Philippe Chow New York
Established: December 2005
Location: 33 East 60th Street
New York City
Telephone: (212) 664-8885
Co-Owner& Executive Chef: Philippe Chow
Cuisine: Classic Chinese Cuisine with an Haute Flair
Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event, at your home, boat or on the beach.
Capacity: Dining Room (250) | Private Wine Cellar (26)
Hours of Operation: Lunch
Monday through Saturday: 12:00PM – 4:00PM
Monday through Saturday: 6:00PM – 12:00AM
Since opening in December 2005, Philippe Chow New York City continues to attract the who’s-who of Hollywood and social set – frequented by such names as Anne Hathaway, Anna Wintour, Beyoncé, Robert De Niro, Oprah, and Lady Gaga – headed by Executive Chef Philippe Chow.
The Chic modern design meets with a signature color palette of black, white and red in the dining room and bar; for a more intimate setting, the private cellar and two private rooms are an ideal setting for any fête. Plush banquettes and intimate booths lend an air of opulence, as the glow from flickering candles and overhead skylights set the tone for a luxe dining experience.
Service is surprisingly warm,efficient and guiding. The menu offers a selection of main dishes meant to be shared by two people (many of them can be ordered in1/2 portions, but not the superlative Peking duck with its light-as-a-feather handkerchief-pancakes or a whole steamed fish of the day.
Creative noodles and dumplings are a specialty at Philippe. Each night at about 9 p.m. in the restaurant’s dining room, Noodle and Pastry Chef conducts a live demonstration for making hand-pulled noodles. Philippe’s menu features no less than eight variations of either steamed or stir-fried dumplings and Cheng’s specialty, hand-made noodles with pork or veal bean sauce (like a Bolognaise).
A haute flair on classic Chinese cuisine, Chef Philippe has crafted a menu complete with signature-favorites. We enjoyed an assortment of steamed dumplings, including Jade dumplings with shrimp and water chestnuts, crabmeat soup dumplings, sieu mai of pork and black mushrooms and vegetable dumplings. All were paragons of freshness and avoided the all too common NY Chinese trait of gumminess. PORK/SHRIMP FRIED RICE was creatively presented in a tall urn and was another standout, as were terrific sautéed green beans.
Entrees range from nine seasons spicy prawns, drunken sea bass served in white wine, the aforementioned Peking duck, crispy beef that is to die for and a delightful combination of green prawns with cashew nuts, water chestnuts, peppers and black mushrooms. Best of all and obligatory are RED KING CRABS (2.5 – 3lbs) in garlic/butter sauce. They can be shared by 3 or 4 people and are so good that you will never want lobster again.
Other Signature Dishes include Chicken Satay, skewers prepared in Chef Philippe’s famous cream sauce, crispy Peking Chicken, fresh and juicy Maine Lobster and Spring Rolls. Philippe also offers a multi-course tasting menu at dinner that must be ordered by a minimum of six persons. The best dessert is without doubt the fine house-made sorbets and fresh fruit.
Specialty Drinks are outstanding. This is a real bar so expect such delights as the sweetly-refreshing taste of The Philipptini (Absolut vodka, lychee and fresh squeezed pineapple juice, triple sec, splash of Chambord), a lovely Lychee Martini (Absolut vodka, lychee juice, coconut cream, fresh squeezed lime juice, and Cointreau), the Shanghai Philippe (Stoli Strawberry, Elderflower syrup, muddled fresh strawberries, champagne) and our personal favorite, The MIDNIGHT MOJITO, an intoxicating blend of Stoli Blueberry, fresh mint, muddled fresh blueberries, simple syrup, splash of fresh squeezed lime juice, and a splash of soda, a terrific value at $15. (Purists will love the beautiful classic Martini and the best Old Fashioned” in town.)
Philippe offers 10 to 12 wines by the glass each night, as well as a good if pricey wine list (there are some terrific bottles for under $70). A special page offers “Highly Rated Wines” (mostly by THe Wine Spectator). Our waiter suggested the 2009 August Kesseler Lorcher Schlossberg Riesling Spätlese trocken. At $70 a bottle, it was full of fruit, medium dry and excellent.
Philippe Chow New York is the perfect night-out-on-the town and rates A MAJOR on The Walman Report..
(Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).
Copyright 2011 By Punch In International. All Rights Reserved
About Chef Philippe: Philippe Chow was born in China in 1958 and went to Hong Kong when he was 16 years old. Philippe spent 5 years learning all the Chinese basic cooking skills and worked in various kitchens in Hong Kong. Philippe came to the United States in 1979 and started working in the kitchen of Mr. Chow (no relation) located in Manhattan, New York in 1980.
Despite the lengthy working hours at Mr. Chow (no relation) for 25 years, Philippe was fortunate to have the opportunity to learn and work with some of the best chefs including: Mr. Steven Yim, one of the well recognized ‘Dim Sum’ chefs who had worked for Mr. Chow (no relation) for 20 years and retired in 1995. Mr. Lam Shak Chug who was also the head chef and kitchen manager for Mr. Chow (no relation) for 38 years and retired in 2002. Philippe became one of the prominent chefs in 2002 and contributed great success to Mr. Chow (no relation) as one of the best eateries in Manhattan. Philippe demonstrated his ‘hand pulled’ noodle skills on one of the network cooking shows in 1999 and was well received by the audience. Philippe left Mr. Chow (no relation) restaurant in September, 2005 after 25 years.
