Ruby Chow's
Asian fusion restaurant · Atlanta ·
Asian fusion flavors: rice, noodles, steamed buns & duck buns
Asian fusion flavors: rice, noodles, steamed buns & duck buns
"Ruby Chow’s has a seriously chaotic menu, but in the best way possible. It’s a hodge podge of mostly pan-Asian small plates. Things like slightly spicy pow pow shrimp and steamed buns stuffed with bulgogi make sense. But then there are dishes that set our Southern hearts pitter-pattering, like the braised pork belly sitting atop a pile of creamy grits, or the roti canai that should be fully dunked in the spicy curry. Other dishes have seemingly no ties to the other cuisines, like a giant bowl of garlicky cacio e pepe (that’s actually a top-notch take on the pasta dish). Like a DJ who can transition from one song to the next without missing a beat, the mash-up of cuisines makes having dinner here a fun experience. And the giant red drapes, plush carpet, and deep leather seats feel romantic in a soft muted way. If you do it right and order a spread, you'll barely notice the group of friends arguing about which Beltline bar is best at the next table. You’ll be too busy trying to find room on your table for one more plate. Food Rundown Cacio e Pepe We know this doesn’t really make sense with the rest of the menu. But get it anyway. The garlicky noodles topped with grated pecorino romano go down easy. Pork Belly & Grits The grits are creamy and the braised pork belly has a nice crispiness to it. The contrast of textures makes this buttery bowl work. Roti Canai The flaky flatbread has a nice golden brown exterior. But the reason you should order this is because of the spicy Malaysian curry that could make a piece of plastic taste divine (but don’t actually go putting this curry on plastic, okay?). PlayMute video credit: Juli Horsford Roasted Bone Marrow This isn’t a must-order unless you’re obsessed with bone marrow in general. It’s not quite as buttery or flavorful as we’d like. But that can be remedied by spreading the onion jam liberally on the grilled sourdough bread that comes on the side and then topping it with the marrow. photo credit: Juli Horsford Bulgogi Steamed Buns The bun is doughy and a decent size. The slivers of beef inside get a boost from a sweet and salty pear-soy marinade that prevents this appetizer from being boring." - Juli Horsford
"An Asian-fusion spot continuing to operate despite recent break-ins, it’s known for crispy, dippable spring rolls and a balanced spicy pork noodle bowl made with egg noodles, pork ragu and bright finishes of Thai basil and green onions. To refresh spring rolls, air-fry at 375°F for 3–4 minutes, shaking once midway; reheat the noodle bowls gently in a sauté pan over low heat with a little oil to revive texture and flavor." - Molly Harris
"As a dinner alternative, Ruby Chow’s offers flavorful plates like Peking duck buns, shoyu tamago, sake butter mussels, and pork belly and grits." - Eater Staff
"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
"A modern take on American–Chinese classics by a notable chef, focusing on bold flavors and updated riffs on familiar dishes." - Eater Staff