Tango Pub Bar Restaurant

I visited this restaurant based on its high ratings on Google and had high expectations. I ordered a variety of dishes and enjoyed the overall experience, though there were some notable ups and downs. The food was generally well-seasoned and served at the right temperature. The escargot had a delightful flavor, and the cordon bleu was rich with cheesy goodness. The duck, however, was slightly dry despite ordering it medium-rare, but the accompanying orange sauce was absolutely delicious. The beef tartare was fresh, but I couldn’t quite enjoy it as much as I hoped. Perhaps it’s the characteristic of local Myanmar beef, but I found it lacked the depth of flavor and umami I usually associate with tartare—it came across as rather watery. As for the steak, this was the most disappointing part of my meal. I ordered the most premium steak on the menu, which was also the most expensive dish. As a steak lover, I had high expectations, especially given the restaurant’s great reviews. Unfortunately, the steak was incredibly tough—so much so that I couldn’t cut through it easily, and my jaw ached after just one bite. I expressed my concerns to the server, who seemed to relay them to the hostess, but I didn’t receive any follow-up or explanation. I also mentioned it to the male owner, but again, there was no substantial response. Finally, during the billing process, I brought it up with the hostess one last time but received the same unsatisfactory explanation as before. If I misunderstood the nature of the steak or ordered it incorrectly, I apologize. However, the “Charolais cow” is known for its tender meat, so I’m genuinely curious about the chef’s intent in serving a steak this tough. Overall, I appreciate the ambiance and some of the dishes, but I hope the restaurant considers customer feedback more seriously, especially for high-end items like the steak.