Pichet Ong’s last name in print looks a bit like OMG, which is what you’ll probably say when you eat one of the macarons sold at the chef’s store, Batch. If you think of Pichet as a pastry curator and of Batch as an edible museum, then the macaron wing of the roughly 7-foot square West Village bakery is guest-curated by pastry chef Hsing Chen. Chen, formerly of Country, has started a mercenary macaron......