Pichet Ong

Did you know?

Pichet has two new ventures about to make the scene. The Spot is opening in mid November and The Village Tart in December.

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Pichet Ong is a New Yorker who grew up in Thailand, Hong Kong, and Singapore. He graduated from Brandeis University and went on to complete the master’s program in architectural design at the University of California at Berkeley.

 

Upon graduation, he served as pastry chef at La Folie, where he also ventured into savory cooking. His desire to develop a well-rounded palate led him to work in the kitchens of Olives in Boston and Jean Georges and Tabla in New York City.

 

Pichet was opening pastry chef of RM, where he received unanimous critical acclaim, receiving rave reviews in every newspaper in New York City. Pichet has been consulting chef for Jean Georges Vongerichten’s 66 and Spice Market, where his desserts garnered him another 3-star review in the New York Times. Pichet’s creations at RM and 66 have also been featured in the “Hot Tables 2002” issue of Travel & Leisure magazine.

 

As a self-taught pastry chef, Pichet relies on his childhood and professional culinary experiences, as well as his background in architecture and design. He is known for visually appealing, innovative desserts that are also wonderfully delicious.

 

He eschews the use of sugar and advocates instead flavor reductions and savory seasonings, and is known for incorporating distinctive yet familiar ingredients in desserts that appeal to a universal palate.  

 

Pichet likes to use classic Asian ingredients  to introduce exotic flavors of Southeast Asia to the dining scene. Some of his desserts include Chinese Sweet Dim Sum, Ovaltine Kulfi, and Thai Jewels, which was named “best dessert” in New York magazine in 2005.

 

Pichet is the author of The Sweet Spot: Asian-Inspired Desserts. His work has been featured in Bon Appetit, Gourmet, Chocolatier, the Wall Street Journal, Elle, New York Daily News, The New York Post, and PastryScoop.com. He was featured in the prestigious “The Chef” column in the Dining In section of The New York Times and was named “Rising Star Chef” by Starchefs.com and one of the Top Ten Pastry Chefs in America by Pastry Arts & Design.

 

In addition to appearances on nationally syndicated network programs, such as The Fresh Grocer, Roker on the Road, and Iron Chef America, Pichet is also a guest instructor at the French Culinary Institute and the Institute of Culinary Education. He was one of the few Americans to participate in the prestigious Madrid Fusion in Spain.

 

Pichet owns P*ONG, a restaurant, and Batch, a bakery, in New York City. His website is www.pichetong.com/

See Pichet's Recipes

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Batch

150B West 10th Street,
New York, NY 10014
212.929.0250

P*ONG

150 West 10th
New York, NY 10011
212.929.0898

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