Pichet

Canlis takes a bow with a parsnip veloute; Tilth offered up abroccoli-cheese soup madewithaged Grafton cheddar; Ethan Stowell chips in his Mediterraneanmussels and chickpeas; Le Pichet shares its famous onion soup; Tamara Murphy cooks up sweet pepper soup, highlighting “the glamor girls of the garden.”

Sous Vide? So illegal 2009

In pastry chef Pichet Ong's pantry, yuzu juice takes up almost as much space as sugar.

A Cabinet Curiosity With Staying Power Katherine Wheelock 2011

There with me were the talented pastry chef Pichet Ong, the always entertaining Ben Mims of Saveur magazine, and Thai chef extraordinaire Andy Ricker of Portland's Pok Pok.

Regina Varolli: Tasting Taiwan - Part One: Din Tai Fung and Chef Sherling Fan of La Rotisserie Regina Varolli 2011

There with me were the talented pastry chef Pichet Ong, the always entertaining Ben Mims of Saveur magazine, and Thai chef extraordinaire Andy Ricker of Portland's Pok Pok.

Regina Varolli: Tasting Taiwan - Part One: Din Tai Fung and Chef Sherling Fan of La Rotisserie Regina Varolli 2011

There with me were the talented pastry chef Pichet Ong, the always entertaining Ben Mims of Saveur magazine, and Thai chef extraordinaire Andy Ricker of Portland's Pok Pok.

Regina Varolli: Tasting Taiwan - Part One: Din Tai Fung and Chef Sherling Fan of La Rotisserie Regina Varolli 2011

Had I not been tagging along with Pichet Ong, who speaks the language and had previously been to Taiwan, I would have been completely lost in the tiny streets and giant crowds that made up the Shilin Night Market.

Regina Varolli: Tasting Taiwan -- Part Two: Silks Palace, Shilin Night Market, the Pacific, and Indigenous Food Regina Varolli 2012

Canlis takes a bow with a parsnip veloute; Tilth offered up abroccoli-cheese soup madewithaged Grafton cheddar; Ethan Stowell chips in his Mediterraneanmussels and chickpeas; Le Pichet shares its famous onion soup; Tamara Murphy cooks up sweet pepper soup, highlighting “the glamor girls of the garden.”

40 Seasonal Soups 2009

Dessert chef Pichet Ong clearly remembers the first time he made something sweet: at 7 years old, in his mother's kitchen, where his family had gathered to make pineapple tarts.

A Dessert Party That Isn't Cloying Cheryl Lu-Lien Tan 2010

Pastry chef Pichet Ong offers up ice-creams and sorbets with flavors such as apple mojito, Ovaltine and rum raisin.

Eat Late, Eat Latin Rubina Madan Fillion 2011

There with me were the talented pastry chef Pichet Ong, the always entertaining Ben Mims of Saveur magazine, and Thai chef extraordinaire Andy Ricker of Portland's Pok Pok.

Regina Varolli: Tasting Taiwan - Part One: Din Tai Fung and Chef Sherling Fan of La Rotisserie Regina Varolli 2011