Ruby Jack's Steakhouse and Bar ♥ ♥ ♥

You'd never guess, but Ruby Jack's, the newest steakhouse in City of Dreams, is actually a franchise from Tokyo.

I love anything from Tokyo. 

We booked a table for dinner almost immediately. 

Handsome open kitchen

The main dining room is perfect for meals with family and friends

Booths for romantic dates

Grab a drink at the bar before and/or after your romantic date

Private room with a Masashi Ozawa painting named "Wagyu"as backdrop.

I say this one's medium rare, the way I like my beef.  :P

The menu is simple but well-curated

(Click photo to enlarge)

I always enjoy eating with a big male-dominated group because it means we 

can order and try more food. And we did exactly that.

For those of you who wonder, the answer is yes. I eat a good portion of every single dish laid out in front of me so I can give better recommendations. So don't judge if I am getting fatter and fatter when you should, in fact, be thanking me. Hahaha!

YOU'RE WELCOME.


This is what I mean. If you order the following dishes, it could be a very average meal. You will not be devastatingly disappointed, but you won't be so impressed either. In short, the following dishes are OKAY TO SKIP:

Ruby's Caesar Salad

Teppan-grilled Foie Gras with Caramelized Pineapple and Black Sesame Dust

Wagyu Steak Tartare with Parmesan Crumbs and Organic Yolk

Tomahawk

Creamed Spinach

Mashed Potato with Garlic Chips

Spicy Onion Rings

Cookie and Cherry Ice Cream Indulgence

Kathy really liked this cough syrup-tasting dessert though. We had to order an additional 

serving because she single-handedly finished everything on this plate.

Now for an excellent-from-start-to-finish meal at Ruby Jack's, here are the dishes you MUST ORDER:

Boutique Tomatoes with Shaved Red Onion and Gorgonzola

I don't normally go around recommending tomatoes, but these are flown in from 

Japan and they are extremely fresh and sweet. Perfect for whetting the appetite.

Crab Cake Donut with Jalapeño Tartar

No scrimping here. The picture says it all.

John Dee Black Platinum Wagyu Sirloin

Because look at that marbling!!!

Japanese Ohmi Wagyu A5 Striploin

If you want another rich, fatty, marbled steak, go for this award-winning Japanese beef.

John Dee Super Gold 160-day Grain Fed Black Angus Prime Rib

If you prefer something leaner and flavorful, this one's for you. 

Lobster Mac & Cheese

A sophisticated version of your childhood favorite with generous lobster pieces 

baked in lobster bisque

Sauteed Shimeji Mushrooms

Because vegetables are good for you

Baked Cheesecake

When cheesecake and baked custard fell in love and had a baby. 

This comes with dayap curd and earl grey ice cream which I think are totally unnecessary.

Takes 15 minutes to bake, but worth every second of the wait. 

Filed under "No Sharing Dish."

Strawberry Pomegranate Agar with Coconut Lychee Sorbet and Passion Fruit Cream

For a light, refreshing, guilt-free ending.

We are carnivores.

Ruby Jack's: Upper Ground, City of Dreams, Aseana corner Roxas Boulevard, Pasay
Tel: +632 801-8888, +632 886-9646

Ruby Jack's Website
Ruby Jack's Facebook
Instagram: @RubyJacksManila

Four New Restaurants to Try in Manila

Published on Manila Bulletin Lifestyle, July 30, 2015

The Newcomers 
No more eeny-meeny-miny-moes. Here are 4 of Manila’s must-try restos

I remember not so long ago, my biggest dilemma in life was finding a new restaurant to try. It is amazing how fast things have changed over the last two years. New establishments pop up so frequently nowadays that my to-try list has grown longer than the trail of cars along EDSA on a Friday night. It may sound silly, but I ponder over one question rather often lately, which is also the most frequent query I get from readers: Which new restaurant should I try first? After all, we are abundantly spoiled with choices, and life is too short to consume unworthy calories.

Today, I share with you four newcomers I enjoyed recently, and the dishes not to be missed at each place.

1. OOMA

Perhaps the most awaited opening in recent months is the younger sister of the hottest table in town, Mecha Uma. Food is fun, modern, playful, and mischievous, reflecting the personality of its talented young chef, Bruce Ricketts.

