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2014-11-09
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Favorites：Lunch set - Only available on weekdays, Rib-eye steak, Tasting of 3 Ceviches8/10 plates emptied!餐厅的氛围很好，而且没甚么人，昏黄的内厅，一进门就是红酒窖，吊在天花板上的一排玻璃杯里点著灯，杯纹折射出的光线稀稀落落地映射在酒柜上，墙上，有点浪漫的感觉。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 G
8/10 plates emptied!
[Written by Gobay in Chinese, Carly in English]
餐厅的氛围很好，而且没甚么人，昏黄的内厅，一进门就是红酒窖，吊在天花板上的一排玻璃杯里点著灯，杯纹折射出的光线稀稀落落地映射在酒柜上，墙上，有点浪漫的感觉。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曾多次说过大爱餐厅里那个开放式的Grill （烤炉），外围是用砖头砌的，某些地方已经被火熏黑了。我们当天看到黝黑的烤肉铁架子，还有垒起来的木板碟，每个边上有6个凹位放著六款烤肉蘸酱的（其中mustard暴露在空气中是不好的，因为黄芥末调好以后接触空气一段时间后表面会“结痂”，结一层硬的橙色的，要再搅拌才会又变软但辣味会减退）。那巨大的Vetta Macchi计重表直直地立在开放式烤炉之前，异常显眼。
我们点了一个HKD$138的套餐和一个主菜选阿根廷肉眼扒（HKD$268，340g）的套餐，还有一个散点的特色头盘和一份臀肉扒（HKD$298，450g）。套餐不包括甜品，要额外加HKD$40才有，只有头盘，主菜和一杯饮品。PS：周末没有套餐，只有散点菜单（a-la-carte menu）。
插说一下这里的面包──baguette，外皮很脆，皮内还挺软，算是香港地区平均水平以上，可惜真正好吃的法式长面包，外皮脆是不够的，还要带点韧性，吃起来才会和皮内的松软包心形成冲撞式的口感混合。他们递来油醋的时候，装醋的瓶子很艺术，感觉和身边的橄榄油瓶子格格不入。
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.
Grilled Eggplant Salad映入眼帘的是切成条状连皮的茄子，洒著新鲜的块状的Ricotta芝士，一颗颗饱满的松子（但从颜色上看不太新鲜），sun-dried tomato──Lorling和Gobay都能一起为之疯狂的蔬菜类，当然还有新鲜的火箭菜Arugula。除了茄子很油还有垫底的火箭菜也很多油之外，调味部份还是恰到好处的，配了罗勒青酱basil pesto，能明显吃到较大颗粒的磨碎的松子在酱里，如果能磨得更细腻一些口感会更好。Carly可是pesto酱的铁杆粉丝！
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这个得到众人一致赞赏。酥皮是厨艺界的难题，可以驾驭得好的厨师很少，这个南美脆烤角却做得很不错——皮的厚度适中，除了边角位置较厚，皮薄且脆，入口还很烫，肉馅给人的视觉观感就很足料，有牛肉碎、橄榄碎、洋葱和香草，而且红红粉粉的颜色预示著入口多汁湿润。旁别还配有salsa criolla酱，这里的criolla有切粒的洋葱和彩椒，还放了超多的橄榄油，盐和黑胡椒当然是必不可少的，能吃到微量的醋和柠檬酸味，推荐单独吃酥皮角不点酱。
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 AvocadoCeviche泛指把新鲜的海鲜浸泡在香草和柑橘类的汁液的前菜。我们尝的是三种组合的拼盘：第一种是Blue Fin Tuna and Avocado，蓝鳍吞拿鱼配牛油果，酱油混合柑橘汁（柠檬，青柠，橘子或葡萄柚之类）为酱。入口有蛮强的芝麻酱香，又似乎吃到粗盐片，是三种鱼里酸度较低的，隐约带点辣意。第二种是King Fish Tiradito，马鲛鱼刺身件配柚子青柠酱，带点新鲜茴香碎。这个带有很强的柠檬酸味，很清香爽人。最后一种是海鲈鱼生片配葡萄柚（即西柚），衬柑橘汁，红椒粒（微辣）和芫荽。西柚切成一瓣瓣，味甘微苦，西班牙辣椒jalapeño引起一丝丝的辣味，混合著蒜蓉的味道，感觉有点像玫瑰花的薰香，香气有点暧昧，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!再来是主菜，令人惊艳的肉眼扒，3～4分熟（medium-rare）,从Grill上送来香气就溢满附近的空气，大家都“闻得”很期待。牛扒是放在铁板上，一共配有六款酱汁，白色的horseradish,，黄色的mustard， 桔黄的Dijon mustard，彩色的Salsa Criolla，红色的tomato chili和青色的chimichurri。一切开，焦脆的外皮内肉质瑰红，淡淡地就著撒上面的粗盐片吃，已经很好味，因为烤的技巧实在好！虽然阿根廷牛肉比较韧，牛肉味也没美国牛肉香，但技术可以弥补很多的缺陷，而且价格很宜人。铁板盛著，吃的时间长一点肉都还是热热的。酱汁首选tomato chili，番茄辣酱和chimichurri，阿根廷香辣酱。
给我们上菜的女孩热情地介绍chimichurri是阿根廷家家户户必备的酱料，由新鲜的欧芹（parsley）、牛至（oregano）、蒜、橄榄油、醋和红椒片（red pepper flakes）混合制成。点著吃其实就是香草烤肉的感觉，似乎还是番茄辣酱更刺激一点。我们还点了一个薯泥作伴菜，里面有薯皮，肉眼所见颗粒状的薯粒还不少，普普通通吧。相较之下，别的餐厅较少提供的Rump Steak就失色不少。其实medium-rare还是烤得刚好，但这个部位接近牛尾，是上方的臀围肉，老而韧，而且有股牛骚味，不是很喜人。分量倒是很大，足够两个人吃。伴菜选的是时令菜蔬，炒青笋，青笋新鲜但有些地方炒焦了，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.
Leche Flan with Whipped Cream and Dulce de LecheFlan是传统甜品，其实就等于中国的炖奶加炖蛋加忌廉再焗然后淋上焦糖浆。Dulce de Leche则是炼奶和糖加热而成的褐色的，很类似拖肥糖酱的甜品。两者都甜到极致，少许的whipped cream根本没有帮助，甜得一点过份，也许炖蛋爱好者会喜欢这西式煮法。
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这是大家都很期待的甜品，看起来很漂亮很有意境，但吃到嘴里churros泡泡的，很油腻很软，一点咬口都没有，反而那个巧克力酱味道不错。
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.
总的来说，价钱不便宜，但牛扒的午市套餐确实划算。除了肉眼扒深得人心，其他的食物则见仁见智了，毕竟味觉还是很主观的。
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
张贴
