Written by / MOOK Scenic Spots Family Travel Life Network, Reported by Chen Guanxin
Step into “Argentine Slow-Cooked Steak Steak 'Wine” located on Section 2 of Dunhua South Road, where under the shade of trees, your gaze is immediately drawn to the large slow-cooking grill visible through the transparent glass. Brought by Taiwanese rising star chef Fernando Sung (宋建良), who lived in Argentina for 26 years, the traditional Argentine dining style offers an authentic taste of South American ruggedness.
The 35oz slow-cooked bone-in sirloin steak boasts tender meat with a rich savory juice, while the faint aroma of charcoal is simply irresistible. (Photo provided by Argentine Slow-Cooked Steak Steak 'Wine)
Slow-cooked steak has a long-standing historical tradition in Argentina. Starting from a more rustic style of consumption, it has gradually evolved into a more refined dining form, making its way into high-end city restaurants. The design of the grill is also more advanced and aesthetically pleasing compared to ancient times. Executive Chef Fernando said: “Using slow-cooked, low-temperature charcoal grilling brings out the quality of the meat better than traditional methods using ovens or frying pans. During the slow charcoal grilling process, maintaining a temperature below 90 degrees and keeping a certain distance between the charcoal and the meat prevents moisture evaporation, thus preserving the best state of humidity and sweetness in the meat. In addition, there's a faint aroma of charred wood, offering maximum satisfaction in both taste and appearance.”
The Argentine slow-cooked grill mainly consists of two parts: the circular ASADOR (in Spanish), used for grilling whole cuts of beef, often featuring a whole sirloin steak weighing about 7–8 kilograms, which is quite a spectacular sight. When it’s ready to be served, the beef is then sliced and placed on the square PARRILLA grill for a quick 1–2 minute reheat before being served on a cast iron plate, ensuring guests enjoy the optimal warmth and texture.
Through the Argentine slow-cooked grill, the extraordinary flavors of slow-cooked steak are presented to gourmet enthusiasts across the country. (Photo provided by Argentine Slow-Cooked Steak Steak 'Wine)
Since slow-cooked steak takes at least 6–8 hours to prepare, the daily supply is limited. Fernando said: “In Argentina, if locals want to have slow-cooked steak for dinner, they start grilling it at noon.” As such, slow-cooked steak is only served for dinner. However, in addition to the slow-cooked steak, the restaurant also offers other European dishes such as the signature “Wet-Aged Beef Short Ribs,” “Grilled Scallops with Seafood Squid Sauce,” “Pan-Seared French Foie Gras with Brandy and Figs,” “French Lamb Shoulder with Morel Mushroom Sauce,” “Pan-Fried Cod with Truffle Butter Sauce,” and “Parsley Beef and Mashed Potatoes,” giving diners a richer selection.
Chef’s recommended wet-aged short ribs (top left), grilled scallops with squid seafood sauce (top right), pan-seared French foie gras with brandy and figs (bottom left), and pan-fried cod with truffle sauce (bottom right)—each dish is worth savoring slowly by food lovers. (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 available at the back for relaxation. At the entrance reception area, guests can watch chefs operating the slow-cooked 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 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 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 decide whether to open a whole bottle if the taste suits them.”
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 every Sunday
Price: Lunch sets start from NT$600, dinner sets from NT$1,200, à la carte cuisine from NT$2,000, all plus 10%. (À la carte cuisine requires 3-day advance reservation)
Facebook fan page: www.facebook.com/wine.steak
● Extended reading: Finishing 109 Michelin three-star restaurants costs two people NT$8.37 million
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Executive Chef Song Jianliang (Fernando Sung), who is proficient in Spanish, specializes in French cuisine and holds a wine cellar designer certification, along with extensive Western dining experience. (Photo provided by Argentine Slow-Cooked Steak Steak 'Wine)