Philippe Chow New York
Established: December 2005
Location: 33 East 60th Street
New York City
Telephone: (212) 664-8885
Email: reservations@philippechow.com
Website: www.philippechow.com
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
Dinner
Monday through Saturday: 6:00PM – 12:00AM
Sunday:
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).
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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.
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Celebrity Clientele: Al Gore
Anna Wintour
Anne Hathaway
Beyonce
Carlos Beltran (New York Mets)
CC Sabathia (New York Yankees)
Darryl Strawberry
David Bowie
Denzel Washington
Dustin Hoffman
Forrest Whitaker
George Clooney
Janet Jackson
Jay-Z
Kevin Garnett (Boston Celtics)
Kobe Bryant (LA Lakers)
Lady Gaga
Lamar Odom (LA Lakers)
LeBron James
Magic Johnson
Matt Damon
Mick Jagger
Mike Tyson
Oliver Stone
Oprah
Patrick Ewing
Paul McCartney
Rihanna
Robert De Niro
Rupert Murdoch
Sean ‘P Diddy’ Combs
Star Jones
U.S. President Barack Obama
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Dinner Menu ( Prices & Items Subject To Change)
SOUP
CORN AND CRAB MEAT SOUP
crabmeat, corn
$12
HOT AND SOUR SOUP
bean curd, chopped vegetables
$10
WON TON SOUP
$10
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SALADS
PHILIPPE'S HOUSE SALAD
sesame/soy vinaigrette
$12
CRUNCHY DUCK SALAD
sesame/soy vinaigrette
$16
SPINACH SALAD
plum and lime juice vinaigrette
$12
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APPETIZERS
MAINE LOBSTER SPRING ROLLS (2)
$29
PEKING DUCK SPRING ROLLS (3)
$16
SALT and PEPPER CALAMARI
$14
WOK FRIED MAYONAISE PRAWNS
$22
VEGETARIAN FLAT NOODLE
$12
SCALLION PANCAKE
$12
SHRIMP SPRING ROLLS (3)
$22
VEGETABLE SPRING ROLLS (3)
$14
SHRIMP TOAST
$16
GLAZED SPARE RIBS
$18
CHICKEN FLAT NOODLE
$14
CRISPY SEAWEED (GAMBEI)
$15
ȊSALT and PEPPER MARYLAND SOFT SHELL CRAB (SEASONAL)
SATAYS
skewers prepared in chef Chow's famous cream sauce
CHICKEN (3)
$18
"The Chicken Satays are Amazing"
N.Y. Newsday, Jan 2006
BEEF (3)
$19
SHRIMP (2)
$32
MAINE LOBSTER (2)
$39
CHEF CHOW'S LETTUCE WRAPS
CHICKEN $18
BEEF $19
SHRIMP $22
VEGETARIAN $16
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NOODLES and DUMPLINGS
by chef Wai Ming Cheng
MR.CHENG'S NOODLES
hand-pulled noodles in pork or veal bean sauce
$16
CRABMEAT SOUP DUMPLINGS (6)
Chef Chow's supreme broth, contains pork
$19
SIEU MAI (6)
pork and black mushrooms
$12
WOK FRIED PORK DUMPLINGS (6)
$12
VEGETABLE DUMPLINGS (6)
assorted chinese veg and mushrooms
$12
JADE DUMPLINGS (6)
shrimp and bamboo shoots
$18
PORK SOUP DUMPLINGS (6)
Chef Chow's supreme broth
$12
CHICKEN SIEU MAI (6)
chicken and black mushrooms
$12
WOK FRIED BEEF DUMPLINGS (6)
$12
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CHEF CHOW'S TASTING MENU
$85 pp (six person minimum)
CHEF CHOW IS PERSONALLY AVAILABLE FOR PRIVATE EVENTS
* Absolutely No MSG *
ENTREES
ALL ENTREES SERVED FOR TWO-THREE PERSONS
HALF ORDERS AVAILABLE (on most items)
GREEN PRAWNS
cashew nuts, water chestnuts, peppers, and black mushrooms
$64/2
BLACK PRAWNS
black bean sauce
$64/2
NINE SEASONS SPICY PRAWNS
chef Chow's famous spicy sweet and sour sauce
$64/2
SPECIAL PRAWNS
sweet and sour sauce
$64/2
DRUNKEN SEA BASS
white wine sauce
$60/2
CRISPY SWEET AND SOUR HALIBUT
Alaskan Halibut
$58/2
STEAMED WHOLE FISH OF THE DAY
light sweet soy w/scallion and ginger
MP
LIVE MAINE LOBSTER (5 - 5.5lbs of Lobster)
ginger, scallions, and cracked black pepper
MP
PINK PRAWNS
ginger, w/sweet and sour sauce
$64/2
WHITE PRAWNS
egg white sauce
$64/2
KING PRAWNS JO LAU
garlic sauce
$64/2
THREE WITHIN
shrimp, chicken, and scallops, in white sauce
$56/2
CHILEAN SEA BASS
one side w/black bean and one side w/garlic
$60/2
PAN CRISPY SALMON
sweet and sour wild Alaskan Salmon
$58/2
RED KING CRABS (2.5 - 3lbs)
garlic/butter sauce
$95/2
PHILIPPE'S SURF and TURF (2)
house mignon, South African lobster tails
$135/2
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POULTRY
BEIJING CHICKEN
walnuts, in sweet brown sauce
$44/2
CHICKEN JO LAU
garlic sauce
$44/2
CHICKEN and BROCCOLI
white sauce
$44/2
VELVET CHICKEN
chopped vegetables in spicy sauce
$44/2
KUNG PAO
spicy peanut sauce
$44/2
SWEET and SOUR CHICKEN
home made red sauce
$44/2
CRISPY DUCK
house made pancakes
$60/2
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PEKING
specially prepared by Chef Chow with house made pancakes
please allow 45 minutes for the Peking Duck to be prepared
7LBS PEKING DUCK
$75
4LBS PEKING CHICKEN
$55
MEAT
HOUSE MIGNON
$75/2
BEEF WITH OYSTER SAUCE
$51/2
FILET MIGNON W/BROCCOLI
$64/2
CRISPY BEEF
$56/2
SWEET AND SOUR PORK
$52/2
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RICE and VEGETABLES
PORK/SHRIMP FRIED RICE
$12/2
VEGETABLE FRIED RICE
$9/2
MIXED VEGETABLES
$11/2
BROCCOLI
$10/2
CHICKEN FRIED RICE
$10/2
BROWN RICE
$8/2
STRING BEANS
$10/2
BOK CHOI
$10/2
ABOVE ENTREES SERVED WITH WHITE RICE
20% GRATUITIES ADDED FOR PARTIES OF 6 OR MORE
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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"
N.Y. Observer
"Best of NY" 2007"
N.Y. Magazine, Adam Platt
"Excellent"
Zagat 2008
"Peking Duck is Regal"
N.Y. Magazine, Jan 2006
"A Perfectly Glazed and Crispy Peking Duck"
Crain's New York, May 2006
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