Lawry's The Prime Rib isn’t just a steakhouse—it’s an American institution. Founded in Beverly Hills in 1938, the brand built its reputation serving what it proudly calls the “finest of fine rib” to generations of diners.
The Shanghai outpost brings that legacy east, nostalgic yet modern, and—frankly—beautiful. The past lingers in all the right ways: vintage photos of the founder, throwback staff uniforms, and the unmistakable presence of Lawry’s iconic “Silver Cart” carving stations. (More on those later).
The Food
Lawry’s made its name with a one-item menu—the standing rib roast—which you might call a brave concept. And while the menu at today’s Lawry’s is built on steakhouse staples, this is no longer a one-trick pony.
Prime rib still leads the charge, but you'll also find a mix of elevated classics and clever new additions, from indulgent starters and rich soups to standout seafood, show-stealing sides, and mains that go well beyond beef.
It’s comfort food with polish, rooted in tradition but not afraid to experiment.
Start with the Caviar Steak Tartare Crisp (RMB208)—a crunchy rice cracker heaped with chopped prime steak, seasoned with capers, and topped with chopped egg and a little crown of caviar.
Two bites of heaven—decadently rich, perfectly salty, and refreshingly chilled.
The French Onion Soup (RMB108) arrives topped with a molten, bubbling crust of gruyère and mozzarella.
Beneath that golden layer hides a deeply savory broth, slow-simmered from those prime rib bones—a pure masterclass in umami and comfort.
Then there's the Burrata & Tomato (RMB168)— yes, a burrata salad… but hang on. This one lands with cherry tomatoes macerated in vanilla.
It shouldn’t work. But it does. The cheese slouches luxuriously onto the vanilla tomatoes, creating a delightful sweet–sharp contrast. A bright basil oil slicks the whole thing in green.
We were skeptical. Then we were scraping the plate.
Shellfish lovers are not neglected either. Basil Clams (RMB168) arrive tender, briny, and swimming in a butter and sake broth you’d gladly bathe in.
Tear off a chunk of the house-baked bread and surrender to gluttony.
For mains, if you can resist the gravitational pull of the prime rib, then take time to admire the Pork Chop (RMB408).
It’s a hulking two-rib-wide slab of pork, cooked sous vide and finished in butter until it’s caramelized and glistening.
Accompanied by caramelized apple slices and creamy mustard sauce, it is juicy, tender and a perfect blush pink inside, just the way pork should be.
It may just be the best pork chop you’ll ever taste.
Speaking of perfectly pink, the Crusted Lamb Rack (RMB528) is another triumph.
The meat is coated with a crisp peanut and garlic crust that adds a deeply savory edge, and perched on a slick of bright green bell pepper sauce.
Rich, flavorful, and refined.
Sides are unapologetically American in both size and spirit. You’re at a steakhouse, so you have to sample the classic Mac & Cheese (RMB98), rich with sharp cheddar that’s equal parts silk and tang.
There’s a Baked Potato (RMB58) the size of a small melon and fully loaded with sour cream and cheese.
Some innovation here, instead of the usual bacon bits sprinkled on top, Lawry’s uses crispy shards of their prime rib.
Now let’s talk about the Famous Original Spinning Salad (RMB98)—less of a salad, more of a ceremony.
Prepared tableside, your friendly server spins a bowl over crushed ice, adding lettuce, spinach, croutons, and chopped egg.
With a theatrical flourish, Lawry’s vintage dressing is then poured on from a great height.
Once the show is over, you’re handed your greens on a chilled plate with a chilled fork, to ensure maximum crispness.
Showmanship aside, it’s properly good—crunchy, tangy, and pleasantly refreshing amid all the meat.
It’s been on the menu for eight decades, and rightly so.
Sample the Oysters on Ice (RMB258 Half, RMB500 Dozen)—served simply with lemon and Tabasco, which is all an oyster really wants.
They’re deliciously fresh, cool, and slurped down in moments.
Of course, it’s the Prime Rib you’ve come for—this is what Lawry’s is famous for...
The gleaming Silver Cart rolls up beside your table like a 1950s Cadillac. The chef lifts the lid, sizes up your order by eye and slices accordingly: California Cut (RMB515), light; English Cut (RMB565), classic; or Lawry’s Cut (RMB650), don’t eat lunch beforehand.
Lawry’s has been perfecting its prime rib craft for over 80 years—and it shows. The beef arrives blush-pink, meltingly tender, and packed with that deep, savory richness only top-tier cuts can deliver.
Accompaniments are chosen tableside: smooth mashed potatoes, creamed corn, creamed spinach. It’s a ritual, and one they’ve honed to perfection.
Pro-tip: Every Wednesday dinnertime, Lawry’s ‘Double Down’ deal sees each prime rib cut mentioned above doubled in portion for the same price. That’s twice the beef, and twice the joy.
Add in Double Down Oysters (RMB62 2Pcs) and two for one on wines by the glass, and suddenly your midweek dinner plans look a lot more exciting.
The Vibe
Lawry’s isn’t shy about the theater—with its gleaming silver carving carts and tableside flair, it knows how to put on a show.
But don’t be fooled: the food steals the spotlight every time. Portions are 'Murican—big, bold, and built for sharing.
And if you hit up the Wednesday Double Down deal, you’re getting some serious value.
With 80 years of heritage, top-tier ingredients, timeless steakhouse staples, and a splash of modern flair, Lawry’s hits that elusive sweet spot between old-school indulgence and contemporary dining.
Price: RMB300+ lunch, RMB600+ dinner
Who’s Going: American steakhouse lovers, prime rib perfection seekers, groups looking for a sumptuous, shareable meal
Good For: Celebrations, indulgences, and dates where big portions and big flavours rule, midweek treats thanks to the unbeatable Wednesday deals
Reservations: 6211 1778 / 183 2140 8026
Lawry's The Prime Rib, B1, 168 Wuyi Lu, by Zhaohua Lu 武夷路168号B1, 近昭化路
[All images by That's]
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