Philippe Chow Of Beverly Hills

8620 Wilshire Blvd
Beverly Hills, CA 90211
Phone: (310) 289-3500
Cuisine: Chinese, Californian
Price: $$$$
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  • Hours
    Monday: 12:00 PM - 12:00 AM
    Tuesday: 12:00 PM - 12:00 AM
    Wednesday: 12:00 PM - 12:00 AM
    Thursday: 12:00 PM - 12:00 AM
    Friday: 12:00 PM - 12:00 AM
    Saturday: 12:00 PM - 12:00 AM
    Sunday: 3:00 PM - 12:00 AM
  • Atmosphere Romantic, Live Music, Outdoor Dining, Family / Children, Bar Scene
  • Amenities TV, Private Party Room
  • Special Needs Non Smoking Area, Cigar Friendly, Booster/High Chairs, Wheelchair Access
  • Bar Full Bar, Beer, Wines
  • Banquet Facilities Over 100 People, Off-Site Catering
  • Reservation Information Required, Please inform staff of certificate when making reservation.
  • Meal Times Served Lunch, Dinner, Happy Hour
  • Parking Availability Valet, Street, Parking on Site
  • Attire Casual
  • Payment Methods Amex Cash Discover Mastercard Visa


Mr. Philippe Chow was born in China in 1958 and went to Hong Kong when he was 16 years old. Philippe spent 5 years learning all the Chinese basic cooking skills and worked in various kitchens in Hong Kong. Philippe came to the United States in 1979 and started working in the kitchen of Mr. Chow located in Manhattan, New York in 1980. Despite the lengthy working hours at Mr. Chow for 25 years, Philippe was fortunate to have the opportunity to learn and work with some of the best chefs including: Mr. Steven Yim, one of the well recognized 'Dim Sum' chefs who had worked for Mr. Chow for 20 years and retired in 1995. Mr. Lam Shak Chug who was also the head chef and kitchen manager for Mr. Chow for 38 years and retired in 2002. Philippe became one of the prominent chefs in 2002 and contributed great success to Mr. Chow as one of the best eateries in Manhattan.

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Rated 3.3 out of 5 by 54reviewers.
Rated 4 out of 5 by The food was a bit pricy. Nov 23, 2015
Rated 1 out of 5 by went there for my birthday dinner. arrived 10 minutes early for my 5 30 reservation. "Manager" said they were closed and wanted us to wait outside in the cold til they opened. of course, we did not do that. after waiting for 20 minutes another lady walks in for a 6pm reservation. i over hear a server tell her they might not be open by then. i walk over to the server and ask her to speak to the manager, the same guy who wanted us to wait outside. he finally tells me they are shut down for an inspection. so he sends me to their other restaurant, 45 minutes away because of traffic, but fails to tell me the food is nothing like their food. Instead it was over priced americanised thai food maybe. complete waste of my certificate and birthday dinner. NEVER AGAIN, either restaurant. Nov 17, 2015
Rated 5 out of 5 by The serving staff was very attentive and caring. Aug 23, 2015
Rated 4 out of 5 by The food was delicious. I really enjoyed everything including the service. Aug 6, 2015
Rated 3 out of 5 by The food was bright red and not seasoned very well. Our egg rolls were burned and the sauce was way too salty. Jun 8, 2015
Rated 5 out of 5 by This was my first time visiting this restaurant. The food was great and the service was excellent I will definitely be back. Apr 20, 2015
Rated 1 out of 5 by The table looks nothing like what we saw on their website. We ordered the surf and turf for two for $110 and the lobster was fried and completely dried out while the filet mignon was undercooked to the point of being raw. Mar 7, 2015
Rated 5 out of 5 by Excellent customer service and the food was amazing. Feb 26, 2015
Rated 3 out of 5 by Friday night 8 p.m. The place was empty. A very nice but inexperienced waitress took our order. Food was very pricey and was lacking the quality I am used to. Jan 13, 2015
Rated 2 out of 5 by Some food was not good at all. Poor quality or cooking Dec 30, 2014
  • 2015-11-24 T08:11:02.259-06:00
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Minimum purchase of $150 at restaurant. Dine In Only.
Minimum purchase of $200 at restaurant. Dine In Only.
Minimum purchase of $50 at restaurant. Dine In Only.
Minimum purchase of $100 at restaurant. Dine In Only.

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