Argentine slow-cooked steak: A rare delicacy that can’t be rushed
Last updated 2026-09-25 — Step into “Argentine Slow-Cooked Steak Steak'Wine” located on Section 2, Dunhua South Road, and under the shade of trees, your eyes will immediately be drawn to the large slow-cooking grill visible through the transparent glass. Introduced by Taiwanese rising star chef Fernando Sung (宋建良), who has lived in Argentina for 26 years...
By MOOK Scenic Spots Family Travel Life Network, reported by Chen Guanxin
Step into “Argentine Slow-Cooked Steak Steak 'Wine” located on Section 2, Dunhua South Road, and under the shade of trees, your eyes will immediately be drawn to the large slow-cooking grill visible through the transparent glass. Introduced by Taiwanese rising star chef Fernando Sung (宋建良), who has lived in Argentina for 26 years, the restaurant brings the traditional Argentine dining style, offering an authentic taste of South America’s rugged flavors.
A 35oz slow-cooked bone-in ribeye steak features tender meat with rich juices, and the subtle aroma of charcoal is simply captivating. (Photo provided by Argentine Slow-Cooked Steak Steak 'Wine)
Slow-cooked steak has a long-standing tradition in Argentina. Starting from a more rustic style of consumption, it has gradually evolved into a more refined dining form, moving into high-end city restaurants, with grill designs also becoming more advanced and aesthetically pleasing than in ancient times. Executive Chef Fernando said: “Slow-cooked steaks grilled at low temperatures over charcoal bring out the quality of the meat better than traditional methods using ovens or pans. During the slow-cooking process, the temperature is kept below 90 degrees, and there is a certain distance between the charcoal and the meat, preventing moisture from evaporating. As a result, the meat retains optimal humidity and sweetness. In addition, there is a subtle smoky wood aroma, providing maximum satisfaction in both taste and appearance.”
The Argentine slow-cooking grill mainly consists of two parts: the circular ASADOR (in Spanish), used for grilling whole cuts of beef, where you often see a whole 7–8 kg ribeye steak—quite a spectacular sight. When the steak is ready to be served, it is then cut into pieces and placed on the square PARRILLA grill for 1–2 minutes of quick heating, before being served on a cast iron plate, ensuring guests enjoy the best warmth and texture.
Through the Argentine slow-cooking grill, the extraordinary taste of slow-cooked steak is offered to discerning food lovers across the country. (Photo provided by Argentine Slow-Cooked Steak Steak 'Wine)
Since slow-cooked steak requires at least 6–8 hours of cooking, the daily supply is limited. Fernando said: “In Argentina, if locals want to have slow-cooked steak for dinner, they need to start grilling it at noon.” Therefore, slow-cooked steak is only available 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 and Figs,” “French Lamb Shoulder Chop with Morel Mushroom Sauce,” “Pan-Fried Cod with Truffle Butter Sauce,” and “Parsley Beef Mashed Potatoes,” giving guests a richer selection.
Chef’s recommended wet-aged short rib (top left), grilled scallops with squid ink seafood sauce (top right), pan-seared French foie gras with brandy and figs (bottom left), pan-fried cod with truffle sauce (bottom right)—each dish is worth savoring slowly by food connoisseurs. (Photo provided by Argentine Slow-Cooked Steak Steak 'Wine)
The exquisitely designed “Argentine Slow-Cooked Steak Steak 'Wine” covers a total area of 130 ping across two floors. To ensure a more comfortable dining experience, the seating is spacious, and a small terrace planted with greenery is set up at the back for relaxation. At the entrance reception area, guests can watch chefs operating the slow-cooking grill live. In addition to the open dining space, there is also an eight-seat private room with enhanced soundproofing, ensuring privacy without disturbing other guests.
The glass wine cellar located on one side of the restaurant entrance offers a variety of red and white wines. To help guests more easily choose flavors they like, the restaurant has invested in six Wine Dispensers. Fernando said: “The wine stored in the Dispensers does not oxidize, thus ensuring quality. Guests can first try a single glass of wine, and if they find the flavor suitable, they can consider opening a whole bottle.”
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 from NT$600, dinner sets from NT$1,200, and à la carte meals from NT$2,000, all plus 10%. (À la carte meals require reservation 3 days in advance)
Facebook fan page: www.facebook.com/wine.steak
● Read more: Dining at 109 Michelin three-star restaurants costs two people NT$8.37 million
http://goo.gl/vzYGc
Executive Chef Fernando Sung (宋建良), fluent in Spanish, is skilled in French cuisine, holds a wine cellar designer certification, and has extensive experience in Western dining. (Photo provided by Argentine Slow-Cooked Steak Steak 'Wine)
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