So a bunch of us went to watch a movie at Tropicana City Mall to start off yet another weekend. Realising we had to wait for more than two hours for our movie, we decided to check if there was anything new at San Francisco Steakhouse. Coincidentally it was the night that Datuk Lee Chong Wei got steamrolled by China’s relentless Lin Dan.

The deco of SFSH had not changed much from the last time I visited. It had this dark setting. Though I noticed they had put up some pictures on the wall that actually were nice additions. Oh and also a few televisions mounted on the wall and a projector with a large canvas placed in the outdoor area. All of which were showing the Thomas Cup live.

The customers this time around were livelier as they were watching helplessly at the China onslaught brought upon Malaysia’s best, both single and double matches. There was even special request by one of the customers to have the volume activate on the otherwise muted television sets.

As usual we were served with complimentary bread with their delicious garlic butter. I tend to save the unused butter for my main course as it significantly enhances the flavour.

I have long wanted to try out the Angus Beef Burger that was the house’s very special beef. It has been the most expensive burger I have ever had until this very day. We had Rucola Salad for sharing while my other friends had Rump Steak, Grilled Lamb Rack and Grilled Chicken Breast respectively.

The Rucola Salad was first to arrive looking peculiar and unsual. It was the first time I have ever heard and seen this leafy member of the green category. There wasn’t much that came with the rucola and it was quite hard to see the contents as the place was dimly lit. The salad had a sour and peppery taste to it accompanied by some nutty flavour. I felt that the portion was too little as there wasn’t really much to bite into, even for a salad.

The Angus Beef Burger had a decent amount of meat though it couldn’t match up against other places. I used the remaining garlic butter from before to spread on the bun of the burger. I found it peculiar that they used rucola as well in my burger instead of the usual lettuce. The beef was good, given that it was Angus Beef; there was a distinct taste from the regular beef used, whatever it is. Though my beef was that it was too tender and the texture was similar to minced meat, so it did not really feel like a burger but still a different experience. Also, it would have tasted better without the rucola which added an unnecessary sour flavor.

Next was the Rump Steak that came with the house’s standard sides of two small potatoes and broccoli. The beef was cooked perfectly and tasted great.

Following was the Grilled Lamb Rack that was also tender and juicy. It came with yet again rucola. I was intrigued by the hollowed out onion they used to contain the mint sauce for the lamb.

Lastly the Grilled Chicken Breast. Nothing much can be said about it except that it was alright as well. It was not dry and it had the grilled taste.

My contention was still the portion they served for the price they charged. It certainly did not come off as reasonably priced. The interesting part of the entire dinner was that the Thomas Cup match between Malaysia and China took less time in finishing than we did with our dinner.