Ruby Jack’s introduces new menu, head chef

Local steakhouse Ruby Jack’s has recently unveiled a new menu and announced the appointment of the new head chef, Edwin Sta. Ana. 

Ruby Jack’s introduces new menu, head chef
Head chef Edwin Sta. Ana (top left) prepares the new items on the menu of steakhouse and bar Ruby Jack’s. The menu includes (clockwise) Wagyu Sirloin, Beef Tongue Croquette, Premium Beef Tenderloin Tataki, Teppan Grilled Foie Gras, Sakura Smoked Bacon, and Grilled Shrimp Salad. 
The new menu focuses on local ingredients artfully transformed into delicious dishes using different techniques. It boasts a brilliant blend of East and West, with Chef Matthew Crabbe sharing his favorite dish of the menu to be the foie gras, which is incorporated with delicate Japanese flavors. 

The new menu also features new desserts and cocktails. Ruby Jack’s serves Umetini, martini and gin mixed with Umeshu also known as Japanese plum liqueur, a traditional Japanese drink turned into a cool martini drink. Fresh Longan Martini, meanwhile uses local longan fruit delightfully mixed into martini. 

Cucumber & Mint Spritzer is a non-alcoholic refreshing drink with cucumber and mint. Fresh Cassis Papaya Smoothie, the latest addition to the smoothie selection, is made of local luscious papaya with a touch of Cassis liqueur. Lastly the Fresh Jackfruit Mojito features a local exotic fruit turned into a delightful cocktail drink with Don Papa Rum. 

After indulging in the main course, diners can delight in Sakura Teardrop, clear jelly-like dessert inspired by the Sakura flower, served with vanilla bean ice cream. 

Ruby Jack’s aims to continually expand its repertoire while maintaining the high-quality standards for which it is recognized—pushing the boundaries of taste while keeping customer experience alive. It is this approach to food that places Ruby Jack’s above the rest, and what keeps Chef Matthew Crabbe inspired to create new food selections. 

“Food is an art, and I want people to taste that every time they go to Ruby Jack’s,” said Crabbe. “As we welcome our new head chef, I find myself inspired by my surroundings and the great people I work with. I am very fortunate to be surrounded by excellent people who keep pushing Ruby Jack’s to be a leader in the industry and expand our ever-growing repertoire.” 

The steakhouse and bar is located on the upper ground floor of City of Dreams Manila in Parañaque. 

Topics: Ruby Jack's , Edwin Sta Ana , Matthew Crabbe , City of Dreams Manila
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