Stuart Anderson’s Black Angus Steakhouse

stuart anderson black angus steak

This is a higher end quick service restaurant that I had dinner at last week in Singapore. Stuart Anderson’s Black Angus Steakhouse has several outlets there – it’s a franchise that started in Seattle.

Black Angus Steakhouse serves All American fare like steaks (obviously), burgers and root beer. The prices are pretty reasonable too, if you don’t convert – the root beer float goes for SGD 7.50.

stuart anderson black angus singapore

It’s primarily known for steak though – the menu describes it lovingly as air flown USDA tender, flavorful Black Angus steak aged to perfection. There are several cuts available in different sizes.

I settled for a center-cut New York Steak – medium rare. It’s SGD 43.90 for 10 oz. I love the sauce options – the waiter recommended Red Wine sauce, which I went with.

black angus steakhouse new york steak

You can also choose the trimmings – I went for the standard side of fresh steamed vegetables and switched my baked potato to garlic mashed potato, which was an excellent choice. My only beef (no pun intended) is that they got my order wrong, it came out medium well instead of medium rare but in a group of about a dozen near closing time, I guess mix-ups are inevitable.

stuart anderson steak soup

You also get to choose an entree from the menu to go with your steak dinner and I went with Stuart’s Steak Soup which was recommended and I wasn’t disappointed – it turned out to be the best dish I had. Heh. The steak soup has generous chunks of beef inside as well as a hodgepodge of beans, veggies and even barley. Nice, thick soup for the soul.

gigantic burger pound black angus

They also have a monster of a burger, with patties made of Black Angus beef weighing a whole pound! That’s like eating 4 quarter pounders and this has strips of bacon on top to boot. Decadent stuff. Just look at the size of it. It’s about SGD 24 or so, and it would certainly take a very hungry man to finish it.

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18 thoughts on “Stuart Anderson’s Black Angus Steakhouse”

  1. HB, I had Black Angus food in San Francisco bay area and it was great. I prefer my steak rare and it came out the way I like it But reason I order it rare lot restaurants grill it not right so rare come out med.rare and med.rare come out almost well done at time. In states people are very picky of how their steaks is done.

    Now I have more reason to visit Singapore for my cousin and his wife move to for business in fashion.

    • Yup, I know what you mean, a lot of places actually overcook the steak. 🙂

      I like to eat it rare or extra rare if it’s good quality beef, otherwise my default order is medium rare. I always interpret “medium rare” as cool in the center but apparently that is rare in some places so I’ll ask when there is time.

      I like it cool and raw in the middle of the steak. 😀

    • Haha! Nope buddy, I had the steak, wanted to eat one more than a burger.

      That burger is truly something though – it contains a full pound of Black Angus homemade patty – that’s slightly less than 0.5 kg and certainly appealing in a way. 🙂

      I’ll love to go back and eat it. Heh.

    • Yeah, it is pretty awesome! 🙂

      It would be better if they had gotten my original order right though – I really don’t like to eat steak that’s been cooked too long.

      I like it slightly raw and cold in the middle. I can’t say I care for steaks that are cooked medium and above. Very much a cannibal in this sense.

      Cheers buddy! 😀

  2. heh…. we actually don’t have Black Angus in Seattle, the closest one is about 30-40 minutes away in no traffic! People there tend not to like most chains, with a few limited exceptions. Instead, most people prefer independent restaurants or smaller chains with branches only in the local area!

    • Oh yeah thanks for pointing that out! 🙂

      Stuart Anderson is a person who was born in Seattle, he started his chain elsewhere. I read the photo of the menu too quickly. Heh.

      Indeed, that is the way I prefer it too (can’t speak for the rest of the people here) – independent restaurants is the way to go, though of course there is a place for quick service restaurants franchises too.

      Variety, not homogeneity is the spice of life after all.

      Cheers mate! 🙂

  3. Steak looks good though a tad overdone for my liking. With a good cut, I will happily have it medium rare or rare.

    One thing I learnt is never to convert when eating meals overseas. Our money is kinda small these days making food kinda expensive. Growing up during my school days, it was RM1 to SGD1 and most places in Singapore accepted our RM when we shopped.

    • Yeah, I totally agree! 🙂

      I’m a huge fan of rare and medium rare too – gotta be slightly cold in the middle for it to be the perfect steak. The trimmings can be as hot as it gets but the steak must be a tad under cooked in the middle for true perfection. 😀

      Wow, I vaguely remember something like a 1:1 exchange during my childhood trip to Singapore but I can’t say for sure what year it was… definitely very young, as far as I know only Brunei is still pegged to Singapore currency wise and can be used interchangeably.

      Food is actually quite cheap in Singapore compared to Malaysia.

      Cheers! 🙂

    • Indeed, it’s quite a good cut of beef.

      Too bad they overcooked it, order mistake, there was a whole bunch of us ordering the same thing with different sizes, sauces and trimmings. Heh.

      Yeah, I find food in Singapore to be quite a lot cheaper than Malaysia actually, if you don’t convert. Cheers! 🙂

    • Yeah, it’s good stuff eh? 🙂

      I’m still very intrigued by that humongous burger and whether I can finish it.

      I’m going to try when I go back to Singapore. Heh.

      Cheers Chingy! 🙂

    • Heh! Yeah, you can order 12 oz, 14 oz cuts if you want to. 🙂

      It’s quite customization in that effect, the steaks that is.

      Heh! I like big portions too but that burger is gigantic! That’s nearly 1/2 kg of meat there, not including the buns and bacon.

      True though, no need for side orders. 😉

      Cheers buddy!


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