First Bites

Philippe by Philippe Chow: A First Bite (Pictures)

Philippe by Philippe Chow opened their SoFi location on Friday, just in time to reap the benefits of the hungry Art Basel crowd.

The free-standing Philippe is more intimate than the former Gansevoort location. The signature black, white and red decor remains, but added touches at this location include a retractable roof (perfect for cool Miami Beach winter evenings), a horseshoe-shaped bar (making people-watching easier), and a kitchen with glass windows facing both the dining room and the street, a nod to New York's Chinatown.

Executive chef Philippe Chow himself was in the kitchen opening night to make sure the hungry were sated.  Philippe features traditional Chinese cuisine with an upscale twist.Signature dishes include Peking Duck ($70), Beef With Oyster Sauce ($22 for one, $4 for two or three people), and Mr. Cheng's Noodles in pork or veal bean sauce ($12).

Philippe by Philippe Chow main dining room in the restaurant's signature black, white and red.

Steamed dumpling sampler. Two each of vegetable, beef, and pork ($12).

Honey roasted and raw nuts at the bar.

Philippe's private wine room seats around 40 people and features a state of the art music and video system. We hear the Miami Heat have already booked it for an event.

The kitchen at Philippe features several wok stations, multiple prep areas, and a noodle-making station, all visible to diners and passersby through glass windows.

Crispy beef single portion ($24) was enough for two people to share. A larger portion is available for $48.

Green prawns are served with cashews, water chestnuts, peppers, and mushrooms ($29/$58). The secret to the intense green color? The prawns are marinated in pure spinach puree.

Executive chef Philippe Chow was in town for the opening of the new SoFi location.

Philippe CEO Stratis Morfogen gives the kitchen a once-over before the first guests are served.

Follow Short Order on Facebook and Twitter @Short_Order.

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times. She has been featured on Cooking Channel's Eat Street and Food Network's Great Food Truck Race. She won an Alternative Weekly award for her feature about what it's like to wait tables.
Contact: Laine Doss