No, this is the correct link. sorry!

(but if you want to go the Elliot Carter concert that's in the other link, go crazy! it's cool! and you can have some non-Chinese donuts first, or after)

chefs lowered the sugar level in its traditional pastries like chocolate doughnuts to appeal to the Chinese, who prefer their desserts less sweet than Americans do.

I live on the edge of Atlanta's Chinatown-type district, and one of the many advantages of it is access to a half-dozen different Chinese bakeries right in the neighborhood. I LOVE cookies and pastries from those places. They're just barely sweet, as the article says, and a lot of them (esp. the cookies) have an awesome toasty flavor. Really great with hot tea or coffee.

I love reading about how companies will change their formulas to better suit different areas. I know it's even done to some degree in the US, too.

They're just barely sweet

agreed, it's amazing to see how much less sweet most Asian sweets are once you compared them to European (sweeter) and American (much much sweeter) standards.

In Indonesia I was almost always the only customer in the many Dunkin outlets around big cities, but the durian-flavored donut may be the reason why no one was around.

"Too sweet"? No such thing exists.