World-class Chinese at Philippe Chow New York

Philippe Chow New York

 

Established: December 2005

Location: 33 East 60^th 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:

 

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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

A Taste of Panama With a Barcelona Accent:

Dining at Trump Ocean Club^® International Hotel & Tower^® Panama

Executive Chef Daniel Bausà Peris brings the flavors of his native Barcelona to the dining experiences at Trump Ocean Club® International Hotel & Tower® Panama,

opening July 6, 2011. Iberian-inspired dishes will mingle with local Panamanian and international specialties on menus at the hotel’s signature Tejas Restaurant & Bar, casual BARcelona Tapas Restaurant & Bar and al fresco Azul Pool Bar & Grill. Complementing these exceptional dining venues will be the fine wines and small plates of Cava 15 Wine Bar.

True to Trump Ocean Club’s waterfront setting, seafood will take center stage during dinner at Tejas Restaurant & Bar. Here, Chef Bausà concentrates on beautifully plated, deceptively simple dishes that allow the true flavors of the seafood to shine through. In the same spirit of “transparency,” a window from the dining room to the kitchen will allow guests to watch the chef and his team at work.

Chef Bausà has infused the cuisine of Tejas with a Mediterranean accent cultivated through his years of experience in the top kitchens of Spain and Italy. Asian, Latin American and other European flavors will also be highlighted in a true fusion menu. Enticing appetizers will range from a watermelon and feta cheese salad with Greek olives and lemon almond oil to an octopus terrine with ñame root purée, arugula and light, spicy chorizo oil. The freshest catch of the day will be served in a choice of preparations: crusted in sea salt, roasted Mediterranean, Caribbean or local Tikin-xic style. Each of these preparations can be paired with the patron’s choice of sauce, from a garlic mojo to a fresh herb pistou. Meat lovers will enjoy inspired choices such as beef tenderloin with onion compote and gorgonzola ravioli, and a grilled pork chop with smoked cheese and red cabbage strudel. Key lime pie, warm apple tart, and a traditional Latin American three-milk cake are among the tempting dessert selections. Tejas will also feature a lively outdoor raw bar, where Mexican and Panamanian ceviches share the menu with the traditional shellfish.

For small bites in an inviting, casual setting, BARcelona Tapas Restaurant & Bar will draw heavily on Chef Bausà’s Barcelona roots, and several time-honored family recipes are showcased on the menu. The lunch and dinner menus at this restaurant, which promises to be a favorite of locals and hotel guests alike, are designed around a small-plate concept in the tapas tradition, to encourage sharing and plenty of socializing. Panamanian fare is also featured, including a local Sancocho soup that shares the menu with the traditional Salmorejo gazpacho topped with quail egg and Spanish ham. Newcomers to the tapas concept will appreciate Chef Bausà’s “Tapas Walk Through,” a four-course tasting menu hand-selected by the chef and served family-style. Each course will include multiple plates for plenty of culinary variety. Among them are oven-roasted vegetables with pickled anchovies “Montadito,” spicy crispy “Brava’s” potatoes (a BARcelona signature), baby lamb chops with sundried tomato marmalade and aioli, and a coconut rice pudding Panamanian style.

At breakfast, cooking stations outside BARcelona’s doors will draw diners in with the tantalizing aroma of waffles, pancakes and French toast prepared before their eyes. A counter display including pastries, fresh fruits, cold cuts and cheeses will also be stationed outside, while within the restaurant, guests can choose from a wide array of omelettes and other inspired egg and meat dishes.

For poolside guests, the al fresco Azul Pool Bar & Grill will deliver refreshing treats against a spectacular Pacific Ocean backdrop. Among the light delights on the menu are Caesar salad, guacamole served with totopos and salsa, a selection of quesadillas and a shrimp, coconut, banana and avocado ceviche. Angus beef burgers come with a choice of five toppings, from mozzarella basil pesto to sundried tomato and goat cheese. Sandwiches and market-fresh grilled items, from lamb chops to shrimp, will also be featured, topped off by a selection of desserts that include a tropical fruit salad, country bread served with chocolate and sea salt, and a choice of three ice cream cups: Caribbean (tropical sorbets with red fruit sauce and blackberry whipped cream), Panamanian (chocolate, vanilla and cinnamon roll ice cream with caramel sauce, whipped cream and banana) and Azul’s own signature (coffee, chocolate and vanilla ice cream with chocolate sauce, whipped cream, Bailey’s and Oreo cookie).

About Trump^® Ocean Club^® International Hotel & Tower^® Panama

Opening July 6, 2011, Trump Ocean Club International Hotel & Tower Panama, perched above Panama Bay in Punta Pacifica, will be the first international venture for Trump Hotel Collection. It is destined to be the largest hotel in Latin America, designed by architect Arias Serna Saravia and developed by Newland International Properties Corp. Its 369 handsomely appointed hotel rooms, including 47 suites, will be a home-away-from-home for travelers, and amenities will include a floor of elite boutiques and shops, multiple restaurants reflective of the region’s best fare, a phenomenal pool deck overlooking the Pacific Ocean, 10,000 square feet devoted to wellness at The Spa at Trump, over 46,000 square feet of indoor and outdoor meeting space, a casino and a private beach club on nearby Isla Viveros. Signature services of the Trump Hotel Collection, including The Trump Attaché, will also be a part of the Trump Ocean Club experience. For more information, please visit www.TrumpPanamaHotel.com. Reservations can be made by calling (877)898-7867. Connect with Trump Ocean Club on Facebook and Twitter.

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Copyright 2011 By Punch In International. All Rights Reserved