Angus Steak House

A Tudor-style dining place with waitresses dolled in French maids outfits, stepping into Angus Steakhouse, located at a corner of Ngee Ann City 4th level, is akin to entering into a time-wrapped. One will find piped-in Muzak piano to give the place a rustic, quaint yet comforting character. However, one might want to avoid seating near the open kitchen, as it might get too greasy and smoky from the fumes.

Dinner was underway with the complimentary bread and butter – served warm, crusty on the outside and fluffy on the inside, a spread of the Japanese soft butter seeks to enhance the best of this simple yet wonderful dough.

The appetiser, that was part of the set dinner, which initially thought to be Vietnamese Rice-paper Roll by all of us, was given a magnificent twist – prawns were battered and deep fried, coupled by a hint of Japanese mayo, instantaneously brought the plain old boring rice-paper roll back to life. The harmony between the crusty prawn and crunchy greens was simply delightful – so much so that it prompted my mum to comment that the serving wasn’t enough.

½ dozen of Fresh Live Oysters ($18.00) served chilled were fresh and plump – no complains here as HFB thinks this is how oysters should be served. A wrench of lemon, a drip of Tabasco sauce, and a big slurp completes this simple yet always pleasing dish.

The Carrot Soup, again part of the set dinner, was subtle with a tint of sweetness from this root vegetable. We all agreed that it could be slightly more salted for a more robust taste as the cream seeks to overwhelm the flavour towards the end.

Garden Salad, provided along with the set dinner, was drizzled in Japanese Sesame Dressing – uncomplicated dish.

After a series of starters, the main lead finally arrived – 200gm Ribeye Steak ($53.50 for a set dinner). Doneness of the steak was partially achieved, some parts came in medium rare as how HFB would want it to be, but other parts were significantly medium-well to well done.

But no complains from me this time round as the steak was still tender and marbled with fats. Paired with a slab of herb butter, this steak was slightly velvety and smooth to consume. However, what I find objectionable was the cut of beef soaked in brimming, what seemed like brown sauce with radish. Not too sure whether that was deliberate, or a result of juices from a not so rested piece of steak.

Dessert for the night was a small slice of Tiramisu. Not the best, but what HFB like was that it was well laden with the alcohol – not too overwhelming yet strong enough to taste.

Dinner was completed not with wine this time round, but Asahi Draft Beer ($8.50) instead, served in a nice vintage-looking bronze metal cup.

You can view the all photos and other reviews HERE.