Gourmet Garden

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Angus House, Japanese Charcoal Grilled Steaks At Gurney Paragon

Posted by Jason Wong On March - 31 - 2014 |

On that fateful day (3rd of Feb 2014) we planned to go to Bali Hai in Gurney Drive for a seafood dinner, but there were 2 staggered dinner time, one at 6pm and the other at 8pm. Who wants to dine at that kind of conditions, pay a not so inexpensive price and not be able to enjoy the dishes that await us?!  So, we decided to try out Angus House at Gurney Paragon, where we could take our time to savour the juicy Japanese styled charcoal flame grilled steaks with constant sea breezes blowing on our face. ‘ANGUS House Japanese Charcoal Steak’ is claimed to be an expert in serving premium beef steak that ranges from your common Australian beef to Wagyu to Black Angus to chilled Master Kobe, which are all grilled over a charcoal fuelled open flame grill. Apart from the extensive selection of steak cuts and beef grades, Angus House also mixes up a unique signature steak sauce filled with miso flavours to give their steaks the Japanese twist; it was savoury, sweet, earthy and creamy with a dash of twang. We have actually walked by this restaurant on a few occasions, but the prices seem to be not so attractive at a glance at this economic condition. Not until this time when we set down and slowly scrutinize the items and their prices. The prices are steep, but the Dinner sets were quite worth the while as it comes with appetisers, soup, salad and dessert apart from the main course. The order of the night was 4 tenderloins, 1 sirloin and 1 salmon steak, the meal came up to well over RM1,000.00 with government tax and service charge and 2 glasses of beer and some juices. The steaks were cut and trimmed a-la-minute to the desired weight, there is a choice of 150gm, 200gm, 250gm and 300gm for the steaks. The steaks were very minimally seasoned with something flaky that look like salt prior going to the grill designed to sear and seal in the juices of our choice cuts and infuse a light but distinctive smoky flavour within the meat. Every accompaniment that came with Dinner sets are similar, except that we got to change our soup from the day’s pumpkin soup to minestrone, which they took a longer time to serve up cause it was supposed to be on the a la carte list. The bread, appetizer and dessert stood out apart from the juicy, tender mains. I liked the home-made bread roll because it was thoroughly warmed through and was crisp on the surface and fluffy soft inside. It was good by itself, but a touch of chilled butter gave it an extra savoury flavour with a hint of rich dairy taste. Soup was not much of an excitement, it was average on taste but my siblings liked the pumpkin soup for its smooth texture and sweet taste. The minestrone soup I had was light with lots of fresh and neatly diced garden vegetables that gave it some bite or otherwise it would have been too mediocre.

The appetizer served the night was grilled chicken cutlet on potato mash and sliced Japanese cucumbers dressed in thick sweet sauce and mayo. It was appetizing and well paired; the flavours were earthy, sweet, rich, and smoky with some freshness set in the cucumber slices.

For me, I had the tenderloin which was quite satisfying though not the best; not only did the chef prepared the steak according to my order preference of medium cooked, even the side vegetables were tender and naturally sweet.  The steak was well charred, grilled to the preferred tenderness and properly rested to lock in the meat juices. The fresh arugula, blenched potato, carrots and green beans made good as side vegetables, they lend some extra sweetness and moisture plus texture to each slice of meat. The Japanese influence steak sauce was unique with savoury, nutty, earthy and tangy flavours which did not outshine the meaty tastes, in fact it brought out another dimension of experience beef steak dining.  Even the knob of butter and slice of lime is not to be looked at lightly, as they smoothen and combines the existing flavours found on the dish.  

The sirloin steak on the other hand that Gill had was not as satisfying as it should have been, reason being that it was ordered medium-welled. The common experience faced by us usually is that the steaks we have ordered usually turn up bloodied when we ask for medium cooked, and Gill does not like the unsightly red and distasteful irony taste juices that ooze out. The experience at ANGUS House Japanese Charcoal Steak is that we can just stick to medium. The sirloin steak that she had was coarse in texture and lacking in flavours.

The dessert served was small piece chilled cake which was well received by all; they were not too sweet nor too rich; just nice to close the curtain for a hearty dinner meal with a sweet note.

On average, our overall experience:

Taste
  • 3.5/5 (Averagely Good)
Texture
  • 3.5/5 (Averagely Good)
Service
  • 4.0/5 (Good)
Cleanliness
  • 4.0/5 (Good)
Atmosphere
  • 3.5/5 (Averagely Good)
Price
  • $$$ to $$$$ per person.
Portion
  • 3.5/5 (Averagely Good)
Value
  • 3.0/5 (Average)
Consistency
  • N/A
 
Gurney Paragon (Penang) Outlet
Address: 163D-2-01, Level 2, Gurney Paragon Mall, Persiaran Gurney, 10250 Pulau Penang.
Tel: 042292780/1 Fax 042292786
 
Publika Shopping Gallery (Kuala Lumpur) Outlet
Address: Lot 4 & 5, Level G2, Publika Shopping Gallery, No. 1, Jalan Dutamas 1, Solaris Dutamas,50480 Kuala Lumpur.
Tel: 03-6205 3915/6 Fax: 03-6206 1913
 
Starhill Gallery (Kuala Lumpur) Outlet
Address: F8-11, Explore (Orange) Floor,181, Jalan Bukit Bintang,55100 Kuala Lumpur
Tel: 03-2145 6015/6
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2 Responses to “Angus House, Japanese Charcoal Grilled Steaks At Gurney Paragon”

  1. Peter says:

    Awesome Article – Please check out my reviews for Celebrity Chef Cookware on bestcookwarehq.com – Thanks

    [Reply]

    Jason Wong Reply:

    Peter,

    Thanks for dropping by, will definitely read some of your reviews.

    [Reply]

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