Known for its aged U.S. Prime beef, Ruth’s Chris Steak House has been in Singapore for a decade and serves up a classic American dining experience.

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We started off with some bread and whipped butter.  Nothing too fancy but on the bright side it is good the bread isn’t too addictive otherwise I would have overeaten and left less space for the goodness that is about to come.
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I opted for Sizzlin’ Blue Crab Cakes as my starter and it was the best thing (tied with the steak I daresay) I had for this meal.  It is a hearty dish with jumbo lump crab cakes over sizzling lemon butter. 
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Look at how flakey and tender it is.  No need for any knifes as the fork can cut right through it.  The sizzling plate kept the crab cake warm and also give it a slightly crisp exterior as the lemon butter continues to “cook” the crab cake even as you start eating.  Do be careful of the hot plates though and avoid touching them with your bare hands.
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I chose the lobster bisque (over the chopped salad).  As much as it is a hearty and robust soup, I found it too rich for me and I could not finish the entire bowl.  So if you’re getting this, I recommend sharing it with another friend or two. 
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The jumbo-sized shrimp drenched in Creole-style sauced is a good sharing dish.  I dipped the bread into the remaining sauce after everyone had taken their shrimps. 
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Onto the main highlight of the meal, the steak.  I had the most tender cut – filet, medium rare.  The steak did not disappoint.  Ruth’s Chris has a patented broiling method of cooking the meats in a 980°C broiler till hot and sizzling, before being served on 260°C plates so that steaks are kept hot to the very last bite!
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If you want your meat a little more done, feel free to ask for free hot plates and you can let the steak cook a little more.  The meats at Ruth’s Chris are quality prime beef and apart from some seasoning, no additional sauce is required to go with these fine meats.  Ribeye and Porterhouse cuts are also available, but my pick is the filet. 
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Although steak is the highlight at Ruth’s Chris, do leave some space for desserts.  Their signature creamy homemade cheesecake is served with fresh berries.  The digestive biscuit bottom gives it some texture too.  We were also given some complimentary house-made chocolate with nuts and it was amazing. 
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We were told that the creme brûlée is another popular option among their diners and we can see why.  The classic Creole egg custard is topped with fresh berries and mint.  What sets it apart from the usual creme brûlée is the distinctive “eggyness” and fragrant vanilla bean flavour in the pudding.  

The prices at Ruth’s Chris are definitely on the higher end, so I would save this for an occasion or celebration.  That said, the portions here are very generous, so bring your appetites and come hungry.  

Budget: $90 to $120 per person

  • Ruth’s Chris Steak House

  • Phone
    +65 6336 9093
  • Address
    4th Level, 6 Raffles Blvd, Hotel Royal Collection Marina, Marina Square, Singapore 039594
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