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2013-09-12
1995 瀏覽
Hearing that the old Ruth's Chris had undergone a renovation in East TST, Mr. C and I decided to pay them a visit for steak night~Located on the first floor in the TST Centre, Ruth's Chris occupies quite a large space. The front area showcases their display of wine and off to the side they have a bar for those wanting pre-dinner drinks. The main dining room is to the back of the restaurant and while it is mainly outfitted in wood the bareness in decor expresses a no-fuss, no nonsense sort of atm
Located on the first floor in the TST Centre, Ruth's Chris occupies quite a large space. The front area showcases their display of wine and off to the side they have a bar for those wanting pre-dinner drinks. The main dining room is to the back of the restaurant and while it is mainly outfitted in wood the bareness in decor expresses a no-fuss, no nonsense sort of atmosphere.
The menu is not huge in selection, but that did not really matter since we were mainly interested in satisfying ourselves with a hearty cut of protein although that did not mean we neglected our appetisers and sides
While waiting for our appetisers, we were served bread and whipped butter. Bland white loaf, although flavourless was at least warm and toasty and the airiness of the whipped butter would be better off for spreading on pancakes. I would give this a pass unless you were supremely hungry or just love bread. (I am the latter unfortunately)
Our appetisers soon arrived~ Jumbo shrimp cocktail, crab cakes and seared jumbo scallops.The shrimp cocktail was nicely chilled, large in size where each bite was pleasantly meaty. The cocktail sauce had a slight kick from the addition of horseradish which made the taste more interesting.
Crab cakes arrived as two sizable portions, sizzling on an immensely hot plate. Not one of your typical black hot plates, this one is innocently white so please remember not to grab it, even though I am sure your server will remind you several times. Chunky pieces of white crab meat, delicately seasoned with a light shower of black pepper and of course the hot plate kept it at marvelous temperature.
The scallops came as a portion of three pieces and while not really that 'jumbo' in size, there were cooked perfectly to a tender velvety texture which melted easily on the tongue. I did find they lacked a little seasoning on their own, but eaten together with the bits of capsicum in the butter sauce improved the flavour.
It was not long till the star of the evening arrived. A huge cut of Australian Wagyu Porterhouse for two (actually could have easily fed 3-4 people) sizzling in all its buttery glory. They had pre-cut it for us to make it more manageable and like a T-bone, one side was filet while the other was sirloin. Mr. C had asked for it to be seared to a medium rare since he knew the plate was going to be immensely hot so it would not end up being too tough. We were served the filet first and it was amazingly good! Slightly more marbled, the aroma of melting fats filled our senses with each buttery mouthful. The sirloin was admittedly more tough in nature, but there was a much stronger beefy flavour which is ideal for those that like more gaminess in their meat.
For such a meaty main of course vegetables as side dishes were a necessity. Sauteed spinach won over our usual order of creamed spinach, its garlicky flavour giving us some respite from the heaviness of the beef. Mr. C and I both love Lyonnaise potatoes and seeing this on the menu meant it was a must order. Pan-fried potatoes with softly caramlised onions. The ones that are still crunchy are always the best~
Definitely ended up in a beef coma, but it was so worth it~
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