#pichet ong

[luckylemonade]

The Algeria // Next Vacation cake at Brothers And Sisters at the LINE Hotel DC: Olive oil cake, olive oil custard, golden and black mission figs, topped with almond. 

[luckylemonade]

Have Your Cake and Eat Dumplings Too at Brothers and Sisters New Afternoon Tea

There's nothing stuffy about it.

My photo in Washingtonian!! 

[whatandyate]

Sachi Asian Bistro

I’m always game to try new restaurants and I was fortunate to be invited to a pre-opening preview of Sachi  2 weeks ago. Sachi is an Asian concept from master chef Pichet Ong ( Qi, Coppelia, Spice Market, Jean-Georges) and Andy Yang of Rhong Tiam. Yang is one of the first Thai takeout joint chefs in NYC to receive a coveted Michelin star. It was also nice to run into fellow NY Magazine food photographer, Melissa Hom. Enjoy the photos below and check out Sachi!

Sachi is located at 713 2nd Ave at 38th street. Call [phone] for a reservation.

Mushroom spring roll

Yum Yellowtail with green papaya, jicama, carrot, nuoc nahm, asian herbs and toasted rice. A great way to start the meal. 

Oshitashi with mustard green, radish, tahini and sesame. A nice twist on the traditional Japanese appetizer.

Daikon radish cake with mushrooms and Srirarcha sauce. This was really heavenly and one of my favorite dishes. It was like nothing else I've ever tasted and beautiful to just look at.  I'm not usually a fan of mushrooms but the flavor here was so balanced I didn't even notice them.

Teriyaki octopus with sweet potatoes, orange and kaffir lime

Velvet Slipper and Shiso Mai Tai.

Chinese chicken and hearts of palm salad  with white cabbage, carrots, sesame and crispy noodles. This was another standout app. 

Sweet and Sour Berkshire Pork Cutlet. A tonkatsu with really tender high quality pork which melts in your mouth. 

Oink Oink Fried Rice with black rice, pork belly, Chinese sausage, bacon, scallion and an egg. While the menu description sounds meaty it was well balanced and so delish especially with the egg.

Shaking Beef wok charred beef with tomato, red onion, shisito, celery, roasted salt & pepper. For meat lovers this is one of the best and most savory entrees. The beef was perfectly cooked and smoky. Another fave!

Perfectly succulent duck breast cooked with scallions. Amazing!

Assorted sushi. The fish was very fresh.

Ginger creme brûlée to end the night. So unique and a great ending to a wonderful dinner.

Me with chef Andy Yang.

Chef Pichet Ong working the line.

With New York Magazine's Melissa Hom.

[whatandyate]

LGBT Culinary Discussion

Several weeks ago I attended a panel discussion on LGBT chefs and the challenges they face at Kitchn restaurant at The Out Hotel. There were some great ideas discussed and some visible luminaries such as Zac Young, Pichet Ong and Mitchell Davis participated in the panel sponsored by Distinc.tt, a new mobile social platform for the LGBT and straight allies community. 

Some highlights of the discussion were posted on Youtube:

At the end Dale Schnell unveiled some of his "gay desserts" to inspire those entering the gayest dessert contest.  Also present was Michael Guerrieri from City sandwich who created the first LGBT (Lettuce, Goat Cheese, Bacon and Tomato) sandwich. 

Of the desserts I preferred the Banana Coconut Cream Bombe, which resembled a sea anemone made out of meringue. The tableside presentation of the Coming Out With Passion dessert was very impressive, and reminiscent of Lady Gaga's egg from the Grammy's but the rainbow sponge tasted dry. 

Below are some photo highlights:

Eric Perlmutter, Chef Pichet Ong and Chef Zac Young

Michael Guerireri of City Sandwich holding his LGBT sandwich

Coming OUT with Passion, hidden multi-layered rainbow colored sponge with butter cream frosting shrouded inside a Valrhona white chocolate bubble. Revealed only when hot passion fruit sauce is bathed over the top

  Banana Coconut Cream Bombe, layered banana sponge cake, banana and coconut cream, covered in Valrhona white chocolate. Exterior is decorated with Italian meringue “explosion” and pulled red candy “sparks."

[fyomnomnom]

Yuzu Eskimo by wEnDaLicious on Flickr.

[whatandyate]

Pichet Ong's Double Almond & Jam Cookies

Chef Pichet Ong sent me this recipe today.

I think it would be perfect for Mother's Day. But, if you don't feel like making them you can try them at Coppelia (http://www.ybandco.com/media/coppelia.html)  one of my favorite 24 hour restaurants in NYC.

DOUBLE ALMOND & JAM COOKIES

3 dozen cookies

Time: 55 minutes, Plus 4 hours for Resting

  Cookie Base:

¼ teaspoon salt

½ cup butter, softened

1/3 cup sugar

2 yolks

1 teaspoon vanilla extract

½ teaspoon almond extract

¾ cup AP flour

1 cup cornstarch

½ cup almond flour

¼ teaspoon baking soda

1 teaspoon baking powder

-       In bowl of mixer, paddle together salt, butter, sugar, yolks, vanilla, and almond extract until combined.

-       In the meantime, whisk together all dry ingredients.

-       Add flour mixture to butter mixture on low speed until combined.  Remove dough from bowl onto a clean work surface and form dough into 2 pieces.  Wrap each piece with plastic wrap and refrigerate for at least 4 hours.

-        

Almond Ring:

1/2 cup sugar

2 tablespoons light brown sugar

3/4 cup confectioner’s sugar

2+3/4 cups almond flour

1/2 teaspoon salt

4 ounces egg whites (from about 4 medium eggs)

-       In a mixing bowl, whisk together sugars, almond flour, salt.

-       Gradually whisk in egg white until smooth paste.

-       Transfer mixture into a piping bag with a medium star tip and refrigerate for at least 2 hours.

  Assembly

1 cup of fruit jam of choice (strawberry, peach, or blueberry are good)

½ cup sliced almonds

  -       Preheat oven to 350 degrees.

-       On a lightly floured work surface, roll cold pastry pieces out to about 1/8” thick pieces.  Use 2” round cookie cutters to cut cookies.  Arrange pieces on sheet pans, leaving an inch in between pieces.

-       Working quickly, pipe almond ring mixture around each circle going all to the way to the edge, and leaving about ¾” inch of circle middle for the jam filling. Fill each cookie with jam and sprinkle top of each with almond slices, pressing down slightly so they stick to the almond ring.   Keep remaining almond ring mixture for next use, along with the scraps from the cookie cut down.

-       Bake cookies in oven for 14 minutes total, rotating half way through if necessary, until crust is golden brown,.

-       Let cookies cool to room temperature completely before serving.

[asiasociety]

Video: Chef Pichet Ong Walks the Fine Between Between Sweet and Savory

Step into the kitchen with Brooklyn-based Chinese chef Pichet Ong and learn how his childhood inspires him to create delectable savory and sweet dishes.

Read the full story here