Walking into Philippe, Philippe Chow’s Upper East Side New York restaurant, you quickly realize this is a far cry from the neighborhood Chinese take-out spot.
The wine list has something for ever palate, though we advise you to keep your mind pretty clear to enjoy the coming attractions. For appetizers, Chef Chow’s Lettuce Wraps are a must. After stuffing your own scrumptious rolls with sautéed chicken and flavorful fried seaweed with walnuts, be sure to drizzle on the sweet and tangy teriyaki sauce. The Chicken Satay with a creamy dip was also popular around the room and Mr. Cheng’s Noodles are quite filling for a first course.
As you wait for your main dish to arrive, take a peek around to see what stars may be enjoying the exquisite fare as well. We noticed two brothers enjoying dinner on the other side of the restaurant and realized one was Nick Cannon sans wifey Mariah Carey, and possibly closing another multimillion dollar deal. Also, enjoy the music which packs plenty of soul. Stevie Wonder, Bob Marley and Jamiroquai all had their turn to serenade us during the night.
For entrees, the Beijing Chicken is rightfully the restaurant’s signature dish. Not only is this noodle concoction with walnuts and a brown sauce delicious, but it’s not hard to make as the Philippe staff share the recipe with us below. For the fish lovers, the Striped Bass Beijing and Chilean Sea Bass are also great choices, and served with seasoned green beans and rice.
If you still have room for dessert, the fresh blueberry cake is amazing and served with a scoop of ice cream. The red velvet cake and peanut butter tart also looked decadent, so let us know if you give them a try. Noodles and dumplings start at $12, and entrees feeding two start at $44.
Fine dining and Chinese make an excellent pair at Philippe in New York City.
Now, let’s try this at home
Beijing Chicken
2 chicken breasts cut into 1-inch cubes
½ cup sweet bean paste (found in the asian section of your supermarket)
1 tbsp water
Flour
Soybean oil for frying
Walnuts for garnish
Dredge chicken in flour, shake excess. Deep-fry chicken in soybean oil at a temperature of 375 degrees until golden brown. Drain and set aside. Heat sweet bean paste in pan or wok with water until hot. Toss Chicken in wok until coated and serve.