Category Archives: Chinese

THE EMPEROR’S BANQUET

image

 NEW TANG DYNASTY TELEVISION’S 10th ANNIVERSARY


BENEFIT GALA – CELEBRATING CHINESE CULTURE

AND FREEDOM OF THE PRESS

______________________________________________________________

image

New Tang Dynasty (NTD) Television – a non-profit Chinese and multi-language TV network headquartered in New York City. NTD broadcasts to over 200 million potential viewers via satellite, cable and the Internet.

The Emperor’s Banquet Benefit Gala, preceded by a unique two day Chinese Culinary Competition in Times Square presented by New Tang Dynasty Television. This banquet celebrates a decade of championing press freedom and the promotion and sharing of traditional Chinese culture. Transforming Times Square into the kitchen arena of ancient China, the competition is designed to showcase the skills and artistry of over 50 Master Chefs from around the world. Celebrities and renowned chefs will participate in the closing “Lightning Wok Challenge.” The winners of the International Chinese Culinary Competition will then prepare a sumptuous 10 course feast in celebration of NTD’s tenth anniversary.

Fierce competition for the Gold Medals. A major donation to CITYMEALS when these Chinese chefs from around the world will donate huge meals to the homebound and Senior Center in a China-US touching hands celebration

Thursday, September 22, 2011 and Friday September 23, 2011 –
NTD’s Fourth International Chinese Culinary Competition

9:00 a.m: Commencement of the Culinary Competition (Eight rounds
lasting between 45 minutes to an hour)
7:00 p.m: 15 minute Kung Pao Chicken Dish “Lightning Wok Challenge”

Sunday, September 25, 2011 – NTD’s 10 Year Anniversary Benefit Gala
5:00-7:00 p.m: Reception and Silent Auction
7:00-9:30 p.m: The Emperor’s Banquet 10 Course Haute Cuisine Dinner
Includes Han Couture Fashion show and Live Auction

International Chinese Culinary Competition – Times Square

The Emperor’s Banquet – Pier 60, Chelsea Piers, New Yorkimage

 

Copyright 2011 By Punch In International. All Rights Reserved

Disclosure

 

image

 

image


Filed under: charities, Chinese, events, New York, Restaurants Tagged: charity, events, food restaurant, New York

Mr. K’s NYC Is The Emperor Of Manhattan’s Chinese Restaurants


Mr. K’s NYC

Mr. K's exterior

570 Lexington Ave, New York 10022

(At 51st St)

(212) 583-1668

 
Website:
www.mrksny.com
Notes:
DeliveryTake-OutVisa, MC, AmEx, DC, Carte Blanche
Hours:
Mon-Fri: 11:30am-11pmSat-Sun: 12pm-11pm
Serves:
Lunch, Dinner
Features:
Prix Fixe, Romantic, Delivery, Accepts Credit Cards, Take Out

Johnny Kao: Owner

Edward Cheung: General Managing Partner

John Fong: General Managing Partner

Cheng-Hua Yang: Executive Chef

Greg Olving: Concept Architect

 

Contact The Restaurant
Make A Reservation on Open Table
Mr. K's Interior

Mr. K’s is situated in the landmark old GE building. The restaurant’s architecture is art deco in keeping with the entire building’s design. The dining room has high ceilings and plush carpeting and is adorned with museum-quality art pieces. The wood work, fabrics, and etched glass are magnificent. Mr. K’s is easily the most elegant and spectacular Chinese restaurant in New York City.

The Art Deco decor with its dusty-rose color-theme, huge scalloped banquettes, cherry wood covered columns and etched glass has the aura of opulence. The well trained wait-staff spoil you with personal and benevolent service and owner, Johnny T. Kao, is as charming and elegant as he is a perfectionist, as are General Managing Partners Edward Cheung and John Fong.

With such drama, food is not a subordinate player. After one bite of any appetizer such as the delightfully crispy and light Shanghai-style spring rolls or marvelous Vegetarian’s Purses, a medley of mushrooms and vegetables wrapped in tofu sheets, fried and then softened in a soy-sherry sauce with a touch of garlic, you know this is a serious kitchen. Best of all, try the scrumptious Sesame Shrimp Toast with ground shrimp on bread triangles and sesame seeds, fried to golden brown, and an elegant Seafood Imperial, consisting of minced lobster meat, shrimp, fish and scallops sautéed and served in a refreshing lettuce cup.

