Asado – South American Steakhouse

Asado Steakhouse – It is a meat haven that matches its culinary narrations with animated décor and visual presentations. The furry details on the high walls, the curved horns holding the wall fitted lamps, the sectioned wooden flooring, the low seating…there is a distinct pattern of enticement in the very ambience. And the subtle aromas wafting from the kitchen seal the story.

Welcome to Asado Steakhouse, the authentic South American culinary extravaganza that has hit the spot with meat lovers who need no ruse to eat their steaks and grills and slow cooked meats. Housed in the Sheraton Hotel, with the expansive swimming pool on one end, the restaurant is a perfect antidote for weary souls seeking respite after a long day at work. The dimly lit interiors are infused with instant warmth from the cylindrical fire place in the centre, which despite the punishing heat and humidity outside seems like a curtain call for foodies who frequent this food zone. The dancing flares have all the welcoming notes to give your evening a feel of intimacy and a sense of belonging. It also, in a way, provides a subtle inference to the restaurant tagline ‘where prime cut meets the flame’.

It was a warm June evening when we made a rendezvous with Asado for a meaty affair. The evening was still young and the setting dusk presented a picturesque frame of the outdoors from the glass partitioned wall on the right. Our friendly host informed us that al fresco dining is popular during winters. With that setting, it is obviously a popular spot for diners looking to relax and unwind with succulent grills and steaks. The Hotel’s proximity to offices and its central location has also helped make it a popular venue for a quick meal or a leisurely dinner – we were in for the latter.

With beef occupying a predominant place on the menu, meat lovers would be happy to take their time picking dishes and waiting for it to make it to the table piping hot. The menu is, in fact, crisp and compact, with no pretentious attempts to pack in everything under the sun. And that means perfection in the dishes listed with interesting additions in the presentations and sides offered. Like Asado’s popular Tomahawk steak. That whopper of a dish has a kilo of meat with bone in, adding drama to the otherwise mundane act of eating. Watching Chef Shan putting finishing touches to the steak is a sensorial experience. It comes to the table like a theatrical presentation, with a side dish and two sauces. Meant as a sharing platter, it is carved by the attendant in front of the guests to inaudible applause.

Many of the dishes on the menu are, in fact, designed as sharing plates, with large portion sizes and accompaniments of sides and sauces. The Latin-fuelled energy of the ‘Asado’ comes through with sizzling pans and marble muddlers. Perfect cuts of meat are infused with Latin flavours to help you experience South American authenticity. The term Asado, in fact, refers to a traditional barbecue that is popular in Paraguay, Argentina, Chile and Uruguay, which consists of beef, sausages, and other meats that are slow cooked on a grill.

We started our evening with refreshing coolers of lime and mint and orange juices and went on to savour signature dishes and sweet delights. The complimentary bread platter, with three relishes – Venezuelan chunky, butter and Tapenad, a dip of olives and parsley – set the tone of the dinner, which progressed in flavourful stages of meats and seafood.

The starters featured Ceviche Nikkei, a seafood dish, alongside another vegetarian version, both served in beautifully designed glass bowls. The seafood variety features raw tuna which is infused for 24 hours in lemon, celery, ginger and brown sugar. That, explained our friendly host Mina, helps to cook the tuna – that came as a pleasant surprise as we wouldn’t have known better with the tuna tasting as good, rather better than any cooked variety. The Ceviche also had sweet potatoes, cucumber, quinoa, avocado and red onions. We also tasted the beef Empanada with spring onions and jalapenos and a veggie Empanada, both of which are accompanied by sides of salad and ‘huccaina’, a cheesy dip of bell pepper puree and chopped chillies.

On our main course was chef’s special ‘Seafood Symphony’, a colourful seafood platter, a must-try for all seafood lovers. The platter held grilled octopus marinated in chimichurri sauce and pan seared scallop on a bed of green pea sauce, corn salsa and a squid ink cracker. Asado’s signature slow-cook beef cheek is another must try dish, which is served with rainbow quinoa, plantain chips and sweet potato puree.

We also tried the ‘Stuffed Berenjena’, a pure veggie delight with braised eggplant, roasted peppers, crumbled feta and marinated cherry tomatoes. Although vegetarian dishes are limited in the menu, a few of the dishes can be tailored to suit the palates of vegetarian diners.

For the postres or desserts, we binged on ‘Chocolate Melt Down’ with dulce de leche and churros and ‘Brazilian Mango Mousse Cake’ with coconut tuiles (baked wafer) and citrus salsa. The sweet factor is subtle, which makes it a perfect finale to a meaty affair.

Asado is definitely what a foodie guru would recommend for a palate honed on all things beef and seafood.

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