Executive Sous Chef Simon Ruf of mezza9, says he was "in search of the original taste of beef" - resulting in a six-month-long quest to bring Argentinean grass-fed Hereford beef to Singapore. Though Argentina is one of the world's largest exporters of beef, their meats are not easily available locally. For steak connoisseurs, the mezza9 Argentina beef and wine promotion from 15 May to 9 July is a chance to get a taste of South America, right down to the proper sauces accompanying the meat. For Ruf, it is the flavour of the beef that is unforgettable. He says, "I wanted to introduce something special. The cold weather and pasture diet in Argentina changes the flavour of the Hereford - you can taste it in the beef."

Keeping it simple, three cuts are available - 250g sirloin, 250g ribeye, and 220g tenderloin. A heavy onion and thyme chorizo is also served in 220g portion, in the semi-cured style that diverges from the better known Spanish style. Char-grilled to your preference, each of the cuts appeal differently. Our favourite is the richly marbled and juicy ribeye, while the premium beefy tenderloin packs more tender, lean meat into each bite. The moist sirloin benefited most from the expert grilling, as its natural flavours shone through. Accompanying this repast is the perfect choice of sauces - chimichurri, chirmol and chef's creation malbec (wine reduction). The first is almost Asian in its zesty blend of garlic, shallots, cilantro and dried chilli together with red wine vinegar and oregano. Chirmol adds a mellow touch with grilled vegetables, while the malbec was truly inspired. Special mention should be made of the accompanying side of baked provolone cheese - dense, salty and mouth-watering.

Wines to go with your meat - Argentinean, of course - include the Catena Zapata Chardonnay 2009 and Luca Malbec 2008, both from the award-winning region of Mendoza.

Mezza9 is at 10 Scotts Road, Grand Hyatt Singapore, 6732 1234.

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