Never mind WD-50 or Tailor: The most maverick cuisine-bending in New York happens in the bakeries of Chinatown. These shops mix up unlikely comrades: lotus seed and preserved egg pastry alongside a Neapolitan; jiggly mango rice balls next to Black Forest cake. Baked buns (descended from steamed pork buns) might be stuffed with corn and mayonnaise, mashed purple taro, fried chicken, sweet red-bean... More >>>