Topic: Pichet Ong
Profiteroles are decidedly French, but Pichet Ong, the pastry chef at Spice Market and 66 in New York City, adds a Vietnamese edge. Ong is of Chinese and Thai descent, but he is a lifelong drinker of strong-brewed Vietnamese coffee.
Last year, the recession forced pastry chef Pichet Ong to close his restaurant P*ong and its adjoining bakery, Batch, but the setback didn't appear to slow him down. Within a year the Spice Market vet, best known for his bold ...
Huynh (Baoguette, Bar Bao) introduces his latest restaurant, this one reinterpreting Southeast Asian noodle and barbecue dishes. Lucy's Whey Chelsea Market welcomes its first cheese shop, where manager Amy Thompson (a Murray's alum) fills her counter with American artisanal selections ...
NEW YORK (Reuters Life! ) - Pastry chef Pichet Ong hopes for sweet comeback after the recession dealt him a bitter blow earlier this year.After a drop in customers Ong shut his Manhattan restaurant P*ong and the attached bakery Batch less than ...
You're sitting at the lacquered-wood bar at P*ONG, chef Pichet Ong's debut restaurant in Manhattan's West Village, which focuses on small plates and desserts. At the aforementioned P*ONG, the bar's standout feature is the serving station ...
Like Cesar Chavez with a balloon whisk, Pichet Ong, Jean-Georges Vongerichten's former dessert whiz, organizes a weekly "Pastry Chefs Night Out" dinner, designed to unify and elevate this niche community. His new West Village restaurant, the dimunitive P*ong, might have ...
F&W challenged three ambitious pastry chefs to do something easy yet impressive with fruit. In New York City, for instance, Pichet Ong (formerly of Spice Market and 66) will open P*ONG this month; Will Goldfarb (formerly of Cru) has dazzled everyone with his wildly inventive Room 4 Dessert. In Seattle, Sue McCown (recently of Earth & Ocean) is following suit at Coco La Ti Da.. , New York City; 212-941-5405.. His Latest Venture P*ONG 150 W. 10th St., New York City; 212-929-0898..
F&W challenged three ambitious pastry chefs to do something easy yet impressive with fruit. In New York City, for instance, Pichet Ong (formerly of Spice Market and 66) will open P*ONG this month; Will Goldfarb (formerly of Cru) has dazzled everyone with his wildly inventive Room 4 Dessert. In Seattle, Sue McCown (recently of Earth & Ocean) is following suit at Coco La Ti Da.. , New York City; 212-941-5405.. His Latest Venture P*ONG 150 W. 10th St., New York City; 212-929-0898..
