Angus Steak House Japanese Charcoal Grill

Written & Photgraphed by Choy Kwok Ming

Chef at Work

When the craving for beef strikes, one automatically thinks of the steak houses such as Victoria Station or the Ship. However, for the more discerning connoisseur, a better cut of beef is often sought after. Enter Angus Steak House. Angus Steak House prides itself with its air flown, quality cuts of beef from the Angus, Australian Wagyu and Kobe cattle.

On my visit to check out their Christmas menu, the chef happily obliged us with a serving of their best cuts of beef, to show us what their main menu would consist of. Angus Steak House serves all their charcoal grilled meats with their own special Japanese homemade sauce. I was confidently informed that the normal mushroom or black pepper sauce was seldom asked for and would only be prepared upon special request. The steaks are even plated upon sizzling hotplates, to keep the meat piping hot till you are done eating.

The Angus Rib Eye.

This cut of beef comes from the upper rib cage area. Prepared medium, the Angus rib eye contained a nice marbling of fat that makes it juicy to the bite. The chef’s delicate hand in its preparation retains the delicate marbling of the meat. Ladies will find it an easy cut of meat to enjoy.

Angus Sirloin

This steak is cut from the rear back portion of the animal, is naturally lean, and bursting with flavour. I completely enjoyed the charcoal grilled taste of this meat without the use of the Japanese steak sauce

Angus Tenderloin

The tenderloin sits beneath the ribs, next to the backbone. It is a muscle that does very little work, so it is the tenderest part of the beef. The chef suggested that the Angus tenderloin be prepared medium, so that the meat stayed tender and juicy. A very good suggestion that paid off.

Having had a taste of the fantastic Angus beef, we were then served with Australian Wagyu Tenderloin and Kobe Sirloin. For beef connoisseurs, this was heaven we have waited for.

For the uninitiated, Wagyu refers to several breeds of cattle, the most desired of which is genetically predisposed to intense marbling and to producing a high percentage of oleaginous unsaturated fat.

The Wagyu Tenderloin

The cut that served to us could only be described as the near perfect steak. It was delicate to the bite and cut very easily. It contained a complex taste of marbling and lean meat that just made me want to keep rolling it in my mouth. The flavor was so good that I would never go back to regular tenderloin if my wallet allowed.

The Kobe Sirloin Steak

Finally, we were served the most delicate of beef, the Kobe sirloin steak. Kobe beef refers to cuts of beef from the Tajima strain of Wagyu cattle, raised in Hyogo Prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavor, tenderness, and fatty, well-marbled texture.

Served with VERY little of their Japanese homemade sauce, the steak melted my heart with its delicate texture and superior taste. Placed on my tongue, the beautifully marbled meat melted away the competition. This is one beef you would hapily eat without any sauce.


Angus Steak House complements its steaks with a well stocked wine chiller and a pleasant dining ambience that is suitable for couples (in private rooms) or large groups of carnivores. I could go on about the salads and desserts, but this review is supposed to be about the steak, isn’t it?

Explore (Orange) Floor,
181, Jalan Bukit Bintang,
55100 Kuala Lumpur

Click HERE to book a reservation online, via TABLEAPP




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