CHEF PHILIPPE CHOW

  •  
  •  
  •  
  •  
  •  
  •  
  •  

Now celebrating its 10th Anniversary, Philippe New York by Philippe Chow is still the go-to destination for chic Beijing-style cuisine. With a unique menu and a stylish décor that creates an intimate and romantic environment for diners, Philippe New York offers an upscale dining experience unlike any other.

Owner and Executive Chef Philippe Chow, who puts his own contemporary and upscale spin on traditional style cuisine was trained in his native Hong Kong, has 30 years of experience and was formerly from the acclaimed Manhattan restaurant Mr. Chow, All Philippe signature dishes, like the famed Chicken Satay, perfectly glazed and crispy Peking Duck, Green Prawns, and Filet Mignon and Broccoli, are served in generous portions and family-style, giving all guests the opportunity to be part of a lively and social dining experience. Enjoyed by VIPs and A-List celebrities that include Beyonce & Jay-Z, Lady Gaga, Kobe Bryant, Oprah, Rihanna and Mary J. Blige, Chef Chow presents complex flavors with a hip modern flair, bringing freshness and vitality to traditional Chinese cuisine.

Chief Operating Officer, Steve Boxer is always on hand to make sure that the restaurant is running at its peak performance. “I came from the garment business several years ago into the restaurant business – I wish I had known the amount of time that is required to stay on top of a fine dining establishment to make sure every detail is perfect,” said Boxer. “Keeping the ideas and concepts of the restaurant fresh and original is my goal. To counter this challenge I make sure we have regular meetings with the staff to go over new ideas and customer comments.”

Three Course Lunch Special
Monday – Saturday 12:00PM – 3:30PM.
$23.95 for 8 guests or less
$32.95 POWER LUNCH special with a martini
Located at 33 East 60th Street,
(between Madison Ave & Park Ave),
New York, New York 10022
(212) 664-8885

For more information visit: www.philippechow.com


  •  
  •  
  •  
  •  
  •  
  •  
  •  

Comments

comments

No Comments Yet

Comments are closed