Arriving from Hong Kong in the late ’70s, Philippe Chow was quickly swept up into the new upscale Chinese dining trend. He would go on to spend 25 years working in the kitchen for the already legendary restauranteur Michael Chow (no relation), at the NYC outpost of the super swanky celeb-magnet Mr. Chow.
A decade ago, the by-then celebrated Chef Philippe opened his first namesake restaurant on New York’s Upper East Side, and has been serving up Beijing-style dishes to a distinctly cosmopolitan crowd – it remains an uptown hotspot. So it made sense then, that he would eventually make his way down below 23rd street – and so the dazzling new Philippe Chow Downtown arrived this month to much fanfare.
The subterranean location at the Dream Downtown hotel, is a visually decadent oasis, with a mirrored staircase, gold leafed ceiling, bold red accents – which signifies good fortune and joy in Chinese culture – a dark, sexy bar area and, naturally, a gold bamboo encased DJ booth. The all day and late night menu features Chow’s signature classics like salt and pepper lobster, peking duck carved table side and served with freshly made pancakes, and dim sum options made from hand-pulled noodles and dumplings.
The great culinary master was kind enough to share with BlackBook his inimitable recipe for Chow’s Velvet Chicken. But we highly recommend visiting Philippe Downtown post haste, to enjoy it in the proper surrounds.
Chow’s Velvet Chicken
– 2 chicken breasts
– 1/2 of a carrot
– 2 celery
– 3 Chinese mushrooms
– 3 tablespoons of Chicken broth
– 1 teaspoon of salt
– 1 teaspoon of corn starch
– 1 teaspoon of vegetable oil
– 2 pieces of Chili (optional)
Cut up 2 chicken breasts into strips.
Chop 1/2 of a carrot, 2 pieces of celery, and 3 Chinese mushrooms into small pieces.
Put 1 teaspoon of vegetable oil in the wok and heat it up for 1 minute.
When the oil is heated, put the chicken strips into the wok.
Put 3 tablespoons of chicken broth into the wok.
Then, put the chopped carrots, celery, and mushrooms into the wok.
Stir it for 30 seconds.
Then put 1 teaspoon of salt and 1 teaspoon of cornstarch into the wok.
(Optional) If you would like the velvet chicken spicy, place 2 chopped chili peppers into the wok.
Cook for 5 minutes.