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RUI· Wagyu and Juice Ice

西餐 · ⭐ 4.7

2nd Floor, 289 Art PARK, Dongshan Street

Dishes

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  Yunnan Truffle Wild Mushroom Risotto with Grilled Foie Gras

  This dish features Yunnan truffle and wild mushrooms cooked in risotto, served with grilled foie gras for a rich, aromatic experience.
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  Wagyu Tartare

  Wagyu tartare features premium wagyu beef diced and mixed with raw egg yolk, onion, pickled cucumber, black pepper, olive oil, and a touch of mustard. Served with caviar or herbs on top.
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  Wagyu Himekoshi Donburi

  A bowl of rice topped with tender wagyu beef, soft-boiled egg, and pickled vegetables, seasoned with soy sauce and mirin.
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  Wagyu Burger

  A premium Wagyu beef burger featuring a high-quality Wagyu patty, fresh lettuce, tomato, and onion, all nestled in a toasted bun. The Wagyu is formed into a patty, seared to perfection, then assembled with the vegetables.
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  Dry-Aged Australian Wagyu Beef

  Premium Australian Wagyu beef aged in controlled dry conditions to enhance tenderness and umami flavor, served simply to highlight its rich taste.
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  Puning Tofu with Spicy Chive Sauce

  Puning Tofu with Spicy Chive Sauce is a Chaoshan-style dish. The main ingredient is fried tofu, a specialty of the Puning region, featuring a golden crispy exterior and a soft, tender interior. The spicy chive sauce is made from fresh Chinese chives, chili peppers, minced garlic, soy sauce, and other seasonings, offering a savory and slightly spicy flavor. The tofu is cut into pieces, deep-fried until set, and served with the freshly prepared chive sauce.
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  Puning Bean Paste and Preserved Radish Stir-fried Scallops

  This dish features fresh scallops (specifically Patinopecten yessoensis) as the main ingredient, quickly stir-fried with Chaozhou-style Puning bean paste and preserved radish (菜脯). The scallops are cleaned, then stir-fried in a hot wok with minced garlic, Puning bean paste, and chopped preserved radish until cooked through. The bean paste provides a savory, umami-rich flavor, while the preserved radish adds a crunchy texture and distinctive taste. The dish highlights the natural sweetness of the scallops complemented by the aromatic bean paste, making it a classic Chaozhou home-style seafood stir-fry.
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  Fruit Ice

  Fruit ice is made by freezing blended fresh fruit juice, offering a refreshing and cool treat perfect for hot days.
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  Shantou Licorice Fruit Salad with Burrata Cheese

  This dish features fresh seasonal fruits (such as green mango, guava, wax apple, star fruit) marinated in Shantou-style licorice syrup, paired with Italian Burrata cheese. The fruits are cut and soaked in a syrup made from licorice root, rock sugar, and preserved plums to absorb the flavors. The Burrata cheese is brought to room temperature, cut open, and arranged on a plate with the marinated fruits, drizzled with a little licorice syrup. The result is a combination of sweet, sour, and crisp fruits with a unique herbal aftertaste, contrasting and complementing the rich, creamy texture of the Burrata.
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  Spicy Oil-Blown Black Tiger Shrimp

  Fresh black tiger shrimp stir-fried with a spicy oil-blown chili sauce, delivering a bold, aromatic flavor and tender texture.
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  Aged Steak

  Premium beef aged for tenderness and flavor, served with a rich sauce.
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  Blue Cheese Sweet Pear Salad with Soba Noodles

  A refreshing salad featuring sweet pear and blue cheese tossed with chewy rice noodles.
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  Lime Chaoshan Thin-Shell Rice Risotto

  Lime Chaoshan Thin-Shell Rice Risotto is a dish that combines Chaoshan flavors. Main ingredients include Chaoshan specialty thin-shell rice (a dried small shellfish product), rice, lime juice, and lime zest. The thin-shell rice is soaked, then simmered with rice in broth until the liquid is absorbed. Fresh lime juice and zest are stirred in before serving to add a refreshing aroma. The dish features moist rice with the umami of thin-shell rice and the bright, tangy fragrance of lime.
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  Salmon Roe Mashed Potatoes

  Salmon Roe Mashed Potatoes is a fusion dish made primarily from potatoes, salmon roe (ikura), butter, and milk. The potatoes are boiled or steamed until tender, then peeled and mashed. Butter and milk are mixed in until smooth. Finally, salmon roe is either placed on top or gently folded into the mash. The dish has a creamy texture with the savory burst of salmon roe, typically served chilled or at room temperature.

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