Celebrity Clientele: Al Gore
Carlos Beltran (New York Mets)
CC Sabathia (New York Yankees)
Kevin Garnett (Boston Celtics)
Kobe Bryant (LA Lakers)
Lamar Odom (LA Lakers)
Robert De Niro
Sean ‘P Diddy’ Combs
U.S. President Barack Obama
Dinner Menu ( Prices & Items Subject To Change)
CORN AND CRAB MEAT SOUP
HOT AND SOUR SOUP
bean curd, chopped vegetables
WON TON SOUP
PHILIPPE’S HOUSE SALAD
CRUNCHY DUCK SALAD
plum and lime juice vinaigrette
MAINE LOBSTER SPRING ROLLS (2)
PEKING DUCK SPRING ROLLS (3)
SALT and PEPPER CALAMARI
WOK FRIED MAYONAISE PRAWNS
VEGETARIAN FLAT NOODLE
SHRIMP SPRING ROLLS (3)
VEGETABLE SPRING ROLLS (3)
GLAZED SPARE RIBS
CHICKEN FLAT NOODLE
CRISPY SEAWEED (GAMBEI)
ȊSALT and PEPPER MARYLAND SOFT SHELL CRAB (SEASONAL)
skewers prepared in chef Chow’s famous cream sauce
"The Chicken Satays are Amazing"
N.Y. Newsday, Jan 2006
MAINE LOBSTER (2)
CHEF CHOW’S LETTUCE WRAPS
NOODLES and DUMPLINGS
by chef Wai Ming Cheng
hand-pulled noodles in pork or veal bean sauce
CRABMEAT SOUP DUMPLINGS (6)
Chef Chow’s supreme broth, contains pork
SIEU MAI (6)
pork and black mushrooms
WOK FRIED PORK DUMPLINGS (6)
VEGETABLE DUMPLINGS (6)
assorted chinese veg and mushrooms
JADE DUMPLINGS (6)
shrimp and bamboo shoots
PORK SOUP DUMPLINGS (6)
Chef Chow’s supreme broth
CHICKEN SIEU MAI (6)
chicken and black mushrooms
WOK FRIED BEEF DUMPLINGS (6)
CHEF CHOW’S TASTING MENU
$85 pp (six person minimum)
CHEF CHOW IS PERSONALLY AVAILABLE FOR PRIVATE EVENTS
* Absolutely No MSG *
ALL ENTREES SERVED FOR TWO-THREE PERSONS
HALF ORDERS AVAILABLE (on most items)
cashew nuts, water chestnuts, peppers, and black mushrooms
black bean sauce
NINE SEASONS SPICY PRAWNS
chef Chow’s famous spicy sweet and sour sauce
sweet and sour sauce
DRUNKEN SEA BASS
white wine sauce
CRISPY SWEET AND SOUR HALIBUT
STEAMED WHOLE FISH OF THE DAY
light sweet soy w/scallion and ginger
LIVE MAINE LOBSTER (5 – 5.5lbs of Lobster)
ginger, scallions, and cracked black pepper
ginger, w/sweet and sour sauce
egg white sauce
KING PRAWNS JO LAU
shrimp, chicken, and scallops, in white sauce
CHILEAN SEA BASS
one side w/black bean and one side w/garlic
PAN CRISPY SALMON
sweet and sour wild Alaskan Salmon
RED KING CRABS (2.5 – 3lbs)
PHILIPPE’S SURF and TURF (2)
house mignon, South African lobster tails
walnuts, in sweet brown sauce
CHICKEN JO LAU
CHICKEN and BROCCOLI
chopped vegetables in spicy sauce
spicy peanut sauce
SWEET and SOUR CHICKEN
home made red sauce
house made pancakes
specially prepared by Chef Chow with house made pancakes
please allow 45 minutes for the Peking Duck to be prepared
7LBS PEKING DUCK
4LBS PEKING CHICKEN
BEEF WITH OYSTER SAUCE
FILET MIGNON W/BROCCOLI
SWEET AND SOUR PORK
RICE and VEGETABLES
PORK/SHRIMP FRIED RICE
VEGETABLE FRIED RICE
CHICKEN FRIED RICE
ABOVE ENTREES SERVED WITH WHITE RICE
20% GRATUITIES ADDED FOR PARTIES OF 6 OR MORE
Philippe has garnered such recent praise as Best in Chinese Food by Zagat 2010 and named Best of the Best (2007) by New York Magazine (for the signature Peking Duck).
"Best Peking Duck in the City"
"Best of NY" 2007"
N.Y. Magazine, Adam Platt
"Peking Duck is Regal"
N.Y. Magazine, Jan 2006
"A Perfectly Glazed and Crispy Peking Duck"
Crain’s New York, May 2006