Philippe Restaurant

Now in its 13th year, Philippe Peretti's eponymous restaurant on Sukhumvit Soi 39 has a cadre of regular customers who appreciate the consistency of its fine food and excellent service. His talent, a dash of casual elegance and a menu of modern French dishes – along with some old classics – are the ingredients that have made Philippe one of Bangkok's finest places to eat.

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The front of the restaurant is always lined with lovely orchids except at Christmas when an array of red poinsettias greet customers. The interior features subdued lighting and a high ceiling with a dramatic turquoise colored wall with a massive modern painting. The floors are wood, tables are covered with white linen and the chairs are substantial. The feeling is elegant without being stiff and formal. “I want people to feel relaxed so they can enjoy the food,” Philippe says.

At lunch the restaurant features a popular three-course set menu with complimentary coffee or tea at only 500 baht that changes each week. There is a choice of three starters including items like Roasted vegetables salad with basil dressing. There is also a choice of three main courses with dishes like Pan-fried salmon with vanilla cream sauce or Roasted pork fillet with black pepper and mustard seed sauce on offer. A recent choice of two dessert items included an excellent Apple crumble tart.

Dining at Philippe Restaurant in the evening is always a special event. Most of the servers have been at the restaurant for several years and are notable for their warm smiles and unobtrusive competence. If you dine at the restaurant regularly, you will be treated like an old friend.

Although there is a comprehensive a la carte menu, many customers opt for the 1500 baht set menu. This five-course dinner also includes an amuse‑bouche, sorbet prior to the main course and complimentary tea or coffee. During a recent visit we were extremely impressed with the Roasted jumbo scallop with white wine butter sauce topped with caviar. The scallop from Washington State in the US was superb and perfectly cooked, a process that requires skill and attention to detail as a scallop will overcook in a matter of seconds. It was seared and brown on the outside, but succulent and moist on the inside. The wine butter sauce was slightly piquant and a perfect foil to the scallop.

Also impressive was the Duck consommé with julienne vegetables. The consommé was a tribute to what makes French cooking so wonderful. Rich and filled with flavor, lavish care had obviously been taken in its creation. The sorbet deserves mention for its originality. It was created from breadfruit with a substantial dash of chili, giving it a local flavor and zesty bite. It was a perfect way to refresh the palate in readiness for the main course.

The main course was Braised beef cheek with morel and wild mushrooms, mashed potatoes with truffle. This was a rich and hearty dish for those who enjoy beef that is filled with flavor. Covered with a mushroom laden sauce, it was a delightful rendition of a traditional French dish. The truffle potatoes were marvelous and left us wishing there were more of them.

Philippe has an enormous selection of wines available from around the world, but with special emphasis on quality French wines, including many of Bordeaux's finest chateaus. Prices range from under 1000 baht to levels for those with deep pockets. They are, however, noticeably lower than in many restaurants. This is especially noticeable in the higher end wines where Philippe's prices are 1/3 less than what is found in some dining spots.

Philippe has been serving high quality food since 1998. Open seven days a week for dinner and for lunch on Monday through Saturday. The restaurant is only a five-minute walk Phrom Phong Skytrain station. If you love French food at its finest, you will love Philippe.

Visit Philippe's Profile | Map | Gallery