茹絲葵牛排餐廳

My 2nd anniversary dinner was held in Ruth's Chris Steakhouse. I had always considered Ruth's Chris as a fancy steakhouse given its price, but found they aren't going the fancy style but a happy cosy steakhouse style. In several localised steakhouse in HK, you will find 'black pepper sauce' along with the steaks, but in Ruth's Chris Steakhouse the best sauce to go with your steak is Butter, Salt and Pepper. A topnotch steak does not require any sauce as itself can already provide the best taste

Meat taste good but don't expect to sauce, just salt & pepper only, original meat taste.Service, not impolite but not kind at all, no smilling, government office is more cheerful and flexible. Felt so uneasy from beginning to the end.Entrance has no decoration and no menu showed, inside door they left equipments for renobation, I can't believethe way they welcome guest.Overpriced for everything, they charge $70 just for 1 bunch of boiled broccolli.Overview, I will not come back to this place aga

It's the regular dinner time at every month-end with my lovely colleague!!!This time my new colleague recommanded the Ruth's Chris Steak House to us. It is heard that the restaurant have done their steak very well. Let give a trial on it.Once I stepped in the restaurant, it is felt that the environment and interior design is in real traditional Amercian style.All staff are servicing their customers in English (who really don't know Cantonese), and customers ate and talked in a quiet way, so we

難得放半日假，打算來個悠閒的午餐，就跑到這裡來。走美式風格，甫進來就有好些漂亮的廂座，可惜我們是WALK IN，不過大堂也非常的漂亮，木質的裝修予人很溫暖的感覺。侍應感覺上非常專業和有禮，不過沒有什麼笑容，讓這次的午餐添上點嚴謹。洋蔥湯和面包先上。朋友對搭配的牛油讚不絕口，而我則喜愛洋蔥湯味濃而不鹹。上面舖上一層蒙莎里拿芝士，厚得讓人幸福的感覺（太膩了吧！）我的牛柳不用一會兒便到了。熱氣騰騰，油香撲鼻，肉質很好，而且外面連著香草用極高溫燒得焦脆，但裡面還是嫩紅的牛肉，正正正！朋友也欣賞牛扒三文治，牛扒上舖上芝士，但我還是比較喜歡自己的牛柳；我反倒一直搶他的薯條，新鮮即炸的非常好吃！雖然貴了一點，但這次悠閒的午餐實屬難得，喝著果汁聊聊天，我們都一副滿足的樣子離去。

Ruth's Chris is my MUST-go Steak House every year for Christmas. It's my tradition, although there are some famous steak houses in HK, it is my choice because of it's perfect combination of high quality of food, service, interior design and atmosphere.My first time here many years ago to celebrate Christmas, and fell in love with this restaurant. A bottle of Shiraz, Lobster Bisque, Rib Eye and Apply Pie is my own SetThey have set dinner, and A la Carte with choices of different steak and appetiz

試過幾間失望o既扒房之後終於有機會重回呢間係度首先要多謝我o既前同事同埋佢女朋友訂o左枱,坐窗口位固然不俗,唯一缺憾係有窗簾,窗外風景不是太清楚不過其實窗外都無乜風景啦,哈哈~入正題,今晚叫o左以下幾樣o野,亦係上菜次序1) 水一支2) Cesar Salad - 食咁多扒真係要呢碟菜中和一下,但單計呢碟菜亦是好味的3) 12oz Ribeye - 牛味最重亦係我個人最喜愛的,但喜愛texture的這未必是好選擇4) Potato au Gratin - Side Dish其中一款,可隨意選擇叫與不叫,不叫不是損失,叫o左亦唔會覺得浪費5) 16oz New York Strip - 牛味無咁重但texture應該則較好,是介乎3同6的選擇6) 11oz Filet - 友人最愛的,牛味較輕但texture則最好~友人說與美國質素相差不遠~7) Bread Pudding - 應該係生日附送吧@@ 最感動是我第3次o黎第1次自己係主人翁食呢個呢!8) Molten Chocolate Cake - 呢個...真係最失望o既...唔流心都算,質感亦不好,下次唔會考慮!如果都係叫返呢3款牛

為了慶祝男朋友生日, 下午我們到了鯉景灣閒逛,由於小妹認為鯉景灣餐廳不夠級數, 所以選了在金鐘力寶中心的 Ruth's Chris Steak House 享用我們的晚餐。明顯 Ruth's Chris 是很有水準的餐廳, 有去開高級餐廳据扒的朋友應該都知道正統的 Degree of cooking 有五種: Rare, Medium rare, Medium, Medium well 及 Well, 餐牌有詳盡解釋, 即使比較少去這類餐廳, 也會很快理解不同 Degree of cooking 的內容, 緊貼你的需要。我們點了 US Prime Petite Filet 8oz 及 US Prime Ribeye 12 oz, 同樣是 Medium rare, 隨餐附送牛油及包包, 牛油很香很滑, 以花紋形狀上碟, 非常吸引。US Prime Petite Filet 8oz 及 US Prime Ribeye 12 oz 同樣用牛油煮, 如果閣下怕太膩或不太喜歡牛油, 可要求廚師減少牛油的份量,坦白說一份 8oz Filet 已經很飽, 牛扒和紅酒永遠是絶配, 看餐牌估計這裡的

Heard good things about this place and finally had a chance to try it.Classy old school place, great service, and one of the best steaks I've had in Hong Kong.We ordered one set dinner and some ala carte dishes.The set starts with an aperitif, a glass of sweet sparkling wine, was so delicious and refreshing. A perfect start to the meal.The lobster bisque and the bread combo was decent, and the portion is huge! The fluffy butter that comes with the bread was fantastic!I had the US prime petite fi

