Ambience: Undistinguished calm and pleasant. Has an air of being spotlessly clean with starched white table cloths Yesterday being the middle of a lng weekend, was very quiet. We found ourselves in the unusual situation of being two diners with two waiters and the proprieter and, I'm told, four in the kitchenService: Erratic. Slow at times but always extremely courteous. Andy, pictured, gave us every attention!
Food: Mostly Cantonese style. Having now been here 4 times recently and tried quite a few dishes I can confidently say this is a good general standard of cooking. If there is one thing which marks better Chinese cooking for me it is sweet sour dishes. There is lots of room for error - too sharp, too sweet too thick or gluggy. Whether pork or prawns Ru Inn do it really well.
Other dishes were good size serves and good taste. I enjoyed beef with vegetables and cashew nuts and Cantonese beef was excellent. We also tried the very tasty sate chicken and vegetables
Wine: BYO or chose from a limited and reasonable priced list
Price: A little dearer than average but not excessive. I end up paying about $75 for entree and main for two
Comments: Better than the nearby competition!