At his side-by-side P*ong restaurant and Batch bakery, Pichet Ong creates dishes and treats that that juxtapose sweet and savory, and boldly update classic forms. Whether whipping foie gras or freezing ceviche marinate, Ong's goal is to surprise his patrons with something new while satisfying them with something truly delicious. Watch as he discusses the importance of texture and how he approaches the relationship between sugar and salt.