In a city that can only be characterised as offering an abundance of food, cuisine, and upscale dining options, people understandably jump from one favourite to another. Philippe By Philippe Chow on the Upper East Side is an exception. It’s a perennial favourite at the top of any foodie’s hit list that has been serving their customers for over a decade. In the words of John Villa, President of the restaurant, “This restaurant serves great food, is lively and fun because everyone loves Chinese food.” And that’s exactly the secret to Philippe Chow’s long-lasting success – it defies the notion that Asian food has to be fast and greasy while high-end dining has to be edgy and stuffy. Its smooth and modern interior offers the opportunity to impress a date or relax with friends or colleagues, while the menu satisfies just about every Chinese food craving. What’s more, the wait staff are experienced, enthusiastic, attentive and informative, telling us that Philippe Chow is a joy to work for because of the atmosphere and their fearless leader, John Villa.
Philippe Brands President John Villa
If you know nothing about Philippe by Philippe Chow’s culinary offerings, you should start your meal with an order (or five) of Chicken Satay. These easy chicken skewers are topped with the smoothest and most addictive creamy peanut sauce that’s so memorable you will probably come back to the restaurant for lunch the next day. Of course, no visit to Philippe Chow is complete without Mr. Chow’s hand pulled noodles. The famous Cheng, who is famous for good reason. The noodles, tossed in a savory pork sauce, are everything you could want: all without delay chewy, perfectly al dente, salty and fresh. On a list of star entrees, soup-stuffed pork dumplings have a lot to prove and they are absolutely up for the challenge. It arrived piping hot, the dumplings were juicy, pork, flavorful and had the perfect meat to soup batter ratio. It really was just one perfect bite.
Chicken satay
However, the star of the show here is certainly the Peking Duck, which feeds 2-3 people and is carved tableside. If we eat with our eyes first then it is a visible feast like no other and it is no wonder the restaurant serves anywhere from 35 to 40 ducks per dinner service and as many as 60 ducks on the weekends. The duck was browned and crispy, with glistening skin and to see it carved, was simply mesmerizing. Every perfectly carved piece wrapped in homemade pancakes practically melts in your mouth, leaving you wanting more. More pancakes, more plum duck sauce that comes with it, and more duck.
Image by: Serge Mekhtiyev
Yes, it is very easy to find terrific Chinese food on approximately every corner of Manhattan and at every price point, but nowhere else offers the same perfect balance of approachable cuisine and an upscale dining experience in an environment that’s unacceptable on its own. . seriously. Looking around the packed dining room on a typical Wednesday night, you will find people of all ages, some new to Philippe Chow and a few regulars, in addition to celebrities and diverse A-listers, all thinking the same thing – I am unable to help but wonder. waiting to return.