Entrees are no less admirable. Peking Duck is superlative here and the incredibly accessible $48 prix fixe dinner ($28 at lunch)  includes some of the best dishes. Miniature thimbles of sorbets are offered as palate cleansers and scented towels are served after courses that require them.

Other memorable dishes include a special of Chilean Sea Bass, quickly seared and snowy fleshed within, Lobster in or out of the shell with a choice of preparations and “Firecracker” filet of fish simmered in a tangy Szechwan sauce with onions and a touch of tomato.

Desserts,are a welcomed concession to western taste, since that is one area of Chinese food least appreciated by Americans. We loved the Green Tea and Pistachio Ice Cream and chocolate lovers should try the Tri Chocolate Mousse Dome. There is a short and well priced wine list starting at $28 with plenty of bottles under $40, glorious private rooms and an air of "money’s no object" at Mr. K’s, with its mix of upscale Asians, downtown Wall Street types and lovers out for a night on the town. Perhaps that explains the lovely gesture of giving the fairer sex a corsage when they are seated. Mr. K’s is not the most expensive luxury Chinese restaurant in Manhattan, just one of the  most civilized and gracious and thus retains its A Major rating.

Mr. K's Interior 2

Copyright 2011 By Punch In International. All Rights Reserved

 Disclosure

 

About Mr. K’s

In China, cooking is an ancient art rather than simply a nourishing necessity. 
Those dishes, which have stood the test of time, provide us with what is known as “the classic Chinese cuisine”.  A well-planned meal will vary in texture and color as well as flavor and temperature to achieve overall harmony in the tradition of Ying and Yang.

Each of the four main regions of the country has developed its own distinctive
culinary style.  Peking (North) provides a tender, delicate taste while Shanghai (East)
uses light and savory flavors. In contrast  are the crispy, unusual blends of Canton
(South) and the fiery, spicy seasonings of Hunan and Szechwan (Central and West).
To provide New York city, “Capital of the World”, with the best China has to
offer, Mr. K’s has meticulously searched for dishes representing the essence of each of these regions.  The most gourmet recipes with the best ingredients and subtlest of
seasonings have been prepared under the masterful direction of our head chef.  Their beautiful presentation on imperial flatware, served in grand style, is an exotic prelude to your delight.

 
Some dishes are seasonal to ensure the finest quality and freshest ingredients. 
Requests for special dishes not on our menu will be accommodated whenever possible. Always available is the traditional Chinese tea or our ceremonial coffee brewed fresh at the table.  Both are offered only at Mr. K’s and have been blended according to our secret recipe.

 
It is our pleasure to provide you with the highest standards of dining excellence
never offered before — a total experience that is unique and memorable.  Thus, at Mr.
K’s, the graceful and contemporary Art Deco setting . . . complementing this historic
Midtown landmark building. . . adorned by fine art of jade and silver. . . surpassed only by its exquisite cuisine, provides an ambiance for New York’s elite with discriminating taste.

 
Magnificent meals, elegant surroundings, pleasurable hospitality, satisfying
service. . . all are yours at Mr. K’s.  Pursuit of perfection is our ultimate goal. We hope
you agree. . . and enjoy. . . 

___________________________________________________________________

Sample Menus (Prices Subject To Change)

Lunch A La Carte

Special 3 Course Prix Fixe $28

Per Person

The Prix Fixe Dinner Comes With Your Choice Of Steamed Rice, Fried Rice, Or Lo Mein. * Hot & Spicy

Appetizer Or Soup

Choice Of:

Shanghai Spring Roll

Lover’s Dumplings

Crispy Beef

Seafood Wonton Soup

Fisherman’s Delight

Vegetable Spring Roll

Honey Walnuts

Steamed Vegetable Dumplings

Vegetable Hot & Sour *

Tofu & Vegetable Soup

Entrée

Choice Of:

Chicken with shiitake & vegetables

Chicken Supreme

Chicken Macadamia

Hot & Sour Chicken *

Lemon Chicken

Seared Pork Tenderloin

Mongolian Lamb

Shrimp with cashews

Firecracker Fish *

Beef Mimosa with orange peel

Beef Formosa

Triple Delight

Vegetarian’s Purse

Asparagus with mushrooms

Buddha’s Delight

Bok Choi with shiitake

Eggplant In Garlic Sauce *

Ma-Por Tofu *

Bean Curd Shanghai

Fresh Fruit Or Ice Cream

Coffee Or Tea

______________________________________________________________

Dinner

Appetizers

Shanghai Spring Roll freshly made with shrimp and chicken, fried to crispy golden brown.
(2) 9.95

