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2023-11-05
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Had had an extraordinary dining experience in few Argentinian steakhouses in Hong Kong, passing by ASADO had immediately made up my mind to make a reservation for a go! It was a small restaurant while seating still gave some privacy. They did have few big table seating which were also occupied tonight. Menu served variety Argentinian dishes in addition with different cut of steak.We ordered their mushroom empanadas, mollejas, medium rare ribeye and a side of fried cauliflowers.First came was the
It was a small restaurant while seating still gave some privacy. They did have few big table seating which were also occupied tonight. Menu served variety Argentinian dishes in addition with different cut of steak.
We ordered their mushroom empanadas, mollejas, medium rare ribeye and a side of fried cauliflowers.
First came was their house baguette with a chimichurri sauce. Baguette slices weren't toasted to a brown or golden colour but still crispy. Chimichurri was herby and tangy that perfect for spreading with bread.
Moving on their mushroom empanadas, crust was exquisite. Flakey and rich. Thin but enough to hold the stuffing. Mushroom stuffing was personally not what I was expecting. Visually and taste similar to cream of mushroom. Even big chunks of mushrooms, mushroom flavour didn't come through. Very creamy and wet. Shall have their beef empanadas for a taste of authenticity.
Mollejas was pretty much the reason I came to visit. A dish I believe an Argentinian restaurant shall serve. Mollejas was a sweetbread of calf or lamb. It was nicely cut into slices and grill perfectly. Crispy smoky crust with a rich velvety texture. By drizzling with lemon juice and as recommended by staff to eat with their baguette, it didn't become a heavy bite. Just like how people eat foie gras but a lighter smoky version. Not everybody's favourite but it's a must for a food explorer.
Ribeye was unexpectedly a fat cut. Literally every slice of steak had a big piece of fat attached. I wasn't a huge fan and prefer a meaty or leaner bite. Crust was caramelised perfectly especially because of their kosher salt, unfortunately it also the down side of the steak that both me and my friend found it too heavily seasoned. It was cooked perfectly to medium rare. Moist and juicy, even a thick fatty cut, it wasn't tough. Serving each piece with their house chimichurri, the saltiness lessened because of the acidity and herbiness.
Fried cauliflower was another star of tonight. Sounds simple but the moment you fork in, you knew it wasn't an easy dish. Florets were crispy and golden colour while stems were soft and moist. Earthy, light and crispy. Love their pickled onion to give a kick of sweetness. Very good dish to balance the heavy strong flavour meat dish.
Last but not least, we also asked for a crème brûlée as our dessert. The crack of the sugar layer definitely a promising sound for a perfect caramelisation. Custard part was added a taste of dulce de leche. Very creamy and just set. Smooth and light but indulgence. A small ramekin served, more a personal dessert instead of sharing.
Overall, it was an alright dining experience. Didn't interact much with the waiter while food was alright. Was supposedly reserved with discount via openrice promotion but they claimed our attendance was no show with the reason of early arrival of only 5 mins earlier. Notification regarding kept popping out throughout my meal. Didn't offer the discount at the end which I didn't purposely asking for; but claiming to resolve the 'no show' issue, it's still pending until now. Meh.
P.s 'no show' has been resolved after a week.
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