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Tango Argentinian Steak House: Dine with Wine & Steak.
Tango Argentinian Steak House
中環雲咸街77號嘉兆商業大廈1樓／2525－5808
Favorites：Lunch set - Only available on weekdays, Rib-eye steak, Tasting of 3 Ceviches
Favorites：Lunch set - Only available on weekdays, Rib-eye steak, Tasting of 3 Ceviches
[Written by
Gobay in Chinese, Carly in English]
餐廳的氛圍很好，而且沒甚麼人，昏黃的內廳，一進門就是紅酒窖，吊在天花板上的一排玻璃杯裡點著燈，杯紋折射出的光線稀稀落落地映射在酒櫃上，牆上，有點浪漫的感覺。
It was on a burning hot noontime when the Gang stepped into this undiscovered spot in Central where it offers you exquisite steak and grilling dishes with that authentic Argentinian touch. In the end, given the pleasant dining experience, Tango was rated 8 out of 10 as Carly is craving for their steak already and Gobay visited Tango twice in one week.
Gobay曾多次說過大愛餐廳裡那個開放式的Grill （烤爐），外圍是用磚頭砌的，某些地方已經被火熏黑了。我們當天看到黝黑的烤肉鐵架子，還有壘起來的木板碟，每個邊上有6個凹位放著六款烤肉蘸醬的（其中mustard暴露在空氣中是不好的，因為黃芥末調好以後接觸空氣一段時間後表面會“結痂”，結一層硬的橙色的，要再攪拌才會又變軟但辣味會減退）。那巨大的Vetta Macchi計重表直直地立在開放式烤爐之前，異常顯眼。
我們點了一個HKD$138的套餐和一個主菜選阿根廷肉眼扒（HKD$268，340g）的套餐，還有一個散點的特色頭盤和一份臀肉扒（HKD$298，450g）。套餐不包括甜品，要額外加HKD$40才有，只有頭盤，主菜和一杯飲品。PS：週末沒有套餐，只有散點菜單（a-la-carte menu）。
插說一下這裡的麵包──baguette，外皮很脆，皮內還挺軟，算是香港地區平均水平以上，可惜真正好吃的法式長麵包，外皮脆是不夠的，還要帶點韌性，吃起來才會和皮內的鬆軟包心形成衝撞式的口感混合。他們遞來油醋的時候，裝醋的瓶子很藝術，感覺和身邊的橄欖油瓶子格格不入。
The baguette can be considered as above average. As soon as you give a bite, the crispy crust complements so well with soft bread, we kept munching on them as we were greatly anticipating for some decent lunch.
The baguette can be considered as above average. As soon as you give a bite, the crispy crust complements so well with soft bread, we kept munching on them as we were greatly anticipating for some decent lunch.
Grilled
Eggplant Salad
映入眼簾的是切成條狀連皮的茄子，灑著新鮮的塊狀的Ricotta芝士，一顆顆飽滿的松子（但從顏色上看不太新鮮），sun-dried tomato──Lorling和Gobay都能一起為之瘋狂的蔬菜類，當然還有新鮮的火箭菜Arugula。除了茄子很油還有墊底的火箭菜也很多油之外，調味部份還是恰到好處的，配了羅勒青醬basil pesto，能明顯吃到較大顆粒的磨碎的松子在醬裡，如果能磨得更細膩一些口感會更好。Carly可是pesto醬的鐵桿粉絲！
Carly loved their Grilled Eggplant Salad as the sundried tomatoes and eggplant were nicely seasoned and blended all so well with the basil pesto oil, placed upon Gobay’s favourite Arugula. Some people might find this rather oily or heavy for an appetizer salad, I do agree but then the appetizer was really flavorful to begin with.
Carly loved their Grilled Eggplant Salad as the sundried tomatoes and eggplant were nicely seasoned and blended all so well with the basil pesto oil, placed upon Gobay’s favourite Arugula. Some people might find this rather oily or heavy for an appetizer salad, I do agree but then the appetizer was really flavorful to begin with.
Empanada de
Carne
這個得到眾人一致讚賞。酥皮是廚藝界的難題，可以駕馭得好的廚師很少，這個南美脆烤角卻做得很不錯——皮的厚度適中，除了邊角位置較厚，皮薄且脆，入口還很燙，肉餡給人的視覺觀感就很足料，有牛肉碎、橄欖碎、洋蔥和香草，而且紅紅粉粉的顏色預示著入口多汁濕潤。旁別還配有salsa criolla醬，這裡的criolla有切粒的洋蔥和彩椒，還放了超多的橄欖油，鹽和黑胡椒當然是必不可少的，能吃到微量的醋和檸檬酸味，推薦單獨吃酥皮角不點醬。
A dish worth complimenting! The pastry was
crunchy with optimal crispiness on the edges to top that of. Abundant meat
filling with onions, herbs, and olive bits. Hot served with incredibly tasteful
sauces on the side, personally I would have thought that the seasoning is good
enough already. But it would be a miss out, if you didn't get to try the salsa
criolla sauce which is olive oil based with a hint of salt and pepper, white
vinegar and lemon juice. Slight acidic appetizer to start the meal!
