You’ll find New York City's best, most meticulously constructed donuts at this Filipino bakery in Sunnyside. At Kora, your donut might come garnished with ube chips. Or the core might be excavated and replaced by flan. But the fried brioche dough stands up to the fanciful embellishments they’re known for here, while still being light and airy. Kora began as a pandemic-era home-kitchen project, eventually growing a 10,000-person waitlist for preorders. Greeted by New Yorkers with the kind of enthusiasm usually reserved for emergency antivenom or buried treasure, Kora now occupies a bright and spacious storefront with two dozen seats and a large window into the kitchen, where the sight of a baker dunking fresh-fried apple fritter into tamarind glaze is as soothing as a weighted blanket. The bakery’s offerings have expanded too, from donuts to cookies and laminated pastries—and everything is excellent. Expect a menu inspired not just by Filipino ingredients like ube and calamansi, which have achieved Trader Joe’s-level penetration into the market, but also by spam, ensaymada, and beyond.