Vegetable Spring Roll freshly made with vegetables, fried to crispy golden brown.
(2) 9.95

Vegetable Dumplings steamed dumplings filled with tofu, cabbage and shiitake mushrooms.
(4) 12.95

Lover’s Dumplings steamed dumplings filled with pork, ginger and scallions.
(4) 12.95

Pan-Seared Pork Dumplings dumplings with pork, ginger and scallions, steamed and pan-seared to perfection, served with our special house blend dipping sauce.
(4) 12.95

Pan-Seared Beef Dumplings dumplings with beef, ginger and scallions, steamed and pan-seared to perfection, served with our special house blend dipping sauce.
(4) 12.95

Sweet & Sour Jumbo Prawn two jumbo prawns, flash fried, served with a sweet & sour sauce on side.
(2) 16.95

Crispy Beef crispy shredded beef with a soy-scallion glaze and a touch of vinegar.
16.95

Chicken Skewer breast of chicken on bamboo sticks with satay
(4) 12.95

Chicken Curl minced chicken with fresh shiitake, water chestnuts, and pine nuts in a fresh lettuce cup.
12.95

Seafood Imperial minced lobster meat, shrimp, fish and scallops sautéed and served in a lettuce cup.
16.95

Duck Roll* roast duck with sautéed green peppers and onions in a crêpe wrapper.
15.95

Sesame Shrimp Toast ground shrimp on bread triangles with sesame seeds, fried to golden brown.
(4) 16.95

Tangy Shrimp Wonton * shrimp-stuffed thin skin wontons in a spicy red chili sauce.
12.95

Shitake Tofu Roll layers of marinated tofu sheets stuffed with sautéed shiitake mushrooms, then braised.
12.95

Sesame Chicken Noodles* sesame chicken noodles with bean sprouts, scallions, sesame-peanut paste, and a touch of chili.
12.95

Honey Walnuts selected walnuts glazed and roasted to crispy brown, with a touch of honey.
9.95

Sweet & Sour Cold Cabbage * Chinese napa cabbage in sweet and sour marinate with a touch of chili peppers.
9.95

Soup

Vegetable Hot & Sour Soup* tofu, tree ear mushrooms and many more composed this hearty vegetarian potage.
8.95

Seafood Wonton Soup shrimp filled wontons in seafood broth with egg julienne and scallions.
8.95

Fisherman’s Delight fresh filets of fish, julienne of ginger, and watercress in a clear fish broth.
8.95

Tofu & Vegetable Soup fresh tofu and watercress in a clear broth.
8.95

Chicken & Corn Chowder chicken and creamy golden corn in a velvety soup base.
8.95

Dragon & Phoenix Soup a velvety soup with minced lobster meat, shrimp, chicken, asparagus, and egg white
16.95

Poultry

Chicken With Shiitake & Vegetables slices of tender chicken stir-fried with shiitake mushrooms and vegetables in a delicate wine sauce.
25.95

Lemon Chicken breast of chicken, breaded and fried to golden brown, sliced and served with a lemon infused sauce.
25.95

Chicken Macadamia slices of tender chicken breast sautéed with roasted macadamia nuts in a soy-sherry and garlic sauce.
25.95

Chicken Marengo * slices of tender chicken breast sautéed with scallions and peanuts in a tangy Szechwan sauce.
25.95

Rainbow Chicken julienne of chicken sautéed with shiitake, bell peppers, and silvery bean sprouts.
25.95

Hot & Sour Chicken * strips of tender chicken breast, marinated, flash-fried, and then wok-tossed with peppers in a tangy spicy sauce with vinegar.
25.95

Curry Chicken * slices of tender chicken breast, wok-tossed with onions, taro roots, and bell peppers, in a mild curry sauce with a touch of ginger and scallion.
25.95

Chicken With Asparagus slices of chicken white meat sautéed with fresh asparagus in a light, delicate sauce.
25.95

Empress Chicken slices of tender chicken sautéed with broccoli in a soy-garlic sauce.
25.95

Basil Ginger Chicken tender chicken strips infused with basil and ginger, sautéed and finished in a wine, soy and chicken reduction.
25.95

