We checked in with dessertologist Pichet Ong recently and found him inordinately pleased with one of his newest creations: a foie gras Chantilly “taco,” created for the Valentine's Day tasting menu and now served every day at P*ONG. The shell is made of chocolate and hazelnut, the filling foie gras Chantilly, with a little bit of red-chile jam for heat. “It has that creamy, melt-in-your-mouth feel that people want from foie gras, with the crunch from the taco. Everyone loves it.” So says Ong. And there’s more foie in the future!
When chef Chris Cheung told us “Chinese cooking is cloaked in secrecy. I know those traditional recipes, but I also have been trained in the new, cutting-edge techniques that a lot of Western chefs are using” after leaving his post at Almond Flower last July, he simultaneously had us pining over the loss of his modern Chinese dishes and anticipating his return to the city’s dining landscape. Well, the liquid–foie gras–squirting bao are back — along with sweet-chile baby back ribs — and now available at Cheung’s newest post, Monkey Bar. The Glazier Group hired the Nobu alum as a replacement for chef Patricia Yeo in hopes that he will have better luck revitalizing the chronically buzz-lacking restaurant. With the Chinese New Year starting tomorrow, Cheung informed Gothamist he'll be cooking dishes designed for prosperity, but his new permanent menu, which includes sliders in bao buns and wok-fried noodles with short ribs in house-made abalone oyster sauce, might just be all the luck he (and Monkey Bar) needs.—Alexandra Vallis
Anita Lo’s work at Annisa has produced what Adam Platt calls “some of the most consistently interesting food in the city.” Her “skate with avocado and radishes, Korean flavors” exemplifies this: Three elements on the same plate are presented in both hot and cold combinations. As always, scroll over the different elements of the dish to hear it described in the chef’s own words.