Mr. 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 located in Manhattan, New York in 1980.
Despite the lengthy working hours at Mr. Chow 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 for 20 years and retired in 1995. Mr. Lam Shak Chug who was also the head chef and kitchen manager for Mr. Chow for 38 years and retired in 2002. Philippe became one of the prominent chefs in 2002 and contributed great success to Mr. Chow as one of the best eateries in Manhattan. Philippe demonstrated his 'hand pulled' nooddle skills on one of the network cooking shows in 1999 and was well received by the audience. Philippe left Mr. Chow restaurant in September, 2005 after 25 years.
Philippe Chow
Opened in 2006, this is the second post in NYC to the original on 57th Street. Mr Chow’s latest & hippest NYC location attracts clients from the music, art and fashion industries. The Dining Room is designed in black and white lacquer with original artworks by Julian Schnabel, Andy Warhol and Helmut Newton.
On warm evenings, clients can enjoy dining on the outside patio. The attractive bar opens at 5:00 PM daily, welcoming all guests for specialty cocktails and champagnes. Tribeca’s Executive Chef Kwok Hor, is a highly respected professional in the Chinese Cuisine Industry & has given many lectures at The Hong Kong Culinary Association.
Mr. Chow
Mercer Kitchen
Chef Jean-Georges’ American menu features market-driven, seasonal ingredients prepared in a simple yet elegant style, with favorites like the Tuna Spring Roll, Steamed Shrimp Salad, wood-fired pizzas, and classic Warm Valrhona Chocolate Cake.