Tasting of 3 Ceviches （HKD$258）+ Blue
Fin Tuna and Avocado
Ceviche泛指把新鮮的海鮮浸泡在香草和柑橘類的汁液的前菜。我們嘗的是三種組合的拼盤：第一種是Blue Fin Tuna and Avocado，藍鰭吞拿魚配牛油果，醬油混合柑橘汁（檸檬，青檸，橘子或葡萄柚之類）為醬。入口有蠻強的芝麻醬香，又似乎吃到粗鹽片，是三種魚裡酸度較低的，隱約帶點辣意。第二種是King Fish Tiradito，馬鮫魚刺身件配柚子青檸醬，帶點新鮮茴香碎。這個帶有很強的檸檬酸味，很清香爽人。最後一種是海鱸魚生片配葡萄柚（即西柚），襯柑橘汁，紅椒粒（微辣）和芫荽。西柚切成一瓣瓣，味甘微苦，西班牙辣椒jalapeño引起一絲絲的辣味，混合著蒜蓉的味道，感覺有點像玫瑰花的薰香，香氣有點曖昧，嘿嘿~
Not the highest tier of raw fish but once again, the seasoning was unbeatable. Personally loved the Blue Fin Tuna and avocado combination, as in you can’t really go wrong with this combination. Ceviche takes seafood/raw fish and soaks them in herbs and tangerine base sauce to get the fish well-marinated. Would recommend this if you are a seafood lover and willing to explore it with exotic sauces offered on the plate.
Main course – Argentinian Steak!
再來是主菜，令人驚艷的肉眼扒，3～4分熟（medium-rare）,從Grill上送來香氣就溢滿附近的空氣，大家都“聞得”很期待。牛扒是放在鐵板上，一共配有六款醬汁，白色的horseradish,，黃色的mustard， 桔黃的Dijon mustard，彩色的Salsa Criolla，紅色的tomato chili和青色的chimichurri。一切開，焦脆的外皮內肉質瑰紅，淡淡地就著撒上面的粗鹽片吃，已經很好味，因為烤的技巧實在好！雖然阿根廷牛肉比較韌，牛肉味也沒美國牛肉香，但技術可以彌補很多的缺陷，而且價格很宜人。鐵板盛著，吃的時間長一點肉都還是熱熱的。醬汁首選tomato chili，番茄辣醬和chimichurri，阿根廷香辣醬。
給我們上菜的女孩熱情地介紹chimichurri是阿根廷家家戶戶必備的醬料，由新鮮的歐芹（parsley）、牛至（oregano）、蒜、橄欖油、醋和紅椒片（red
pepper flakes）混合製成。點著吃其實就是香草烤肉的感覺，似乎還是番茄辣醬更刺激一點。我們還點了一個薯泥作伴菜，裡面有薯皮，肉眼所見顆粒狀的薯粒還不少，普普通通吧。
相較之下，別的餐廳較少提供的Rump Steak就失色不少。其實medium-rare還是烤得剛好，但這個部位接近牛尾，是上方的臀圍肉，老而韌，而且有股牛騷味，不是很喜人。分量倒是很大，足夠兩個人吃。伴菜選的是時令菜蔬，炒青筍，青筍新鮮但有些地方炒焦了，微苦而且不健康。
I haven’t tried a lot of steakhouses in Hong Kong but this one for its
Argentina authenticity and profound grilling techniques, Tango definitely made
it to the top of the my list. We ordered “Medium Rare” and we got medium rare
very exact, steak was served on a sizzling hot pan with grilled streaks. 6
sauces were served with steak and for a complete Argentinian dining experience.
Must try out the homemade chimichurri sauce which is a combination of parsley,
oregano, garlic, olive oil, vinegar and red pepper flakes, the very friendly
actresses explained that they used vinegar to get the sharper acidity instead
of using lime juice and red pepper flakes to get the condensed dried up
chilliness from the powder. I couldn't get enough of this and left the restaurant
with a happy tummy. Meat was not as tender as Japanese Wagyu beef but it was
more of a manly style of beef.
Flan是傳統甜品，其實就等於中國的燉奶加燉蛋加忌廉再焗然後淋上焦糖漿。Dulce de Leche則是煉奶和糖加熱而成的褐色的，很類似拖肥糖醬的甜品。兩者都甜到極致，少許的whipped cream根本沒有幫助，甜得一點過份，也許燉蛋愛好者會喜歡這西式煮法。
Too sweet. Traditional Leche Flan dessert as it is more like a western style of steamed eggs topped off with caramel and cream. The dulce de leche on the side was utterly sugary as I would have preferred a less heavy version.
Churros con Chocolate
這是大家都很期待的甜品，看起來很漂亮很有意境，但吃到嘴裡churros泡泡的，很油膩很軟，一點咬口都沒有，反而那個巧克力醬味道不錯。
Not the best churros in town. The churros were not crunchy but rather soft and oily so that is definitely due to the temperature of the frying oil when they deep fry the churros was too low then oil would be soaked into the food rather than making it crunchy. The gang is still in search of the best churros in town. Boqueria’s quality seems to have deteriorated and Churros de amour was disappointing.
Not the best churros in town. The churros were not crunchy but rather soft and oily so that is definitely due to the temperature of the frying oil when they deep fry the churros was too low then oil would be soaked into the food rather than making it crunchy. The gang is still in search of the best churros in town. Boqueria’s quality seems to have deteriorated and Churros de amour was disappointing.
總的來說，價錢不便宜，但牛扒的午市套餐確實划算。除了肉眼扒深得人心，其他的食物則見仁見智了，畢竟味覺還是很主觀的。
Overall, Carly really liked the place for a lunch hangout, average spent per person is around 230 if you order one portion of steak to share amongst 3 or 4 people. They used mainly wood for interior design and high tables and chairs near the windows for you to get a glimpse of radar and sunshine.
*sit back*
*munch on steak*
*sip some wine
Overall, Carly really liked the place for a lunch hangout, average spent per person is around 230 if you order one portion of steak to share amongst 3 or 4 people. They used mainly wood for interior design and high tables and chairs near the windows for you to get a glimpse of radar and sunshine.
*sit back*
*munch on steak*
*sip some wine
