Food lovers gather in lengthy lines outside Tai O Bakery, the scent of golden brown Sugar Donuts, or "Sa Yong" (沙翁) in Cantonese, luring them in. This traditional Chinese deep-fried dessert, a renowned street delicacy in Tai O, boasts a history of resilience and tenacity.

Tai O Bakery, established by a couple, has weathered numerous challenges over three decades. Initially, it catered to the local villagers. However, as urban development led to a reduction in the village population, the bakery's sales plummeted. The 2008 financial crisis further intensified the struggles, with a notable decrease in visitors. Despite these setbacks, opportunities for growth were constantly sought. The bakery found innovative ways to sell bread, like setting up a cart at the village entrance, and developed new recipes. Efforts paid off when the bakery's version of Sa Yong gained widespread approval from locals.

The ingredients of the Sa Yong – flour, eggs, sugar, and lard, are simple yet the final product is worth the anticipated wait during busy times. Fresh from the fryer and coated in granulated sugar, the fist-sized dough balls tempt with a sugary golden-brown exterior. The contrasting textures of the crispy outer layer and the soft, fluffy inside add to its irresistible allure. Patience is advised before taking the first bite, allowing the hot Sa Yong to cool down. This adventure of flavors and the rich history of Tai O Bakery is an experience not to be missed when visiting Tai O.