Chomparazzi: Pichet Ong

Chomparazzi: Pichet Ong

P*ong’s hot and pungent Stilton cheese souffle is served with a spoonful of cold and contrasting arugula sorbet. Unfortunately, the market was out of arugula that day, and Pichet muses at the possible substitution of a mint sorbet. “My dishes happen really quickly and spontaneously—my menu changes every couple of weeks,” he says, but decides against the mint.