Ruby Jack’s: Redefining Steaks in Manila



A very sinful A5 Japanese Wagyu sirloin. The minimum order is 300 grams and I’m sure that’s more than enough for one person. Its rich melt-in-your-mouth quality makes your eyes roll back a bit with every bite.


A best seller, the Australian T-Bone has less fat on it and, well, best for those who truly want to indulge in their carnivorous desires. The T-Bone comes with the tenderloin fillet which is the softer and more tender cut, and the striploin which may not be as tender but definitely bigger on flavor.


Another manifestation of the ideal steak is their US Sirloin. The sirloin is also a wagyu with a marbling of 8-9.

At Ruby Jack’s, the chefs are perfectionists with their steaks. Each slab of meat is flown in fresh and chilled (not frozen, mind you). After grilling, the chefs let the steaks rest for 5-10 minutes for the juices to settle.


We suggest the A5 Japanese Wagyu with Torched Asparagus and Lemon. The acidity from the lemon cuts the fattiness of the decadent steak.

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Also recommended with the steaks are the Spiced Onion Rings  and the Mashed Potatoes Garlic Chips.


If you do happen to visit Ruby Jack’s, it is imperative you try the Lobster Mac & Cheese: a rich combination of the childhood classic cooked with lobster bisque and juicy lobster morsels.



The Mango Cajeta Pavlova is a homage to all things mango. It is a structured hodgepodge of a meringue base, mango jelly, fresh mango fruit, and a mango sorbet with caramel poured on top.


Now, I kid you not when I say this is the best cheesecake I have ever tried in my life so far. The Baked (To Order) Cheesecake may take 15 minutes because the talented pastry chef bakes it per slice. Although unnecessary but always a welcome addition, the warm slice comes with dayap cream and earl grey ice cream.


For something different but just as refreshing to conclude, the Strawberry Pomegranate Agar is beautiful plate of pomegranate jelly with fresh strawberries spread out within and topped with a coconut lychee sorbet.

After Hours



Ruby Jack’s has all the physical attributes of a steak house, from its dark Italian leather furniture to the dark wood flooring and the stark white brick walls. And a beautiful surprise behind the handsome booths that invite intimacy is a bar with a gorgeous selection of spirits and a very speak easy vibe.

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Adjacent the bar is a walk-in wine cellar where over a thousand wines are kept, including a few bottles of Pétrus that go up to Php 325,000 each. The chilled room also features a Humidor where guests can choose from a collection of imported cigars and have the option of smoking it at the bar or at the cigar room (a.k.a. man den).


Ruby Jack’s is everything a steak house should be infused with the element of fine dining. Meticulous food preparation using high quality ingredients, near flawless service and an impressive selection of liquor equates to a memorable dining experience like no other. It’s easy to see why they’re already gaining a steady following of patrons who appreciate perfectly cooked steaks.

Ruby Jack’s

UG/F City of Dreams, Aseana Avenue cor. Roxas Boulevard
(02) 801.8888 / (02) 886.9646

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