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Telephone
6734 1181
Introduction
Also known as Stuarts Anderson, Black Angus Steakhouse offers premium cuts of steak like the Black Angus “Prime Grade” melt-in-your-mouth Filet Mignon and Rib-eye Steak on their menu.
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Opening Hours
Today
11:00 - 23:00
Mon
11:00 - 15:00
18:00 - 23:00
Tue - Sun
11:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
The first thing that come to your mind when you hear Black Angus is Steak. One of the finest steakhouse in the states, they first open their door in Singapore in 1997 and won lots of awards in early 2000s. Although they have been in Singapore for almost 17 years, this is the first time Little Devil and I ever been there.The first thing that catch my eyes when we go to Black Angus Steakhouse ('BAS') is their logo. A cowboy squatting and cooking on campfire. The BAS @ Orchard Parade Hotel a choice of indoor and outdoor seating. As the weather was pretty war, we decided on the indoor seating, where it is decorated base on traditional Cowboy / Country Western theme in the States. Let just say, if you walk in with jeans, cowboy boots and hats, you will feel right at home.Since we were not that hungry, we decided to skip the appetizer and get straight to the main menu. I ordered their signature Prime Rib Three Quarter Pound Cut ($59.90) and LD decided on their Rib-Eye Steak, 10oz cut ($44.90).As part of the meal, we can choose an entrée to complement it. LD choose Garden Salad, while I decided on Steak Soup. The garden salad is a simple salad of fresh lettuce, tomatoes, croutons and with simple salad dressing. For those who never tried the steak soup like me, it is almost the same as stew. Thick and intense in flavour. How I wish if they serve a corn bread to go with the soup.My 3/4 pound (about 340 grams) prime ribs came medium rare as per order. Generous cut with well spread marbling. Presentation is very simple, mash potatoes on the side, boiled vegetables and the au jus from the ribs. It is tender, juicy and deliciously yummy!!LD's choose the smaller rib-eye, its about 280 gram. However, we feel that it might be bigger than 280 grams. Cooked to medium rare, served with baked potato, onion rings and boil vegetables. The Rib-eye is tender and juicy, goes well with the crispy onion rings. They sure know how to do their steak properly and their serving is definitely the big US size.Service was good. As we were seated on the main walkway, we have no problem getting their attention.Overall, we enjoy our meal here. BAS served a very good quality for steak, with no fuzz and reasonable price. It is definitely not your Kobe or Wagyu beef, but it sure is better than your average steak. Cheers!!!For the complete Chubby Botak Koala experience, click / copy the link below:http://www.chubbybotakkoala.com/2014/09/black-angus.html
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It was the annual gathering between Edwin*, Chris*, Aimee* and I, so since the lady wanted to sink her teeth into some red meat, I suggested going to Black Angus for dinner. With its large. distinctive signboard drawing the eyes of pedestrians, it was hard to resist the temptation to just pop in for a meaty feast. This American steak and seafood house oozes warm hospitality, coziness and a very relaxing ambience that makes one feel right at home. We snagged one of the comfortable booth seats and pawed the menus eagerly.We started off with the Shrimp-by-the-Dozen Cocktail for sharing. A dozen of very succulent and fresh shrimps to be dipped in their special spicy-sweet sauce. This was a tantalizing starter for us. Three shrumps each did not seem sufficient.I had the Sirloin Steak (medium rare) and Salmon Combo - tender, juicy beef that went well with black pepper sauce, and buttery smooth salmon fillet. The fact that the steak was slightly charred, giving it that smokey hint, delighted my tastebuds. I also liked the sides of greens and crispy fries - this made for a very hearty and wholesome American fare.For more detailed information and photos, please visit:http://thearcticstar.blogspot.sg/2014/01/dinner-at-black-angus-steakhouse.html
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We have been yearning to try out their food for quite some time after hearing raving reviews from our friends. However, in retrospect, the reviews seemed somewhat overrated as I find their food to be, perhaps, slightly above average and not something I would pay top money for.Prime Ribs & Salmon Combo ($55.90++)The Prime Ribs truly lived up to its name – soft, tender and chewy. The taste was quite mild though. Nevertheless, it was still a nice slab of mouth-watering meat worth trying! Recommended doneness – medium. The salmon was a disappointment. It was overcooked, dry and flaky in texture. Somehow, famous steakhouses just can't do fish/seafood dishes right The chicken gumbo soup was hearty and delectable! Overall, their prime ribs were pretty decent (though not the best I've tried). Just stick to their meat and forget about the rest.
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photos and more: http://andmorefood.wordpress.com/2013/05/13/black-angus-steakhouse-town/great steaks – and for incredible value – in this steakhouse located just outside orchard parade hotel. in a food climate that allows fancy restaurants to masquerade as steakhouses, serving exorbitantly-priced steaks without even the comfort of sides to lubricate the deal (paying for sides that ought to be there is one thing – and what are these double-digit figures for a mound of mash and a few skinny beans), this place is a godsend if you love your meat and have a beef with those newfangled places. it’s a return to true old-school american steakhouses where you sit down to an expertly-cooked slab of meat and sides, no fancy-schmancies.the restaurant is done up in true old-school american, with a cosiness that belongs in your (american) grandma’s house, and service staff who are both effiient and terrifically friendly. it’s a homey type of place – paper napkins and dim-lit booths, and large plates of beef. I love it.there are a choice of meats on the menu – different cow cuts, chicken and seafood – all attestably good; but I come for the beef. I’m pretty simple – always a medium-rare sirloin – but there are a range of cuts to suit your fancy. it’s not the sort of restaurant where you get a diagram of a cow from which you pick a favored cut, but what they have will keep most of us happy (finickies aside, of course). the beef is pink as you order it – juicy and beefy and tender and wholly satisfying, the potatoes fluffy and delicious, and the vegetables bright green and simply salted.we’ve never made it to dessert here – usually too stuffed, but there’s a mud pie and chocolate fudge cake calling my name on that menu.
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I love steak, and I am very fussy about my steak. Black Angus is very much overrated. The steak came out and it wasn't even warm! It was more on the cool side and this disappointed me very much. Once again, I ordered it medium and it came out overcooked. Not the quality I expect from a place that prides itself for steak. The sides are forgettable and overall, I wouldn't come back here for steak again.
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