Wednesday, September 10, 2008

Angus Steak House@KL Pavilion

Chris Low: Finally have a chance to taste the steaks of Angus Steak house at Pavilion K.L.

At least a dozen of my friends had worship this classic Japanese Style Steakhouse while i was posted to Singapore. We are having a 4 courses set lunch-THE FRIDAY LUNCH organize by Pernod Richard Malaysia. Pan Fried Prawn with Bouillabaisse Sauce-It's an interesting use of sauce for this dish and the Prawn is perfectly prepared. We paired this dish with Wyndham Estate Bin 777 Semillon that have just nice acidity to bring out the flavours of the prawns.

We also have a small portion of Mushroom Soup while waiting for the main dish.

Char grilled Black Angus Tenderloin-The juice of the beef is perfectly sealed. A job well done from the charbrolier! But my humble opinion is beware when order your doness as they are serve on a hotplate that will overcook your beef. I like the watercress that is serve as side with the tenderloin as i love peppery herbs or vegetable with my steaks. Grilled US Black Cod-This juicy fillet of cod is good and actually lift up the Wyndham Estate Show Reserve Chardonnay.
Black Angus Rib Eye with Apple Shoyu Sauce-I actually prefer the rib eye to the tenderloin as if has more texture and flavours . Both cuts of steak went well with Wyndham Estate Show Reserve Cabernet Merlot.

We end with Panna Cotta for dessert and all sets with wine for

MYR95nett. ( choice of either one main course)

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