"Chef Guy Wong refers to Ruby Chow’s as an “Asian fusion” restaurant rather than distinctly Chinese. The menu includes everything from Wong’s shoyu tomago (made popular at now-shuttered Miso Izakaya) and pow pow shrimp to roti canai and shaking beef. Another Miso Izakaya favorite made the menu here: the Peking duck steamed bun. It’s topped with julienned cucumbers and scallions and served with hoisin and star anise jus. Reservations encouraged." - Eater Staff