Chicken Supreme chunks of chicken breast lightly battered, fried to a golden brown, glazed with a soy- vinegar sauce, and finished with a touch of osmanthus petal
25.95

Crispy Duck half a duck, marinated with peppercorn seasoning, steamed to tender, fried to crispy, served with hoisin.
28.95

Peking Duck young duckling roasted to crispy golden perfection, carved and served with crepes, scallions or cucumbers, and hoisin sauce.
(half order) 25.95
42.95

Pork, Beef, And Lamb

Seared Pork Tenderloin marinated pork tenderloin, pan-seared to perfection, sliced and served with a soy-sherry sauce.
28.95

Honey Braised Pork Ribs slow braised short ribs in a savory soy reduction, served with silvery bean sprouts.
28.95

Sweet & Sour Pork strips of marinated pork tenderloin, fried to perfection and tossed in a sweet & sour sauce.
28.95

Hunan Tofu With Pork * fresh bean curd, fried and then sautéed with slices of pork and vegetables in a spicy black bean Szechwan sauce.
27.95

Seared Beef Medallion seared medallions of black angus beef filet mignon with scallion oyster sauce.
34.95

Black Pepper Steak well-trimmed black angus beef filet mignon, aged, tenderized, seared and topped with black pepper sauce, presented on a sizzling skillet.
34.95

Sesame Beef strips of beef with light coating, fried to a golden brown, with a soy-based reduction and a sprinkle of sesame seeds.
30.95

Mongolian Beef slices of beef sautéed with onions and scallions in soy-sherry sauce.
28.95

Beef Mimosa With Orange Peel chunks of beef, seasoned and marinated in cointreau, lightly battered and fried, finished in an orange-infused sauce with a touch of orange peel.
30.95

Rainbow Beef Fillet cubes of beef filet mignon, wok-tossed with bell peppers, onions and mushrooms, finished in a soy-sherry reduction.
34.95

Empress Beef slices of tender beef sautéed with broccoli in a soy-garlic sauce.
28.95

Beef Snap Peas slices of tender beef sautéed with fresh snap peas in a ginger-soy and sherry sauce.
28.95

Beef Szechwan* slices of tender beef sautéed with Chinese napa, shiitake mushrooms, and leeks, in a fiery spicy Szechwan sauce. 28.95slices of tender beef sautéed with Chinese napa, shiitake mushrooms, and leeks, in a fiery spicy Szechwan sauce.
28.95

Beef Formosa slices of tender beef sautéed with bell peppers in a shacha sauce, served on a bed of spinach.
28.95

Mongolian Lamb slices of lamb sautéed with onions and scallions in soy-sherry sauce.
28.95

Lamb Szechwan * slices of tender beef sautéed with Chinese napa, shiitake mushrooms, and leeks, in a fiery spicy Szechwan sauce.
28.95

Seafood

Whole Fish Any Style a fresh whole fish in season prepared to your liking

Crispy Fish Fillet * filet of a fresh whole fish, lightly breaded and flash fried to golden brown, served in a tangy Szechwan sauce

Firecracker Fish * filet of fish simmered in a tangy Szechwan sauce with onions and a touch of tomato.
29.95

Steamed Filet Of Fish filet of fish, steamed in its own juice with julienne of fresh ginger and scallions.
28.95

Simmered Fish Filet Shanghai filets of fresh fish, lightly pan-fried and simmered in a soy-sherry and ginger sauce.
28.95

Baked Chilean Sea Bass filets of fresh chilean sea bass, marinated with soy-miso, and baked to perfection.
28.95

Basil Ginger Prawns prawns infused with basil and ginger, sautéed and finished in a soy reduction.
31.95

Sesame Prawns With Shiitake wok-tossed prawns in sesame oil with shiitake, enoki, scallions, and a sprinkle of white sesame seeds.
31.95

Garlic Prawns prawns rubbed with finely chopped garlic and a touch of bacon bits, broiled and finished in a light sauce.
31.95

Hunan Prawns * prawns sautéed with peppers, mushrooms and leeks, in a tangy Szechwan sauce.
31.95

Prawns In Garlic Sauce * sautéed prawns with mushrooms and water chestnuts, in a soy-garlic sauce with a touch of rice vinegar.
31.95

Firecracker Prawns * prawns sautéed in a tangy Szechwan sauce with onions and a touch of tomato.
31.95

