Interview with Pichet Ong
Posted on 01. Sat, 2010 by admin in Interviews/Stories
Named as one of the“2005 Ten Best Pastry Chefs in America”, Pichet Ong is well known for his innovative and delicious desserts that are both appealing to the eyes and the palate. Also an architect, Pichet Ong embraces authentic flavors of Asian ingredients into his exotic creations. NAC: How would you describe your approach from architecture to cooking? Has your degree in Architecture helped you in your present career? I come from a family where education is very important. My father always used to say “You can do anything as long as you have a degree.” Though I had a passion for cooking, for me going to school for Masters in Architecture made more sense than going to Culinary school. [...]
Pistachio Rose Thumbprint Almond Cookies
Posted on 01. Fri, 2010 by grace in Indian, Sweets
Certain flavors and spices of India are almost indistinguishable from those of Persia, and for good reason. When the Moghuls entered India in the sixteenth century, they brought along Persian culinary influences that mingled with the indigenous cooking of Northern India. Rich nuts, like pistachio, and heady aromatics, like rose, became staples. As for me, I’ve found that taking one tradition—American thumbprint cookies—and combining it with another—Indian pistachio and rose flavors—makes for one excellent cookie. – Pichet Ong
Chinese Restaurant Walnut Cookies
Posted on 01. Fri, 2010 by grace in Chinese, Sweets
Creaming the butter with some walnuts results in more aromatic cookies. If you don’t have a standing mixer, you can also do this by hand with a wooden spoon. Crush the nuts a little first, then cream vigorously. Before fortune cookies soared in popularity in the 1950s, egg-glazed almond cookies came with the check at many Chinese restaurants. This is my take on that classic cookie. Walnuts are the preferred nut in Chinese cooking, both because they are perceived to be classier than almonds and because they are good for you. Unlike their hard, crunchy ancestors, these cookies crumble in your mouth.
Pichet Ong
Posted on 01. Thu, 2010 by admin in Chefs
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 [...]
Tangerine Pie
Posted on 01. Wed, 2010 by grace in Lunar New Year, Sweets
“Just to clarify—there are no tangerines in this dessert and it doesn’t look like a pie. But it’s still delicious. In Singapore, this is a highly prized gift for Chinese New Year. Traditionally, people give away fresh tangerines (“tangerine” is a homonym for “gold” in Chinese). When Western-style baked goods were introduced, this round turnover was created to resemble the real thing – thus, its crackly orange egg yolk wash and clever little clove on top. This is the first dessert I ever baked. My late aunt Jessie taught me this—and many other family recipes—when we lived together in Singapore. After we packed these pies into little boxes, we would surreptitiously confer about which family members deserved the fruits of [...]
Avocado Milk Shake
Posted on 10. Thu, 2009 by grace in Drinks, Sweets
In America, avocados are almost exclusively used in savory dishes such as guacamole, salads, and sandwiches. But avocados (which are, after all, fruits) can be delicious in desserts as well. In fact, this avocado milk shake is one of the most popular drinks in Southeast Asia. Creamy and smooth with a subtle but complex sweetness, this shake makes for a healthy and filling snack. In Vietnam, where it’s called sinh to, this milkshake is sometimes blended with other fruits, made into ice cream, or shaken with iced coffee. I can’t think of a better way to eat your veg – um, fruit. -Pichet Ong
Drunken Cherries with Chenna and Orange Blossom Water
Posted on 10. Thu, 2009 by grace in GF-Adaptable, Sweets
This simple dessert is based on three of my favorite flavors: cherries, orange blossom, and sake. I’m willing to bet that you’ve never before had a dessert made from both sake and balsamic vinegar, but I’m equally certain that you’ll love this one. The convergence of three great culinary traditions—Indian, Italian, and Japanese—in one mouthful is fusion at its best. – Pichet Ong
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