Under the auspices of Philippe Chow, and seasoned restaurateurs Stratis Morfogen and Howard Stein comes this deluxe Hong Kong style restaurant. Overseeing the preparation of all noodle, dumpling dishes and desserts is Carter Wise.

With a dynamic menu of specialties as well as a tasting menu for six or more at the very reasonable price of $50 per person, Chef Chow has created a number of possibilities for the discerning diner. Private rooms are available for 20 to 350 people. One caveat: Given overfishing and species depletion, we wish shark fin's soup would be removed from the menu. Since this successfully happened at Disneyland Hong Kong, it could happen at Philippe as well.