As a self-taught pastry chef utilizing his childhood and professional culinary experiences, as well as his background in architecture and design, Pichet is known for creating delicious, innovative desserts that are visually appealing and whimsical. Eschewing the use of sugar and advocating flavor reductions and savory seasonings, he is known for incorporating unique yet familiar ingredients in desserts that appeal to a universal palate. At present, Pichet focuses his professional endeavors on using classic Asian ingredients and cooking techniques and introducing the exotic flavors of Southeast Asia to the current dining scene. Some of these desserts include Coconut Tapioca and Lime Parfait, Chinese Sweet Dim Sum, Ovaltine Kulfi, and the original and much praised Thai Jewels on Crushed Coconut Ice. Pastrypros.com is working on a story with Master Pastry Chef Pichet Ong
for publication in the next few months.
We do have a picture of his upcoming dessert cookbook ‘The Sweet Spot’ written by Pichet and Genevieve Ko.
It’s a beautiful looking book of Asian inspired desserts and once we get our grubby hands on it we’ll get into depth with Pichet on some recipes!
In the meantime, he’s hard at work on P*ONG , his soon to be opened dessertcentric restaurant (www.p-ong.com).
The site is very cool, with more to be added, I’ll bet. In the meantime www.pichetong.com should do.
It’s all going to be good, we’ll keep you updated.
– Ted Niceley and Timothy Horst
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