Prawns Citronelle jumbo prawns quick-fried to perfection, finished in a refreshing creamy sauce with a hint of citrus.
31.95

Prawns With Vegetables prawns sautéed with seasonal vegetables in a light, delicate garlic-wine sauce.
31.95

Prawns With Asparagus prawns sautéed with asparagus, served with a light, velvety sake sauce
31.95

Peppered Prawns jumbo prawns flash fried and tossed with peppercorns, ginger and scallions.
31.95

Sea Scallops In Garlic Sauce * sautéed sea scallops in a soy-garlic sauce with a touch of dark rice vinegar.
31.95

Sea Scallops In Pepper Sauce * sautéed sea scallops in a soy-sherry sauce with red chili peppers and peanuts.
31.95

Firecracker Scallops sea scallops sautéed in a tangy Szechwan sauce with onions and a touch of tomato.
31.95

Prawns & Scallops In Garlic Sauce * prawns and sea scallops wok-tossed in a soy-garlic sauce with a touch of dark rice vinegar.
34.95

Triple Delight chicken, beef, and shrimp, sautéed with broccoli in a soy-sherry sauce.
29.95

Lobster Meat Any Style lobster meat out of shell, sautéed with sauce of your preference: ginger & scallion, black bean, Szechwan pepper, or garlic.
48.95

Seafood Rendezvous prawns, sea scallops, and lobster meat sautéed with garden vegetables in a light, delicate sauce.
34.95

Lobster Any Style Maine lobster in shell prepared with sauce of your preference: ginger and scallion, black bean, Szechwan pepper, or garlic

Braised Abalone slices of abalone braised in a special broth, and then finished in a delicate soy-sherry reduction. served with seasonal greens. (price per person, minimum 4 person)
45.00

Vegetables And Tofu

Vegetarian’s Purse a medley of mushrooms and vegetables wrapped in tofu sheets, fried and then softened in a soy-sherry sauce with a touch of garlic.
19.95

Buddha’s Delight sautéed crisp fresh vegetables in a light, delicate sauce with a hint of garlic.
19.95

Asparagus With Mushrooms fresh asparagus sautéed with white and shiitake mushrooms in a light, delicate sauce.
19.95

Eggplant In Garlic Sauce * fresh Chinese eggplant sautéed with ginger and scallion, finished in a classic garlic sauce.
19.95

Bok Choi With Shiitake sautéed crisp fresh vegetables in a light, delicate sauce with a hint of garlic.
19.95

Ma-Por Tofu * soft bean curd sautéed with ginger and scallions, in a spicy Szechwan sauce with a touch of peppercorn.
19.95

Sautéed Seasonal Vegetables fresh vegetable in season, sautéed plain or with garlic

Rice & Noodles $18.95

Fried Rice stir-fried fluffy rice with your choice of shrimp, chicken, beef, pork, vegetables or combo.

Lo Mein Noodles stir-fried soft noodles with your choice of shrimp, chicken, beef, pork, vegetables or combo

Dinner Prix Fixe $48

Per Person (Two Person Minimum)

The Prix Fixe Dinner Comes With Your Choice Of Steamed Rice, Fried Rice, Or Lo Mein. * Hot & Spicy.

Appetizer

Choice Of:

Shanghai Spring Roll

Lover’s Dumplings

Crispy Beef

Vegetable Spring Roll

Honey Walnuts

Steamed Vegetable Dumplings

Soup

Choice Of:

Seafood Wonton Soup

Fisherman’s Delight

Vegetable Hot & Sour *

Tofu & Vegetable Soup

Peking Duck

Add
10.00

Entrée

Choice Of:

Chicken with shiitake & vegetables

Chicken Supreme

Chicken Macadamia

Hot & Sour Chicken *

Lemon Chicken

Seared Pork Tenderloin

Mongolian Lamb

Shrimp With Cashews

Firecracker Fish*

Beef Mimosa with orange peel

Beef Formosa

Triple Delight

Vegetarian’s Purse

Asparagus with mushrooms

Buddha’s Delight

Bok Choi with shiitake

Eggplant In Garlic Sauce *

Ma-Por Tofu *

Bean Curd Shanghai

Fresh Fruit Or Ice Cream

Coffee Or Tea


Filed under: Chinese, New York, Restaurants

World-class Chinese at Philippe Chow New York

philippe chow backroom

Philippe Chow New York

 

Established: December 2005

Location: 33 East 60th 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

philippe chow long room

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.

philippe chow bar1

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:

 

Philippe Chow Interior


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..

