P*ONG

P*ONG
150 W. 10th St., New York, NY 10014
nr. Waverly Pl.
212-929-0898

You’ve always loved playing with your food. Too bad food hasn’t really been much fun since that seventh grade food fight you started.




That’s where Pichet Ong comes in.

Celeb pastry chef and classically trained architect Ong is bringing his unique blend of sweet and rich flavors in dishes that are visually stunning and whimsical to his new culinary arena P*ONG.


Best known for his desserts at Jean Georges Vongerichten’s 66 and Spice Market (where his “Thai Jewels” was named “Best Dessert” by New York Magazine in 2005), Ong brings a wider palate of flavors to balance out P*ONG’s menu.


Choose from a menu organized by flavor to get the full experience: for savory, try black pepper scallop toast with Seville orange marmalade, and for sweet, go with concord grape soda tapioca with Hawaiian ginger and Greek yogurt sherbet.


Chocolate Foie Gras Tacos with pineapple, hazelnut, cognac, and chocolate fleur de lis






Complement your food with a conceptual cocktail by stylist Yvan Lemoine. Consider the Exotica and it’s elements: the mangosteen (once a forbidden fruit in the US), gin, lemon, and moscato d’asti, or a Chocolate Mojito composed of passion fruit juice and mint ice (yum!).

Because nothing makes food more fun than fine drinks.



Kaffir Lime Meringue Cakes With Lime-Scented Papaya
By Pichet Ong of P*Ong,

4 fresh kaffir lime leaves or the finely grated zest of 1 lime
½ cup confectioners’ sugar
4 large eggs, separated
¼ teaspoon cream of tartar
1 cup sugar
¾ teaspoon vanilla extract
½ cup plus 1 ½ tablespoons lime juice
½ cup heavy cream
½ teaspoon salt
2 tablespoons butter
1 ½ cups finely diced ( ¼ inch) papaya
1 teaspoon lime zest
¼ teaspoon minced Thai chili
Maldon sea salt.

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Place the kaffir lime leaves or lime zest in a bowl, and microwave for 30 seconds. Repeat until the leaves are curled and brittle or the zest is dry and crumbly. Finely chop the leaves, if using. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners’ sugar, pushing them through the sifter.

3. In a mixer, whisk the egg whites on medium speed until they form soft peaks. Add the cream of tartar, then gradually add ½ cup of the sugar and continue whisking until the peaks are firm and glossy. By hand, fold in ¼ teaspoon of the vanilla and the confectioners’-sugar mixture.

4. Drop 6 grapefruit-size dollops of meringue onto the baking sheet. Create a well in the center of each mound. Press the remaining kaffir lime leaves (or lime zest) through a sifter to dust the meringue tops. Put the baking sheet in the oven, close the door and turn off the heat. Leave for 4 hours.

5. In the top of a double boiler set over simmering water, whisk together ½ cup lime juice, ½ cup sugar, cream, egg yolks, salt and ½ teaspoon vanilla until the mixture is thick enough to coat the back of a spoon. Remove from heat, and whisk in the butter. Cover and cool.

6. Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili. Place a meringue on each of 6 plates. Spoon about 1 ½ tablespoons custard into the well of each meringue, and top with papaya. Sprinkle with a pinch of Maldon sea salt. Serves 6.