present the Bread & Grains issue—dedicated to all manner of doughs, dosas and baked desserts made in Queens. To coincide with the print issue (you'll be able to pick up a print copy very soon!), every weekday throughout the month of February, we're featuring a different bakery in the borough. Some are old standbys, and some are new and on the rise, but each one reflects the diverse and independent spirit of Queens.

As far as Chinese pastries go, Fay Da is pretty much the last word in Queens. Boasting five locations in Flushing alone (plus two more in Elmhurst, one in Woodside and another in Forest Hills), the growing, family-run franchise can be traced back to a Taiwanese immigrant named Han Chou. Recipes from his home country are frequently touched by Western influences. Credit that to Chou’s culinary mentor, whose own baking training came from American military personnel during World War II. That accounts for much of the sweeter stuff, such as pecan tarts, chocolate mousse, mango cheesecake, apricot jam cookies and even eclairs, brownies and flan. Whereas the Chinese confections are considerably less saccharine—think sesame balls, egg custard tarts, red bean rice cake, feather-light cones of sponge cake and Rice Krispie-esque squares of sachima, bound with malt syrup and honey. And then there’s the range of puffy buns, which tend to toe the line between savory and sweet. Fillings run the gamut from coconut, custard, taro and chestnut to roast pork, tuna, hot dogs, corn and ham. And the best part is, most can be had for barely a dollar—a steal, considering the cost of everything else in New York City.

107-50 Queens Blvd., Flushing
718.268.8882