I love my dough fritters and they’re an absolute must-have whenever there’s soy milk around; but I gotta say for all the goodies Singapore has, it cannot, imho, beat the dough fritters from Taipei — specifically that of 复航豆漿. A little oily yes, but so so crispy, light, paradoxically ethereal I’d even say. I was enjoying mine in their popular 薄饼, a thin flatbread stuffed with an omelette and said dough fritter. What I adore about Taipei’s flatbreads is they aren’t doughy and bready like those Middle Eastern/European ones, instead extremely flaky and even a little buttery, like a cross between prata and bread. Super shiok to eat, an absolute carb indulgence, and perfect when dunked into a bowl of thick, sweetened soy milk. It is immensely filling though and if, like me, you’ve got makan places lined up back-to-back, ordering a dough fritter alone would still bring 110% satisfaction.