black angus

Black Angus is one of those places I always remind myself to come back to but hardly ever do. I think Black Angus is one of the better steakhouses in Singapore and serves up great food. It's not exactly cheap (be prepared to spend $50 per head for dinner) but the food is definitely above average.

Went there with Gabrielle, Shally and a few others for dinner today. Their entrees are pricey but they all come with salad or soup so that kinda salves the pinch right?

The mushroom soup was too salty and not thick enough. This was a let-down. It did not have the aroma of mushrooms but tasted like Campbell meets Marmite.

The baked potato soup looks really appetizing. It looks like a baked potato!

It even tastes like baked potato in puree form, except they do have solid potato cubes in it. Think baked potato drowning in baked potato puree. It's not bad, but I found it a tad too jelat.

Shally had the Stuart Steak Soup. It is nothing to look at and tastes like salty beef stew. Shally found it decent but I think its too salty for a soup.

This is my favourite Honey Mustard Salad, chicken breast, diced eggs & tomato, croutons, orange slices on fresh lettuce. It's a big salad, definitely not starter size.

The honey mustard's flawless. It's sweet and tangy, the way it should be. It dressed the salad wondrously, any parchness gone in a flash with the miracle balm. The chicken was a bit dry but the honey mustard made it all better. I particularly liked the orange bits that were served. They were an invigorating touch. The crisp juicy sweetness complemented the fresh lettuce perfectly. I just wish they were more generous with the amount they gave. Two measly slices are hardly enough.
I wish I could eat it as a main. It's so light and crispy, bountiful in flavour and tastes so good it should be sinful. What glorious greasy goodness!

The steak was very well-done. Not over-cooked well-done, but excellently executed well-done. It had that carnivorous thing down pat. The flesh was astoundingly marbled and tender, so soft and chewy and sapid. A sensational piece of meat.
The Top Sirloin & Salmon Combo comprised of a slab of steak and a portion of salmon, both proper meals in themselves. The steak was good, as above, but was less marbled. But of course, how can you compare a top sirloin to a nice fatty oleaginous ribeye cut? The salmon however was overcooked. Nothing worse than an overcooked piece of fish. It was dry, even though salmon's an oily fish. It was not fresh and the fishy odour was overwhelming. It was bad.

Shally had the Rib Sticking Baby Pork Ribs which was so bad. It was dry and tasted like turkey with generic barbeque sauce. The meat did not fall off the bone, the way it's supposed to be. I think these are the WORST ribs I have had. I don't know if this was a bad night, but it was definitely bad. You can get better ribs from Cafe Cartel.
The Pan Fried Black Cod was a lot better than its salmon counterpart. It looks a whole lot better too. It's light, clean-tasting and very tender. It's not rave-material but it's decent.

Stuart Anderson's Black Angus

Orchard Parade Hotel
#03-21, 1 Tanglin Road
Singapore 247905

Fosters, the Steak Cafe

We never planned on going to Fosters. We wanted to check out the all-day brunch menu (burger inspired) at Relish but it was closed for an event today. We wanted to go to Bistro Petit Salut but we were too late for lunch. It seemed that almost every place was closed for lunch. Sharon wanted to go to Monster Mash but I didn't want to. She suggested pizza but I didn't feel like Italian. Fosters was like our last choice.

Not that Fosters is not good. In fact Fosters is one of my favourite places. Why? Because this is the only place where they know how to get my steak a beautiful medium-rare. And I always insist that steak is wasted unless it is done medium-rare. There needs to be a bit of blood, a bit of that raw fibrous texture. You need to taste the beef. 'Nuff said. Sorry to those who like their beef well-done (like Sharon who has since seen the light), but that's not the way to eat your beef.

We started out with a bread basket. The bread's most probably from Delifrance but they did a really good job of toasting it because the bread was nice and hot and crusty when we had it. Nothing to boast about though.

Sharon ordered the Pan-Grilled Marinated Chicken dusted with seasoned flour served with black pepper sauce. I ordered the Pepper Steak, juicy tenderloin coated with crushed black pepper.


This is my steak, my glorious steak. It is not merely coated in black pepper, it is encrusted, to be exact. Do not order this if you do not like black pepper. Every mouthful is an explosion of biting, full-bodied succulence. The robust meat paired with caramelised onions, don't even get me started.

No place has ever given me steak like this before. It's a thick slab but look how evenly done the steak is. See how the steak is such a deep pink throughout? Marvellous job. It's actually a bit overcooked for a medium-rare and there isn't much blood at all. It's like in between medium-rare and medium, to me. But it's good enough, one can't be too picky.

Although Fosters doesn't always get it right, it is the only restaurant that has ever given me a proper medium-rare steak, that is medium-rare throughout. I don't know what they do, but they do it so well. Tell me, do you know anywhere else which serves up such thick steak, so evenly done?

The steak came with a jacket potato. Sharon had it, I don't like baked potatoes. She didn't seem to like it very much.

Her order of chicken. It was done quite nicely. The pepper sauce was delectable. It first tastes like barbeque sauce but the sweet-savoury sensation on your tongue quickly gives way to the peppery punch. It reminded me of the chicken chop at Jerry's. Other than that, nothing great. The fries were double-fried and the vegetables were limp. It's a reasonable dish.

Come here for the steak.

Fosters
277 Holland Ave
Holland Village
Singapore 278994