 Philippe Chow Food1

  (Hosting your own soiree? Chef Philippe is also available to cater private parties and/or prepare to-go dinners for any special event).

________________________________________________________________

Disclosure

Copyright 2011 By Punch In International. All Rights Reserved


About Chef Philippe: Philippe Chow was born in China in 1958 and went to Hong Kong when he was 16 years old. Philippe spent 5 years learning all the Chinese basic cooking skills and worked in various kitchens in Hong Kong. Philippe came to the United States in 1979 and started working in the kitchen of Mr. Chow (no relation) located in Manhattan, New York in 1980.

Despite the lengthy working hours at Mr. Chow (no relation) for 25 years, Philippe was fortunate to have the opportunity to learn and work with some of the best chefs including: Mr. Steven Yim, one of the well recognized ‘Dim Sum’ chefs who had worked for Mr. Chow (no relation) for 20 years and retired in 1995. Mr. Lam Shak Chug who was also the head chef and kitchen manager for Mr. Chow (no relation) for 38 years and retired in 2002. Philippe became one of the prominent chefs in 2002 and contributed great success to Mr. Chow (no relation) as one of the best eateries in Manhattan. Philippe demonstrated his ‘hand pulled’ noodle skills on one of the network cooking shows in 1999 and was well received by the audience. Philippe left Mr. Chow (no relation) restaurant in September, 2005 after 25 years.

___________________________________________________________________

Celebrity Clientele: Al Gore

Anna Wintour

Anne Hathaway

Beyonce

Carlos Beltran (New York Mets)

CC Sabathia (New York Yankees)

Darryl Strawberry

David Bowie

Denzel Washington

Dustin Hoffman

Forrest Whitaker

George Clooney

Janet Jackson

Jay-Z

Kevin Garnett (Boston Celtics)

Kobe Bryant (LA Lakers)

Lady Gaga

Lamar Odom (LA Lakers)

LeBron James

Magic Johnson

Matt Damon

Mick Jagger

Mike Tyson

Oliver Stone

Oprah

Patrick Ewing

Paul McCartney

Rihanna

Robert De Niro

Rupert Murdoch

Sean ‘P Diddy’ Combs

Star Jones

U.S. President Barack Obama

____________________________________________________________________

 

Dinner Menu ( Prices & Items Subject To Change)

SOUP

CORN AND CRAB MEAT SOUP
crabmeat, corn
$12

HOT AND SOUR SOUP
bean curd, chopped vegetables
$10

WON TON SOUP
$10
Ȋ
SALADS

PHILIPPE’S HOUSE SALAD
sesame/soy vinaigrette
$12

CRUNCHY DUCK SALAD
sesame/soy vinaigrette
$16

SPINACH SALAD
plum and lime juice vinaigrette
$12
Ȋ
APPETIZERS

MAINE LOBSTER SPRING ROLLS (2)
$29

PEKING DUCK SPRING ROLLS (3)
$16

SALT and PEPPER CALAMARI
$14

WOK FRIED MAYONAISE PRAWNS
$22

VEGETARIAN FLAT NOODLE
$12

SCALLION PANCAKE
$12

SHRIMP SPRING ROLLS (3)
$22

VEGETABLE SPRING ROLLS (3)
$14

SHRIMP TOAST
$16

GLAZED SPARE RIBS
$18

CHICKEN FLAT NOODLE
$14

CRISPY SEAWEED (GAMBEI)
$15

ȊSALT and PEPPER MARYLAND SOFT SHELL CRAB (SEASONAL)

SATAYS
skewers prepared in chef Chow’s famous cream sauce

CHICKEN (3)
$18

"The Chicken Satays are Amazing"
N.Y. Newsday, Jan 2006

BEEF (3)
$19

SHRIMP (2)
$32

MAINE LOBSTER (2)
$39

CHEF CHOW’S LETTUCE WRAPS

CHICKEN $18

BEEF $19

SHRIMP $22

VEGETARIAN $16
Ȋ
NOODLES and DUMPLINGS
by chef Wai Ming Cheng

MR.CHENG’S NOODLES
hand-pulled noodles in pork or veal bean sauce
$16

CRABMEAT SOUP DUMPLINGS (6)
Chef Chow’s supreme broth, contains pork
$19

SIEU MAI (6)
pork and black mushrooms
$12

WOK FRIED PORK DUMPLINGS (6)
$12

VEGETABLE DUMPLINGS (6)
assorted chinese veg and mushrooms
$12

JADE DUMPLINGS (6)
shrimp and bamboo shoots
$18

PORK SOUP DUMPLINGS (6)
Chef Chow’s supreme broth
$12

CHICKEN SIEU MAI (6)
chicken and black mushrooms
$12

WOK FRIED BEEF DUMPLINGS (6)
$12
Ȋ
CHEF CHOW’S TASTING MENU
$85 pp (six person minimum)

