Why 10,000 People Are on the Waitlist for Kora’s Filipino Doughnuts | Eater
"Run by founder Kimberly Camara and her partner Kevin Borja, this New York-based Filipino doughnut shop has amassed a 10,000-person waitlist thanks to inventive, heritage-driven flavors. Their signature flan doughnut begins with brioche dough that is cut, filled with flan cream, and crowned with an entire round of leche flan, then brushed with caramel and dusted with powdered sugar — essentially two desserts in one, built from Camara’s grandmother’s leche flan recipe. A glossy purple ube doughnut features brioche dough infused with ube extract and an ube pastry cream made from milk, cornstarch, ube extract, and frozen ube imported from the Philippines; it’s fried, filled, rolled in sugar, and finished with fried purple yam chips, reflecting a deliberate, all-in approach to ube in every component. The shop emphasizes confidence, authenticity, and a personal connection to Camara’s Filipino heritage." - Terri Ciccone
