Wednesday, September 06, 2006

Set Lunch @ Stuart Anderson's Black Angus, Orchard Parade Hotel

Stuart Anderson's Black Angus, Orchard Parade Hotel

Beef or steak lovers who still do not know of this, it's available on weekdays. For $18.90++, I thought it was a pretty good deal. That nets you a soup, an entrée and a dessert.

The lunch came with a selection for soup (potato, steak or soup of the day), entrees (beef and others I didn't care enough about to remember) and desserts (sadly, only chocolate cake and chocolate ice cream and neither are exceptional).

We were give a loaf of walnut(and sunflower seed?) bread. Bread was slightly warm but seemed freshly made. Slightly crisp chewy skin and a moist inside. I'm guessing that although not hot from the oven, it was probably baked on the day. The light buttery cream got my attention. We pretty much polished off the entire portion with the bread. 

The soups which we picked were the potato and the steak. The steak soup tasted like some sort of thick beef gumbo. Was quite good with generous amount of chunky beef swimming alongside peas, bits of potato and barley.

Stuart Anderson's Black Angus, prime rib

The entrée is served with either mashed or baked potatoes and vegetables. The sauce that accompanied the steak had a taste akin to diluted essence of chicken.

The meat was tender, juicy and medium rare. That's it. If any of you were expecting something orgasmic for $18.90, you're expecting too much. 

Was slightly disappointed with the chocolate cake which was dry and ordinary tasting. Ditto for the chocolate ice cream which was kinda ordinary.


Anonymous said...

If you have a high interest in beef, I personally feel that one of the best roast beef (prime rib) in Singapore is served in the Tanglin Club, located at stevens road , behind Isetan Scotts Road.
The quality of the beef is unsurpassed in the majority of places that I have been to and it, quite frankly, roasted to perfection, which, in my humble opnion can only be medium rare.

Given that their steak knives there are not as sturdy as one might expect, I was quite plesantly surprised to slice through the beef with the same ease that Tom Cruise sliced off that poor japanese extra's head off in the Last Samurai, albiet, with less blood and gore. Raising a piece to my mouth and taking that first bite, it becomes apparent that you have now entered a realm that not many restaurants in Singapore are capable of taking you too. That realm of unbridled joy as the moist meat starts to melt and releases all the built up flavour stored in that wonderful cow. Almost makes you sad that a living thing had to die for this. Almost.

As expected with most English restaurants, it comes in 3 sizes, Ladies cut rougly about 180g, Normal cut about 250g and Gentleman's cut, about 400g. Guess which one I went for. Mind you, there is absolutely nothing gentle about trying to finish 400g of beef in one sitting. I swear, if the cuts get any larger, they'll probably just bring out the whole bloody cow. When I finally managed to wither it down to my last 4 cm by 4cm piece, my stomach sent my brain a crucial piece of information. It told my brain that if I had the audacity to actually finish that last piece of beef, it would have no moral compunctions to let my eyes see what it did to the last few hundred prices of cow that the mouth sent down. Needless to say, I did stop at that point, but i was rather dissapointed in myself for wasting that piece.

One snag though, if you're planning to go there, you're going to need to have a membership or go with a member. And seeing as how the membership application list is about 15 years long and cost about $35,000, you would probably have a beeter chance of finding a sympathetic member to bring you. So if you are one of the select few that do find yourself chosen by god to attend such a feast, I suggest you attend it with gusto, I can almost guarantee that it won't dissapoint.

Anonymous said...


Juz thought i'd leave a comment... I think the very watery liquid is called "au jus" which is the beef juices that are left behind after the steak is cooked in the oven, beef essence if you will.. =)


LiquidShaDow said...

Thanks Tery. I did suspect it might be that due to the Borvil like taste. I wasn't sure however.