CHEF CHOW IS PERSONALLY AVAILABLE FOR PRIVATE EVENTS

* Absolutely No MSG *

ENTREES
ALL ENTREES SERVED FOR TWO-THREE PERSONS
HALF ORDERS AVAILABLE (on most items)

GREEN PRAWNS
cashew nuts, water chestnuts, peppers, and black mushrooms
$64/2

BLACK PRAWNS
black bean sauce
$64/2

NINE SEASONS SPICY PRAWNS
chef Chow’s famous spicy sweet and sour sauce
$64/2

SPECIAL PRAWNS
sweet and sour sauce
$64/2

DRUNKEN SEA BASS
white wine sauce
$60/2

CRISPY SWEET AND SOUR HALIBUT
Alaskan Halibut
$58/2

STEAMED WHOLE FISH OF THE DAY
light sweet soy w/scallion and ginger
MP

LIVE MAINE LOBSTER (5 – 5.5lbs of Lobster)
ginger, scallions, and cracked black pepper
MP

PINK PRAWNS
ginger, w/sweet and sour sauce
$64/2

WHITE PRAWNS
egg white sauce
$64/2

KING PRAWNS JO LAU
garlic sauce
$64/2

THREE WITHIN
shrimp, chicken, and scallops, in white sauce
$56/2

CHILEAN SEA BASS
one side w/black bean and one side w/garlic
$60/2

PAN CRISPY SALMON
sweet and sour wild Alaskan Salmon
$58/2

RED KING CRABS (2.5 – 3lbs)
garlic/butter sauce
$95/2

PHILIPPE’S SURF and TURF (2)
house mignon, South African lobster tails
$135/2
Ȋ
POULTRY

BEIJING CHICKEN
walnuts, in sweet brown sauce
$44/2

CHICKEN JO LAU
garlic sauce
$44/2

CHICKEN and BROCCOLI
white sauce
$44/2

VELVET CHICKEN
chopped vegetables in spicy sauce
$44/2

KUNG PAO
spicy peanut sauce
$44/2

SWEET and SOUR CHICKEN
home made red sauce
$44/2

CRISPY DUCK
house made pancakes
$60/2
Ȋ
PEKING
specially prepared by Chef Chow with house made pancakes
please allow 45 minutes for the Peking Duck to be prepared

7LBS PEKING DUCK
$75

4LBS PEKING CHICKEN
$55

MEAT

HOUSE MIGNON
$75/2

BEEF WITH OYSTER SAUCE
$51/2

FILET MIGNON W/BROCCOLI
$64/2

CRISPY BEEF
$56/2

SWEET AND SOUR PORK
$52/2
Ȋ
RICE and VEGETABLES

PORK/SHRIMP FRIED RICE
$12/2

VEGETABLE FRIED RICE
$9/2

MIXED VEGETABLES
$11/2

BROCCOLI
$10/2

CHICKEN FRIED RICE
$10/2

BROWN RICE
$8/2

STRING BEANS
$10/2

BOK CHOI
$10/2

ABOVE ENTREES SERVED WITH WHITE RICE
20% GRATUITIES ADDED FOR PARTIES OF 6 OR MORE

_________________________________________________________________

Philippe has garnered such recent praise as Best in Chinese Food by Zagat 2010 and named Best of the Best (2007) by New York Magazine (for the signature Peking Duck).

"Best Peking Duck in the City"
N.Y. Observer

"Best of NY" 2007"
N.Y. Magazine, Adam Platt

"Excellent"
Zagat 2008

"Peking Duck is Regal"
N.Y. Magazine, Jan 2006

"A Perfectly Glazed and Crispy Peking Duck"
Crain’s New York, May 2006
Ȋ


Filed under: Chinese, New York, Restaurants