Within the sophisticated ambience of 1893 Lounge, Modesto’s presents a dining experience that effortlessly combines elegance and the robust flavours of fine steaks. Recently, I had the pleasure of interviewing Chef Shakil, the culinary mastermind behind two standout dishes: the Black Angus Tenderloin and Black Angus Ribeye, both priced at RM118.00.
Black Angus Tenderloin Steak served with mashed potato and mixed veggies, with a choice of black pepper or mushroom sauce
BLACK ANGUS TENDERLOIN STEAK – 180G OF PERFECTION
The Black Angus Tenderloin steak is nothing short of a showstopper, delicately crafted to satisfy discerning palates. During our conversation, Chef Shakil highlighted his commitment to simplicity and quality. “We use rosemary, garlic, olive oil, salt, and pepper,” he explained, listing off the core ingredients for marination. Seasoned just moments before cooking, the tenderloin’s flavours are designed to enhance the natural richness of the meat without overpowering it.
The preparation, as Chef Shakil revealed, is straightforward and traditional: “Grill and then serve.” The tenderloin is expertly grilled to the guest’s preferred doneness— whether rare, medium, or mediumwell. For a medium-well steak, the grilling takes approximately ten minutes, delivering a juicy yet slightly firm texture. The meat’s origin is equally important, with Chef Shakil sourcing premium Black Angus from Australia, ensuring every bite is exceptional.
Black Angus Ribeye Steak served with mashed potato and mixed veggies, with a choice of black pepper or mushroom sauce
BLACK ANGUS RIBEYE STEAK – 280G OF ROBUST FLAVOUR
Equally impressive is the Black Angus Ribeye, a larger cut that promises a rich, marbled experience. Similar to the tenderloin, the ribeye benefits from a simple seasoning of rosemary, garlic, salt, and pepper, which allows the beef’s natural flavours to shine. When asked about the marination process, Chef Shakil mentioned that it, too, is a “last-minute marination”—an approach that locks in flavour without masking the essence of the premium Angus beef.
The ribeye is grilled to order and brought straight from the flame to the table, ready to delight diners with every succulent bite. With 17 years of experience in Western cuisine, Chef Shakil’s mastery is evident in the impeccable sear and the mouthwatering aroma that accompanies each steak.
Chef Shakil’s Culinary Philosophy
It became clear during our chat that Chef Shakil’s culinary approach is driven by a passion for quality and authenticity. When asked how he ensures the highest standards for his steaks, he confidently replied, “I know the quality; I order from the supplier and ask them to send me the Australian Black Angus.” With nearly two decades of experience (17 years, to be precise) in Western cuisine, his precision and dedication to his craft are undeniable.
The Verdict
Dining at 1893 Lounge (Modesto’s) is a treat for steak enthusiasts and anyone seeking an elevated meal. The fine dining ambience, with its elegant décor and warm lighting, further enhances the experience and sets the perfect mood for a memorable evening. The Black Angus Tenderloin and Ribeye deliver on flavour and tenderness, showcasing Chef Shakil’s skill and dedication. For RM118.00, these premium cuts promise a meal worth savouring, with an unmistakable nod to the rich heritage of Australian Black Angus.
So, whether you’re celebrating a special occasion or indulging in a decadent meal, the steaks at 1893 Lounge are sure to impress. Take a seat, choose your preferred doneness, and let Chef Shakil work his magic on the grill—because, here, the meat truly speaks for itself
