July 2008
We happened to find Angus by chance, after grocery shopping and window shopping and shopping shopping. I usually think of Japanese restaurants as a ‘Bento Box’ like set-up, with small cubicles, loud, fast service and tempura, or sushi, well, seafood mostly. But they did invent wagyu, right?
The entrance is simple. There is a modest wine cooler display and a little reception desk from where you will be ushered you to your table. There is no smoking in the main dining area but you can sneak off to the bar and enjoy your cancer stick there. The dining area is open and spacious, with a functioning open concept grill. A few private enclaves for a private party or business lunch line the sides of the restaurant. We’re given our menu and I choose my appetizer, ‘fritto caramari’ (A typo: I’m not being racist, honest. Although, they might have recently corrected it though). The Boss (the guy who pays the bill) chose baked oysters (1/2 dozen).
The appetiser menu has limited choice; you have an option of fried, baked or fresh oyster, a salmon carpaccio and of course the ‘fritto caramari’. Traditionally calamari comes in golden brown rings, mine were stringy, but tasty and crunchy all the same. The baked oysters were all right, although we thought they needed more time to bake.
We then ordered our mains; choosing the set meals to make things easier, for us really, because we had our eight month old in a baby high chair, banging on the table. I had the rib eye set which comes with soup, salad, rice or bread, and dessert. Our soup of the day was ‘potage crème de corn’ and it was gorgeous. It was smooth and hot and creamy, and was so good-I-didn’t-want-it-to-finish kind of good. Then came our meat, my ribeye (200g) was cooked perfectly. I like my meat medium-to-well, with just enough juice. Boss had tenderloin (also 200g), medium-rare, just as he requested too. So they weren’t joking when they asked us, like most steak houses do.
The desserts were instantly forgettable but pleasant enough not to totally erode the succulent tastes of the meat. I also want to mention that the table service was very good and efficient. The floor manager was super nice and accommodating even when our little man was chucking bread across the room. Sorry Uncle Angus, probably not a good place to bring small children. I would recommend it though for a good quick lunch if you’re working in the city. Liyana Aziz
Awards
Angus Charcoal Steak House was shortlisted in the Best Steak House category of the Time Out KL Food Awards 2010. Our food awards are 100% voted for by the people of KL. This way, we guarantee that popularity and consistent performance is rewarded.