Afterthoughts – A Tango of Flavours at Tango Steakhouse

I am definitely a creature of habit, and when I find something I like, I stick to it.  Tango has to be my favourite steakhouse in Hong Kong, not because it’s particularly fancy, or because it’s mind-boggling innovative, but because it has a formula that just works, period.  If I were Goldilocks, then Tango is “just right” in my books.

The markings of a great restaurant are as follows for me:  quality ingredients, great atmosphere, and welcoming staff.  Tango checks all these boxes, and manages to keep all levels consistent since opening day.  We eat here at least once a month, and every time the meal has been spot on.  I love the warm cozy atmosphere radiating around the hearty open centrepiece grill, and every time I look forward to seeing their lovely host, Victoria.  She just exults warmth and genuine thoughtfulness, and seeing her is like coming home to an old friend. If great staff is the soul of a restaurant, then Tango definitely has a beautiful soul.

It might seem boring and predictable, but every time we are here, we order the same dishes.  My argument is – why change something that works so well?  Below are some of our favourites.

I love the little table right in front of the open grill, so I can sit ringside to the action.  

We love starting the meal with grilled chorizo dipped in chimichurri sauce, an aromatic herb infused olive oil concoction.  The chorizos are plump and juicy, with seared crispy skins and just the right amount of spices.

We also love the Provoleta – a gooey, piping-hot plate of melted provolone cheese mixed with oregano and drizzled with olive oil.  This dish reminds me of cheese fondue, but as its much prettier sister.  I love the mixture of herbs with the lava of cheese.

Melted provolone on bread is really a divine marriage.

Now we get to the main event – steak!!!  The steaks are imported from Argentina, and Chef Ignacio skilfully grills them over the open flames to get that beautiful smokey crust and juicy yielding center.

We always get the 8oz fillet, and it comes in an incredibly tender and juicy thick cut.  Other cuts range from 12-35oz, which are great for sharing.  

(Below) My medium rare fillet of beef.

The sizzling steaks also come with a plethora of dipping sauces, ranging from horseradish, grainy mustard, dijon, BBQ sauce, chimichurri sauce and pickled vegetables.

To truly appreciate the quality of steak, only a blush of heat is needed,  although I don’t think I can stomach a bleeding piece like the rare one below.  

You can also order the steak “A Caballo” with a couple of sunny side eggs for extra protein!

We have basically tried every side on the menu, but always come back for the rustic potato mash with spring onions, brussel sprouts and green beans, and French fries provenzal.  The garlic roasted broccoli are super tender and flavourful as well!  The mash is incredibly buttery, and the crisp zing of green onions really adds a pop.  The French fries are sprinkled with garlic and herbs, and are by far my favourite fries in Hong Kong!

Next up – dessert!  I’m not a sweet-tooth, and would much rather prefer the savoury taste of meat, but I am obsessed with the dulce de leche ice cream at Tango.  The literal translation for dulce de leche is “candy of milk” which basically sums it up – sweetened milk caramelised over heat.  It tastes like a cross between butterscotch and caramel, and I love dulce de leche in all forms.

(Below) Chocolate and dulce de leche marquise with berries compote and vanilla ice cream.  This is a very dense tart, with a thick slab of dulce de leche as filling.

A sweet bouquet of ice cream – 2 scoops of dulce de leche ice cream, and 1 scoop of ricotta sorbet.

Bread pudding is one of the cosiest desserts of all time, and this one was topped off with a dollop of vanilla icecream, drizzled with my favourite dulce de leche.

My earliest memories of churro are during hockey games, when my friends and I would line up during half time to grab giant spears of cinnamon sugar-dusted churro to cheer on the Canucks.  These churro are much more dandy, but equally delicious, crispy on the outside, fluffy and piping hot in the inside, made perfect with a generous dipping of chocolate.  

And capped off with “the badass” Don Pedro, a tower of ice cream, walnuts and whisky.  The server brings a bottle of whiskey and pours it over the ice cream tableside, until you scream for mercy.  This is a very adult version of the ice cream sundae.

Verdict:  You can’t go wrong with this restaurant!  It’s the perfect place to unwind with great friends, or have that romantic tete-a-tete.  The food is superb, unpretentious, and always top quality.  The staff are friendly and very attentive – some of the best I’ve met in Hong Kong.  The roaring open grill and warm brick-lined walls make for the perfect cozy atmosphere, especially for the upcoming chilly winter.  To me, the sign of a good restaurant and management is consistency, and even after several years in the business, Tango has always met our expectations and beyond. This is our favourite steak hangout and will continue to be for many more.  

Tango

1/F, Carfield Building

77 Wyndham, Central

2525 5808