P*ong.(Pichet Ong )(Restaurant review)

Publication: The New Yorker

Publication Date: 24-SEP-07

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COPYRIGHT 2007 All rights reserved. Reproduced by permission of The Condé Nast Publications Inc.

In haute-cuisine circles, it often seems that food is considered art first, sustenance second; aspiring chef-auteurs create increasingly high-tech dishes, stacking and sculpting ingredients--liquefied, freeze-dried, or otherwise rendered unrecognizable--into improbably cantilevered facades. Even so, Pichet Ong may be the only chef in New York with an actual master's degree in architectural design (and whose Web site launches...

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