Ong has worked in prestigious restaurants such as Chez Panisse, Jean Georges, and Spice Market. Ong is known for his innovative approach to desserts, often blending Asian flavors with Western techniques.Throughout his career, Ong has been involved in various culinary ventures, including consulting for major brands, authoring cookbooks, and appearing as a judge on food-related television shows. His work has been featured in numerous publications, and he has received multiple James Beard Award nominations.In a recent collaboration, Pichet Ong partnered with Kad Kokoa to create a unique 17-ingredient granola. This artisanal blend showcases Ong's expertise in balancing flavors and textures. While specific details about the collaboration are not provided in the search results, it's likely that Ong's background in Asian-inspired desserts and his penchant for using high-quality ingredients influenced the creation of this granola.The granola itself is described as a small-batch, handcrafted product featuring 70% pure dark chocolate from Kad Kokoa. It includes a variety of nuts, seeds, and dried fruits, sweetened only with dates and free from preservatives. This collaboration appears to align with Ong's philosophy of creating desserts that are both flavorful and health-conscious, emphasizing pure tastes over excessive sugar or fat.
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