movie listings
Deli Unique
067-3999
KEEGO TWIN
25290 GREENFIELD North of 10 Mile Rd.
CATERING FOR ALL OCCASIONS
On Orchard Lake at Cass Lake Rd.
11/2 Miles West of Telegraph
682-1900
This ad will entitle bearer to
ONE FREE ADMISSION
Friday, Sunday,
Wednesday & Thursday
When a second admission is purchased
gsley
th e
lse pay
Dille at
diet soraecale e.
DOUBLE FEATURE
"CHILDREN OF A LESSER GOD" (R)
Plus
"THE COLOR OF MONEY" (R) -
To introduce you to the fine quality dining, at the
DOUBLE FEATURE
"CROCODILE DUNDEE" (PG-13)
't(ingsley Inn, we honor any "Dinr Club" card
from any restaurane --when you dine with us Sunday
ed the finest
throughThursday until ll p.m • duringFebruary.
thl
a great way to sample our restaurant-- rat
for hotel dining in I the area by **Detroit Mony:"
magazine. Jac14.et reservations required.
1-14114
Plus
THREE AMIGOS! (PG)
MONDAY & TUESDAY
ALL SEATS $1.50
Send Someone
Special a Gift
52 Weeks a Year.
Send a gift
subscription to
• 647,0100
Road • lilo.oirifield
LOIlgl,al‘e
THE
"One coroplirnentaq
iorter p ro vided ohen mit of equal
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VSloodward
or greater value is purchased• Limitations do appl..
JEWISH NEWS!
Fridays at the Novi Hilton
Fresh whole steamed lobster is just one of many seafood
specialties we're cooking up for you. Come join us on Fridays
for our seafood buffet featuring some terrific catches:
Iced shrimp and oysters on the half-shell
Smoked fish and cajun specials
Bouillabaisse and chowders
And for you land lubbers, we'll have Pastas, BBQ Chicken or
Ribs and Steamship Round of Beef. Don't miss the luscious
salads, delicious hot breads and assorted rolls. Then finish it all
off with a choice or two from our popular dessert table, maybe
Key Lime Pie or Chocolate Torte.
FRIDAYS 6 P.M. TO 11 P.M.
ADULTS
$21.95
CHILDREN
$14.95
Call now for reservations, and while you're at it, ask about our
Friday Feast Weekend Package.
[ NOVI HILTON
1-275 at 8 Mile Road
(313) 349-4000
5E3
Friday, January 30, 1987
THE DETROIT JEWISH NEWS
ENTERTAINMENT
BEST OF EVERYTHING
DANNY RASKIN
THERE'S AN IMMEDIATE
tell-tale sign when going into a
Chinese restaurant and seeing
place settings that include
chopsticks at every table .. .
and Chinese people from
everywhere enjoying their
food.
It relates . an important fac-
tor . . . you have entered a true
Chinese restuarant.
The chopsticks at Ruby's
Eatery on University in
Windsor are solid plastic, not
splintery wood . . . About 60 to
70 percent of the Chinese
groups are from Michigan .. .
and include many owners of
Chinese restaurants here.
No ostentation necessary .. .
just good food in a very clean
atmosphere . . . and diversified
dishes not found at too many
Chinese restaurants.
Theresa Yau, who owns
Ruby's Eatery with Eddie Ing,
is a smidgeon under five-feet
tall, always smiling . . . so very
pleasant and polite . . . She was
born in Hong Kong . . . and the
restaurant she and Eddie
bought two years ago from its
former owner of a few years is
now patterned exactly after
the ones she remembers 18
years ago . . . Before coming to
Windsor, Theresa taught
school a year in Hong Kong.
Partner Eddie Ing formerly
had Ing's Restaurant on
Goyeau Street 20 years . . . and
boasts a background of 35
years in the restaurant game.
Their chef, Tony Chow, is
from Hong Kong, and was for-
merly employed at another
popular Windsor Chinese din-
ing spot just down the street
. . . where he received an
American Express award.
Ruby's is a large, spacious
restaurant with its own pri-
vate parking for about 100 cars
. . . There is seating in two
rooms . . . one seats 140 . . . and
across a little bridge to another
sector are 100 more chairs.
Each table is covered with a
white tablecloth . . . The main
dining room where we sat is
large and airy . . . with high
evidence that true emphasis is
placed on food and service
much more so than ambience.
Legitimate Cantonese and
Szechuan dining is the main
thing . . . coming from a large
kitchen with five wok stations
that make everything as or-
dered . . . cooked in vegetable
oil with minimal— and none
when requested— useage of
monosodium glutamate.
The almost bare walls are
beige and brown . . . with a
hugh mural . . . Tiny lights
beam down from recessed ceil-
ing bulbs . . . This is a true fam-
ily restaurant . . . and the
waitpersons are all so very
pleasant, smiling and cheerful.
"I've been eating since I was
a baby" says Theresa with her
cherubic smile that husband
Paul, a civil engineer in
Windsor, must love so very
much . . . She was brought up
in a world of dining . . . her
father owned a popular restau-
rant in Hong Kong.
Theresa Yau
One of the owners at Ruby's
Eatery . . . Theresa or Eddie
. . . is always on the premises
. . . helping out whenever
possible . . . and it is a wonder-
ful feeling to have waitresses
able to explain the variety of
dishes served at this fine res-
taurant.
There were four of us .. .
having spring rolls, shrimp
balls, sizzling (or crackling)
rice soup with real Chinese
mushrooms, chicken and
shrimp, fried lobster in sauteed
greens with ginger and onion,
Yang Chow fried rice with
shrimp, "birds nest" edible taro
basket that contained oodles of
chicken, shrimp and scallops
with peapods, the very delici-
ous sizzling emperor beef ten-
derloin and Chinese eggplant
with shrimp sauteed in black
bean sauce.
Dessert is another first in
the world of restaurant dining
. . . (not on the menu) . . . sweet
peanut hot cream soup . . . very
interesting and extremely
tasteful.
Everything made at Ruby's
Eatery in Windsor is by order
only . . . and the woks are al-
ways kept hot for fast prepara-
tion . . . The food is tender and
crispy, tasty and light the way
people most enjoy.
If they have the ingredients,
Ruby's will make any Chinese
dish customers wish.
It's menu is an eight-page
book . . . with five appetizer
combinations for two . . . cold
plates for two or four . . . nine
appetizers . . . 19 soups . . . 40
seafood items . . . 22 chicken
and duck dishes (brittle duck
with mashed taro stuffing,
braised duck with taro and
braised duck with plum sauce
must be ordered in advance)
. . . 14 beef dishes . . . Emperor
favorites on sizzling hot plates
from fillet to shrimp to oysters
to chicken to frog legs, etc .. .
eight hot pot dishes . . . eight
vegetable favorites . . . 11 rice
preparations . . . 11 noodle
plates . . . 11 different chow
meins . . . 17 Szechuan dishes
and a varied selection of des-