Written by / MOOK Scenic Spots Family Travel Life Network Editorial Department
Slow-cooked steak has a long-standing historical tradition in Argentina, evolving from an initially rugged style of consumption to a more refined dining experience that made its way into the city’s upscale restaurants, with grill designs also becoming more advanced and aesthetically pleasing. Stepping into “Argentine Slow-Cooked Steak Steak?Wine” located on Section 2, Dunhua South Road, your attention is immediately drawn to the large slow-cooking grill inside the restaurant. Introduced by Taiwanese rising star chef Fernando Sung, who has lived in Argentina for 26 years, the traditional Argentine dining style brings an authentic taste of South American ruggedness.
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The 35oz slow-cooked bone-in sirloin is a must-try delicacy for foodies. (Photo provided by Argentine Slow-Cooked Steak Steak?Wine)
The exquisitely designed “Argentine Slow-Cooked Steak Steak?Wine” spans two floors with a total area of 130 ping. To ensure diners enjoy a more comfortable mealtime, the seating is spaciously arranged, and a small terrace planted with greenery at the back offers a relaxing space. At the entrance reception area, guests can watch the chefs operating the slow-cooking grill live. In addition to the open dining space, there is also a private room for eight people, which features enhanced soundproofing to ensure privacy without disturbing other guests.
The glass wine cellar set up on one side of the restaurant entrance offers a variety of red and white wines. To help guests more easily choose their preferred flavors, the restaurant has spared no expense in installing six Wine Dispensers. Fernando said: “The wine stored in the Dispensers does not oxidize, thus ensuring quality. Guests can first try a single glass and decide whether to open a whole bottle if they find the flavor suitable.”
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Argentine slow-cooking grills bring the extraordinary taste of slow-cooked steaks to life in Taiwan. (Photo provided by Argentine Slow-Cooked Steak Steak?Wine)
On introducing the traditional Argentine dining style and bringing an authentic taste of South American ruggedness, Executive Chef Fernando said: “Compared to traditional cooking methods using ovens or frying pans, slow-cooked low-temperature charcoal-grilled steak better showcases the quality of the meat. During the slow-charcoal grilling process, temperatures are maintained below 90 degrees Celsius, with a certain distance between the charcoal and the meat, preventing moisture evaporation. This keeps the meat’s humidity and sweetness in optimal condition, while also providing a subtle smoky wood aroma, delivering maximum satisfaction in both taste and visuals.”
The Argentine slow-cooking grill is mainly divided into two parts: the circular ASADOR (in Spanish) grill, used for whole cuts of beef grilled over charcoal—often featuring a whole sirloin steak weighing about 7–8 kilograms, a spectacular sight. Just before serving, the beef is sliced and then placed on the square PARRILLA grill for a quick 1–2 minute reheat before being served on a cast iron plate, ensuring the best heat and texture for diners.
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Chef’s recommended aged short rib. (Photo provided by Argentine Slow-Cooked Steak Steak?Wine)
Due to the slow-cooked steak requiring at least 6–8 hours of preparation, only a limited quantity is available each day. Fernando said: “In Argentina, if locals want to have slow-cooked steak for dinner, they start grilling it at noon.” Therefore, slow-cooked steak is only served for dinner. However, besides the slow-cooked steak, the restaurant also offers other European-style dishes such as the signature “Wet-Aged Short Rib,” “Grilled Scallops with Seafood Squid Ink Sauce,” “Pan-Seared French Foie Gras with Brandy Fig Compote,” “French Lamb Shoulder Chop with Morel Mushroom Sauce,” “Pan-Fried Cod with Truffle Cream Sauce,” and “Parsley Beef Mashed Potatoes,” giving diners a richer selection.
Excessive drinking is harmful to health.
[Info]
Address: No. 170, Section 2, Dunhua South Road, Da’an District, Taipei City
Phone: 02-2739-9917
Hours: Monday to Saturday 11:45–14:30, 17:45–22:00; closed on Sundays
Price: Lunch sets start at NT$600, dinner sets from NT$1,200, and à la carte tasting menus from NT$2,000, all plus 10%. (À la carte tasting menus require 3 days’ advance reservation.)
Facebook fan page: www.facebook.com/wine.steak
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