herever Philippe Chow cooks, celebrities, pro athletes, and musicians alike flock. After a 25 year career at Mr. Chow's (no relation) in New York, the Executive Chef left with a substantially elevated profile. Chow then opened Philippe in the Meatpacking District of NYC, as a sexy restaurant serving the well heeled (two duck spring rolls for $30, anyone?) But it isn't all flash. The mastermind behind this chain is Philippe Chow, a native of Hong Kong who came to America in the 70s after years of studying under some of the great Chinese master chefs. He has also opened a restaurant in Mexico to rave reviews and plans to expand the empire to Las Vegas, and Chicago.

But now all the tanned and toned Miamians who have been missing out on Chow's Asian delicacies have a restaurant to call your own. He brings some stunningly prepared and designed Chinese food that looks so good on the plate you’ll want to hang it on your wall rather than eat it. His newest outpost recently opened in the oh so chic Gansevoort Hotel, where you can order the chef's creations as room service, if you so desire. Though he has several specialty dishes, such as his own version of Peking duck, and crispy beef, what you are really there to eat and watch in action, is the show put on at the noodle bar. Chow has appeared on various cooking television programs to show off his patented ‘hand pulled’ noodle techniques. Watch noodle master Chef Wai Ming Cheng transform deceptively simple dough into a variety of hand pulled noodles. This bizarre and fascinating production allows guests to be one step closer to the kitchen.

Like the New York location, the space is chic and refined. Dark lacquer floors, walls, and countertops are accented by white banquettes and ceilings, with red light fixtures for panache.