Self-taught and influenced by his extensive travels around Asia, Chef Pichet Ong creates desserts that will entertain your palate: a melding of traditional with new, sweet and savory, comforting and surprising. At Spot, consider some of the seasonal dessert tapas: poached persimmon with jasmine rice, a chocolate ganache cake with poached honey pear or the yuzu Eskimo, a unique take on a classic American dessert. Or the salted caramel tart or black forest coffee cake at Village Tart, where the menu changes frequently.
Here, Pichet Ong shares some of his thoughts with us.

There are many odes to shellfish platters around the city. Find out which ones special contributor Tracey Ceurvels thinks are haute enough to mention here.

It’s another Friday roundup from Haute Living’s special fine dining contributor, Tracey Ceurvels.

Decadent, extravagant, and one of the most expensive ingredients in the world, the truffle is “the diamond of the kitchen,” according to the 18th-century French gastronome Brillat-Savarin.