Bicho-bicho, fresh from the oven

Bicho-bicho is a twisted donut, rolled in sugar. That is the whole description the team gave it, and honestly it does not need much more: dough twisted into a long rope, fried, then turned through sugar while it is still warm enough for the sugar to cling.

The shop files it under snack rather than dessert. It is the kind of thing you eat standing up on Fan Tan Alley with the paper still in your hand, not the kind of thing you plate.

It came out of the oven on a Tuesday, which is how most things here arrive — the bakery bakes fresh through the day, Tuesday to Saturday, 10 AM to 7 PM, and closes Sunday and Monday. If you want to know whether there is any left, the shop number is the fastest answer.