Chicken Satay, Chicken Lettuce Wrap, Peking Duck, Peking Chicken, Pork Soup Dumplings, Vegetable Fried Rice, Glazed Spare Ribs, Scallion Pancakes, Green Prawns, and Chilean Sea Bass were all very popular dishes at Philippe. Other dishes tasted include Crispy Beef, crispy duck, won tons, and all desserts.
Chicken Satay comes with a peanut sauce that is rich and creamy. The chicken is orange because of the tomato extract that it is marinated in. Chicken Lettuce Wrap is good, but don't order the Shrimp Lettuce Wrap because they dice up the shrimp so small that you don't really get to taste the texture of the shrimp.
Peking Duck is truly regal. It has won so many awards and for great reason. They don't have a convection oven, so if several of them go in at the same time, the consistency is not the same, however, the duck is oven roasted for forty-five minutes, comes out a dark golden brown with the juices dripping off the slightly intact skin. It is carved table-side and generally pretty yummy. It comes with some tortilla-looking "pancakes" that you slather plum sauce on and some slithers of scallions and cucumbers are on the side and can be added for a spiced taste.
Peking Chicken takes about 30-45 minutes and is fried, not oven roasted. It is served the same way the peking duck is served, but I would say the duck definitely tastes better and is healthier because it is not fried.
Pork Soup Dumplings along with all other dumplings were a bit disappointing because although they are handmade, it really is hit or miss. The broth inside the dumpling doesn't taste particularly appetizing, however, it is amazing that the dumplings go in the steamer without liquid and come out with broth inside. The crabmeat soup dumplings and pork soup dumplings taste very similar because the crabmeat dumplings also have pork in them. Dumpling sauce is a side of vinaigrette and comes with ginger if you order pork to kill some of the porky taste.
Vegetable Fried Rice is well done. The rice comes out in individual grains and is fluffy and light. My only complaint here is that the portion of rice is so small! The vegetables are mixed in well. They also offer shrimp, pork, and chicken fried rice. I'm sure they're all just as good.
Glazed Spare Ribs: "Spare" me for not going in order of appetizers to entrees, but I'm random like that some times. The spare ribs are slathered with a honey barbecue sauce and carbohydrate count is high, but worth it.
Scallion Pancakes: These are plain pancakes, fried with a doughy consistency and have scallions in them. It's nothing special, but not bad either.
Green Prawns... These are sensational. I don't think I've eaten better stir-fried shrimp than these delectable green prawns. Jumbo prawns are cut in half, marinated in spinach puree overnight and stir-fried with vegetables. The light sauce is salty, but not too salty and the green color just makes you wonder! It's a must-try.
Chilean Sea Bass is good because it comes with two fillets of fish, one side with brown sauce, and another side with garlic sauce. It's not exceptional, but not bad either. If you like wine sauces, try their Drunken Sea Bass.
The Crispy Beef can be disappointing for people who want meaty dishes. The crispy beef is very crispy in texture and very sweet. Carbohydrates are high but worth it for those of you who can get through the toughness of this meat. Not everyone likes such a hard chewy texture. I enjoyed it, but I still have the teeth for it. I'm trying to be nice.
The crispy duck comes presented like the peking duck and peking chicken, but is not as succulent as the ovenroasted peking duck. It still tastes great, but I like duck a lot.
Won tons are ehh... well... could be better. The won ton wrapper is good, but the won ton meat is not consistent.
Desserts: all desserts are exceptional: the creme brulee, caramelized key lime pie, blueberry cake with a scoop of vanilla bean ice cream, the triple chocolate fudge torte, the red velvet cake with cream and strawberries, the peanut butter chocolate torte with a graham cracker bottom, and the coconut flan with some plantains are all exceptional. Keith Freiman is the pastry chef, I believe, and he is on point! They also have a selection of sorbets and ice cream that are made from scratch and I haven't tasted them all, but the vanilla ice cream and red grape sorbet were good.
I tried many more dishes than what was listed here because I have had the liberty to try so many things, and although things do taste great, the price tag is a whee bit high for the quality. However, rating food alone without considering the price tag, I would rate Philippe as 3/4 petals.
Mr. Chow's will be opening next to Philippe soon, in the spring. Might I try it and compare the two? I might... watch out for the petaler.