We had a Black Gold Angus Steak (RM 93.90) after being recommended by TGI Fridays' crew. The dish utilized striploin as the cut, offering a more lovely rim of fat with tender and juicy texture. There is a hint of char scent as the chef subjected the piece of protein to char grill. At the same time, smothering of Mozzarella cheese introduced a layer of richness to the Angus Steak, which is brilliantly balanced by the slight acidity from balsamic onions.
