"New York-based Taiwanese bakery Fay Da, on the other hand, traces its recipe to Taiwan. According to general manager Chi Chou, her father, Han Chou, developed the bakery’s recipe — which uses a slightly drier chiffon base instead of sponge, which produces a lighter and fluffier texture — in the United States after apprenticing under a chef at a U.S. Army base in Taiwan." - Patricia Kelly Yeo
