To the man who needs no introduction, taken directly from the Phillipe Chow website: Since his humble beginnings as a teenage chef in Hong Kong restaurants, Executive Chef Philippe Chow has wowed thousands of diners and cooked in many of the world’s most high-profile kitchens. In 2004, Chef Chow brought Philippe to the biggest culinary stage, New York City. It is here that he established himself as a true pioneer and dining visionary, offering an experience coveted by the most talented of restaurateurs.
Here is the rundown of how the night went. First, you pass a massive panda to enter this chic restaurant space and sit down to your chopsticks nestled on panda chopstick holders- this could not be more adorable. Then you order your drinks and move on to the menu and start to wonder, how is it going to be possible to dwindle this down to just a few dishes so you (and your wallet) do not go into a coma. Somehow we managed and started with something a bit more light and refreshing, the Chilean Sea Bass.
Note that the order is not important here. All dishes are family-style and meant to be shared across the table. So everything came out at the same time as a course and it’s something to keep in mind when picking how you’d like to have your foods.
Served as thin, delicate slices, the Chilean Sea bass was a visual delight, with the bright white fish perfectly arranged on the plate. Half of the sea bass was coated in a rich and savory black bean sauce, adding an umami depth to each bite. The farther half above had this luscious ginger-garlic sauce, giving a tantalizing zing. The combination of these two distinct sauces showcased the balance this culinary team is able to achieve. A delightful interplay of flavors, the Chilean Sea bass itself was tender and flaky, cooked to retain its natural sweetness. A very flavorful surprise of a dish to what is typically a mild fish.
To accompany the fish, we got the Cauliflower appetizer dish. Again family style, so be prepared for the largest serving of cauliflower you’ve probably seen. This is a top vegetable for me so I enjoyed it and have nothing much to report. Next time, likely would get something with a bit more variety like the vegetable stir fry, since the majority of the meal was protein and carb heavy but this certainly sufficed. You’ll notice on the corner of the photos above, Chicken Satays. Chicken in Chef Chow’s famous peanut sauce, served skewer style. Had I known the peanut sauce was going to be delicious (and in case you did not know, the dips and sauces accompanying a dish are very important to me) I would have asked for a family-style size portion of it. This was a prime example of a classic dish executed flawlessly. The chicken thin but still juicy and luscious, and the sauce plentiful. If you’re a fan of Thai-inspired cuisine or simply crave a mouthwatering combination of chicken and luscious peanut sauce, this is a must-try dish when visiting.
Now course two and how it would start. The debate is friend rice or noodles. Obviously one or the other must go with what will inevitably be the winner of the protein debate. Thankfully, my team won because we went with Mr. Cheng’s Noodles. Hand-pulled noodles in a classic pork sauce, these were A+ noodles in my book. What stood out to me first was simplicity and authenticity of the dish. Sometimes over done with mix-in’s, these were strands of noodles dedicated to the craftsmanship of their creation. Chewy and tender, I was so happy we ordered them over rice and could have ordered the plate as my meal with how hearty they were. Of course, they were a canvas to absorb the flavors of the pork sauce. A blend of savory and slightly sweet flavors, showcasing the culinary finesse of the restaurant. Again, A+, highest grade in the noodles class.
And finally, the winner of the meat debate, the one I lost: the Crispy Duck. We were told this was a must from the proteins menu. Carved for sharing and served with house-made pancakes and a plum sauce, it was just right to go with the noodles and round out a meal that had already consisted of fish and chicken.
The expertly roasted duck is a testament to the skill and precision of the chefs at Phillipe Chow. Unfortunately for me, that distinct taste of duck is not something I enjoy. I have given it a couple of tries throughout the years and was sure if there was one place I would give into it, it would be here (although I will not forget liking it covered in garlic and fig as a Shwarma). Crispy duck as well has that crackling skin, creating a different texture from the tender meat. Alas, neither impressed me much. The gamey taste as usual stuck out and that really rich flavor profile did not indulge me like it did the rest of my dinner party. Not one shred of duck was left on the plate to be clear. I did do my best by using the plum sauce en masse. A delightful balance of sweet and tangy flavors, it added some fruity notes which I loved, maybe even as much as the aforementioned peanut sauce. The pancakes were light, thin, and slightly chewy, acting as a canvas for the rich flavors of the meat. While they were not enough to stop me from wishing we had ordered the Kung Pao Chicken, they were appreciated for their addition to the palate with all of the other flavors.
I think the moral for me here is, the more you can try, the happier you will be at Mr. Chow’s. Everything from the lettuce wraps to the lobster spring rolls (which just reminded me we also ordered the steamed dumpling sampler, a terrible decision for a group of 5 considering if your one dumpling wasn’t one you liked, you never get to know the flavor of the others) to the Curried Chicken sounds mouth-wateringly fabulous. That way, you get to take a culinary tour around this part of the world and realize why the hype of Phillipe Chow is worth it.
