Philippe Chow New York is Our World-class Chinese Restaurant

philippe chow backroom

Philippe Chow New York


Location: 33 East 60th Street

New York City

Telephone: (212) 664-8885



Book A Reservation Online

Steve Boxer, Chief Operating Officer

Cuisine: Classic Chinese Cuisine with an Haute Flair

philippe chow long room

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.

philippe chow bar1

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



Philippe Chow Interior

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, and has improved since Steve Boxer entered the scene. 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. (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.

Philippe Chow New York is the perfect night-out-on-the town and rates A MAJOR on The Walman Report.

 Philippe Chow Food1

  (Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).



Copyright 2015 By Punch In International. All Rights Reserved

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New Tang Dynasty (NTD) Television – a non-profit Chinese and multi-language TV network headquartered in New York City. NTD broadcasts to over 200 million potential viewers via satellite, cable and the Internet.

The Emperor’s Banquet Benefit Gala, preceded by a unique two day Chinese Culinary Competition in Times Square presented by New Tang Dynasty Television. This banquet celebrates a decade of championing press freedom and the promotion and sharing of traditional Chinese culture. Transforming Times Square into the kitchen arena of ancient China, the competition is designed to showcase the skills and artistry of over 50 Master Chefs from around the world. Celebrities and renowned chefs will participate in the closing “Lightning Wok Challenge.” The winners of the International Chinese Culinary Competition will then prepare a sumptuous 10 course feast in celebration of NTD’s tenth anniversary.

Fierce competition for the Gold Medals. A major donation to CITYMEALS when these Chinese chefs from around the world will donate huge meals to the homebound and Senior Center in a China-US touching hands celebration

Thursday, September 22, 2011 and Friday September 23, 2011 –
NTD’s Fourth International Chinese Culinary Competition

9:00 a.m: Commencement of the Culinary Competition (Eight rounds
lasting between 45 minutes to an hour)
7:00 p.m: 15 minute Kung Pao Chicken Dish “Lightning Wok Challenge”

Sunday, September 25, 2011 – NTD’s 10 Year Anniversary Benefit Gala
5:00-7:00 p.m: Reception and Silent Auction
7:00-9:30 p.m: The Emperor’s Banquet 10 Course Haute Cuisine Dinner
Includes Han Couture Fashion show and Live Auction

International Chinese Culinary Competition – Times Square

The Emperor’s Banquet – Pier 60, Chelsea Piers, New Yorkimage


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Mr. K’s NYC Is The Emperor Of Manhattan’s Chinese Restaurants

Mr. K’s NYC

Mr. K's exterior

570 Lexington Ave, New York 10022

(At 51st St)

(212) 583-1668

DeliveryTake-OutVisa, MC, AmEx, DC, Carte Blanche
Mon-Fri: 11:30am-11pmSat-Sun: 12pm-11pm
Lunch, Dinner
Prix Fixe, Romantic, Delivery, Accepts Credit Cards, Take Out

Johnny Kao: Owner

Edward Cheung: General Managing Partner

John Fong: General Managing Partner

Cheng-Hua Yang: Executive Chef

Greg Olving: Concept Architect


Contact The Restaurant
Make A Reservation on Open Table
Mr. K's Interior

Mr. K’s is situated in the landmark old GE building. The restaurant’s architecture is art deco in keeping with the entire building’s design. The dining room has high ceilings and plush carpeting and is adorned with museum-quality art pieces. The wood work, fabrics, and etched glass are magnificent. Mr. K’s is easily the most elegant and spectacular Chinese restaurant in New York City.

The Art Deco decor with its dusty-rose color-theme, huge scalloped banquettes, cherry wood covered columns and etched glass has the aura of opulence. The well trained wait-staff spoil you with personal and benevolent service and owner, Johnny T. Kao, is as charming and elegant as he is a perfectionist, as are General Managing Partners Edward Cheung and John Fong.

With such drama, food is not a subordinate player. After one bite of any appetizer such as the delightfully crispy and light Shanghai-style spring rolls or marvelous Vegetarian’s Purses, a medley of mushrooms and vegetables wrapped in tofu sheets, fried and then softened in a soy-sherry sauce with a touch of garlic, you know this is a serious kitchen. Best of all, try the scrumptious Sesame Shrimp Toast with ground shrimp on bread triangles and sesame seeds, fried to golden brown, and an elegant Seafood Imperial, consisting of minced lobster meat, shrimp, fish and scallops sautéed and served in a refreshing lettuce cup.

Entrees are no less admirable. Peking Duck is superlative here and the incredibly accessible $48 prix fixe dinner ($28 at lunch)  includes some of the best dishes. Miniature thimbles of sorbets are offered as palate cleansers and scented towels are served after courses that require them.

Other memorable dishes include a special of Chilean Sea Bass, quickly seared and snowy fleshed within, Lobster in or out of the shell with a choice of preparations and “Firecracker” filet of fish simmered in a tangy Szechwan sauce with onions and a touch of tomato.

Desserts,are a welcomed concession to western taste, since that is one area of Chinese food least appreciated by Americans. We loved the Green Tea and Pistachio Ice Cream and chocolate lovers should try the Tri Chocolate Mousse Dome. There is a short and well priced wine list starting at $28 with plenty of bottles under $40, glorious private rooms and an air of "money’s no object" at Mr. K’s, with its mix of upscale Asians, downtown Wall Street types and lovers out for a night on the town. Perhaps that explains the lovely gesture of giving the fairer sex a corsage when they are seated. Mr. K’s is not the most expensive luxury Chinese restaurant in Manhattan, just one of the  most civilized and gracious and thus retains its A Major rating.

Mr. K's Interior 2

Copyright 2011 By Punch In International. All Rights Reserved



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