TANGO Argentinian Steakhouse, one of Hong Kong’s most acclaimed South American eateries, has set up in new digs.
For over a decade, Tango has been serving the best cuts of beef to savvy Hong Kong diners and now, it is chic new Lan Kwai Fong setting, this culinary intitution prepares for its latest chapter, with a redefined take on the classic steakhouse experience.
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A contemporary interpretation of Buenos Aires’ old residences, the dining room at the new location carries a rustic and convivial atmosphere with the design persona drawn from the Argentinian capital’s vibrant vintage culture; each carefully selected element contributes to the space’s timeless elegance, from the use of leather and wood panelling, to pastel-toned plaster walls, and wine cabinets in vintage teal timber.
Bathed in golden light by banks of suspended vintage pendant lamps, the sophisticsted space is complemented by a private dining room that caters to up to 20 guests, and it is decorated with vintage-esque floor tiles and retro mural art gracing the rustic brick wall.
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At the new location, the focus is on the action of the restaurant’s open kitchen, helmed by Buenos Aires native corporate chef Duilio Desimoni and Gaucho alumni head chef Saruulgerel Eggi Enkh-Amgalan, who employ cuts, preparations and ingredients that present a dining experience rooted in tradition while being unapologetically contemporary. It’s in the open kitchen where the duo injects a touch of action while developing a sensory language that taps into the country’s often-eclectic culinary scene, one that’s been influenced by migration from Europe and beyond.
While Tango prides itself on serving the best hormone and antibiotic-free Argentinian beef, much of which is sourced from Azul Natural Beef S.A, an award-winning producer known for its committment to sustainable production and animal welfare, it also imports the best quality pork, poultry, achuras (Argentinian sausages), herbs and spices straight from the four corners of the country.
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Highlights include the Bife de Ancho Ribeye; the Bife de Lomo Fillet; the Cuadril Rump; and the 3000 gram Entraña Gruesa Hanger Steak, while the Gaucho Platter with rump, fillet and skirt; or the Virtuoso Platter with rump, fillet, sirloin, and ribeye, are great for sharing.
For the first time, Tango also presents a selection of dry-aged beef cuts, aged up to 30 days before being carefully trimmed and placed on a high-temperature grill to be seared to perfection.
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These stunning steaks are complemented by a selection of fresh salads and starters, as well as a menu of Frutos Del Mar, fresh seafood dishes, including Poached Shrimp Aji Rojo with red chilli and tomato sauce; Marinated Yellowfin Tuna with guacamole, herbs and tortilla chips; Hokkaido Scallops Tiradito served with leche de tigre, herring roe, and coriander-infused oil; and Jumbo Lump Crab Causita with aji panca sweet potato, brandy-infused aioli and quail egg.
Also look out for the selection of achuras sausages which ranges from Chorizo made with pork and beef, served with chimichurri and homemade Escabeche pickles; to the Salchicha Parrillera, made with minced pork and aromatic spices, served with padrón peppers and salsa.
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You can also sample iconic Argentinian empanadas, a crispy traditional pastry filled with various savoury ingredients -the Fugazetta features caramelised onion and a trio of cheeses; while the Cerdo combines pulled pork belly with spiced green apple jam.
Not a red meart lover? Try tbhe Grilled Spatchcock Chicken, served with rosemary garlic and grilled lemon; the Matambre a la Fugazzeta, grilled pork matambre served with caramelised onion and mixed cheese; or the Truffle and Mushroom Pappardelle, all of which can be paired with selections from the enviable Argentinian-heavy wine list.
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