When it comes to birthday celebrations, or when I feel indulgent, I always crave for steak. Though I do not have any favourite steak joints, I am game to go somewhere new. I have heard of the American steak house chain, Ruth’s Chris Steak House and decided to give it a try.
There are some restaurants that simply give you a good feeling upon entering. Ruth’s Chris Steak House is one of them. The moment I stepped into the restaurant, I felt at ease with its homely feel. The tables were widely spread, giving me the right amount of space and privacy to relax and enjoy my meal.
Photo © Ruth’s Chris Steak House
We started with the Sizzlin’ Blue Crab Cakes (S$35). The two 3oz crab cakes were filled with fresh Pacific Blue crab meat, and seasoned with creole and Cajun spice, and drizzled with lemon butter. Diced bell peppers and chopped parsley were sprinkled, giving the crab cakes extra crunch and flavour. They were then served on a piping hot, sizzling hot plate. This was definitely a delectable start to my meal.
We also shared the Louisiana Seafood Gumbo Soup (subject to market price). This is a New Orleans heritage-inspired brown roux-based soup dish packed with a variety of ingredients – shrimp, crabmeat, sausage, okra, celery, onions (and the list goes on). The soup alone was rather salty for me, however the accompanied rice helped to balance this dish.
Louisiana Seafood Gumbo. Photo © Ruth’s Chris Steak House
While the two starters were enough to keep us satiated, we couldn’t wait to try the star of the meal – Ruth’s Chris Steak House’s famous Porterhouse (40oz, $205). The steak was well-seasoned and cooked under the broiler that was designed to reach the extreme high temperature of almost 1,000 °C, giving the meat char and flavour.
The Porterhouse was also served on a sizzling hot plate of 260°C, keeping the steak hot throughout my entire meal. Buttery, tender, and with its evenly distributed marbling (the ribbons of fat throughout the beef), the Porterhouse was flavourful. To prevent “meat overdose”, I found it nice to pair the steak with a side of roasted brussel sprouts that were topped with crispy bacon lardons and honey butter.
The Porterhouse
As desserts occupied a separate compartment in my stomach, we decided to go all out and ordered not one but three desserts. The Chocolate Molten Cake (S$24) was essentially a moist, warm chocolate cake with melted ganache oozing out as I took the first bite of the cake. Topped with a scoop of vanilla ice-cream and lashings of caramel sauce, this is a must-try for chocolate lovers.
Chocolate Molten Lava Cake
If oozing chocolate ganache is not your thing, go for the Chocolate Sin Cake (S$20). This was a lighter-tasting flourless chocolate cake drizzled with raspberry sauce.
Chocolate Sin Cake
Not a fan of chocolate? Don’t despair – you can opt for the Pecan Pie. The pie is a chef’s special that is usually served on birthdays or anniversary celebrations. Primarily made with corn syrup and pecan nuts, this pie was given its full flavour with generous servings of caramel sauce and a scoop of vanilla ice-cream on the side.
Pecan pie with vanilla ice cream
While the prices at Ruth’s Chris Steak House were on the high side, the quality of the food justified them. If you ever want to have a meaty indulgence, consider Ruth’s Chris Steak House.
Ruth’s Chris Steak House
6 Raffles Boulevard
4th Level, Marina Mandarin Hotel,
Singapore 39594
Tel: +65 6336 9093
