Ruby Chow's

"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

"Just weeks prior to the start of the pandemic in 2020, Wong opened his Asian small plates restaurant Ruby Chow’s in the Old Fourth Ward. That restaurant saw the return of the shoyu tamago egg over crispy rice and Peking duck bun made popular at Wong’s pioneering Old Fourth Ward restaurant Miso Izakaya, which closed in 2018. Wong continues to add new dishes to the menu there and has since opened a covered patio in the portico of the building." - Beth McKibben

"Takeout, curbside pick-up, and delivery with $3 fee, starting at 5:30 p.m. daily. 100 percent of gift card purchases goes to staff." - Eater Staff

"After closing the beloved Miso Izakaya last summer and recently parting ways with Vietnamese restaurant Le Fat, chef Guy Wong (Ton Ton, Miso Ko) opens his next full-service restaurant, Ruby Chow's, in early 2020. The restaurant takes over the former Repast space at the Ponce Springs Lofts on Glen Iris Drive, across from Ponce City Market and City Winery. Wong is keeping mum on what he has planned for the menu at Ruby Chow's, making this opening even that much more enticing." - Beth McKibben

"Chef Guy Wong is focusing on his forthcoming Chinese restaurant, Ruby Chow’s, on Glen Iris across from Ponce City Market. Wong's longtime beverage director, T. Fable Jeon, will lead the bar at Ruby Chow’s when it opens early next year." - Beth McKibben