Talking about the best steak, Angus House Japanese Charcoal Steak is the best steak house at KL. It was shortlisted in the Best Steak House category of the Time Out KL Food Awards 2010. Deep Fried Chicken - served with mayonnaise fruit salad, sweet pepper, lettuce, and mint sauce. A great appetizer! I love the it so much! The deep fried chicken is crispy and tastes good! Tenderloin Steak - The steaks is served with sizzling hotplates, so that the meat will remain hot before you finish it. When it comes, I can smell the creamy fragrance. The muscle of tenderloin part does very little work, so it is the tenderest part of the beef. Prepared medium by the chef's recommendation, it is tender and juicy. Rib Eye Steak - It is one of the more flavorful cuts of beef, because it comes from the upper rib cage area, which does not support much of the cow's weight, nor does it have to work hard or exercise. Prepared medium well, most girls like this steak. Its marbling of fat makes this very good for slow roasting and tastes nice. Sirloin Steak - The sirloin steak is a steak cut from the back of the cow. Full of delicate meat with marble-like oil layer. Prepare medium, the meat is tender without difficult chewing strip.
Restaurant at:Angus House Japanese Charcoal Steak @ Starhill Gallery
Read More at:http://taiwanesemeetmalaysia.blogspot.com/2013/12/angus-house-japanese-charcoal-steak.html by Ching
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