What to order:

Tori Karaage

Ooma’s version of this Japanese staple puts mainstream restaurants to shame. Bruce takes 

fried chicken to a whole new level by coating pieces of chicken thigh with crunchy camote 

spikes and a generous dusting of scallions and togarashi.

Soft Shell Crab Taco Maki

Little nuggets of crispy, soft-shell crab smothered with crab fat mayo and a sprinkling of tobiko

 (flying fish roe) on open-faced temaki. Did I mention they are little nuggets of pure joy?

Hanger Steak

Beef slices, earthy mushrooms, and crispy baby potato chips on a bed of velvety sweet potato 

mash with ponzu butter, pickle dressing, and yes, truffle oil. I finished a whole plate on my own. 

I bet you will, too.

Ooma is located at 3F, Mega Fashion Hall, SM Megamall, Mandaluyong.

Ooma Facebook Page

2. LE PETIT SOUFFLE

Walking into this French-Japanese bistro by chefs Miko Aspiras and Kristine Lotilla is like stepping into an enchanted garden. The greens, the warm glow, the sunshine-colored chairs make me want to stay all day and devour shameful amounts of soufflé.

What to order:

Kinoko Frites

I did not expect to be so enamored of deep fried fungi, but that was the effect of Le Petit Souffle’s

 crispy enoki and oyster mushrooms on me. I munched nonstop on the tasty, full-of-umami treats

 and, for a while, I forgot they were vegetables.

Japanese Beef Curry Souffle

Take my favorite soft and creamy Japanese rice, toss it with mild curry, top it with the most 

delicate slices of beef, and then crown it with puffy, airy, savory soufflé. Now, feed it to your 

belly to make it happy.

Matcha Valrhona Ivoire 35% White Chocolate Souffle

What can I say, Miko and Kristine have mastered the perfect soufflé—a light, springy exterior 

that gives way to a jiggly, molten center. The matcha flavor is evident, pleasantly bitter the way 

I like it and sweetened just enough by white chocolate.

Le Petit Souffle is located at 3F Century City Mall, Kalayaan Avenue, Makati. Tel: 02 886 3056

Le Petit Souffle Facebook Page

3. BONDI & BOURKE

What a joy to discover that the newest Australian restaurant in town is headed by no other than Chef Wade Watson, formerly of Abaca Cebu, where I enjoyed many a delectable meal. His style hasn’t changed. At Wade’s new Makati outlet, you can expect the same hearty dishes prepared with much love.

What to order:

Lamb Shepherd’s Pie

Flavorful, shredded lamb that I am sure has been languorously simmered to reach its current 

state of tenderness, blanketed in creamy mashed potato and baked until golden. 

Ultimate comfort food for the soul.

Chicken Parmigiana

I am, admittedly, not a huge fan of chicken, but there is something about the crispy crust, 

the savory tomato, and parmesan cheese topping that makes this a favorite at B&B. 

A dish so painfully simple, but pretty darn good.

Strawberry Lamington

Pink and dainty little cake with a thin layer of strawberry jam in the middle and covered all 

over in coconut snow like a sweet strawberry dream.

Bondi & Bourke is located at Ground Floor, Cattleya Condominium Building, Salcedo Corner Aguirre Street, Legaspi Village, Makati City. Tel: +639988406268

Bondi & Bourke Facebook Page

4. SMITH BUTCHER AND GRILL ROOM

Hidden behind a parking lot with no signage at all, the new steak place by Chef Steve Scudder certainly does not want to be found. I must admit I love it for that. Smith is carnivore’s heaven, boasting premium steaks from different regions including my most beloved matsuzaka from Japan. Even the couch there screams “moo.”

What to order:

Jamon Iberico

Freshly carved from the whole leg as you order, this treasure from Spain is a great way to start

 a red meat-laden meal. Every bite makes me want to get up, stomp my feet, and shout at the

 top of my lungs, “Ola!”

A Little “Cheeky” 

Truly a cheeky name for my favorite nonsteak dish at Smith. Slow-cooked veal cheeks open ravioli,
 stewed in shiraz with mushrooms and wild spinach. Rich, generous, lip-smacking goodness.

