Located in a subterranean venue in Chelsea’s Dream Downtown hotel, this upscale, Beijing-style Chinese restaurant brings its signature dishes to the trendy Meatpacking District.
After establishing itself as one of the hottest restaurants in Manhattan since it first opened its door in 2006, Philippe Chow expanded its brand by opening up a second NYC location in the Meatpacking District. Philippe Chow Downtown offers lunch and dinner services in its sleek, subterranean dining space that focuses on unparalleled dining experience.
CRISPY SPRING ROLLS
Each order comes with three pieces of deep-fried spring rolls, which are stuffed with your choice of vegetable, shrimp, or Peking duck. You will certainly enjoy the crispy, not-too-greasy wonton papers and the savory stuffing – my personal favorite is the Peking duck.
GLAZED SPARE RIBS
Tender and juicy pork spare ribs are glazed with sweet barbecue sauce and cooked perfectly well-done. The appetizer is big in portion so it’s perfect to share with your party. Each rib has lots of tender, fall-off-the-bone meat.
Chicken Flat Noodle
The dish looks like Pad Thai, but has the flavor of Chow Mein. Generous portion of flat noodles and julienne bell pepper are sautéed in soy sauce with big pieces of chicken breast. I thought the noodles were a bit overcooked.
Red King Crabs
This delicacy features big pieces of red king crab legs prepared in white wine sauce with chili flakes, and then topped with scallions. The crabs were unfortunately too salty that it was difficult to taste the actual flavor of the crab.
Prepared in unique concoction of ginger, scallions, and cracked black pepper sauce, the Maine Lobster is a firework in your mouth. The starchy sauce adds a nice flavor to the succulent lobster meat.
Chilean Sea Bass
Tender, melt-in-your-mouth slices of Chilean sea bass in soy sauce is topped with two different sauces: ginger-garlic sauce on the left and black bean sauce on the right. The sea bass has wonderful, soft texture.