We had an alcove table that was beautifully private. The service was good and attentive at all times.The crab cake starter($140) that we shared was faultless. The steaks, 120z ribeye ($420) and 8oz fillet($380) were pretty good but I found that the garnish of butter made mine a bit too greasy.I thought the pricing of the side dishes was plain greedy, $75 for some spinach and another $75 for potatoes. $120 for a glass of house wine is unjustifiable.Total bill was a hefty $1623, and I would think

好友 + 屋企人為我慶祝生日. 去到門口先知黎呢間食 Wine : Cambria, Pinot Noir頭盤 : Crabtini 蟹肉沙律 - 啖啖蟹肉, 正! Mushrooms stuffed with crabmeat 釀蘑菇 - 一般主菜 : 一上枱, 非常香既牛肉味! 相信熱碟入面既牛油居功不少. 2 個人叫了 Ribeye ( 1 份要 medium, 1 份要 medium rare ) , 不過最終, 兩份熟既程度好似差不多. 牛肉夠嫩口. 食到一半, 已開始覺得有點飽. 1個叫了 Filet , 可能因為係叫了 medium, 加上熱碟既關係, 熟咗少少. 應該要 medium rare. Filet 既牛肉味濃過 Ribeye. 胃口少的女士, 叫最細份量一定足夠.1個叫了 Petite Filet and Shrimp, OK.Sides : lyonnaise ( potato sauteed with onion ) , 薯仔太過火太硬. creamed spinach

Went here to celebrate with my girlfriend for our 4th anniversary. We both ordered their: Lobster bisque (good) New York Steak with mash potatoes for the sides (beef sizzling away in the melted butter) Creme brulee (decent)Ruth's Chris has always been one of my favorite steakhouse in Toronto, after coming back to HK, I always wanted to go back and try, plus Ruth's Chris is perfect for special occasions. I have to say every time I walked into the restaurant, the buttery beef smell always makes y

很多時候在餐廳前的巴士站侯車,差不多十年了,次次想過要去卻始終沒有,昨天終於如願了.我們一行三人,互交換東西吃,結果如下:Lobster bisque: 好淡,有很碎的龍蝦肉但沒有龍蝦味,只有酒的苦味.而且不夠熱Seafood soup:好濃的啡色和調味,有很碎的魚肉,但欠海鮮味,很糊的豆粉水,也不夠熱Bluecrab cake:很熱,很多蟹肉,不錯.Ruth's chop salad:是很多蔬菜絲和筍混了藍芝士,好咸,不過好特別.Au gratin potato 和Au gratin spinach, 做法都一樣,但不太出危,土豆不太香,菠菜有點苦.New York strip (16 ounce) - medium 好鮮甜鮮嫩,煎得很香,好好食!Rib eye (16 ounce) - medium都好鮮甜,但沒有這麼嫩.還是不錯.要注意的是牛排上碟前,給我們各人一只碟子,是預先烘熱了的,本來是很好的主意,但碟子上灑上一些黑椒,會蓋過牛排香味,不太理想,如果不喜歡這樣,應叫他們省了.Bread pudding (free):好香的玉桂味,不太甜份量也大,很好吃.如果再多一些cust

今天外母生日，我們和外父母一起來慶祝。牛扒質素自然是高，易入口，有牛肉味，我們叫了兩份16安士的，開二，每人吃8安士，加上頭盤、配菜及甜品，真的是捧著肚子走。由於是外母生日，bread pudding免費。真好。不過我自己喜歡吃Lawry's的牛肉多些。我喜歡Lawry's的肉汁。外父也一樣。不過太太表示這裡的牛扒的質素高些。

I was there on a weekday evening after work. Though I was extremely tired, in particular I know that I had to work on the following day, but the dishes just cheered my spirit ... it was such enjoyable and astonishing. All the staff were extremely well-trained, the wooden deco was cozy. And I particularly preferred the five of us sitting on a round table at a corner, the seating was intimate while each separate table was more private.Back to the food, we had Appetizers firstFrench bread with butt

還未儲夠錢去Intercontinental嘅The Steakhouse， 唯有每次都嚟Ruth's Chris 止止癢，確實，本人真係牛魔王，暫時我覺得呢一間餐廳嘅牛扒係香港數一數二，小妹去過Morton's都無呢度咁好食，餐廳入面，無一樣野係唔好食，最多只會係唔岩口味。。。。開始。。。。。麵包～他們說不是自家製的，上檯時還暖暖的，外皮脆，內軟熟，配以滑滑的牛油，無人阻止的話，真係會食包就飽，但！牛油配麵包只可吃一片，因為。。。。。Barbecued Shrimp～這個蝦不得不點，其實呢個sauce先係主角，蒜蓉香草牛油的混合體，一定要用麵包點嚟食，惹味到不得了，蝦size都不算小，且新鮮爽口。菠菜沙律～無乜特別，不過我又好鍾意食，可能佢哋認得我，點菜時仲問我係咪唔要洋蔥添呀！肉眼扒12安士～我要的是rare，因為呢間餐廳係用一隻好熱嘅碟嚟serve，熱到好似Stonegrill啲石咁熱，咁個扒就無咁快凍啦，但係又會愈食愈熟喎，所以order生少少好。牛扒放在牛油熱碟上，香氣四溢，刺激味蕾，我最愛肉眼嘅肥膏，最有味，肉質不會太實，又比牛柳有牛味，實為最解選擇。Side Dish～如