Philippe is the Manhattan restaurant of Chef Philippe Chow, the extremely talented Hong Kong native who helmed the popular and notable name: Mr. Chow for 25 years before actually opening his own New York flagship restaurant.
At Philippe, Chef Chow draws upon his traditional culinary training, putting his own spin on classic Chinese cuisine with results that are modern, flavorful, and theatrical. December 2017 marks Philippe Chow’s 12th year in the Manhattan’s Upper East Side.
The Upper East Side restaurant’s atmosphere is clean, simple, chic and stylish, attracting a nightly following that makes up a handful of “who’s who” of the music, film and sports industries, not to mention politicos, CEOs and a variety of additional New York influencers.
In addition, diners have included A-List celebrities such asL Conor McGregor, Rihanna, Matt Damon, Kobe Bryant, Oprah Winfrey, Anna Wintour, Robert De Niro, Beyonce, Jay-Z and Puff Daddy, just to name a few.
Philippe’s interior uses a signature color palette of black and white throughout the venue, with small amounts of bold red to symbolize good fortune and joy, according to Chinese tradition.
The main dining, skylight and lounge rooms are all located on the first floor, offering its guest plush leather banquettes and intimate booths that lend an air of magnificence as the vibrant glow from flickering candles and overhead skylights create the tone for an exquisite and luxurious dining experience.
For VIP’s seeking something a bit more private, a subterranean floor offers a lounge, as well as two intimate dining rooms, the wine cellar and the Marquis room.
Chef Chow, a Chinese native, has been cooking professionally since he was a teenager in Hong Kong. He was and still is best known for his dumpling preparations, hand-pulled noodles and large-format dishes that are as lavish as they are delicious. Chef Chow is a pioneer in elevating Chinese cuisine to New York City.
The food at Philippe is served family-style and some signature items include:
Salt & Pepper Lobster, Chicken Satay, Glazed Spare Ribs, Filet Mignon with oyster sauce and the legendary Peking Duck, which is carved tableside and served with house-made pancakes.
Chef Chow has created a menu maximizing sustainable seafood and humanely raised meats. There are also a handful of off-menu specialties available for in-the-know regulars that Chef Chow will whip up personally.
Since opening, Philippe Chow has obtained top premier culinary accolades including “Best Peking Duck” from the New York Observer and “Best in Chinese” by Zagat.
In addition to the dishes that epitomize Chef Chow’s take on traditional Beijing-style cuisine, Philippe has an award winning wine list with wines by the bottle and glass from all over the globe, as well as an assortment of vintage champagne.
Guests can also sip on specialty cocktails, many of which are reminiscent of the Far East but with a New York twist. The Lychee Martini has become the go to cocktail for many of Philippe’s celebrity clientele.
To end their meal with a delightful remedy, Philippe is proud to welcome back Pastry Chef Terri Dreisbach. Terri Dreisbach’s new desserts use an Asian flavor profile to compliment American classics. Theselection includes Coconut-Ginger Beer Float, Key Lime Verrine, and a Warm Spiced Pear & Almond Cream Tart.
These desserts are an outstanding addition to the existing Philippe signature classics such as the Fortune Cookie Red Velvet Cake and Cotton Candy Baked Alaska recently featured on Good Morning America.
Thanks to its no-hold-barred take on Chinese food and Upper East Side chic and stylish atmosphere, Philippe has been a New York staple for an elegant yet lively night out in New York for the past twelve years.
Chef Philippe humbly states that his continued devotion to the brand is driven by his love of “cooking for people and delivering an exquisite taste.”
Philippe is located at: 33 E. 60th Street New York, NY
For more information call 917.831.4233 or visit www.philippechow.com.