Irish Sirloin Steak

Grass-fed and dry-aged for 45 days, this hunky meat from Ireland is a big surprise. It is lean yet

 amazingly tender with silky texture and intense flavor. Enjoy it medium rare in all its juicy glory.

 I promise you this one cuts the mustard.

Smith Butcher and Grill Room is located at ACI Building, 147 H.V. Dela Costa Street, Salcedo Village, Makati City. Tel: +63927-3759467, +63915-4295167

Smith Butcher and Grill Room Facebook Page

Smith Butcher and Grill Room ♥ ♥

I don't know how this steak place escaped me. The staff said Smith Butcher and Grill Room

 has been open since March. Hidden behind the parking lot and with no signage at all, 

it certainly does not want to be found. I must admit I love it for that.

The Bar

Wine nook

Deli

Steak Room

Everything at Smith screams steak, including the couches!

More seating

Semi-open kitchen

What a pleasant surprise to see Chef Steven Scudder, formerly of Bistro Mondo, at its helm

It was a bit chilly at our table and the kind staff at Smith handed us shawls to keep us warm

And this bottle of Layer Cake kept us even warmer. 

I really enjoyed the chocolate and black currant flavors of this California wine.

Complimentary snack of oyster rockefeller

Big Eye Tuna Poke

Big chunks of local tuna tossed in a mixture of wasabi, calamansi and avocado, and topped 

with caviar. A nice way to start our meat-laden dinner.

A Little "Cheeky" - a cheeky name for my favorite non-steak dish of the night. 

Braised veal cheeks open ravioli stewed in shiraz with mushrooms and wild spinach.

The meat was exceptionally tender and oh so flavorful! 

And then, the main event. A platter of steaks from different countries.

Charolais filet mignon, chilled and air flown from France

Matsuzaka beef, chilled and flown in direct from Japan

Grass-fed, 45-day dry aged sirloin from Ireland

The steaks come with your choice of sauces. I like mine as it is,

or sometimes with a dab of mustard or horseradish

Choose your weapon

This reminds me of The Steak House at The Intercontinental Hong Kong, where diners are

asked to choose from the handsome selection of knives, pretty-colored sea salts, and the 

biggest collection of mustards I have ever seen. Check out my post here.

The French steak was the leanest and most tender, the kind that I don't really care for. 

The Matsuzaka needs no introduction. You know how much I loooooove fatty Japanese beef.

Can't have too much of it, but I'll have it every chance I get. Lol. I just wish the kitchen grilled

the steak over higher heat to bring out more of that precious flavor.

The Irish steak was the biggest surprise. I'd never had it before Smith and it tasted beefy

and macho, the kind of steak I imagine Channing Tatum would love. Of course, like me, 

Channing would have wanted it a little more bloody. 

Our healthy friend Marco had the chargrilled Norwegian king salmon and was quite happy with it.

However hungry you still are, I advise against ordering the plateau de fruits de mer

It had (previously frozen) lobster, tuna sashimi, a teaspoon of oscietra caviar and a lot of ice

Oysters, mussels, tiger prawns

At P2,800, you are better off ordering another steak

Or four of the Smith Burger

"Toasted British bap, with gooey melted mature cheddar, sharp and English just like my nature, caramelized maui onions, sweet, tart and sticky, and of course premium selected hand cut aged 

beef ground with just the amount of fat for full flavor, sun ripened tomato from local farms, 

and our secret sauce." - SMITH

It was good burger. If it came with blue cheese, I would be back for it often. 

We had two desserts which you can skip.

Belgian white chocolate macadamia cheesecake

White, milk and dark chocolate mousse with wild strawberries

Both forgettable.

Smith is still on its soft opening stage and I see a lot of potential. 

I love the concept and ambiance, the meats are good quality and the service thoughtful, 

but there is still a lot of room for improvement. Most importantly, it needs better desserts. 

I will be back and next time I'll come with a group and reserve this space. I get some sort 

of cheap thrill knowing the cows are watching while I eat my beef.  

Smith Butcher and Grill Room: ACI Building, 147 H.V. Dela Costa Street, Salcedo Village, Makati City
Tel: +63927-3759467, +63915-4295167

Smith Butcher and Grill Room Website
Smith Butcher and Grill Room Facebook Page
Smith Butcher and Grill Room Instagram