News of a new cupcake shop coming to NYC, Pichet Ong, owner and executive chef of NYC dessert bar P*ONG (via Grub Street):
What's next on the horizon for you? Any new ventures or restaurants in the works? Spill the beans…
I'm actually doing a cupcake shop next door: vanilla, chocolate, yuzu & cinammon will be my staples. I want to add a little salt & spice to my take on them. I'll also be doing seasonal specials, but those are my everyday flavors.
What's your take on frosting then?
I prefer butter over shortening, better flavor.
What's next on the horizon for you? Any new ventures or restaurants in the works? Spill the beans…
I'm actually doing a cupcake shop next door: vanilla, chocolate, yuzu & cinammon will be my staples. I want to add a little salt & spice to my take on them. I'll also be doing seasonal specials, but those are my everyday flavors.
What's your take on frosting then?
I prefer butter over shortening, better flavor.
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