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Pichet Ong

Pichet Ong
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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.

 

Pichet Ong
Pichet's Featured Recipe
Chocolate Cakes with Matcha Truffle Centers

Click here for recipe

Eating and cooking are Pichet Ong’s heartbeat. And his creations—a mix of classical and modern flavors that create whimsical sweet and savory foods--are found worldwide on iconic restaurant menus in New York, Sydney, Istanbul, Beijing, Tokyo, and New Orleans.  

 

As a former architect turned chef, Pichet has worked with culinary luminaries, including Jean Georges Vongerichten and Max Brenner. He’s been named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier and selected as a “Pastry Provocateur” by Food & Wine. In 2002, he became Starchefs.com’s “Rising Star” and landed a spot on the prestigious “The Chef” column of The New York Times for four weeks.  His desserts, including those from Spice Market, RM, and 66, have garnered numerous “Best of” awards leading to his multiple nominations for the James Beard Award in several categories. 

 

Since Jean Georges, Pichet has consulted for new culinary concepts including: Spot Dessert Bar, Coppelia, Qi, Tao, Toloache, Nutella Bar, and Sugar and Plumm. His work frequently appears in top magazines including: Bon Appétit, Food Arts, Vogue, and Condé Nast Traveler. He has also been on Iron Chef America, Martha Stewart, Emeril's Live, The Couch, and LX TV.

 

Pichet’s cookbook, The Sweet Spot, has been hailed by The New York Times as “a standout and one of the most original dessert cookbooks in years” receiving a red-starred review in Publisher’s Weekly, a nomination for the World Gourmand book award, and a nomination as one of the 10 best cookbooks of 2008 by Gourmet.

 

Pichet can be seen on current Food Network shows Sugar Dome and Cake Wars.  He is working on his popup bakery this fall and a sophomore book - Desserts on a Whim. Follow his tweets at @pichetong and blogs on confessionsofasugarholic.tumblr.com.

 

Latest Recipes

Banana Cake

In my humble opinion, this is the best banana cake. Ever. Baby bananas, enjoyed throughout Southeast Asia, have a distinct flavor and te...

(1 Votes)

Coconut “Twinkie” Cupcakes with Lemon Filling

I love the concept of Twinkies, but I can do without the artificial taste. So, I’ve put together two of my favorite flavors in a little ...

(1 Votes)

Chocolate Cakes with Matcha Truffle Centers

You’ve probably had molten chocolate cake in your neighborhood restaurant, but this version has a green tea and white chocolate truffle ...

(1 Votes)

Malted Chocolate Layer Cake

This cake has a winning triumvirate of flavors—chocolate, malt, and coffee. Asian bakers often combine these flavors in subtle, sophistic...

(1 Votes)

Kabocha Squash Cheesecake with Walnut Crust

In November 2004, just a week before Thanksgiving, Melissa Clark featured this recipe in the New York Times. Shortly thereafter, a flood...

(1 Votes)

Coconut Chocolate Chip Cookies

Everyone has a favorite chocolate chip cookie recipe and this is mine. The cooks at Spice Market loved it too. Whenever I made pretty pac...

(1 Votes)

Chinese Almond Cookies

These are a staple in traditional Chinese-American restaurants. The store-bought ones tend to be hard and tasteless, but these are wonde...

(1 Votes)

Chocolate Fortune Cookies

Jean-Georges Vongerichten wanted fortune cookies—good ones—for his Chinese restaurant 66. With no staff and only two days to go before t...

(1 Votes)

Cream Puffs

Cream puffs were recently introduced in Asia and they have become a huge sensation. Bakery shops completely devoted to cream puffs (like ...

(1 Votes)

Fruit Tart with Ginger Pastry Cream

Ginger is used in Asian desserts as frequently as vanilla is used in Western desserts—it’s as aromatic and flavorful, but far less expen...

(1 Votes)

Sweet Potato Doughnuts with Roast Apple Filling

When I first tested these, I decided to make two batches—one baked, one fried. The fried batch was very good (what fried dough isn’t?), ...

(1 Votes)

Banana Cream Pie

If I had to choose a favorite pie, it would be creamy, custardy banana cream pie. Here, fresh and candied ginger add a nice kick, balance...

(1 Votes)

Chinese Puff Pastry

This is the easiest puff pastry recipe you’ll ever find. It requires no resting and can be used immediately after it’s made. Although thi...

(1 Votes)

Peanut Turnovers

Flaky peanut cookies are a popular Chinese dessert, and puff pastry turnovers filled with savory curry or shredded turnips are a popular...

(1 Votes)

Mango Pudding

Mango pudding is one of the most popular Hong Kong–style desserts, but its appeal has also been its downfall, as many dim sum palaces an...

(1 Votes)

Spiced Chocolate Pudding with Caramel Crisped Rice Cereal

Forget what you know about chocolate pudding. Instead, imagine a softer, creamier version of a richly spiced handmade truffle. Then top t...

(1 Votes)

Drunken Cherries with Orange Blossom Chenna

This simple dessert is based on the pairing of fresh milk cheese with three of my favorite flavors: cherries, orange blossom, and sake. ...

(1 Votes)

Coconut-Palm Sugar Flan

Flan, a dessert frequently associated with Spain, is perhaps the one dessert found in every Asian country. Also known as creme caramel o...

(1 Votes)

Honey-Glazed Walnuts

These walnuts are my father’s favorite snack. He likes to start his meals with them—even breakfast. These light, crunchy, candied, and s...

(1 Votes)

Oranges with Orange Blossom Sabayon

When I developed this aromatic sabayon recipe, the restaurant I was working in did not yet have its gas lines turned on, so the stove wa...

(1 Votes)

Sake-Sautéed Plums with Ginger and Star Anise

When plums are abundant, juicy, and ripe in the summer, this light dessert brings out the best in their tart sweetness. Easy to prepare ...

(1 Votes)
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