Founded in New Orleans, USA, Russ Kwai has been in business for more than half a century, with Asian branches in Hong Kong, Singapore, Tokyo, Jakarta, Taipei and other cities. The brand's first store in Chinese mainland landed in Shanghai in 2013, and the second branch opened in Chengdu Yintai in99 in 2017, quickly becoming the top choice of Western cuisine in Chengdu.
Rusi Kui's overseas stores use Prime (Excellent) grade beef rated by the USDA as the ingredients. The fat (oil) of this beef accounts for about 8%-11%, and the fat between the cut surfaces is dense and the juice is sufficient. However, due to the fact that Chinese mainland still has certain restrictions on the import of U.S. beef, the Chengdu store switched to Australian Wagyu beef of similar quality instead. In addition, Rusi Kui has a unique 982 degrees Celsius high temperature aging technology to ensure that the beef locks in the beef fat during the cooking process, presenting the original flavor of the steak.
Delicious appetizers are the foundation for opening up your taste buds, and the most popular New Orleans crab cake is not to be missed. The finished dish is served with two large ball crab cakes poured with lemon cream, the cake body is slightly charred, the crab flavor is full and heavy, and the cream can be dipped to relieve greasy and moisturize the mouth. New Orleans pan-fried shrimp is made with wine, special cream and garlic, and served with a piece of garlic bread.
Among the steaks, filet and rib eye are the signature of Rusqui, which are made from tenderloin and rib muscles, respectively. Filet has less fat, is juicy and tender. The ribeye texture is more and more even, rich in oil, and the meat is more fragrant. Unlike other Western restaurants that offer rich sauces, Ru Si Kui only seasons the steak with pepper and salt, and does not do any elaborate plating or decoration, so that it retains the flavor of the steak itself. When serving, use an insulated ceramic plate heated to 260 degrees Celsius to plate the steak to ensure that the steak continues to lock in the gravy when it is out of the high temperature, so the actual doneness of the steak will be two points more cooked than the order doneness, and diners who want to eat medium rare need to order one point, five medium rare need to order three points, and so on.
Ru Si Kui also excelled in seafood and other grilled dishes. The barbecue lamb chops are made with Australian bone-in lamb chops and sprinkled with mint shreds, which is full of meat and chewy. Pan-fried tuna: Fish pan-fried until medium-rare, served with crab meat and red pepper sauce, the meat is charred on the outside and tender on the inside. In addition, the restaurant also has separate categories of potatoes and vegetables, and offers a variety of exquisite meals with an American twist. Stir-fried potatoes with onions, fire-roasted corn and fresh asparagus with hollandaise sauce are all great options.
Even if it is a simple black tea, Ru Sikui does not slack off. Its selection of TWG black tea from Singapore, the soup color is red and yellow, the taste is silky, mellow, and it is served with sugar, brown sugar, liqueur candy and other sugar packets, and you can refill the cup for free once after drinking. However, the restaurant's desserts are not outstanding, and the signature crème brûlée, for example, is covered with dense brown sugar and filled with Creole custard, but the creamy flavor is thin and sweet.
The environment of Chengdu Rusi Kui can be described as unique. The restaurant is located on the easternmost side of the third floor of Chengdu Yintai in99, and its façade and signboard are very low-key. The interior is decorated in an elegant American style, with dark tones, wooden tables and chairs to create an ambience, with a lounge area and lounge. After customers are seated, they will be provided with a dedicated waiter service, and there is no omission in ordering, serving and introducing dishes, etc., with a high degree of professionalism. At present, the attendance rate of the restaurant is not high on weekdays, but the seats along the window are more popular, so it is recommended to reserve a table one day in advance. If you arrive by car, you can park your vehicle in the parking lot of Yintai Center. Meals are subject to 10% service charge.
