Expert Interview: Philippe Chow
Behind the Chef
What were your favorite foods growing up?
Seafood.
When did you decide you wanted to be a chef?
As a teenager, I used to buy fresh produce and meats down at a local farm and cook for my family.
Where and when did your career in food begin?
1979 at Mr. Chow.
If you didn't become a chef, what would you be?
A pro-poker player.
Who/what has shaped your cooking the most over the years?
Mr. Lamb.
What influences your cooking style and particularly the menu at your restaurant?
My customers.
What are your favorite culinary weapons in the kitchen?
Peking duck oven which I designed and the high powered woks.
What is your favorite secret ingredient?
Ginger and fresh garlic.
What is the one rule or value you try to instill in all of your staff?
Consistency.
What qualities to you look for when hiring cooks for your restaurant?
Polished skills and good attitudes.
If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Steamed whole fish with ginger, Peking roasted duck or chicken, steamed dumplings.
What was the most challenging meal you had to make? Why?
Chicken satays- it takes 8 hours to heat and cool just one quart of the sauce.
What is your least favorite food?
Fast food.
What is your beverage of choice?
A great Pinot Noir
What was the most spectacular meal you have ever had?
Noodle Village in Chinatown.
What is your best cooking tip for a home enthusiast?
Fresh ingredients.
What do you eat when you are home?
Fresh fish and vegetables.
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Expert Profile
Philippe Chow
Mr. Philippe Chow was born in China in 1958, and went to Hong Kong when he was 16 years old to explore his love of cooking. Philippe spent five years learning all of the basic Chinese cooking skills, working in various kitchens throughout Hong Kong. Upon his arrival in the United States in 1979, Philippe sought a venue to use his finely honed skills, and started working in the kitchen of Mr. Chow in NYC in 1980.
While helming the kitchen of Mr. Chow for over 25 years, Philippe was fortunate to have the opportunity work with some of the best Chinese chefs in the industry, including Mr. Steven Yim, a well recognized "Dim Sum" chef who worked for Mr. Chow for 20 years, and Mr. Lam Shak Chug. With Philippe in the kitchen, Mr. Chow achieved the standing as one the best eateries in Manhattan and a legion of loyal followers who actively sought out his unique Chinese cuisine.
Philippe left Mr. Chow in 2005, and went on to open his own eponymous eatery. Philippe is still famous for his 'hand pulled' noodle skills, which he demonstrates to audiences big and small every chance that he gets
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