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Philippe New York


Philippe Chow, longtime chef at the legendary Mr. Chow, has opened Philippe, a contemporary Chinese restaurant located at 33 East 60th Street. The 240-seat, two-story restaurant, located in the former RM space, opened 20 December 2007.

Philippe is open daily for lunch and dinner and weekend brunch. The menu offers a selection of main dishes intended for sharing, such as nine seasons spicy prawns, drunken sea bass served in white wine, Peking duck, crispy pork loin with salt and pepper and crispy center- cut beef cooked in an XO sauce. Half orders are available for all main dishes. Restaurant guests may also choose to order a 10-course tasting menu. The lunch menu will offer both a la carte selections as well as a three-course prix-fixe menu.

Creative noodles and dumplings are a signature at Philippe. Each night at 8 p.m. in the restaurant’s dining room, Noodle and Pastry Chef Wai Ming Cheng will conduct 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 bean sauce.

Philippe Chow was born in China in 1958 and went to Hong Kong at age 16 where he spent five years working in various kitchens receiving hands-on training. He came to the U.S. in 1979 and began working at Mr. Chow (no relation) in 1980. He remained at Mr. Chow for the next 25 years until departing this past September to partner with Philippe’s co-owners Stratis Morfogen and Howard Stein (partners in Au Bar).

Overseeing the preparation of all noodle and dumpling dishes and desserts is Wai Ming Cheng, who worked as a noodle and pastry chef in Hong Kong for 20 years. For the past five years, Cheng worked at Mr. Chow in New York, where he perfected his elaborate hands-on noodle making presentation. Selections from Cheng’s pastry menu will include pumpkin cake, candied apple fritters, sweet bean cake and black sesame rolls.

General Manager Dimitri Kyroulis (formerly of Le Colonial, La Goulue and La Grenouille) has overseen the creation of Philippe’s wine list which features an international selection of 120 bottles. The wine cellar doubles as a private event space, seating up to 30 customers. Philippe offers 10 to 12 wines by the glass each night.

Philippe’s minimalist decor is comprised of a background of glossy white with accents of brown, black and red in the banquettes, chairs and bar area and ambient candle light throughout the dining room.

In addition to the private event space for 30 in the wine cellar, Philippe is able to accommodate parties up to 350 standing (240 seated) in the entire restaurant, and 150 standing (120 seated) in the second floor dining room. Philippe also offers off-premise catering for private events, and Chef Chow is available to personally cook at private dinners.

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